Vegetables are very important in any diet. However, for those who have implemented lifestyle changes and are on the path to better health, vegetables are a vital part of every meal. There is one problem however, not all vegetables are available year-round. While having vegetables fresh is always preferred, freezing them while in season so they can still be enjoyed out of season is a viable option.
Before looking at how to freeze vegetables it is important to note that not all vegetables freeze well. Vegetables that do not freeze properly include:
• Tomato
• Cucumber
• Lettuce
• Watercress
• Radishes
In fact, any fruit or vegetable with high water content is not a good candidate for freezing. The freezing process alters the taste and texture of the vegetables named above.
Selecting Vegetables to Freeze
The best types of vegetables to freeze are those that are farm fresh. Unfortunately, with time constraints and depending on when the vegetables are purchased this is not always possible. When you can’t freeze immediately, put the vegetables in the refrigerator to help keep them fresh.
Some vegetables that are good for freezing include those listed below, but don’t be afraid to experiment. You may just find a technique that works. Some suitable vegetables include:
• Artichokes
• Beetroot
• Broccoli
• Cauliflower
• Carrots
• Celery
• Asparagus
• Corn
• Beans
Remember that these are just a few of the many tasty vegetables that can be frozen. Tomatoes, while not ideal for freezing whole can be frozen successfully in juice or pulp form.
Process of Freezing Vegetables
There are different ways to freeze vegetables. One of the most popular is to blanche them first. This means scalding them in hot water or steam. Blanching quickly raises the temperature of the vegetables. This helps them to retain some if not all of their nutrients, as well helps the frozen produce to maintain its texture and taste. It also helps to destroy bacteria that may be frozen with the vegetables.
Quickly remove from boiling water or steam and plunge into cold water to stop the cooking process. If you are freezing a large quantity of vegetables, you may need to frequently change the cold water to ensure quick cooling of the vegetables. You can also use ice to cool them as well. Once cool, drain and dry them, and transfer to the container for freezing.
Containers can be packed solid or loosely. However, always leave a little extra room when placing in containers since food tend to swell when frozen. With freezer bags, make sure to squeeze excess air out before closing.
Once you have selected the vegetables to freeze, ensure that the freezer is cold enough. Once the vegetables are placed in the freezer ensure that they are kept at a steady temperature for best results.
Tools Needed
Like anything else, certain tools are needed if you are to freeze vegetables successfully. The first thing is to find containers that are suitable for freezing vegetables in. The first thing to decide is whether the vegetables will freeze for a long or short period of time. Luckily, containers suitable for freezing, whether long or short-term, can be found in almost any store that sells household items.
Frozen vegetables can be used in many recipes, but are used heavily in soups and salads. In addition to freezing vegetables to ensure a steady supply during months when not readily available, it can be done to keep surplus from spoiling.
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