Things You'll Need:
- Large stock pot Colander Freezer containers or bags Ice Freezer
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Step 1
Sort the vegetables into their proper categories. Green leafy crops like spinach, rhubarb, herbs, or Swiss chard are one. Root crops are another. Tender fruits like tomatoes and tomatillos or peppers are separate from seed crops like beans, peas and corn. Starchier vegetables like cabbage, Brussels sprouts, celery and cauliflower are in a class of their own. Each group has a different preparation time in blanching. See the reference to the preparation chart below.
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Step 2
Wash everything and throw out any blemished produce. If it doesn't look good now, it won't be any better later. Remove any stems or seeds as needed. Cut into the proper-sized pieces for freezing.
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Step 3
Boil your water for blanching. It should be in a large stock pot so that the produce will be submerged in the water. Work in batches if you have a lot to freeze so that you don't overcrowd the pot.
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Step 4
Prepare a large bowl with ice water. Use plenty of ice cubes as the hot veggies will heat the water up quickly.
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Step 5
Remove the vegetables from the ice water after they have cooled the same amount of time they blanched. Drain them well and keep cool.
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Step 6
Package the prepared vegetables into freezer bags or small containers and freeze thoroughly.
Comments
FrazzledNanny said
on 1/14/2009 Thank you for the tips. I have been looking for instructions on how to freeze and can fruits and vegies. 5*s
Radiance said
on 12/22/2008 Very helpful. Thanks for the tips!
rumblebug said
on 11/6/2008 It was almost discouraging to plant my garden for fear my veggies would rot away unused. Thank you for the tips on preserving the veggies we grow.
purrfect1969-2 said
on 11/6/2008 Great advice and a great way to save money.
Butterfli said
on 11/6/2008 Very informative article! I always freexe corn on the cob when it is in season. 5*