Whether you grow your own vegetables or purchase them at a farmer’s market, freezing vegetables is a great way to preserve without a lot of hassle or expense. If you have fresh vegetables of any kind and are concerned that they will spoil before you are able to use them, you can always prepare them for the freezing so that they won’t be wasted.
- Squash. The process for freezing squash is very simple. Cut up your squash and remove the stem, seeds and peels. Boil the squash in salted water until it is tender. Drain the water and mash the squash. Allow the squash to cool to room temperature and then pack into freezer containers. Leave a small amount of room for expansion. Use within 3 months.
- Potatoes. The quickest way to freeze potatoes is to freeze mashed potatoes. If they are leftovers from a dinner, simply pack them into freezer containers and store. Otherwise, peel, cook and mash as you would when you are preparing to serve them. Allow them to cool before packing into dinner sized containers. Use within 3 months.
- Onions. Very, very simple. Peel and cut up your onion, either in rings or chopped. Wrap the chopped on in several layers of plastic wrap to contain the odor, and place the wrapped onion in a tightly sealed freezer container or a freezer style ziploc bag.
- Green beans. Wash and snip the ends off your beans, and then cut them to the desired size. Blanch the beans for 4 minutes and then cool in ice water for the same amount of time. Drain the beans and pack into freezer containers. Store the beans in your freezer for up to 6 months.
- Peppers. Another very easy vegetable to freeze. Wash the peppers and remove the seeds. Slice into strips and spread them out on a tray in the freezer for 30 minutes. Remove the frozen strips and place them in ziploc freezer bags. Peppers generally have a 6 month storage life.
- Beets. Smaller, young beets can be frozen. Cook until tender, peel and then slice. Once the beets are cooled, simply place them in a freezer container. They should keep for up to 6 months in your freezer.
- Corn. Husk and wash corn on the cob. Blanch the cobs of corn for 5 minutes and then cut the kernels off the cobs. Pack corn into freezer containers, leaving room for expansion. The corn should easily keep up to 6 months in your freezer.
- Cauliflower. Separate the florets and wash, then blanch for 3 minutes. Remove and dip in ice water for 3 minutes and drain. Spread the florets on a tray in the freezer and cover with a sheet of plastic wrap. Remove from the freezer after 30 minutes and place florets in ziploc freezer bags. Seal with as little air in the bag as possible. Cauliflower can be stored in the freezer for up to 6 months.
- Broccoli. For broccoli, you will want to choose only the tenderest of pieces for freezing. Follow the same blanching and freezing preparation as listed for the cauliflower. The broccoli should have the same storage time as the cauliflower, also, 6 months.
- Mushrooms. Cultivated mushrooms are the easiest of all the vegetables. No preparation is needed. Simply pack them into a freezer bag; squeeze out as much air as possible, and put them in the freezer. They should keep for up to 6 months.
Blanching is included in several of the preparation processes listed here. Blanching involves dipping the fresh vegetables into boiling water for a few minutes and then quick cooling in ice water. The reasons for blanching vegetables before freezing are two-fold. The first is to preserve the color and texture of the food, and the second is to lock in the nutrients. Both are important in the freezing process.
Freezing is a great way to maintain the taste fresh taste of vegetables and yet keep them over a long period of time.
