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Vegetables
Suitable for Freezing
ASPARAGUS
BEANS, LIMA
BEANS, GREEN and WAX
BROCCOLI
BRUSSELS SPROUTS
CARROTS
CORN
GREENS - all kinds
ONION
PEAS
PEPPERS |
 Note:
Peppers and onions lose their crispness in freezing but are
excellent for use in cooked dishes. If
you use one onion or pepper in a dish then that is how much to
freeze in a freezer bag.
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Blanching
All vegetables with the exceptions of peppers and onions need to be
blanched. All are packed without liquid after blanching. To
blanch vegetables, water must be at a full rolling boil when the
vegetables are added. Counting is started as soon as the vegetables
are lowered into the water.
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Blanch
for 3 Minutes: |
Blanch
for 4 Minutes: |
ASPARAGUS
BEANS - LIMA, GREEN, WAX
CARROTS
GREENS |
BROCCOLI
BRUSSELS SPROUTS |
Corn
should be blanched for 6 minutes when cut off the cob. Freeze the
corn on the cob while still wrapped in its husks in freezer bags, Do
not allow to thaw before removing husks, silks and cleaning. This
gives it a just picked flavor.
Peas should be blanched for no longer than 2 minutes.
 When blanching time is up, remove from water and plunge immediately into
cold running water or ice water.
Freezing
Vegetables
When
thoroughly cold after blanching, drain, pack and freeze.
To
help keep the vegetables from freezing together, spread them on a cookie
sheet and set in the freezer. As soon as they are frozen, transfer
to freezer bags or containers and keep frozen until ready to use. Do
not let them sit open in the freezer after they have frozen solid, or they
will dehydrate - getting "freezer burn".
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