Prepare Veggies For Use After Shopping

After you buy fresh produce, try to wash, peel, chop and freeze them in plastic zipper bags as soon as possible. REMEMBER to store all the peels and trimming together in another zipper bag and freeze, until enough in quantity. Put all the peels/trims in a stockpot with lots of water, a few garlic cloves, an inch of ginger, some herbs, some spices like cloves, cinnamon etc., cover and bring to a boil. Simmer for an hour or two. Cool and strain stock. Either bottle it or freeze as icecubes.

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Advantages:

  1. Veggies ready to use and no wastage by rotting in the corner of the fridge shelf.
  2. Homemade preservative-free aromatic vegetable stock has more nutrients and flavour than plain water. Use as-is with some seasoning as soup, or use in stews, soups etc. for more oomph!

By DIPTI from IRVING, TX

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April 24, 20080 found this helpful

Dear Dipti,
Can you freeze any vegetables? Do you blanch them first, or just clean, chop and freeze? I would love to do this, but always thought there were so many veges that wouldn't freeze. Would you mind letting me know which veges you do, and if there are some that you can't?
Thank you so much in advance.

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By Jeann (Guest Post)
February 16, 20090 found this helpful

Some vegetables do not freeze. Stock is a great idea but do not use skins of vegetables that are not organic. You cannot get pesticides off the skins of potatoes no matter how much you wash.

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Celerty does not freeze. Sometimes bell peppers get bitter when frozen. Zucchini squash must be blanched before freezing.

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