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.
