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Thread: Procedures: Freezing Fresh Vegetables

  1. #1
    Join Date
    Aug 2010
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    Toronto, ON
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    Procedures: Freezing Fresh Vegetables

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    I'm looking to learn how to properly freeze veggies so they don't go bad before we use em. List the steps you follow for the various veggies you freeze - please and thank you.

  2. #2
    Join Date
    Jan 2010
    Location
    North Carolina
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    I often freeze greens (like collards). After they're cooked, I just place them in a single layer on a pre-chilled sheet tray and pop them in the freezer for a few hours, until they're totally frozen. Then I wrap them in plastic wrap and/or aluminum foil and into a freezer bag. They reheat very quickly and taste not much different from fresh. Next time I might try running them through a salad spinner or drying with paper towels to remove excess moisture.

    I have also frozen winter squash and sweet potatoes. After cooking, I put them into old yougurt containers and put them in the fridge overnight. The next day I stuck them in the freezer. I have also frozen caramleized onions in the same manner. I did this because, from what I understand, the quailty of a frozen food is better if the transition to frozen is as fast as possible.

  3. #3
    Things I have chopped and thrown in a bag: onions, peppers

    things I have blanched (10-20 seconds in boiling water, then plunge into icy water to stop the cooking process): greens, roots (carrot, parsnip)

    Things I have cooked completely before freezing: greens, "random leftovers".

    In all cases, my approach was to bag it up in portions, and throw it in. It mostly worked! Anything with a very high water content would probably turn to mush though - like tomato, aubergine, courgette...??

  4. #4
    Join Date
    Jun 2010
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    416
    blanche them for a few seconds & vacuum seal them in portion sized bags. If you dont have a vacuum sealer...get one
    "Don't dream it, be it"

    -Dr. Frank-N-Furter

  5. #5
    Join Date
    Feb 2010
    Location
    Ontario, Canada
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    788
    Chop fresh onions, peppers, tomatoes, apples, greens, etc. to use in cooking later, toss into freezer bag. Done.

    This DOES NOT work for broccoli - fresh broccoli that is frozen then cooked takes on a more bitter taste.

  6. #6
    Join Date
    Feb 2010
    Location
    Central NY
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    I had a favorite web page for looking up how to freeze just about anything, but now I can't find it. This looks pretty much the same, though: http://www.uga.edu/nchfp/how/freeze.html
    "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

    I'm blogging again, at least a little bit.

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