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Freezing Vegetables

Freezing Vegetables

Fresh, tender vegetables right from the garden are best for freezing. If vegetables cannot be frozen immediately after harvesting, store them in the refrigerator to preserve freshness until they can be prepared and frozen.

Not all vegetables freeze well. Those that don't include green onions, lettuce and other salad greens, radishes, cucumbers, and tomatoes (except as juice or to use in cooking or as sauce). Uncooked potatoes often develop an uncharacteristic sweet flavor when frozen.

Freezing vegetables is simple and easy. Freezing costs more than canning or drying, but preserves more nutrients and a fresher flavor if done properly. Freezing does not completely destroy bacteria, molds, and yeasts but does retard their growth. Once food is thawed, microorganisms may continue to grow.

Natural enzymes in vegetables cause flavor, color, texture, and nutritive value changes. Freezing slows enzyme activity but does not stop it. Some frozen vegetables will become tough and lose flavor during storage unless enzyme activity is stopped by blanching before freezing.

To remove dirt, bacteria, and pesticide residue, wash vegetables thoroughly in cold water. Drain and rinse several times with cold water. Lift vegetables from water to prevent redepositing of dirt and residues. Peel, trim, and cut into pieces.

Containers For Freezing

Choose containers that are made for freezer storage. These preserve the quality of the vegetables by keeping moisture in and air out. Loss of moisture causes brownish-white spots on food known as freezer burn.

Air leads to flavor loss or off-flavors. If moisture evaporates, frozen food becomes dry, tough, and may develop grayish spots called "freezer burn." Freezer burn does not actually spoil the food but can cause toughness and often results in off-flavors.

To prevent air exposure and moisture loss, use only moisture-proof, vapor-proof packaging designed for freezing. Examples are "can or freeze" glass jars, plastic freezing containers, heavyweight aluminum foil, plastic-coated freezer paper, and polyethylene wrap and bags. Only sealing tape designated for freezer use will adhere at freezing temperatures. Freezer bags can be placed in rigid containers for easy stacking.

Plastic sandwich bags, bread wrappers and cartons from dairy products such as cottage cheese, sour cream or milk are NOT suitable for long-term freezer storage. Squeeze air from bags before sealing. Leave 1/2-inch headspace for expansion in rigid containers.

For loose pack, freeze vegetables pieces in a single layer on a tray until nearly solid. Package at once. Label and date product and return it to freezer immediately.

Storage

Maintain freezer at 0 degrees Fahrenheit (F) or less. If power fails, keep freezer closed; food should stay frozen 24 to 48 hours. If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space. Food can be safely refrozen if it still contains ice crystals. Some loss of quality and food value will occur.

The more food put into a freezer in a year, the less the operating cost per pound. Keep an inventory and use the oldest foods first. Use frozen vegetables within one year.

Blanching

Blanching is scalding the vegetables in water or in steam for a short period of time. It is a very important step in freezing vegetables because it slows or stops the action of enzymes. These enzymes are essential for growth and maturation of the plant. If the enzyme action is not stopped before freezing, the vegetables may develop off-flavors, discolor, or toughen so that they may be unappetizing in a few weeks.

Blanching times vary with the size and kind of vegetable. The times recommended are just long enough to stop or destroy the enzymes. Be sure to follow the recommended blanching times. In underblanched vegetables enzyme action continues. Overblanched vegetables are cooked and have a leftover look when served.

To blanch in boiling water

Use a blancher, which has a blanching basket and cover, or fit a wire basket into a large kettle with a cover. Use at least 1 gallon of water for each pound of vegetables. Put the vegetables into the basket and lower the basket into the boiling water. Cover. Using a high heat setting, water should return to boiling in about one minute. Use an accurate timer and blanch for the time specified for individual vegetables. If boiling is not resumed in a minute, you are blanching too large a quantity at one time.

To blanch in steam

Put 1 to 2 inches of water in a kettle and bring to a rolling boil. Suspend a thin layer of vegetables in a wire basket or cheesecloth over the rapidly boiling water. Cover, keep the heat on high and steam blanch vegetables the time recommended in the table.

Blanching in the microwave

You may blanch many vegetables with microwave using the following tips.

  • Prepare fresh vegetables carefully. Don't blanch more than 4 cups of prepared leafy green vegetables or 2 cups of all other prepared vegetables at one time. Always add 1/4 cup of water to the vegetables before blanching. Blanching times increase unpredictably for larger food pieces or quantities and larger amounts of water.
  • Use a 2-quart round, glass casserole or a similar-sized and -shaped microwave container. Do not use a metal container or lid. Cover the container with Saran wrap or similar film before blanching as glass lids unpredictably increase blanching times.
  • Use a medium-sized to large oven (more than 1 cubic foot) and an appropriate blanching time for individual vegetables and your oven type.

Cooling

After vegetables are heated they should be cooled quickly and thoroughly to stop the cooking. After heating, plunge the basket of vegetables immediately into a large quantity of cold water. Change water frequently or use cold running water or iced water. If ice is used you'll need about one pound of ice for each pound of vegetables. It takes about as long to cool the vegetables as it does to heat them. When vegetables are cool, remove from water and drain thoroughly.

Methods of Packing Vegetables

In using rigid containers leave one-half inch head space. Food expands when it freezes and the top may pop off the container if it is too full.

In using freezer bags, press air out of unfilled part of the bag, seal and freeze. If the bag has a twist closure, be sure to twist the bag and fold the bag back in a gooseneck before securing the twist. If this is not done, air will rush back into the bag.

Vegetables can be packed either solid or loose.

Solid pack: Put drained vegetables into freezer containers. Pack tightly to cut down on the amount of air in the container or bag. Seal and freeze.

Loose pack:This enables you to pour out as much as you want from a large package. Spread the drained vegetables in a single layer on a tray and freeze. As soon as these are frozen, pour into rigid freezer containers or bags, seal and return to freezer. Remove as you need them.

Freezing the Vegetables

Put the packaged vegetables in the freezer as soon after packing as possible. Put no more unfrozen food into the home freezer than it will freeze within 24 hours. This is about two to three pounds per cubic foot of freezer capacity. Overloading slows the rate of freezing and foods can lose quality. For quickest freezing, leave a small space between packages so air can circulate freely. After the vegetables are frozen, packages may be stored close together. Store at 0 degrees Fahrenheit or lower.

How to Use Frozen Vegetables

Most frozen vegetables should be cooked without thawing them first. Corn on the cob is an exception - it should be partially thawed so the cob is heated through by the time the corn is cooked. This takes about 10 minutes.

Do not overcook vegetables. Cook only until tender. Most vegetables have been partially cooked when blanched, so less cooking time is required than for fresh vegetables. Cook in a small amount of water or use steam.

Note: The microwave oven does an excellent job of cooking frozen vegetables. Follow the manufacturer's recommendations for times and power selections.

Asparagus

Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.

Beans, Broad

Shell and wash. Blanch in boiling water for 1 1/2 minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months.

Beets

Choose tender young heads with no flowers and tender stalks. Wash well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain. Spread on tray in single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6 months.

Broccoli

Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.

Brussels Sprouts

Remove outer leaves and cut a cross at the stem end of sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3 minutes. Drain and spread on tray in a single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes, remove from tray and pack into plastic bags. Remove air, label and seal. Keeps up to 6 months.

Cabbage

Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1 1/2 minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months.

Carrots

Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months.

Cauliflower

Divide into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain and place on a tray in a single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Celery

Use young, tender stalks. Wash and cut into 1 inch pieces. Blanch for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Chilies

Remove seeds, wash and dry. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Chinese Broccoli

Remove coarse leaves and thick stems. Wash and blanch in boiling water 2 minutes. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Chinese Cabbage

Only freeze crisp and young cabbage. Wash and shred finely. Blanch for 1 1/2 minutes. Chill in iced water for 1-2 minutes. Drain and place in freezer bags, label and seal. Keeps up to 6 months.

Chinese Spinach

Wash and trim leaves off stalks. Blanch 1 minute. Chill in iced water 1 minute. Drain, pack into freezer bags and remove air from bags. Seal and label. Keeps up to 6 months.

Cucumber

Peel and chop in food processor. Pack into plastic containers with tight fitting lids. Label and freeze. Keeps up to 6 months.

Eggplant

Cut into slices, sprinkle with salt and allow to stand 30 minutes. Drain off excess liquid and fry gently in butter or margarine until just tender. Cool and pack into plastic containers. Seal and label. Keeps up to 3 months.

Fennel

Use fresh young stalks. Wash thoroughly. Blanch 3 minutes. Chill in iced water 3 minutes. Drain, pack in freezer bags and remove air. Keeps up to 6 months.

Garlic

Place separated bulbs in freezer bags. Remove excess air from bags, seal and label. Keeps up to 3 months.

Ginger

Separate ginger into convenient sized knobs. Place in freezer bags. Remove excess air from bags, seal and label. Freeze up to 6 months.

Kohlrabi

Wash well, peel and cut into pieces. Blanch for 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Leek

Remove tough outer leaves, wash remainder. Cut away green part of stem, slice white flesh or cut in half lengthwise. Blanch 2 minutes if sliced and 3 minutes if cut lengthwise. Chill in iced water 2-3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Winter Squash

Peel, cut into pieces and cook in boiling water until just cooked. Cool and place in freezer bags, remove air, seal and label. Keeps up to 3 months.

Mushrooms

Cultivated mushrooms need no preparation. Pack clean mushrooms in freezer bags. Remove air, seal and label. Freeze up to 6 months.

Okra

Wash and trim off stems. Blanch in boiling water 3-4 minutes. Cool in iced water 3-4 minutes. Drain and pack in freezer bags. Remove air from bags, seal and label. Freeze up to 6 months.

Onion

Peel, chop or cut into rings. Wrap in layers of plastic wrap, place in a plastic container. Label and freeze up to 3 months.

Peas

Shell, wash and blanch 1 minute. Chill in iced water 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Peppers

Wash, remove seeds and cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months.

Potato

- Scrub new potatoes. Cook in boiling water until almost done. Drain, cool, pack in freezer bags. Seal, label and freeze for up to 6 months.

- Slice and deep fry 4 minutes. They should be tender but not browned. Drain and cool on paper towels. Place on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 3 months.

- Prepare mashed potatoes and freeze up to 3 months.

Pumpkin

Peel and cook in boiling salted water until tender. Mash, cool and pack into plastic containers leaving headspace. Freeze up to 3 months. Alternatively, peel and cut into pieces. Bake until almost done. Pack into freezer bags when cool, remove the air, seal and label. Keeps up to 3 months.

Rutabaga

Only use tender young rutabaga. Cut to required size and blanch 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Shallots

Separate cloves and place in freezer bags. Remove excess air. Keeps up to 3 months.

Snow Peas

Use tender leaves. Wash and trim. Blanch 30 seconds. Chill in iced water 30 seconds. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Spinach

Wash well and trim leaves from stalks. Blanch in small quantities of boiling water for 1 minute. Chill in iced water for 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Squash

Peel and cook in boiling salted water until tender. Mash, cool and pack into freezer containers leaving room for expansion. Seal and label. Freeze up to 3 months.

Sugar Snap Pea

Remove pods, wash and blanch for 1 minute. Chill, drain and spread on a tray. Freeze of 30 minutes, pack in plastic bags, remove air, seal and label. Will keep up to 6 months.

Sweet Corn

Clean well and remove all silk. Cut off top of cob. Wash, blanch a few cobs at a time for 5-7 minutes, depending on size. Chill in iced water 5-7 minutes. Drain and wrap each cob in plastic wrap. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months.

Sweet Potato

Peel and cut into pieces. Blanch 3 minutes in boiling water, chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Tomatoes

- Wash, remove stems, cut into halves or quarters or leave whole. Dry and pack into freezer bags. Remove air, label and seal. Keeps 6 months.

- Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Place in plastic bags, remove air, seal and label. Keeps up to 6 months.

- Simmer chopped tomatoes in a pan for 5 minutes or until soft. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic or glass containers, leaving headspace. Keeps 6 months.

- To make tomato sauce, simmer cut tomatoes for several hours and remove skins as they float to the top. Put the sauce through a food mill or ricer to remove skins and seeds and simmer again to reduce the water content, while adding spices til the taste is pleasing and the consistency is perfect for pasta sauce. Cool thoroughly. Then package for freezing in plastic or glass containers in the amount you will want to thaw each time. Leave a space at the top of the container for expansion.

Turnip

Peel and trim young, tender turnips. Cut to required size and blanch 3 minutes. Chill in iced water for 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Zucchini

Slice into 1 inch pieces without peeling. Sauté gently in a little melted butter until barely tender. Cool, pack into plastic containers leaving headspace at the top. Freeze up to 3 months.