Freezing Vegetables 

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• Blanching

• Thawing

• Cooking methods for blanched frozen vegetables 

  • boiling

  • reheating

  • pan-frying

  • baking

• Freezing Vegetables Chart

GETTING STARTED

Select high quality fresh vegetables that are young, tender and at the ideal stage of maturity for good eating. Wash all vegetables thoroughly before beginning. Freeze as soon as possible.

BLANCHING

To blanch, bring water to a rolling boil in a large covered pot. Use 4 L (16 cups) of water for every 500 g (1 lb) of vegetables or fruit or use 8 L (32 cups) for leafy vegetables. Place clean, trimmed vegetables in a wire basket and place in pot or place vegetables all at once in pot. Stir. Cover and immediately begin to count blanching time. Keep heat on high so water will return to a boil quickly. Most vegetables must be blanched before freezing to destroy enzymes which, if not destroyed, will cause changes in flavour, colour and texture. Pay strict attention to blanching time; under blanching will not destroy enzymes, over blanching will start to cook vegetables resulting in loss of texture and nutrients.

Chill and Freeze: Once blanching is complete, remove from boiling water and immediately plunge food into ice-cold water to stop the cooking process. Drain vegetables will to remove water (a salad spinner is ideal for this). Place in proper freezer containers/bags, remove excess air, then freeze. For best freezing, freeze no more that 1.5 (3lb) at a time. Store most vegetables in freezer for up to 12 months.

Many vegetables can be frozen as individual pieces. Spread on a shallow pan, freezing until firm (1 h) then pack in freezer containers.

THAWING

Most vegetables do not need to be thawed before cooking, however a few do require thawing for even cooking, e.g. cobs of corn. If thawing is necessary, thaw vegetables in its sealed package at room temperature. Frozen vegetables require less cooking time than fresh since they have been blanched.

COOKING METHODS FOR BLANCHED FROZEN VEGETABLES

Boiling
Using minimal amounts of water to cook frozen vegetables to help retain colour, flavour and nutrition.
For each 500 mL (2 cup) container of vegetables, use 50 to 125 mL (1/4 to cup) water and 2 mL (1/2 tsp) salt, if desired. Avoid salt when cooking corn as it toughens the kernels.
Cook corn on the cob in enough boiling water to cover the cobs.
Add vegetables to boiling water, cover and bring back to the boil. As soon as water returns to the boil, start counting cooking time, then reduce heat and cook gently until vegetables are just tender. Drain well before serving.

Reheating
Reheat frozen vegetables in a heavy saucepan or on the top of a double boiler.
OR, microwave for 4 to 6 minutes per 500 g (1 lb) for leafy vegetables and those high in water such as mushrooms or 8 to 10 minutes per 500 g (1 lb) for dense vegetables.
For more information, see A Guide to Microwave Cooking Fresh Fruits and Vegetables.

Pan frying
To pan fry add frozen vegetables to melted butter or margarine.
Use 25 mL (1 Tbsp) butter or margarine for each 250 mL (1 cup) of vegetables.
Season, cover and cook over medium heat until just tender. Stir occasionally.

Baking
Bake vegetables such as carrots, parsnips, peppers and squash along with a roast or casserole.
OR, place frozen vegetables in lightly greased baking dish and season. Cover and bake at 160C (325F) until tender. Stir occasionally.

Freezing Vegetables

*To remove insects that may be present in broccoli, Brussels sprouts and cauliflower, before blanching immerse prepared vegetables for 15 minutes in 1 L (4 cups) water and 25 mL (1 Tbsp) salt. Rinse thoroughly. Blanch as directed.

Not recommended for freezing- artichokes, Belgian endive, eggplant, lettuce greens, potatoes (other than mashed), radishes, sprouts and sweet potatoes.