Search results
Results from the WOW.Com Content Network
Get the Guide for how to blanch and freeze vegetables. This three page reference guide provides a snapshot of the key information you need to know including the full process, blanching times, tips to avoid freezer burn and even a run down on how to freeze fruits.
Fear not, I’ll walk you through how to freeze vegetables for peak quality. For those vegetables that need blanching before freezing, there are two main methods: boiling or steaming. Boiling is simple, but much less gentle than steaming. The agitation in the water can break apart tender vegetables, and it’s best reserved for firm-fleshed types.
Freezing vegetables is a great way to preserve their freshness and nutritional value for longer periods of time. It allows you to enjoy the taste of your homegrown produce even during the off-season. Plus, freezing vegetables is a simple and convenient method that requires minimal preparation.
Use this free, printable chart to look up the blanching time for any vegetable that you plan to freeze.
Worried about running out of fresh vegetables? Stock up now and freeze them for later. It's easy and they'll retain all their taste and nutrition.
Pack into freezer boxes or bags. Remove leaves and tough ends. Cut through stalks lengthwise, leaving stems with 1" to 1-1/2" diameter heads, or cut into pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain. Pieces - 4 minutes Stems - 5 minutes.
Not all fruits and vegetables appreciate a trip to the freezer, but the ones that do can be a lovely reminder of warm, sunny days once the weather turns chilly outside. Here are a few vegetables (and a fruit!) that can withstand the cold.
Got extra produce? Just freeze it! Here's how to freeze 16 fruits and vegetables, including kale, peas, berries and corn, so they'll last much longer.
Blanching — dipping in boiling water and then in ice water — is the key to successful vegetable freezing. All vegetables (except tomatoes and peppers) should be blanched to slow or stop the enzyme action that can cause loss of flavor, color, and texture.
Freezing is a fast and easy way to preserve your the vegetables you’ve grown in your garden. You can also freeze store‐bought vegetables that can’t use right away, or you can chop and freeze vegetables to have ready to add to soups or stews.