To take advantage of this quick and easy way to store your harvest in its natural state, follow these instructions:
Vegetables need to be blanched before freezing. This stops enzyme activity and retains their colour and flavour. Not all vegetables are suitable for freezing.
See the listing below for the most common vegetables to freeze.
Most vegetables will keep in a freezer for 10-15 months. Remember, frozen vegetables should be cooked without thawing, otherwise you're looking at mushville with a capital M!
Do not try to refreeze vegetables that thaw... it completely ruins them and you may introduce dangerous bacteria.
Asparagus: 2-4 minutes
Beans: 3 minutes
Broccoli: 3-4 minutes
Brussels Sprouts: 4-5 minutes
Cabbage: 2-3 minutes
Capsicum: 2-4 minutes
Carrots: 4-6 minutes
Cauliflower: 4-5 minutes
Celery: 3 minutes
Fennel: 3 minutes
Kohl Rabi: 2 minutes
Okra: 3-4 minutes
Parsnips: 2-3 minutes
Peas (shelled): 1 minute
Rutabaga (young, tender only): 3 minutes
Snow Peas: 30 seconds
Sweet Corn: 5-7 minutes
Zucchini: 3 minutes sliced: 5 minutes larger chunks
See also other ways to preserve vegetables:Drying Herbs
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