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Quick and easy meals can be accomplished by freezing vegetables in advance so that they are ready to be added to soups and other dishes. In order to freeze vegetables effectively, there are a few simple rules to keep in mind. First, it's important to use freezer bags or storage containers that are neatly labeled.
The labels state the type of vegetable inside the bag and the date it was placed in the freezer. Use permanent marker and sticker labels in order to ensure that the written descriptions withstand lengthy amounts of time in frigid freezer temperatures. Remember that frozen vegetables can last for up to one year in the freezer.
Vegetables that can be cooked are the best vegetables to freeze in storage containers. Pick vegetables from the garden or buy young, fresh vegetables that will be placed in the freezer immediately. Allowing them to sit causes them to lose valuable nutrients and flavor. Before freezing some vegetables, blanch them in boiling water or steam and place them in icy water.
After pulling them from the icy water, they are ready to be immediately frozen. Place them in the storage bags or containers. Vegetables can also be frozen on a shallow tray. After washing and drying the vegetables, cut them up and place them in the pan before freezing them. When stored in this manner, the vegetables must be used within two months.
Vegetables that freeze well include beans, asparagus, cauliflower, broccoli, corn, spinach, peas, summer squash, and Swiss chard. Not all vegetables are suited for long-term freezing. For example, onions, tomatoes, and cucumbers lose their crispness when they are frozen. Despite this fact, these particular types of vegetables are suitable for placing in soups after being stored in the freezer.
Freezing vegetables is a simple task that can be accomplished in any kitchen without the use of special equipment. There are many advantages to freezing fresh vegetables at home. For example, vegetables that are frozen at home retain 100 percent of vitamin C and they retain their fresh flavor.
Unfortunately, there are negative aspects involved with freezing vegetables in the kitchen. One disadvantage is the fact that frozen vegetables lose vitamins B6 and E. Another negative factor is that some people do not have enough space in their freezer to accommodate a large amount of frozen vegetables.
Others may wish to buy a standalone freezer for freezing vegetables, but this particular type of appliance can be expensive. Nevertheless, learning how to freeze vegetables at home can help to prolong the use of vegetables grown in a home garden or at the grocery store. In today's fast-moving world, having fresh vegetables on hand for use in soups and stews can provide countless satisfying dinners that can be prepared within a matter of minutes.
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