Frozen vegetables contain the same vitamins and minerals as their fresh counterparts, according to "Contemporary Nutrition." Freezing vegetables from your garden allows you to enjoy delicious vegetables year-round. With a few simple steps, you can easily process your own frozen vegetables, which can be safely eaten for up to six months after processing if stored in a freezer with a temperature of zero degrees Fahrenheit.
Step 1
Harvest vegetables when they are ripe. Harvesting them before they have fully ripened will lead to a less flavorful product, whereas waiting until the vegetables are overripe will lead to mushy vegetables.
Step 2
Rinse the vegetables with water to remove any excess dirt or debris.
Step 3
Blanch the vegetables by boiling them in a pot for two to three minutes. The vegetables will only be partially cooked. You will complete the cooking process when you choose to eat the frozen vegetables. Fully cooking the vegetables at this point will lead to soft, mushy vegetables later.
Step 4
Pour the contents of the pot into a colander. Allow the vegetables to cool in the colander for five to ten minutes, or until they have cooled enough to be comfortable to handle.
Step 5
Pat the vegetables dry with a paper towel. Leafy vegetables, such as spinach, may need to be gently rung out.
Step 6
Place the vegetables in a zipper bag. Write the date on the bag with a permanent marker so that you know when you packaged them.
Step 7
Place the packaged vegetables in the freezer for use at a later time.
Things You'll Need
- Pot
- Water
- Vegetables
- Colander
- Paper towels
- Zipper bags
- Permanent marker
References
- "Contemporary Nutrition"; Gordon Wardlaw and Anne Smith; 2007
- "Techniques of Healthy Cooking"; The Culinary Institute of America; 2007
- "Making Plant Medicine"; Richo Cech et al; 2000
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