Freezing Vegetables

When I first heard that you could simply freeze your vegetables out of your garden I was really excited. I asked around a bit if there were any "tricks" and began hearing the words, "Oh, just blanch them."

When I would ask what it meant to "blanch them" the response was usually, "just throw them in some hot water and cool them". Okay, that sounds easy enough - and I understand that now that I have tried it, but I am a detail person, and could never bring myself to start without a few more words of direction. So if you have been holding back at freezing your veggies, here are a few pictures and ideas on "blanching" your vegetables.

Zucchini is one that is easy to use after it is frozen, in stir fries, breads and other dishes, besides I have it coming out of my garden like crazy right now, so we will use it for our example.

Chop or shred your vegetable how you normally would for how you plan to use it. With zucchini I used a combo of shreds and chunks. The shreds are easy to hide in food and make nice bread. I did my chunks fairly thick so as to keep them from getting soggy.

Get a pot of hot boiling water going and a bowl of ice cold water. If you have a strainer that can go in the boiling water, this will make the process a little easier - if not, a large slotted spoon works good to.

Boil your vegetable until it is bright in color (there is a minute guide below) - then take your strainer out of the boiling water and set it in your icy water for the same amount of time you boiled it.

Set your strainer in the sink or on an empty plate to drain well (use/borrow several strainers so you can keep the process going, you will be done much faster!)

Place in freezer bags - I put mine open in the fridge to let a bit more steam evaporate, pour out any remaining liquid, seal tight, label and freeze.

Why Blanch? Blanching stops the enzymes from continuing to mature, which helps your vegetables grow, ripen and eventually rot. By slowing the enzyme process your vegetables should last a full year in the freezer. Without, they may begin to brown around 3-6 months. For all the time you put into growing your food, put in a few extra minutes before you freeze them so you can really enjoy them. Blanched vegetables have a better flavor and texture than frozen without blanching.

Does blanching my food kill vitamins and minerals? No, unless you cook them too long, so be careful, use a timer and get them out quickly. Over blanching will also cause your veggies to loose their nice summer color.

Side Notes - Onions and Peppers do not need blanching time.

You may want to freeze your items in pre-made mixes for convenience later (ie. stir fry, corn with peppers and onion etc).

Try measuring out items you will only use one way (2 c shredded zucchini for bread - pumpkin for pies, etc.)

Vegetables blanched before freezing make for quick easy meals later, just like cooking with frozen vegetables from the store - just cheaper and healthier!

Time Chart:

Green Beans, 3 minutes
Broccoli, chopped or stalks, 3 minutes
Beets, small, 25-30 minutes; medium, 45-50 minutes
Brussels Sprouts, small, 3 minutes; medium, 4 minutes; large, 5 minutes
Carrots, tiny, whole, 5 minutes; diced or strips, 2 minutes
Cauliflower, 3 minutes
Corn on the cob to freeze on the ear, small ears, 7 minutes; medium ears 9 minutes; large ears 11 minutes
Corn on the cob to cut for whole kernel corn, 4 minutes-cool and cut from ear.
Corn on the cob to cut for cream style corn, 4 minutes-cool and cut from ear, scraping the cobs.
Greens like spinach, 2 minutes
Shelled Peas, 1½ minutes
Snow or Sugar Snap Peas, 2-3 minutes
Summer Squash like zucchini, slices or chunks, 3 minutes; grated, 1-2 minutes.