Tips for Freezing Vegetables

Here are some handy hints on freezing your produce from this useful reference book, How to Freeze, by Carolyn Humphries. Click on the cover to find out more.

 

 

  • Most vegetables (except potatoes) can be home-frozen very successfully. As a general guide, prepare in your usual way. Blanch in boiling water for 1 minute. Drain and plunge immediately in ice-cold water. Drain thoroughly, pack in freezer bags, label and freeze.
  • Choose young, fresh vegetables for freezing. Old specimens will give tough, unpalatable results.
  • Blanching is essential for most vegetables to prevent enzyme reaction. Plunge the prepared vegetables in boiling water, bring back to the boil and boil for 1–3 minutes (see individual entries).
  • Rapid cooling is also vital. Drain the blanched vegetables and immediately plunge into iced water to prevent further cooking. This also helps retain their bright colour.
  • Once cooled, drain thoroughly before freezing. This is usually done in a colander, then on kitchen paper (paper towels).
  • Always pack vegetables for freezing in convenient quantities – small bags are usually best. You can always use two!
  • (Bell) peppers can be put in a bag and frozen whole for speed. They can be cut up while still frozen.
  • Bags or plastic containers of herbs can be popped in the freezer, then chopped as required from frozen.