Freezing Vegetables Tips and Tricks
Veggies on sale? Buy a lot and freeze them. Your freezer can be your best friend when trying to save money on your food bills.
Freezing Vegetables:
- Wash and trim vegetables.
- Cut them into useful sized pieces. If you plan to use them for stew, cut them accordingly, it will save youtime later on.
- Blanch the vegetables to prepare them for freezing.
Blanching Instructions:
- Bring a large pot water to boil. Put the vegetables in a strainer or wire basket and immerse in water. Use one gallon of water per pound of food.
- Click the link below for an article that contains more information about blanching as well as a chart that tells you how long to blanch different vegetables.
Blanching Instructions
- Once you have blanched your veggies for the appropriate amount of time, put them in ice cold water to stop the cooking process.
- Cool the vegetables for the same amount of time that you blanch them.
- Drain vegetables until dry.
- Then package them in freezer bags or containers with the date they were processed.
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.
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How do I go about freezing these veggies altogether (cauliflower, broccoli, carrots, leeks, and capsicum (red and green)?
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