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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
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.
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.
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.
By blanching the vegetables, they retain more vitamins and will cook faster when you decide to use them. To cook your frozen vegetables: Heat vegetables in water until tender.
I wonder if the vegetables will still be OK to eat if you freeze them without blanching.
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.
Freezing veggies is not as difficult as freezing meat or proteins. As for zucchini, carrots, etc, cut them the same round size and blanch them in boiling water for about a minute.
I buy frozen vegetables in the bags. Then when I get home I divide the veggies into the proportion size I want and put them into a sealed container.
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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
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.
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.
How do I freeze fresh celery?
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.
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.
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.
I have done it and used the thawed shredded zucchini in my bread. Also, mixed bread crumbs,spices, egg, shredded carrot & made patties out of them & fried them from the frozen shredded zuke. (of course, I thawed first, squeezed extra water from it first.) I have not had a problem at all & is a lot easier to do. Shred, pack in zip loc baggies in 2 C amounts.
Do all vegetables have to be blanched before freezing?
By G Norman from Oxfordshire
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!
No, they don't.
Can you freeze some vegetables when they have been in a jar?
Yes, however, the quality and taste may be affected and the veggies may be somewhat "mushy" after thawing.
Thank you for answering my question. But I was mainly interested in Artichoke Hearts!
I want to vacuum pack vegetables without cooking them. Can you freeze vegetables without cooking them?
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
Vegetables should be blanched in hot water before freezing them. Do a search on Google.
How do I to freeze vegetables?
By surelock from Lapeer, MI
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.
You have to blanche them for a certain amount of time and this varies according to the vegetable. Google the topic, or else look in the stores where they sell canning supplies and see if you can find a book with this information in it. I really think you should be able to find the information you need by looking on google. It has been so many years since I have done this, that I can't remember all the details.
I have had a good crop of capsicums, how would I prepare the capsicums for freezing?
Thank you so much, I did google it but you gave me more information than I found
Do I need to do anything (like blanch) veggies to use later as stirfry? Any other helpful hints? Thanks.
By Mary from Henderson, NC
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.
I was considering lightly microwaving my home grown yellow squash and green beans instead of par boiling them which can make a lot of water, and then vacuum sealing is difficult.
Any suggestions would be appreciated. Thanks in advance.
By Daphna A. from Alachua, FL
I microwaved 2 years ago and they got that funny taste after 6 months. I then tried the steam method, instead of microwave. Leave them whole, and when you get them hot all the way through dunk them in ice water to cool at once like corn on the cob, dry with a towel and cut up and freeze that way. They probably won't save over a year without changing taste. This works for green and yellow squash. After about 7 months I take mine out and dry them in the dehydrator and powder them to add to all my dishes. including spagetti sauce. Dried veggies add good flavor even to fried meat.
After you freeze vegetables can you thaw them and eat them as a raw vegetables?
Probably not. When they thaw, the water will come out of them. They will be fine for soup, but they will be soft and a little soggy, not crunchy like they were when fresh.
How do you freeze raw cauliflower and broccoli? Is it possible to freeze raw zucchini squash?
By Shirley from Tequesta, FL
I've only tried freezing broccoli, not cauliflower or zucchini. I parboiled the broccoli, let it cool, and packaged in zip lock style bags. It was pretty good after a few months for stir-fry meals, but that was all I experimented with. I would guess that cauliflower would be about the same, but suspect that zucchini might get too mushy. Looking forward to reading other responses.
Here's all the info you should need. :-)
Can I freeze raw vegetables to use in soup later?
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How do I go about freezing these veggies altogether (cauliflower, broccoli, carrots, leeks, and capsicum (red and green)?