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Vegetables That Freeze Well

posted in Vegetables |

There are 3 ways to freeze vegetables;

  1. Blanch

    Blanch means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.

  2. Dice, slice, puree or shred
  3. Only young vegetables can be frozen

Here is a list of vegetables that are known to freeze well.

  • Asparagus blanch
  • Aubergines blanch, dice
  • Beetroot blanch, young
  • Broad Beans blanch
  • Broccoli blanch
  • Broccoli, Chinese blanch
  • Brussells Sprouts blanch
  • Cabbages blanch, dice
  • Cabbages, Chinese blanch, dice
  • Calabrese blanch
  • Carrots blanch, young
  • Cauliflowers blanch, dice
  • Celery dice
  • Courgettes blanch
  • Dolichos Beans blanch
  • French Beans blanch
  • Hot Peppers blanch, dice
  • Kales blanch
  • Kohl Rabi blanch, dice
  • Lima Beans blanch
  • Marrows blanch, dice
  • Okra blanch
  • Parsnips blanch, young
  • Peas blanch
  • Potatoes(small & new only) blanch
  • Pumpkins dice
  • Rhubarb dice
  • Scarlett Runner Beans blanch
  • Spinach blanch
  • Spinach Beet blanch
  • Spinach, New Zealand blanch
  • Spring Onions dice
  • Sprouting Broccoli blanch
  • Swedes blanch, dice
  • Sweet Corn blanch
  • Sweet Peppers
  • Swiss Chard blanch
  • Tomatoes blanch
  • Turnips blanch, dice, young
  • Wonderberries blanch

Tags [gardening |garden |gardener |vegetables |freezing |blanch]

This entry was posted on Saturday, June 9th, 2007 at 10:09 am and is filed under Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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Commenter Avatar On March 4th, 2012 at 2:17 am,
pond calculator said:

pond calculator…

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