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How to quick freeze vegetables
With a little work it easy to have fresh vegetables after the growing season is over. Many vegetables contain enzymes and bacteria that can alter the taste, color, and texture of food after being picked. A quick clean, or blanching is all that is needed to store them well into the winter. Blanching or scalding is important because it destroys those enzymes minimizes the loss of flavors, color and most importantly the nutrients of your vegetables. To blanch in boiling water, put about a pound of vegetables in a fine mesh wire basket with a wire cover to hold the food under the water. Make sure to use enough water to completely cover the food. Cover the kettle and then use the times recommended below for each vegetable. Bring water to a boil but don't start your timer when the water begins to boil again after adding vegetable. After Blanching, chill quickly and thoroughly in ice water for a minute longer than the time the vegetables were blanched. When completely chilled, remove from water, drain and pack immediately into freezer bags removing as much air as possible. |
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Vegetable and Preparation |
Blanching Time |
Storage |
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Beans
Wash, remove stems, remove strings, cut or leave whole. Blanch, chill and pack into meal sized portions into freezer bags.
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Cut Beans: 2 Minutes in boiling water
Whole Beans : 2 1/2 minutes in boiling water |
Store
for up to 3-5 days in the refrigerator, 8-12 months in freezer. |
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Eggplant
Wash, remove seeds, and peel or cut skin away. Slice into 1/3" pieces, blanch immediately to avoid discoloration, you can add lemon juice to help keep color (1/2 cup per gallon of water) process, chill and pack |
3-4 minutes in boiling water |
Store fresh Eggplant in paper bags till ripe in refrigerator for 3-5 days.
Blanched Eggplant can be stored 8-12 months in freezer. |
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Peas
Shell, sort out undersized and spoiled peas. Rinse in large bowl or colander. Blanch, chill and pack.
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1-2 minutes in boiling water |
Blanched peas can be stored up to 12 months in freezer. |
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Peppers - Bell
Wash and cut away stem and seeds. Blanch, chill and pack.
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1-2 minutes in boiling water depending on thickness of flesh. |
Spread blanched peppers in a single layer of parchement paper on a tray. Freeze till soild (1-2 hours) Transfer to freezer bags or containers. Peppers can be stored up to 12 months in freezer. |
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Squash
Remove ends, cut into 1/2" pieces, chill, and pack |
3 minutes in boiling water. |
Spread blanched squash in a single layer of parchement paper on a tray. Freeze till soild (1-2 hours) Transfer to freezer bags or containers. Peppers can be stored up to 12 months in freezer. |
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Tomatoes
Wash, blanch, remove skins, and pack. Tomatoes can be processed whole or chopped. For best results freeze paste type tomatoes. Beefsteak and slicing varites loose their moisture when thawed. |
1-2 minutes until skin loosens and it is easy to peel skins. |
Tomates can be frozen whole or chopped in freezer bags. Remove as much air as possible to prevent freezer burn. Tomatoes can be stored 10-12 months in freezer |
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Other Vegetables and Other Methods |
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Peppers
Hot peppers are one of the easiset vegetables to store. One popular method is to hang them on a string to dry. They can also be dehydrated very easily. One of the easiest and simplest ways to preserve them is freezing. Wash them, and wait for them to dry thoroughly. Slice the stem off at the very top of the pepper and freeze them in baggies with the seeds intact.
Green peppers can be frozen without blanching. Remove the seeds from half or whole peppers and freeze on a tray for 12 hours. Then cut into portions, or leave hole and package in freezer bags.
Zucchini can be difficult to freeze, it can become watery or soft. However if you are going to use it to bake into breads or muffins freezing can remove some of the moisture. Shred with a cheese grater or food processor and put into a colander. Press down and remove as much water as possible and then pack into freezer bags. We recommend storing in 2-3 cup portions or whatever amount your favorite reciepes call for. Best if used with in 6 months. Zucchini can blanched, cut into moderately thick slices and blanch for 4-6 minutes. Transfer to ice bath, and drain once cooled. Pat dry and transfer to freezer containers. Frozen Zucchini will store 3-6 months, extended storage will cause moisture loss.
Tomatoes can be made into sauces or purees and frozen in freezer bags. Instead of canning your sauces, fill freezer bags with your sauce and lay flat in the freezer to save room while storing. Tomatoes last up to 12 months in the freezer
Corn can be frozen unblanched on the cob, or as cut kernels. Kernels take up less room when bagged, just be careful when cutting from the cob. Corn keeps in freezer for 8-12 months.
Eggplant loses moisture when frozen. Blanching cooks it slightly to prevent some moisture loss. Many people bake eggplant into their favorite dishes to reheat later. You can also slice eggplant into one inch rounds, place on a baking sheet and bake 15 minutes at 350°. Let the rounds cool completely, and then put into freezer bags with wax or parchment paper between layers to prevent the slices from sticking. Frozen eggplant is best if used before eight months.
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All Images and Descriptions © Heartland Design Associates
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