Has your garden been producing in abundance this year and you are ready to put some of the food away for the winter? Freezing vegetables takes a little more time than freezing fruit, but it will still save you plenty of money this winter when most vegetables aren’t in season. Here are some common vegetables and how to freeze them properly.
- Green Beans – Wash your green beans well and then blanch them in boiling water for 2 minutes on the stove top. Cool the beans in a bowl of ice water – this won’t take long. Remove from the water and let them dry on a kitchen or paper towel until most of the water has drained off (you can use your towel to soak up any excess water). Place in a zippered freezer bag and label with the date packaged. Green beans will last for 4 months in the freezer.
- Bell Peppers – Wash and slice or dice peppers before placing in a zippered freezer bag. Peppers will last for about 4 months in the freezer but they will lose their “crisp” when they are frozen. Frozen bell peppers are best in baked dishes or slow cooker dishes. (Check out my Chop Once, Eat Later tips for Bell Peppers post – including a tip to combine bell peppers and onions in a freezer bag to have on hand for fajitas.)
- Broccoli – Soak broccoli heads in a light salt water solution first to remove any bugs. Rinse and wash. Blanch in a hot water bath just like the green beans above, cool in a bowl of ice water and dry well before freezing in a zippered freezer bag. Broccoli will last for 6 months in the freezer but it may get somewhat rubbery if left in the freezer for a longer amount of time.
- Corn – Husk the corn and remove any stray silk. Boil the corn for 4-5 minutes. Immediately place the corn in a bowl of ice water. Cut the corn off the cob with a sharp knife. Place in a zippered freezer bag with the date. Corn will last for 5 months in the freezer.
What are your favorite vegetables to freeze? What vegetables do you have an abundance of this year?