Quick Recipes and Easy

What Vegetables Can I Freeze?

Did you know that you can freeze witloof? Neither did I. In fact, I had no thought what witloof was. After doing a small research, I learned that it is a type of herb, useful in salads. Even if you won’t be freezing your witloof, there are lots of other vegetables that you can freeze, which makes for simple cooking or snacking.**

• Asparagus: wash and cut off any spears and woody parts. Cut in half and blanch in boiling water for three minutes. Let cool in ice water for three minutes and then drain. Place wax paper on a cookie tray, lay the asparagus out on the sheet, and freeze for a half-hour. Pack in freezer bags for efficient storage.

• Broad beans: Shell and wash. Blanch for 1 ½ minutes and cool in ice water for 1-2 minutes. Freeze in the same manner as the asparagus, for 30 minutes, and pack in freezer bags, making sure to remove the air.

• Broccoli: Use the tender stalks and heads without flowers. Wash thoroughly, blanch for three minutes, cool in ice water for three minutes, drain, and freeze in the same manner as asparagus, for 30 minutes. Pack in freezer bags, making sure to remove the air.

• Cabbage: Strip the outer leaves off and wash the rest. Cut into thin strips or shred and blanch for 1 ½ minutes. Cool in ice water for one-two minutes. Pack in freezer bags and freeze.

• Carrots: Scrub and chop any large carrots into smaller pieces. Blanch three minutes, chill three minutes. Freeze in the same manner as the asparagus and pack in freezer bags, making sure to remove the air.

• Cauliflower: the same method as broccoli.

• Celery: Wash the tender stalks and cut into one inch pieces. Blanch for two minutes, chill for two minutes. Freeze in the same manner as asparagus and store in freezer bags, removing the air.

• Cucumber: Chop in food processor—peeling is optional. Pack into airtight containers or freezer bags, making sure to seal well.

• Mushrooms: Pack clean mushrooms in freezer bags, remove air, and freeze.

• Onions: Peel and either chop or cut into rings. Wrap in layers of plastic wrap and store in an airtight plastic container or freezer bag. Freeze up to three months.

• Peas: Shell, wash, blanch for one minute, and chill for one minute. Freeze in the same manner as asparagus and store in freezer bags.

• Peppers: Wash, remove seeds, and slice into strips. Freeze in the same manner as asparagus and store in freezer bags.

• Potatoes: If they are new potatoes, scrub and cook in boiling water until they are nearly done. Drain and let cool, then pack in freezer bags. You can also freeze mashed potatoes for up to three months.

• Sweet corn: Clean well, making sure to remove all the silk. Cut off the top of the cob and wash again. Blanch for five-seven minutes, depending on size, and chill for five-seven minutes. Wrap each cob individually in plastic wrap after draining and store in a freezer bag.

• Tomatoes: Wash and remove stems, cut into halves, quarters, or leave whole. Dry and pack into freezer bags and freeze.

**Unless otherwise specified, it is not recommended that you keep these frozen vegetables over six months.

Jen Lynn is a freelance author. She writes about home economics, and culinary arts. You can find tools to help preserve vegetables at

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