| Vegetable |
Instructions |
Blanching/Cooking Times |
| Beans |
Remove ends and cut into 1 or 2" pieces or French cut. Blanch in boiling water. Cool quickly in ice cold water. Drain, pack into resealable freezer bags, label and freeze. |
3 min. |
Beans,
lima
(shelled) |
Shell and wash. Blanch in boiling water. Cool quickly in ice cold water. Drain, pack into resealable freezer bags, label and freeze. |
3 min. - small
4 min. - large |
| Beets |
Wash and cut off greens an inch from beet. Cook beets in water over medium heat until beets can be pierced with a fork. Cool and drain. Peel and cut into cubes or slices. Pack into resealable freezer bags, label and freeze. |
25 to 30 min. - small
45 to 50 min. - medium |
| Broccoli |
Wash and cut into 1-1/2" size pieces. Blanch in boiling water. Cool quickly in ice cold water. Drain, pack into resealable freezer bags, label and freeze. |
3 min. |
Brussels
sprouts |
Wash and remove outer leaves. Blanch in boiling water. Cool quickly in ice water. Drain, pack into resealable freezer bags, label and freeze. |
3 min. - small
4 min. - medium
5 min. - large |
| Carrots |
Remove tops, wash and pare. Cut into 1/4" pieces. Blanch in boiling water. Cool quickly in ice water. Drain, pack into resealable freezer bags, label and freeze. |
2 min. |
| Cauliflower |
Wash and cut into 1" size pieces. Blanch in boiling salted water (4 tsp. salt per gallon water). Cool quickly in ice water. Drain, pack into resealable freezer bags, label and freeze. |
3 min. |
Corn
(kernel) |
Remove husks and silks; wash. Blanch in boiling water. Cool quickly in ice water. Drain. Cut off kernels from cobs, pack into resealable freezer bags, label and freeze. |
3 min. |
Onions
(chopped) |
Remove skins and chop onion. Pack onion into freezer bags, label and freeze. |
|
Peas
(shelled) |
Shell peas. Blanch in boiling water. Cool quickly in ice water. Drain, pack into resealable freezer bags, label and freeze. |
1-1/2 min. |
Peppers
(whole or chopped) |
Wash, cut out stem, remove seeds for whole peppers or chop into smaller pieces. Pack into resealable freezer bags, label and freeze. |
|
Peppers,
hot |
Note: Wear rubber gloves. Wash, cut off stem, remove seeds and chop or leave whole. Pack into resealable freezer bags, label and freeze. |
|
Pumpkin,
pie & Winter squash |
Stove method: Wash, cut in half and scoop out strings and seeds. Cut into 2 to 3" pieces and remove skin. Cook in 1 to 2" of water over medium heat until pumpkin can be pierced with a fork. Drain thoroughly, mash, pack into resealable freezer bags, label and freeze.
Oven method: Cut in half and scoop out strings and seeds. Place cut side down on lightly oiled cookie sheet. Bake in an oven at 400 degrees for 40 to 50 minutes or until the pumpkin can be pierced with a fork. Allow to cool. Scoop out, mash, pack into resealable freezer bags, label and freeze.
Cutting tip: Pierce pumpkin several times with fork. Microwave on high for 2 minutes.
|
|
Tomatoes,
stewed |
See stewed tomato recipe. Pack into resealable freezer bags, label and freeze. |
|
Zucchini
(shredded) |
Wash, peel or leave unpeeled. Shred and pack into resealable freezer bags, label and freeze. |
|
Freezing is the most popular method of preserving vegetables. But there is a catch: if you lose electricity for any significant length of time, you can lose the whole lot. With the over burdened electrical system in the USA, this event seems to happen more often than we would like, so we at OurVeggieGarden do not recommend that you freeze all of your vegetables. Freeze some, yes, but can some as well. We feel that a balance between freezing and canning is the wisest choice in today’s uncertain climate.