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.


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

September 18, 20110 found this helpful

Great idea, I'm all for this kind of thing. I also keep a large empty ice cream tub, or butter tub in my freezer and any veggie's left over or bits of pasta get put in there, when its full I put in a large pan with our favorite stock and make a hot pan of veggie soup. My kids like it blended served with homemade garlic bread, cheap meal but very yummy.

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September 20, 20110 found this helpful

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.

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October 11, 20140 found this helpful

Use a food clip or clothes pin to close your plastic bags. Holding the open side of bag with both sides even, fold each corner of sliced end of bag to the center, then fold over the center piece to form a straight line. Fold over as many times as needed, and secure with the clip at the center of the fold.

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October 3, 2016 Flag
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Can I freeze sweet potato veggie burgers after they are cooked?

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August 31, 2011 Flag
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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

September 1, 20110 found this helpful
Best Answer

I have never frozen cauliflower but I am sure you can find directions by googling. For the green beans, you blanch them about 3 minutes and them cool them in ice water to stop the cooking action. Bag them, getting as much air out as possible. I use a straw to suck the air out as suggested by many on here.

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Anonymous Flag
September 1, 20110 found this helpful
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January 9, 2012 Flag
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How do I freeze fresh celery?

By Vic

January 10, 20120 found this helpful
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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.

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May 13, 2016 Flag
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I have had a good crop of capsicums, how would I prepare the capsicums for freezing?

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May 14, 20160 found this helpful

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

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July 30, 2009 Flag
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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

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.

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July 31, 20090 found this helpful

December 23, 2015 Flag
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Can you freeze some vegetables when they have been in a jar?

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December 25, 20150 found this helpful

Yes, however, the quality and taste may be affected and the veggies may be somewhat "mushy" after thawing.

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Anonymous Flag
December 28, 20150 found this helpful

June 5, 2012 Flag
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Do all vegetables have to be blanched before freezing?

By G Norman from Oxfordshire

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June 6, 20120 found this helpful
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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!

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September 28, 2011 Flag
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I want to vacuum pack vegetables without cooking them. Can you freeze vegetables without cooking them?

By Joan

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Anonymous Flag
September 29, 20110 found this helpful
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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

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September 28, 20110 found this helpful

July 16, 2011 Flag
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How do I to freeze vegetables?

By surelock from Lapeer, MI

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July 17, 20110 found this helpful
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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.

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July 16, 20110 found this helpful

March 24, 2010 Flag
1 found this helpful

It is handy to chop up such items as celery, onions, peppers and peeled garlic and store them in small plastic bags in the door of your freezer. I save some to use fresh, but a lot of the time I don't use them up, and they can go bad before we eat them; especially garlic as it tends to dry up. I use the top part of celery with leaves for soups. It's nice to have these items all ready to use.

Garlic would not have to be chopped up, as one can chop the frozen cloves but peeling it saves that tedious job. Also it lets one buy in bigger quantity when on sale.

Another thing I have done is to just clean celery stalks and freeze them whole in a long bread bag. When it is frozen, it can be chopped up very easily.

By Judy S. from Valley City, ND

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March 24, 20100 found this helpful

I like to do this too. Sometimes I will freeze the exact ingredients I need for a soup or stir fry. Other times I will freeze the ingredients separately. I do this with parsley and cilantro. They aren't quite as good after being frozen but they are better than dried.

Another thing I do when I have too much garlic is to roast it. I peel it and then freeze the whole cloves. I can use them later in recipes. I especially like to use it on pizza. Any that get squished, I use right away, maybe in a soup or pasta.

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August 28, 2004 Flag
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Fresh vegetables can be frozen quickly and easily during the harvest season. Whether you freeze purchased or home-grown vegetables, the keys to a successful product are using vegetables at the peak of ripeness and freezing quickly after purchase or harvest.

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