Freezing Vegetables In 7 Easy Steps

Freezing is one of the very best methods of preserving food as it locks in more nutrients and flavor than other methods such as drying and canning. It's also a great way to enjoy a ready supply of your favorite veggies all year round, whether they're currently in-season or not.

If you've thought about freezing vegetables in the past but have been put off because you think it's a difficult process, think again! Freezing vegetables is actually very simple and straightforward.

Our freezing guide below offers you some helpful hints and tips on successfully freezing vegetables, including how to prepare your veggies for freezing, how to package and store them, and how best to enjoy them at a later date.

1. Always Use Fresh, Ripe, Tender Vegetables

The best type of vegetables to freeze are those which have just been harvested. Young, tender vegetables freeze well, as opposed to over-mature vegetables which have a tendency to become tough and flavorless.

If you're unable to freeze the vegetables immediately after harvest, you can store them in your fridge for a short while without impairing the flavor or nutritional content.

Freezing lends itself well to most types of vegetables although there are a few for which freezing should be avoided, namely: cucumbers, green onions, lettuce and other salad greens, radishes and tomatoes.

2. Why You MUST Blanch Your Vegetables Before Freezing

Having selected the vegetables you want to freeze, it's then essential that you prepare them properly before putting them in your freezer.

Blanching - i.e. scalding the vegetables in boiling water or steam for a short period of time - is absolutely crucial for most vegetables for a number of different reasons.

Firstly, blanching inactivates or slows down the enzymes in vegetables which cause them to ripen further. Stopping this enzyme action helps to preserve the nutritional value, flavor, color and texture of the vegetables while they're in the freezer.

Secondly, blanching also cleans the surface of the vegetables and helps to remove dirt and other bacteria and micro-organisms. Thirdly, blanching also softens or wilts the vegetables, making them easier to pack and store.

The actual time you need to blanch your vegetables for will depend on the particular type of vegetable and it's size. Take extra care to make sure you blanch the veggies for the correct time. Underblanching can actually stimulate enzyme activity, while overblanching will impair the vegetable's flavor and nutritional value.

Click here for recommended blanching times for various vegetables. (opens new window)

3. Always Cool Your Vegetables Thoroughly After Blanching

Cool them using cold or iced water for a time equal to the blanching time, then drain thoroughly.

4. Package Properly To Prevent 'Freezer Burn'

Once your vegetables have been blanched and cooled, you should pack and freeze them as soon as possible.

Only ever use containers and packaging which have been specifically designed for freezer storage - never reuse old food containers such as milk or cottage cheese cartons.

If you're using rigid storage containers, leave about half an inch space at the top as the vegetables may expand once frozen. If you prefer to use freezer bags, leave 3 inches space at the top and then make sure that all the air is squeezed out of the bag before it is sealed.

It's really important that you use proper freezer-proof packaging when freezing vegetables to make sure that air is kept out and moisture is locked in.

Indeed, a loss of moisture can lead to 'freezer burn' - brownish-white spots which appear on food and which can cause it to go tough and spoil the flavor.

5. Never Overfill Your Freezer

For best results when freezing vegetables, your freezer temperature should ideally be 0 degrees Fahrenheit or less.

Store your vegetables in the freezer as soon after packaging as possible, but make sure that you don't overload it. Overloading affects freezing efficiency and will impair the quality of the food stored in your freezer.

A good rule of thumb when it comes to optimum freezer capacity is 2-3 pounds of food for each cubic foot of storage space.

6. Use Labelling For Easy Quality Control

Most vegetables will happily keep in your freezer for up to 12 months.

To ensure your veggies are of the highest quality when you come to eat them, label and date each package before storing away. Stick a list of the contents on the freezer door and check off each package as it's used, always using the oldest packages first.

7. How To Reheat Frozen Vegetables

Most frozen vegetables can be cooked without being firstly defrosted, with the exception of corn on the cob which needs to be partially thawed.

You only need a very small amount of water when cooking frozen vegetables, approximately a half cup or less per pint package. Too much water can actually dilute the nutritional content contained within them.

Also, take special care not to overcook the vegetables - remember that most will have already been partially cooked when they were blanched, so you don't need to cook them for as long as fresh veg.

In addition, don't let the veggies stand for any length of time after they've been cooked as this can cause the nutrients to 'leak' into the cooking water.

As you can see, freezing vegetables is actually a very simple process and is a really great way to preserve these delicious foods without sacrificing on their taste or nutritional value. So why not give it a try and enjoy a mouth-watering supply of your favorite veggies all year round!

For more tips on cooking like this article on freezing vegetables, click here.

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