Like pot roast and Justin Bieber, frozen vegetables need an image makeover.
The process, while more involved thanfreezing fruit, is still rather easy.
Why Freeze Vegetables?
), cleans the surface of organisms, and helps slow the loss of nutrients.
And after blanching, vegetables must be cooled quickly to stop the cooking process immediately.
A few other things to remember: Check your freezer to ensure itsset to 0oF or below.
Select young, tender, crisp vegetables that are at their prime.
The sooner theyve been frozen after theyve been harvested, the better theyre going to taste.
I like to do this with a colander over the ice bath (see below).
Pat your vegetables dry as thoroughly as possible.
Thisll prevent freezer burn and keep food from drying out.
Label your bags with the date and the name of the product.
Your vegetables are ready to use!
Avocado:Freezing avocadoin the same manner as other vegetables will result in a mushy mess.
Bell peppers: do not freeze peppers, green or otherwise, as theychange flavor during freezing.
Broccoli: peel and trim stalks; cut florets off; blanch 3 minutes.
Brussels Sprouts: Wash well and blanch 3-5 minutes.
Cabbage: do not freeze.
Carrots: Peel, slice or dice, and blanch for 3 minutes.
Blanch baby carrots whole for 5 minutes.
Celery: do not freeze.
Corn (kernels): Husk, de-silk, blanch 4-5 minutes, and cut from cob once cool.
Corn (cob): Blanch 6-9 minutes.
Cucumbers: do not freeze.
Eggplant: Wash, slice and cube, and blanch for 4 minutes.
Endive: do not freeze.
Herbs: do not freeze sprigs of delicate, soft herbs, like basil, chives, or parsley.
Jalapenos: Wash and blanch whole for 2-3 minutes.
Place in a bag thats been sealed as tightly as possible.
Lettuceand other salad greens: do not freeze.
Lima or other beansin pods: Shell, sort, and wash. Blanch for 2-4 minutes.
Mushrooms: Clean well with a brush; blanch 3-5 minutes.
Okra: trim stems but do not break pods.
Onions: Do not freeze onions as theychange flavor during freezing.
Potatoes: Potatoes dont freeze well as they tend to become mealy.
Radishes: do not freeze.
Snow peas: wash, remove strings and stems, and blanch 1-3 minutes.
Spinach: trim and blanch 2 minutes.
Wring out as much water as possible before freezing.
Sprouts: do not freeze.
String beans: Cut, slice, or leave whole; blanch for 3-4 minutes.
Summer squash/zucchini: wash, cut into slices, and blanch 3 minutes.
Tomatoes: Tomatoes dont freeze well as they tend to lose their flavor and become mealy.
Turnips and parsnips: wash, slice, and blanch 3 minutes.
Watercress: do not freeze.
So Is It Ever Worth Buying Pre-Frozen Vegetables?
(If you bought the vegetable fresh, youd be buying bags and bags of spinach.)
Your freezer ismost energy-efficientwhen its full, after all.
Photos bySteven DepoloandThe Kitchn.
