Freezing vegetables is an excellent way to preserve their taste and nutrition for later enjoyment. The method is fast and easy and can be done in small increments or in one big batch. It is an ideal way to make use of the abundance from your home garden. You can also take advantage of the variety of harvests found at local farm stands in order to round out your garden selections.
So what can you freeze? You might be surprised to learn that according to Mother Earth News, asparagus, broccoli, green beans, peppers, summer squash, dark leafy greens and all types of berries are best preserved by freezing. In addition, you can stuff hollowed-out versions of pattypan squash, zucchini, small eggplant and peppers to be used with your favorite recipes later on.
Simply spread the vegetables on cookie sheets in the freezer. When they are frozen, pack them into freezer bags, label and stack according to convenience and space. You can even do this with the types of veggies that need to be blanched first such as cabbage leaves.
To get the best results, start with vegetables picked at the height of their freshness and process them right away. Blanch most right away for two to five minutes. Blanching is boiling the vegetables for a specific amount of time or until they are just done. Then submerge them in ice cold water to stop the cooking process. Once cooled, they can be packed in freezer containers. Most can be laid on cookie sheets and frozen before packing. This ensures the fruits and veggies won’t stick together in a large clump and makes it easier to remove the amount desired later.
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Self-Sustained Living Examiner
Southern Illinois Day Trips Examiner
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