How to Properly Freeze Vegetables

If you have a small-home garden, and you want to freeze your own, fresh-grown vegetables for future meals, then following the below steps will make it easier to do. Many people think that simply freezing their fresh vegetables is all that is needed, but the fact of the matter is that fresh vegetables contain enzymes that cause them to break down and lose nutrients, while experiencing a freeze. This not only robs the food of it's nutritional value, but it makes it soggy, and virtually inedible.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb fresh brocolli flourets
• 1 gallon zip-lock bag
• 1 medium stock pot
• 2 thick linen tea towels

1. Fill the medium stock pot with fresh, cold water, and bring it to a rolling boil.

2. Quickly add the pound of fresh brocolli to the boiling water, and let it boil for approximately four minutes.

3. Pour water and brocolli into a strainer, and then pat the vegetables dry with the linen tea-towels. Do this for about five minutes.

4. Add the dry, blanched brocolli to the zip-lock baggie, and begin to roll it from the bottom, to force all of the air out of the bag. Firmly seal once all of the air is let out.

Tips & Warnings

• Using a portable vaccum seal device will insure proper preservation of the vegetables.
• Overboiling will make vegetables too soggy