Freezing vegetables is simple and easy. Freezing costs more than canning or drying, but preserves more nutrients and a fresher flavor if done properly.

Freezing does not completely destroy bacteria, molds, and yeasts but does retard their growth. Once food is thawed, microorganisms may continue to grow.

Natural enzymes in vegetables cause flavor, color, texture, and nutritive value changes. Freezing slows enzyme activity but does not stop it. Frozen vegetables will become tough and lose flavor during storage unless enzyme activity is stopped by blanching before freezing.

Vegetables loose quality rapidly after harvesting. Harvest only an amount you can prepare to freeze within 2 or 3 hours. If this is not possible, refrigerate vegetables, then freeze as soon as possible.

Selecting and Washing Vegetables
Choose young, tender vegetables to freeze. Over-mature vegetables may be hard, tough, or flavorless. To remove dirt, bacteria, and pesticide residue, wash vegetables thoroughly in cold water. Drain and rinse several times with cold water. Lift vegetables from water to prevent redepositing of dirt and residues. Peel, trim, and cut into pieces as directed for each vegetable.

Packaging Vegetables
Air leads to flavor loss or off-flavors. If moisture evaporates, frozen food becomes dry, tough, and may develop grayish spots called "freezer burn." To prevent air exposure and moisture loss, use only moisture-proof, vapor-proof packaging designed for freezing. Examples are "can or freeze" glass jars, plastic freezing containers, heavyweight aluminum foil, plastic-coated freezer paper, and polyethylene wrap and bags. Only sealing tape designated for freezer use will adhere at freezing temperatures. Freezer bags can be placed in rigid containers for easy stacking.

Pack vegetables tightly in freezer bags or rigid containers. Squeeze air from bags before sealing. Leave 1/2-inch headspace for expansion in rigid containers.

For loose pack, freeze vegetables pieces in a single layer on a tray until nearly solid. Package at once. Label and date product and return it to freezer immediately.

Freezing Vegetables
Because water in vegetables expands during freezing and breaks cell walls, thawed foods may "leak" and have a soft texture. To retain quality, freeze vegetables quickly at lowest possible freezer setting. Freeze only 2 to 3 pounds of food per cubic foot of available freezer storage space in 24 hours.

Storage
Maintain freezer at 0 degrees Fahrenheit (F) or less. If power fails, keep freezer closed; food should stay frozen 24 to 48 hours. If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space. Food can be safely refrozen if it still contains ice crystals. Some loss of quality and food value will occur.

The more food put into a freezer in a year, the less the operating cost per pound. Keep an inventory and use the oldest foods first. Use frozen vegetables within one year.

Preparing Frozen Vegetables
Most frozen vegetables can be cooked without thawing; corn on the cob should be partially thawed. Cook vegetables in 1/2 cup or less water per pint package. Drain and season as desired.

General Instructions for Freezing Vegetables

Choose young, tender vegetables at peak ripeness. Work with small quantities at a time.

Blanch or scald to stop enzyme action, wilt vegetables for easier packaging, remove earthy flavors and some undesirable bacteria, further clean product, and "set" color. Blanch in boiling water or steam. Hard water may toughen vegetables; if this occurs, use softened water.

Cool vegetables immediately after blanching in ice water for time equal to blanching time. Drain thoroughly. Pack, label, and freeze immediately.

Boiling Water Blanch
Use 1 gallon of water per 1 pound of vegetables (2 gallons for leafy greens). Place vegetables in wire basket or mesh bag; immerse in boiling water. Cover. Start counting blanching time immediately.

Steam Blanch
Place one layer of vegetables in a wire basket. Suspend in steamer above several inches of rapidly boiling water and cover. Steam 1 1/2 times longer than boiling water blanch time.

Microwave Blanching
Conventional blanching is more reliable than microwave blanching, which is uneven and unpredictable. If used, follow directions given by microwave manufacturer. Expect variable results. Microwave blanching is suitable for small quantities only.

Recommendations for Vegetables to Freeze
Some vegetables do not make satisfactory products when frozen, including green onions, lettuce and other salad greens, radishes, and tomatoes (except as juice or cooked). These vegetables can be stored for short periods in the refrigerator.

Vegetables Table of Contents

Canning Table of Contents