Freezing Turnips or ParsnipsA Guide to Freezing Turnips or Parsnips. Select small to medium, firm turnips or parsnips that are tender and have a mild flavor. Look for crisp green tops as an indicator of freshness.
Freezing ZucchiniA guide to freezing zucchini. Choose young zucchini with smooth, tender skin and a vibrant, dark green color.
Blanching VegetablesBlanching Vegetables. All vegetables contain naturally occurring enzymes. In some vegetables, unless these enzymes are deactivated with heat before the vegetable is frozen, the enzymes will continue to break down and age them even at freezing temperatures.
Freezing Snow Peas (Sugar, Chinese, or Sugar...A Guide to Freezing Snow Peas (Sugar, Chinese, or Sugar Snap Peas). Select tender, flat pods that are bright green in color.
Freezing SpinachA Guide to Freezing Spinach. Select young, tender green leaves. Leaves on spinach should be at least 6 inches long.
Freezing TomatoesTomatoes will not be solid once thawed, but they do freeze well for use as sauces, juice, pastes or purées. Select firm, ripe tomatoes with deep red color.
Freezing String BeansA Guide to Freezing String Beans. Select slender, smooth young pods when the seed is first formed. Beans should be firm and tender.
Freezing RhubarbA Guide to Freezing Rhubarb. Because rhubarb is usually used for cooking, baking or making jams, the loss of texture during freezing is not important.
Freezing PumpkinsLeave pumpkins on the vine until they are fully mature and are vibrant orange in color. They should appear firm and have a hard outer skin.
Freezing OkraSelect young tender pods with a velvety green appearance, that have a firm, crisp texture and snap easily.
Freezing Field Peas (Black-Eyed Peas)A Guide to Freezing Field Peas (Black-Eyed Peas). Field peas are called by many names, including southern peas, cowpeas, field peas, crowder peas, and black-eyed peas. For freezing, select well-filled flexible pods with tender seeds.
Freezing Green TomatoesA Guide to Freezing Green Tomatoes. Freezing radically alters the texture of tomatoes, but they can still be used successfully in certain recipes after freezing. Select firm, undamaged green tomatoes.
Freezing CucumbersCucumbers do not freeze well by traditional methods, but if sliced, preserved in vinegar or brine and frozen, they will retain their texture and make delicious additions to salads year round.
Freezing CornA Guide to Freezing Corn. Corn should be harvested for freezing in the "milk stage" (as soon as the kernels are full of sweet, milky-colored juice). If the fluid in the kernels is clear, the corn is not ready yet.
Freezing ChiliesWhen freezing this vegetable, select crisp, thick-fleshed chilies that are free from blemishes and have a bright color.
Freezing Chayote (Squash)Chayote goes by many names, including vegetable pear, but it has a unique taste all to its own. It is usually prepared like a summer squash, but has a crispier texture and longer cooking time.
Freezing CarrotsA Guide to Freezing Carrots. Fresh carrots may lose some of their crisp texture during freezing but will still be good for cooking. Select young, tender, medium length carrots free from cracks and dryness. Small carrots are usually the most tender.
Freezing Bell or Sweet PeppersA Guide to Freezing Bell or Sweet Peppers. Select crisp, thick-fleshed peppers that are free from blemishes and have a bright color. Pick home grown peppers when they have fully matured.
Freezing BroccoliA Guide to Freezing Broccoli. Broccoli can be added to dishes for cooking directly from the freezer without thawing.
Freezing & Storing AsparagusSelect firm, tender young spears. If growing your own, cut them immediately before freezing, as once cut, asparagus spears wilt quickly.
Freezing & Storing Artichokes (Globe)A Guide to Freezing & Storing Artichokes (Globe). Artichokes should only be frozen after cooking, and not frozen raw. Left uncooked, they will become discolored during freezing and have a poor flavor when cooked.
