Browsing: Freezing Vegetables

Share a SolutionAsk a Question
To Top

Freezing Vegetables

Most vegetables can be frozen which preserves them for later use and saves you money. This is a general guide about freezing and storing vegetables.

Ad
Using Leftover Vegetables, Freezing Green BeansPhoto of green beans with frost on them.
Filter: All Articles Sort: Relevance

September 17, 2011 Flag
6 found this helpful

If you think about it, a lot of recipes start the same way, sauteing onions with, depending on the cook, garlic, celery, carrots, or peppers. You probably have your own preference that you use more than any other. Well, on a day when you have a little extra time, make a huge batch of it, make your meal with a portion of it, and let the rest of it cool. Then measure in 1/2 or 1 cup portions and freeze.

When you are rushed or tired and need some, you can thaw out however much you need. You might even want to make a couple of variations, such as onions and peppers, and onions and celery, or with garlic, and without.

Source: This is inspired by pure laziness, a little work one day saves me a lot later!

By Copasetic 1 from North Royalton, OH

Ad

May 13, 2016 Flag
0 found this helpful

I have had a good crop of capsicums, how would I prepare the capsicums for freezing?

Answer This QuestionWas this helpful?Helpful? Yes
May 14, 20160 found this helpful

Thank you so much, I did google it but you gave me more information than I found 

ReplyWas this helpful?Helpful? Yes

August 31, 2011 Flag
0 found this helpful

How do you freeze cauliflowers and green beans? Do you have to blanch them first or can you freeze them without blanching?

By Yvonne from Coventry, England

Answer This QuestionWas this helpful?Helpful? Yes
Anonymous Flag
September 1, 20110 found this helpful
Best Answer

Follow Elaine S' advice and it's the same (3 minutes) for cauliflower but the florets and stems need to be cut into about 1 to 1 1/2 inch pieces. Assorted veggies need different blanching times but beans and cauliflower happen to both be the same.

Ad
ReplyWas this helpful?Helpful? Yes
Read More Answers...

January 9, 2012 Flag
0 found this helpful

How do I freeze fresh celery?

By Vic

Answer This QuestionWas this helpful?Helpful? Yes
January 10, 20120 found this helpful
Best Answer

I have done this too, but I also wrapped several layers of plastic wrap and placed it in a zip lock bag to insure no freezer burn, in case I didn't get it used up in a timely manner. Now I use a vacuum sealer works much better, no freezer burn because all the air has been 'sucked' out.

ReplyWas this helpful?Helpful? Yes
Read More Answers...

December 23, 2015 Flag
0 found this helpful

Can you freeze some vegetables when they have been in a jar?

Answer This QuestionWas this helpful?Helpful? Yes
Anonymous Flag
December 28, 20150 found this helpful

Thank you for answering my question. But I was mainly interested in Artichoke Hearts!

ReplyWas this helpful?Helpful? Yes
Read More Answers...

October 9, 2014 Flag

When I open a bag of corn (or any other veggies), I use my scissors and cut across the top of the bag, leaving enough that I can use it to tie my bag up with it. The other thing I use is leftover twisty ties. When I get garbage bags, I always get the ones with twisty ties so I have plenty when needed. I always hand tie my garbage bags, so it doesn't really matter what kind of bag I get.

July 30, 2009 Flag
0 found this helpful

I am freezing zucchini and one of the methods is to freeze it unblanched. Is this method safe? What about the enzymes that blanching kills? I would hate to have problems with the zucchini once it is thawed but like the idea that it would not be as mushy as it gets when it is blanched. Please help, as we have a garden full of zucchini.

By Mira

Answer This QuestionWas this helpful?Helpful? Yes
July 30, 20090 found this helpful
Best Answer

I wash my zucchini well and drain. Then grate it peeling and all for making my zucchini cakes in the winter. I've never had any bacterial problems arise after immediately thawing it for use.

I also do not blanch bell peppers but clean well and stuff with rice, tomatoes, ground beef and onion and place in freezer bags. When ready to use, I put them in a pan with water covering the lower bottom a little and use a lid and cook til done. Again never had any bacteria problems arise preparing some vegetables in this manner.

ReplyWas this helpful?Helpful? Yes
Read More Answers...

June 5, 2012 Flag
0 found this helpful

Do all vegetables have to be blanched before freezing?

By G Norman from Oxfordshire

Answer This QuestionWas this helpful?Helpful? Yes
June 6, 20120 found this helpful
Best Answer

No - most do need to be blanched, but not all. I freeze summer squashes without blanching, just slicing and freezing. Tomatoes can be frozen whole. This is an excellent way to have fresh-tasting sauces all winter, and the skins just slip right off once the tomatoes are partially thawed. I also freeze corn straight out of the garden without shucking, then microwave still frozen and still in the husks - tastes like summer!

ReplyWas this helpful?Helpful? Yes
Read More Answers...

September 28, 2011 Flag
0 found this helpful

I want to vacuum pack vegetables without cooking them. Can you freeze vegetables without cooking them?

By Joan

Answer This QuestionWas this helpful?Helpful? Yes
Anonymous Flag
September 29, 20110 found this helpful
Best Answer

Except for veggies like peppers and onions they need to be blanched. The reason is to keep their fresh color but, most importantly, to stop the enzymes that break down the quality and nutrients of the food. Here's some info I shared a few weeks ago:

Vegetable Water Blanching Timetable

There have been a lot of requests for blanching veggies as of late so here's an easy timetable to follow. Be sure to check tenderness part way into the blanching guide times because freshness and size of vegetables vary and can affect how long they truly need to blanch.

Be sure to give the veggies an immediate ice water bath after the blanching to stop the cooking process. Pat veggies dry if you are going to be freezing them and remove as much air from the freezer bag as possible because both help to reduce freezer burn.

Artichoke Hearts, Globe: 7 minutes

Artichoke Whole, Globe: 10 minutes

Artichoke Whole, Jerusalem: 3 to 5 minutes

Asparagus: Small Stalk - 2 minutes, Medium Stalk - 3 minutes, Large Stalk - 4 minutes

Beans: Snap, Green or Wax - 3 minutes

Beans: Lima, Butter, or Pinto - Small - 2 minutes, Medium - 3 minutes, Large - 4 minutes

Beets: Cook until tender

Broccoli, Florets and Stems: 1 1/2 inch pieces - 3 Minutes

Brussels Sprouts, Heads: Small - 3 minutes, Medium - 4 minutes, Large - 5 minutes

Cabbage or Chinese Cabbage: Coarsely Shredded, thin wedges or leaves separated - 1 1/2 minutes

Carrots: Whole - 5 to 6 minutes, Diced or Sliced - 2 to 3 minutes

Cauliflower, Florets and stems: 1 to 1 1/2 inches - 3 to 4 minutes

Celery: Diced - 3 minutes

Corn-on-the-cob: Small - 8 minutes, Medium - 10 minutes, Large - 12 minutes, kernels - 5 minutes

Eggplant: 1 1/2 inch slices - 4 to 5 minutes

Greens, All Varieties: Tough Stems Removed - 2 1/2 to 4 minutes

Kohlrabi: Whole - 3 minutes, Cubed - 1 minute

Mushrooms: 4 to 6 minutes

Okra: Small - 3 minutes, Large - 4 minutes

Peas: 1 1/2 to 2 1/2 minutes

Peppers, Sweet: Strips or Rings - 2 to 3 minutes, Halves - 3 to 4 minutes

Potatoes, All Varieties: Cook until tender

Pumpkin: Cook until tender

Rutabagas: Diced - 2 to 3 minutes

Soybeans, In Pod: 4 to 5 minutes

Squash, Winter: Cook until tender

Squash, Summer: 1/2 inch slices - 3 to 4 minutes

Turnips: Diced - 2 to 3 minutes

ReplyWas this helpful?Helpful? Yes
Read More Answers...

July 16, 2011 Flag
0 found this helpful

How do I to freeze vegetables?

By surelock from Lapeer, MI

Answer This QuestionWas this helpful?Helpful? Yes
July 17, 20110 found this helpful
Best Answer

If you can pick up a Ball Blue Book of preserving this will be a great help. I got mine at Wal-mart years ago and its a book that's worth it if you do canning or freezing of vegetables. Blanching is very important and must be done properly to destroy microorganisms that could destroy your food. But its a fairly easy process using boiling water don't over blanch this will cause a loss of flavor. Cool your vegetables by using ice water. Hope this helps.

ReplyWas this helpful?Helpful? Yes
Read More Answers...

July 2, 2012 Flag
0 found this helpful

Do I need to do anything (like blanch) veggies to use later as stirfry? Any other helpful hints? Thanks.

By Mary from Henderson, NC

Answer This QuestionWas this helpful?Helpful? Yes
July 12, 20120 found this helpful
Best Answer

Yes, you should blanch most of the veggies that you save for stirfry (squash, broccoli, green beans, etc). Green and red peppers, onions, celery, mushrooms don't have to be blanched, however.

ReplyWas this helpful?Helpful? Yes
Load More
Related
Categories
Food and Recipes Freezing VegetablesJanuary 9, 2012
Guides
Turnips with greens.
Freezing Turnips or Parsnips
Veggie seeds.
Growing Vegetables from Seeds
Freezing Artichokes, Storing Artichokes, Canning Artichokes
Freezing Artichokes
Freezing Eggplants, Eggplants on White Background
Freezing Eggplants
More
Facebook
Pinterest
YouTube
Contests!
Newsletters
Ask a Question
Share a Post
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on August 31, 2016 at 10:05:33 AM on 10.0.2.187 in 6 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!