Freezing Fresh Herbs. Blanching them first helps capture their fresh flavor. Drop into boiling water for several seconds, then with a slotted spoon or tongs, transfer to a bowl of ice water to chill for several seconds more. Blot dry with paper towels. Spread a single layer of the blanched herbs on a wax paper-lined baking sheet,
Freeze Vegetables from Your Garden. With blanching, you scald vegetables in boiling water or steam for a brief time. Blanching stops the enzymes that cause vegetables to decay, a process that occurs even in frozen storage. The process helps preserve vegetable color, texture, flavor, and nutrients.
The best vegetables for freezing are low-acid veggies. When freezing vegetables, first blanch them briefly in boiling water. Then quickly submerge the veggies in ice water to prevent them from cooking. Dry thoroughly on paper towel-lined sheet pans.
Place chilled vegetables in freezer containers/bags, remove excess air then freeze. For best results, freeze no more that 1.5kg (3 lb) at a time. Many vegetables can be frozen as individual pieces. Spread on a shallow pan, freeze until firm (1 hour), then pack in freezer containers.
Freezing Fresh Vegetables. Drain and dry your vegetables. When freezing vegetables, be sure to drain and then dry (a clean dish towel works great) all your vegetables. The drier the better, those little ice crystals and clumps that form on frozen vegetables …
Jul 24, 2011 · How to Make Freezing Fresh Vegetables WITHOUT BLANCHING ***See tomatoes, okra & corn in step 6. Fill with water to barely cover veggies. Zip shut, burp out as much air as possible and place flat in freezer. Be sure to let them thaw in fridge or on countertop and never thaw in the microwave, boil or steam.
Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food.