Canning & Preserving Basics - Freezing Vegetables

Freezing Fresh Vegetables

Many people prefer freezing over canning for preserving food. It’s quick and easy and retains the fresh crisp flavor for fruits and vegetables. Less nutrients are lost when freezing foods and it’s less work when working in small batches than canning.

Use Quality Produce

When freezing fruits and vegetables choose fresh young produce to preserve. You want it to be at it’s peak. Do not use spoiled or less than top quality produce

Cleanliness is Important

Make sure you thoroughly wash all fruits and vegetables prior to freezing. Some vegetables, such as broccoli, may need soaked to make sure no insects are hiding in them.

Blanching

Blanching will help your vegetables keep their color and crispness. Read our Blanching article for timetables and food preparation for blanching.

Packing

Pack fruits and vegetable into freezer containers or freezer bags. If using freezer bags squeeze remaining air out of bag. Label with name and date. Ball makes jars for freezing in as well.

Freezing Berries

When freezing berries place them on a cookie sheet and freeze until solid. Then place into freezer containers. This keeps them from sticking together.

Note: Vegetables with a high water content, such as lettuce, cucumbers, whole tomatoes, and onions, do not freeze well.

~Belinda Mooney

Belinda Mooney is a freelance writer and mother of 7. She has enjoyed canning and preserving her family's favorite foods for over twenty years. She especially enjoys creating "convenience" foods to can such as green beans and potatoes in ham broth.

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