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.

Asparagus:
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.

Beets:
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.

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

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

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

Cauliflower:
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.

Mushrooms:
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.

Onions:
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.

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

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

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

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

Spinach:
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.
Image Courtesy: sfsu.edu



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