Tips for freezing and preserving vegetables

Freeze vegetables in self-sealing freezer bags that you have labelled and dated with a permanent marker; be sure to press out any excess air from the bag before sealing. Once the vegetable has thawed, do not refreeze.

You can blanch vegetables with either boiling water or steam. Which method you use — and the time required to do it — depends on the vegetable involved.

Water-blanching:

• Bring at least 12 cups of water to a boil in a large saucepan.
• Place 500 grams (1 pound) prepared vegetable pieces in a wire-mesh basket and plunge into the boiling water.
• When the water returns to a boil, cook the vegetables for the time required.
• Lift the basket and place it into a large bowl of cold or ice water to cool; change the water as needed or add ice to keep the water cold. Drain completely.

Steam-blanching:

• Place prepared vegetables in a single layer inside a steamer basket in a large saucepan containing five centimetres (two inches) of boiling water.
• Cover, and steam the vegetables for the time required.
• Cool, but don't rinse the vegetables.

1.25-1.5 kg (2 1/2-3 lbs) fresh yields 1 kg (4 c) frozen

• Wash, trim and cut into five-centimetre (two-inch) pieces.
• Sort asparagus according to the thickness of the stalks; water-blanch thin stalks for two minutes, thick stalks for four minutes.
• Rinse briefly under cold water and drain thoroughly. Pack, seal, label, date and freeze.

1.25-1.5 kg (2 1/2-3 lbs) fresh yields 1 kg (4 c) frozen

• Wash and trim, leaving 2.5-centimetre (one-inch) stems (be careful not to pierce the skins).
• Sort according to size and cook small beets in boiling water for 25 to 30 minutes, large for 45 to 50 minutes or until tender when pierced with a fork.
• Drain and cool. Peel off the skins and slice or cube, as desired. Pack, seal, label, date, and freeze.

1.5 kg (3 lbs) fresh yields 1 kg (4 c) frozen

• Wipe firm bell peppers.
• Cut out stems and remove any seeds.
• Cut in halves, slices, or rings.
• Blanch halves for two minutes, slices and rings for one minute.
• Cool quickly and drain thoroughly. Pack, seal, label, date, and freeze.

1.25 kg (2 1/2 lbs) fresh yields 1 kg (4 c) frozen

• Shell young, tender beans and discard any damaged ones.
• Water-blanch small beans for one minute, medium beans for two minutes, and large beans for three minutes. Cool quickly and drain thoroughly.
• Pack, seal, label, date and freeze.

1-1.25 kg (2-2 1/2 lbs) fresh yields 1 kg (4 c) frozen

• Wash and peel stalks if woody.
• Cut stalks and florets into 3.5-cm (1 1/2-inch) pieces.
• Steam-blanch for five minutes.
• Cool quickly and drain thoroughly. Pack, seal, label, date and freeze.

1-1.25 kg (2-2 1/2 lbs) fresh yields 1 kg (4 c) frozen

• Trim off coarse leaves and stems and sort by size.
• Water-blanch small sprouts for three minutes, large sprouts for five minutes.
• Cool quickly and drain thoroughly. Pack, seal, label, date and freeze.

1.25 kg (2 1/2 lb) fresh kernels yields 1 kg (4 c) frozen

Ears: 

• Use young cobs only. Remove the husks and silks.
• Water-blanch for four minutes.
• Cool quickly and drain well. Wrap each ear individually, airtight in freezer paper or foil, molding it to the shape of the ear.
• Pack several together in a freezer bag, expelling as much air as possible.

Kernels: 

• Blanch the ears as above and cool completely.
• Using a very sharp knife, cut the kernels off the cobs and separate into meal-size portions. Pack, seal, label, date, and freeze.

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