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Tips for Freezing Vegetables

How to freeze vegetables

Nov 13, 2006 Sally Odum

Preserving vegetables by freezing retains more of the vegetable's nutrient value than canning. This article contains the basic guidelines.

Freezing vegetables is one of the best ways to preserve them. While canning may be more economical, freezing preserves more of the vegetable’s nutrient value. Vegetables should be blanched in water or steamed before freezing.

Tips for Vegetable Freezing Success:

Use young, tender vegetables at their peak.
Freeze as soon after harvesting as possible.
Start counting your blanching time as soon as the vegetable is placed in hot water or a steamer.
Blanch one pound or less of vegetables per gallon of boiling water; place your vegetables in a wire basket or mesh bag and immerse in boiling water.
To steam blanch vegetables, place one layer only in the bottom of your wire basket over several inches of boiling water in your steamer. Cover. Steam for 1 and ½ times longer than the amount of time you would use for blanching.
After blanching, cool vegetables immediately in ice water for the same amount of time as you used for blanching. This applies to every vegetable that calls for blanching – always cool in ice water afterwards.
Freeze at the lowest possible setting on the freezer to retain more crispness.
Use the best quality freezer bags or containers to prevent freezer burn.
Squeeze as much air as possible from your bags before freezing.
You can conveniently stack bags in a box before putting into the freezer.
Label your bags with the vegetable name and the date.
Use your frozen vegetables within 8-12 months for best flavor and nutrients.
For blanching times of specific vegetables, see my article, "Freezing Vegetables".

The copyright of the article Tips for Freezing Vegetables in Vegetable Gardens is owned by Sally Odum. Permission to republish Tips for Freezing Vegetables in print or online must be granted by the author in writing.