Monday, June 29, 2009

Freezing Vegetables~


Oh how my garden grows~here is how to not waste any of your harvest!

Here are the steps that you need to take so you can freeze your own vegetables.

1. Choose vegetables that are at their peak of flavor and texture. Avoid any over-mature vegetables or ones that have any type of damage.

2. Wash your vegetables under cold running water. If desired, you can purchase and use a fresh produce rinse to remove dirt, bacteria and pesticide residue that might be on your vegetables. Pat dry.

3. Peel, remove seeds and slice vegetables to the desired size.

4. Blanche vegetables in a large covered stockpot of boiling water. Different vegetables require a different length of blanching time.

Water Blanching Times

Cabbage 3 minutes 
Green Peas 2 minutes 
Asparagus 2-3 minutes 
Beans 2 minutes 
Broccoli 2 minutes 
Carrots 2-4 minutes 
Cauliflower 2 minutes 
Celery 2 minutes 
Summer Squash 2 minutes 
Sweet Peppers 2 minutes 
Corn 4 minutes 
Eggplant 4 minutes

5. As soon as blanching is complete, cool the vegetables quickly to stop the cooking process. To cool, drain the vegetables in a strainer, and then plunge into a container of ice water. Cool them for the same amount of time as they were blanched. Drain thoroughly, pat dry and freeze up to 9 months in re-useable plastic containers that are made for freezer use.

1 comment:

Jenn @ A Country Girl's Ramblings said...

Have you used Summer Squash after freezing? I do a lot of freezing and canning, but have never frozen any Summer Squash. I was just wondering about the flavor, texture, etc. and uses of the frozen squash.

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