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Freezing Vegetables

h
Heatherb Apr 12, 2011 05:27 PM

This may be a stupid question, but what's the best way to freeze vegetables? I'm going to have a garden this year, and I'm not interested in canning right now. I'll probably be growing zukes, butternut squash, beets, potatoes, tomatoes, string beans or sugar snaps, peppers and strawberries. Should I do different things for different types of produce?

Thanks!

  1. todao Apr 12, 2011 06:56 PM

    http://aces.nmsu.edu/pubs/_e/e-320.pdf

    http://www.uga.edu/nchfp/publications/uga/uga_freeze_veg.pdf

    http://www.simplebites.net/four-simpl...

    1 Reply
    1. re: todao
      h
      Heatherb Apr 12, 2011 09:09 PM

      That's awesome! Thank you!

    2. t
      tastesgoodwhatisit Apr 13, 2011 06:02 AM

      Some foods freeze better than others. Beans and sugar snaps I'd blanch first, freeze in a single layer on a tray, and then package - if you don't blanch they go all gross.

      Squash and tomatoes freeze well cooked, but I don't think I'd do them raw. Cook up the tomatoes like you would for a sauce, and for the squash cut it in half, and bake in a pan with a bit of water until tender, and then mash before freezing.

      Strawberries you can freeze whole, but they'll be mushy when you thaw them.

      1. o
        odkaty Apr 13, 2011 10:16 AM

        Raw: squash, tomatoes, eggplant, peppers, some fruits
        Blanche: greens

        We just finished off the remainder of the "ratatouille mix" I froze — eggplant, squash and bell peppers from last summer's garden/CSA, It was a fabulous quick dinner all winter long.

        I've only frozen potatoes in mashed, soup and hash brown (grate & blanche) form. Obviously you can freeze french fries, but we never do.

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