{"id":17428,"date":"2019-03-24T07:01:23","date_gmt":"2019-03-24T14:01:23","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17428"},"modified":"2019-03-24T10:21:58","modified_gmt":"2019-03-24T17:21:58","slug":"freezing-vegetables","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/freezing-vegetables\/","title":{"rendered":"Freezing Vegetables"},"content":{"rendered":"

This is intended only to give brief instructions.\u00a0 For details about why some of it is being done this way, check the internet.<\/p>\n

Blanche<\/h1>\n

Blanche all vegetables before freezing.\u00a0 Boil 60-90 seconds, plunge into water bath to stop the cooking process.<\/p>\n

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Asparagus<\/h2>\n

Chop into 3 inch pieces.\u00a0 Blanch 3-5 minutes depending on thickness.\u00a0 Will keep for up to 18 months.\u00a0 Good for soups, etc., but will not be crisp for a side.<\/p>\n

Avocado<\/h2>\n

Will keep for up to 18 months.<\/p>\n

Broccoli<\/h2>\n

Cut into bite sized florets.\u00a0 Blance 3 minutes, then put into a large towel and toss to get as much water out as you can.\u00a0\u00a0 Freeze the pieces whole in single-use zip lock bags.\u00a0 Good steamed or boiled (2 minutes) or in stir fries, quiches and soups.\u00a0 Broccoli will not have the crunch, but will taste OK.\u00a0 Use within a year.<\/p>\n

Cabbage and Brussels Sprouts<\/h2>\n

Soak in heavily salted water for 30 minutes to encourage pests to vacate.\u00a0\u00a0\u00a0 Pick off any old leaves, and trim base off.<\/p>\n

For cabbage:\u00a0 Quarter (leaving the stem intact) and freeze.\u00a0 Keeps only about six months.
\nFor Brussels Sprouts:\u00a0 Blanche 3-5 minutes depending on the size.\u00a0 Move to freezer immediately on a rimmed cookie sheet.\u00a0 Freezing will actually improve the flavor, and they will keep about 18 months.<\/p>\n

Cherry Tomatoes<\/h2>\n

Don’t require blanching.\u00a0 Rinse well, dry and freeze.\u00a0 Will keep for up to 18 months.\u00a0 No longer good for salads, but good for soups, stews, braises, roasting, etc.<\/p>\n

Corn<\/h2>\n

Freeze within 10 hours of being picked, not corn from the supermarket.\u00a0 Remove kernels from the cob.\u00a0 Blanche for 4 minutes.\u00a0 Freeze on a pre-cooled tray so kernels stay separate.\u00a0 Good for stir fry or on your plate.\u00a0 Will keep for up to 18 months.<\/p>\n

Cucumbers<\/h2>\n

These are best preserved by pickling.\u00a0 Read my collection here<\/a>.<\/p>\n

Garlic<\/h2>\n

This can be dangerous.\u00a0 READ CAREFULLY.\u00a0 You can freeze peeled garlic in ice cube trays in olive oil, but DO NOT keep at room temperature for more than a few minutes.\u00a0 EVER.\u00a0 Botulism develops quickly.\u00a0 Go straight into the freezer, and then straight from the freezer to the pot or skillet and cook immediately.\u00a0 The bacterium Clostridium botulinum can cause death in a few days without medical treatment.\u00a0 It is safe only if you do it perfectly right.<\/p>\n

Green Beans<\/h2>\n

Blanche, then freeze individual beans laid flat on a pre-cooled tray.\u00a0 Good for stir fry and soups.\u00a0 Will keep up to 18 months.<\/p>\n

Green onions<\/h2>\n

Freeze greens and whites separately.\u00a0 The greens freeze well without any processing.\u00a0 Blanch the whites for three minutes, and then freeze.\u00a0 Double bag to avoid onion smell in your freezer.\u00a0 Will keep for up to 6 months.<\/p>\n

Mushrooms<\/h2>\n

Do not blanche!\u00a0 Wipe them clean with a dry towel and cut off the end of the stem.\u00a0 Freeze individually on a tray overnight, then seal in a vacuum bag.\u00a0 Use within a year as you would fresh mushrooms.<\/p>\n

Pumpkin, winter squash, acorn squash, etc<\/h2>\n

Bake at 350\u00b0F for 45 minute, scrape out flesh and let cool and then puree.\u00a0 Freeze flat in zip lock bags.<\/p>\n

Spinach<\/h2>\n

Will keep for up to 18 months.<\/p>\n

Tomatoes<\/h2>\n

Blanche whole, then remove skin, cut into pieces, then freeze in zip lock bags that lay flat.\u00a0 Not good for salads, but good for sauces, soups, etc.\u00a0 Will keep for up to 18 months.<\/p>\n

Zucchini<\/h2>\n

Good for bread, saute, grilling, muffins, pancakes, lasagna, frittata,\u00a0 pizza,\u00a0 quiche, and more \u2026 Cut into pieces and blanche 3 minutes.\u00a0 Pat dry and freeze in single-use zip lock bags.<\/p>\n

Will keep for up to 18 months.<\/p>\n

Don’t freeze:<\/h2>\n