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Freezing Vegetables A to Z

The majority of fruit & vegetables that I have tasted, using similar methods to the lists below have tasted just as good as fresh ones:

The list below is for guidance only remember that different veg has different storage life & its condition may be affected by incorrect freezing and thawing. It is advisable to label & date all containers before freezing them.

Artichoke (Globe)  Remove outer leaves wash & trim. Blanch for 7 minutes. Store in containers leaving 1cm headroom. Thaw for 4 hours at room temperature before using.

Artichoke (Jerusalem)  (as puree) Clean, peel & simmer in water until tender. Liquidize & cool. (Storage time 3 months) leaving 2cm headroom in the container. Use for a soup.

Asparagus  Clean & trim. Blanch from 2 to 4 minutes depending on the thickness of stems. Pack tightly.       Plunge into boiling water for 5 to 8 minutes to use.

Aubergines  Wash & slice, blanching for 4 minutes. OPEN freeze then pack. Plunge into boiling water for 3  to 5 minutes for use.

Beans (Broad)  Shell & grade. Blanch for 2 minutes, OPEN freeze then pack. Plunge into boiling water for  5 to10 minutes for use.

Beans (Runner & French)  Clean, top & tail cut into short pieces & blanch for 2 minutes. OPEN freeze then pack. Plunge into boiling water for 8 to 12 minutes for use. 

Beetroot  Clean, Pick Beets approx 7cm in diameter, twist the tops off. Boil in water until tender. Pack       leaving 1 cm headroom. (Storage time approx 6 months).

Broccoli  Cut off woody stalks & trim evenly. Blanch for 3 to 4 minutes depending on their thickness, open    freeze & pack. Plunge into boiling water, cook for 9 minutes for use.

Brussels Sprouts  Remove outer leaves & blanch for small = 3 minutes, medium = 4 minutes. Open freeze & pack. Plunge into boiling water for 5 to 8 minutes to use.

Cabbage RED  Wash & slice, blanching for 1 and a half minutes. Open freeze & pack. Plunge into boiling     water for 4 to 5 minutes for use.

Cabbage WHITE  (As for Red Cabbage).

Carrots  Clean & slice or dice. Blanch for 5 minutes pack allowing 1cm headroom. Plunge into boiling water cooking for 5 to 10 minutes.

Cauliflower  Blanch evenly sizes florets for 3 minutes. Open freeze & pack. Plunge into boiling water for 5 to 8 minutes to use.

Celery  Clean & cut to even lengths. Pack into containers. Reheat (in oven) or boiling water for 5 minutes to use.

Sweetcorn  Remove husks & silks & blanch. (small 4 minutes, medium 6 minutes, large 8 minutes) Pack       individually. Thaw cobs for at least 4 hours at room temperature, plunge into boiling water for                       15 to 18 minutes.

Courgettes  Slice evenly sized specimens & blanch for 1 minute. Open Freeze & pack allowing 1cm             headroom. Plunge into boiling water for 3 minutes to use.

Leeks  Remove the outer leaves top & tail & pack. Plunge into boiling water for 10 minutes to use.

Marrow  Peel, remove seeds & chop into pieces, blanch for 3 minutes. Pack allowing 1cm headroom.          Plunge into boiling water for 3 to 5 minutes to use.

Parsnips  Top & tail cut into strips & blanch for 2 minutes. Open freeze & pack. Plunge into boiling water      for 10 to 12 minutes to use.

Peas  Sort & discard any bad ones. Blanch for 1 minute & open freeze. Pack leaving 1cm headroom.           Plunge into boiling water for 4 to 7 minutes to use.

Peppers  Wash remove the stems & seeds, pack into containers leaving 2cm of headroom. Plunge into          boiling water for 5 to10 minutes to use.

Spinach  Wash & blanch for 2 minutes. Pack into containers allowing 1cm headroom. Plunge into boiling       water & cook for 4 minutes.

Swedes  Peel & dice blanch for 3 minutes & pack into containers. Cook from frozen in boiling water for 10  to 12 minutes.

Turnips  Peel &dice blanching for 2 minutes & pack in containers. Cook from frozen in boiling water for 10   to12 minutes.

Several other vegetables not mentioned above can also be frozen. If their keeping qualities are good from fresh they are not listed.

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