Vegetables are an essential part of a balanced diet, and they can be bought fresh, frozen or canned. For those on a budget, the least expensive option is usually canned. Instead of throwing away the uneaten portion of your canned vegetables, you can easily freeze them to use in the future.
Things You'll Need
- Medium saucepan
- Freezer bag or container
- Wire basket
- Large bowl
- Ice cubes
Fill a medium saucepan with water and bring to a boil. Open the canned vegetables and pour them into a wire basket.
Insert the wire basket into the saucepan for blanching, which is the act of submerging vegetables in boiling water for a short period of time. This will destroy the enzymes that cause the vegetables to lose valuable nutrients.
Shake the basket a couple of times while cooking to ensure all vegetables have been exposed to the heat. Bring the water back to a boil and let the canned vegetables boil for about two minutes.
Remove the wire basket from the saucepan and submerge it into a large bowl filled with ice water. Allow the canned vegetables to cool completely.
Remove the vegetables from the ice water and drain the excess water. Let the vegetables drain thoroughly. This will take five minutes.
Pour the canned vegetables into a freezer bag or container and place in the freezer.
Tips & Warnings
- Blanching should only take a few minutes. Do not overcook the vegetables.
- Save the blanching water to make vegetable stock.
- Photo Credit vegetables image by cherie from Fotolia.com
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