I learned this freezing method from a friend who puts up produce from a very large garden every year. She freezes Okra, green beans, bell peppers, zucchini and yellow squash, Purple hull peas, and more this way. Use brown paper lunch bags.
Take three bags, open and insert one inside the other for a triple thick bag. Wash your veggies, and lay on a towel to dry. When dry, prepare appropriately: snap the beans, shell the peas, slice the squash, etc. Put them into the prepared paper bags. Then fold down the tops and either clip them or staple them. Label and date the bags with a sharpie, and put them in the freezer.
They will not freeze together into a lump, and very little, if any, frost will accumulate in the bag. Also, no freezer burn. Blanching is not necessary. I have even started transferring the frozen veggies that I buy from the store to the paper bags. They keep better. You can open a bag and use what you need, then re-fold and re-staple the bag.
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Take advantage of farmer's markets and neighbors gardens to can and freeze all the produce possible. Your own garden is even better! - Nancy - Hartland, MN
We have a huge garden and I'm wondering what to do with some of the produce that we have an abundance of to preserve it for the late fall and winter.
