If you’re like most people, you probably have a garden that produces more vegetables than you can eat. What do you do with the surplus? One option is to freeze them so you can enjoy them later in the year. Here are some tips for freezing garden vegetables:
- Choose the right vegetables. Not all vegetables are suitable for freezing. For example, lettuce and other leafy greens will turn to mush when frozen. Other vegetables, such as tomatoes, should be blanched before freezing to prevent them from becoming mealy.
- Prepare the vegetables for freezing. Wash them thoroughly and then cut them into the desired size. If you’re freezing corn, for example, you may want to cut the kernels off the cob.
- Blanching is optional but recommended. Blanching is a process of briefly cooking the vegetables in boiling water. This helps to preserve their color, texture, and flavor.
- Cool the vegetables quickly after blanching. Plunge them into ice water to stop the cooking process.
- Dry the vegetables thoroughly before freezing. Water on the surface of the vegetables can cause freezer burn.
- Pack the vegetables into freezer bags or containers, leaving enough headspace for expansion during freezing. Squeeze out as much air as possible to prevent freezer burn. Label and date the bags or containers before putting them in the freezer.
- Use frozen vegetables within 6-8 months for best quality