Freezing vegetables is an easy way to save the great flavors of ripe in-season vegetables to enjoy later in the year. See how easy it is to freeze vegetables below.
1. Prepare the Vegetables
- Asparagus, green beans, snap peas - trimmed, 1-minute blanch
- Bell peppers - stemmed, seeded, cut into large pieces
- Broccoli & Cauliflower - cut into florets, 2-minute blanch
- Fava beans - shelled, peeled (they are blanched in this process)
- Kale, chard, and other cooking greens - 2-minute blanch, squeeze of as much water as possible
- Peas - shelled, 1-minute blanch
- Spinach - 1-minute blanch (squeeze out excess water as it cools)
- Tomatoes - simply halved or otherwise cut into pieces and seeded; can be peeled (after a 30-second blanch), if you like
2. Freeze the Vegetables
Lay the prepared vegetables in a single layer on a large baking sheet or pan (make sure it fits flat in your freezer first!). You can line the pan with parchment paper, waxed paper, or aluminum foil, if you like. Make sure the veggies aren't crowded and are touching as little as possible.
Put veggie-laden sheet, flat, in the freezer until the vegetables are frozen solid. This usually takes an hour or two. You can leave the vegetables in the freezer uncovered like this up to overnight.
3. Transfer Vegetables for Freezer Storage
Once vegetables are frozen through, transfer it to heavy-duty freezer bags. Press out as much air as possible (you can get maniacal about it with a vacuum sealer if you have one, or suck the air out with a straw), seal the bag, and store in the back (or coldesy part) of the freezer.
Frozen vegetables will last up to a year in a stand-alone freezer that isn't opened and closed a lot, and up to 6 months in a frequently opened refrigerator-freezer.