How To Freeze Fresh Vegetables

As I've mentioned, this summer I subscribed to a CSA (community supported agriculture) share, so I've been getting a bag of yummy fresh produce each week.  It's been an adventure in creative cooking, some of which has been documented here.  However, since I've been traveling nearly every weekend this summer, I quickly learned how to freeze my veggies so as not to waste them.  My freezer sort of looks like a veggie explosion right now, but it's all good!

Freezing Fresh Vegetables

Technique: Blanch the veggies, immediately plunge into ice water, dry, and package for freezer.

Directions:

1. Fill a large saucepan or Dutch oven with enough water to cover vegetables.  Boil the water.

2. Wash and prep the veggie.  Basically you want to freeze the vegetable in the form you'll be eating it.
Example: Destem and chop spinach or other leafy greens.

3. Once the water is boiling, add the veggies, cover, and boil for the time listed below.  Use a timer for accuracy in order to avoid over blanching, which will result in sad, tasteless veggies.

• Okra, 3-5 minutes
• Green beans, 3-5 minutes
• Corn on the cob, 7 minutes (small), 9 minutes (medium), 11 minutes (large)
• Use a corn zipper to take it off the cob once it's cooled.  This gadget is awesome, everyone should have one!
• Whole baby carrots, 5 minutes
• Broccoli spears, 5 minutes
• Cubed eggplant, 4 minutes
• Onions, 3-5 minutes
• Button mushrooms, 3-5 minutes
• Asparagus, 2-4 minutes
• Spinach, 2 minutes
• Cauliflower florets, 1-2 minutes
• Summer squash, 1-2 minutes
• Sugar snap peas, 1-2 minutes

4.  After boiling, drain and immediately place the veggies in ice water for the same length of time that you blanched them.  This icy dip stops the cooking process to maintain the best flavor.

5. Drain and pat dry with a paper towel, then place vegetables in a single layer, without overcrowding, on a waxed paper- or foil-lined baking sheet and freeze.  

6.  Transfer frozen veggies to a heavy-duty freezer bag.  Label and date the bag and freeze for up to three months.

Basic instructions from Taste of Home Ultimate Freezer Cookbook, Fall 2013