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How to Freeze Fresh Farmers Market Vegetables
Stocking up? Bought too much? Save your produce with these simple steps.
Got extra produce? Just freeze it!
But don’t place raw produce in the freezer – blanch it first!
Follow these easy steps to save your vegetables.
Now, if you’ve never blanched vegetables before, don’t be intimidated. You will have to stand over the stove for a couple of minutes to blanch (which is simply quickly cooking in boiling water). This step kills bacteria, stops food-degrading enzymes, slows vitamin and mineral loss, and brightens color. The subsequent freeze locks the vegetables in a relatively nutrient-rich state,
To Blanch: Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. Cooking times for each vegetable is listed below. Transfer the vegetables to a large bowl of ice water. Drain well and pat dry.
To Freeze: Spread vegetables in a single layer on a large baking sheet. Freeze until solid so that the individual pieces don’t congeal into a solid block. Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags or freezer-safe plastic storage containers.
Beets
Prep: Fill a pot with water and cook small beets for 25-30 minutes, large beets for 45-50 minutes. Transfer cooked beets to an ice bath and give them time to cool down.
Once the beets are cool enough to handle, peel off skins, tops, and roots. Then slice or chop beets and flash freeze on a baking sheet to prevent clumping together.
Place in freezer containers or freezer bags.
Bell Peppers
Prep: Remove seeds; cut into 1/2-inch pieces.
Blanching Time: 2-3 minutes
To Reheat Frozen Vegetables (Microwave): 1-2 minutes
To Reheat Frozen Vegetables (Steaming): 2-3 minutes
Broccoli & Cauliflower
Prep: Cut into 1- to 1 1/2-inch florets.
Blanching Time: 3 minutes.
To Reheat Frozen Vegetables (Microwave): 2-4 minutes
To Reheat Frozen Vegetables (Steaming): 2-4 minutes
Brussel Sprouts
Prep: Remove outer leaves and trim stems. Halve small sprouts or quarter larger ones.
Blanching Time: 2-3 minutes
To Reheat Frozen Vegetables (Microwave): 2-4 minutes
To Reheat Frozen Vegetables (Steaming): 4-6 minutes
Carrots
Prep: Peel and cut into 1/4-inch slices or cubes.
Blanching Time: 2 minutes.
To Reheat Frozen Vegetables (Microwave): 1-2 minutes
To Reheat Frozen Vegetables (Steaming): 2-3 minutes
Dark Leafy Greens (Chard, Kale & Spinach)
Prep: Remove any woody stems and/or ribs; chop if desired.
Blanching Time: 2-3 minutes.
To Reheat Frozen Vegetables (Microwave): 1-2 minutes
To Reheat Frozen Vegetables (Steaming): 2-3 minutes.
Green Beans
Prep: Trim stem ends.
Blanching Time: 3 minutes.
To Reheat Frozen Vegetables (Microwave): 1-2 minutes
To Reheat Frozen Vegetables (Steaming): 2-3 minutes
Zucchini & Summer Squash
Prep: Cut into 1/2-inch slices.
Blanching Time: 2-3 minutes.
To Reheat Frozen Vegetables (Microwave): 1-2 minutes
To Reheat Frozen Vegetables (Steaming): 2-3 minute
EXCERPTED FROM THE FOLLOWING SITES:
https://www.eatingwell.com/article/15848/how-to-freeze-16-fruits-and-vegetables/