Vegetable Freezing Chart

how to freeze vegetables, vegetable freezing chartYesterday, I posted about general techniques for freezing vegetables. But theory is no good without exact know how about specific vegetables. So here is a reference chart for freezing different fruits and vegetables. As a general rule, do not plan to store vegetables for more than 6 months. Also, make sure you clean the vegetables well before freezing.

Select young stalks, wash and cut or leave whole. blanch and freeze

Green Beans:
Yong string-less beans, or remove strings. Wash snip off tips. Cut into suitable pieces. Blanch for about 3 minutes. Tray pack method if preferred method. Freeze.

Beans (Lima, Pinto):
Wash, shell and sort according to size. Water blanch. Try or dry pack. freeze.

Cut off the tips. Cook until tender about 40 minutes or pressure cook for 3 whistles. Peel off and cut into cubes or slices. freeze.

Select dark green, firm and dense heads. wash and trim out leaves. Rinse and drain. Blanch, cool and freeze.

Select green firm and compact heads. wash trim outer leaves. Rinse, drain and blanch. Cool and freeze.

Select fresh tender carrots, Remove tips, wash and scrape. Dice or slice the carrots. blanch, Tray pack and cool.

Select firm white heads. Wash and trim. Split heads into 1 inch across. To remove insects soak in salt water for 30 minutes. (1 tbsp salt in 2 liters water). Rinse and drain. Blanch for 3 minutes. Tray pack or dry pack and cool.

Select mushrooms free from spots or decay. Wash and remove stems. While blanching, add 1 tbsp lemon juice in water to prevent darkening. Cool and freeze. Go for tray pack method.

Peel, wash and dice. Blanch for about a minute and half. Cool and freeze. Dry pack and tray pack, both methods are good for onions.

Select bright green firm pods. Shell and blanch for a minute and half. Freeze. Use tray pack method to freeze peas.

Select firm and crisp peppers. Wash and cut stems, remove seeds. Dice or slice and blanch. Freeze. Use dry or tray pack method.

Wash, peel and remove deep eyes and bruises if any. Cut in 1/2 inch cubes. Blanch, cool. Implement tray packing method.

Cut and remove seeds. Steam blanch until tender. Cool, scoop pulp from rind and mash. Cool.

Wash, blanch for two minutes. Cool. After freezing leafy vegetables, you will not get the texture, flavor and the taste as good as fresh vegetables. Use Dry Pack method.
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