How to Freeze Our Veggies.
To learn when each type of produce is available in bulk, see our Best Times for Bulk Buying page.
SOME BASICS ABOUT FREEZING
- Always use “freezer bags”; never use the thinner “sandwich bags” since they will not protect food in the freezer. “Tupperware” type containers also work well.
- Use the label that’s on the bag and always date your bags and label the contents. Most items will keep for six months to a year. By dating you are assured that if any migrate to the far reaches of your freezer you can tell if they are getting too old.
- DO NOT overfill containers. The contents will expand about 10% as it freezes.
- Be sure the container is sealed.
Basil
Basil is a very tender herb. It can be chopped and put into ice cube trays. Add just enough water to cover. Freeze. When the cubes are frozen you can take them out of trays and put into freezer bags. You can then use as you need. Another way is to make Pesto. Put into freezer bags. Do not overfill. The bag can then be flattened to save space in the freezer. See our recipe for Classic Basil Pesto.
Broccoli
Cut stems from head. Leave the heads whole or cut heads into pieces, depending on the size you wish to have. The stems can also be used. You may want to peel stems if the broccoli is older, but this is not necessary. Chop the stems into small chunks. Drop cut up broccoli into boiling salted water. Watch closely and when the broccoli turns a brighter green, remove from boiling water put immediately into ice cold water. This stops the cooking process. Drain for a few minutes to remove as much moisture as possible. Let cool. Package into one quart freezer bags. As always, be sure to mark and date bag. Most brassicas can be frozen using the processing method used for broccoli, cauliflower, kale, Brussels sprouts, etc.
Celery
Wash the celery then chop into ¼ inch pieces. Our celery is sold with the leaves still on. You can chop the whole thing. The leaves will add more flavor to anything you are making. Celery does not have to be blanched. Just wash really well. Be sure to let it drain–the less moisture in the bag the easier to use. When you need a small amount you can easily separate the celery by giving the bag a little bang on the counter. Take out what you need, reseal the bag and put it back in the freezer.
Herbs
Most herbs can be treated like Basil. These are summer herbs: dill, cilantro, parsley, etc. Some winter herbs (sage, thyme, oregano, savory) do better dried. To dry spread out on baking sheet and put in warm oven, 150 degrees, until dry. You can also just hang in bunches in a cool, dry place.
Peppers
Wash the peppers, cut in half, pull out the seeds and pulp. Be sure to remove the white spines, they tend to be bitter. Chop or slice the pepper to whatever size you would prefer. As with celery make sure they are basically dry. Put in freezer bags. When using, you can also remove as many as you need; just re-close the bag and put remainder back in freezer.
Spinach
Wash spinach. Use one large pot to boil water and another one to hold cold water. When water in the first pot is boiling, put in the spinach. Do this in small batches so you can control the process better. Let sit for 2 or 3 minutes. Scoop out spinach with a slotted spoon or strainer and immediately put in cold water. This stops the cooking process and spinach will not get so mushy. Let drain and bag in amounts you might use at one time. Quart bags work well.
Most greens can be processed this way, chard, beet greens, etc.
Tomatoes
Tomato Chunks: Wash tomatoes, cut into pieces. Put in freezer bags. They do not need to be peeled. When cooked into a recipe the peels will dissolve.
Tomato Sauce: Put tomatoes through a mill to remove skin and seed. Process as you would if canning. When sauce reaches the desired consistency you can put it into gallon freezer bags. Usually four to six cups. DO NOT overfill bags. Liquid expands as it freezes. Be sure to mark and date. This makes a straight tomato sauce you can then use in any recipe. Add herbs, peppers, onions, etc. later. If you want smaller amounts, you can use quart bags.
Winter Squash
Including buttercup, butternut, similar squashes, and all pie pumpkins.
Steaming method: Cut squash into large pieces, no need to peel first. Remove seeds. Steam until a spoon easily digs into the meat. When cool enough to handle, scoop the meat from the skin into a bowl and mash or whip until smooth, if desired. Scoop into quart freezer bags and freeze.
Roasting method: Prep as you would for steaming but cut the squash in half. Lay on an oiled cookie sheet. Bake at 350℉ until done. Let cool and scoop into bags.
Make your life easier by putting the amount of a favorite recipe into the bag. A quart bag will easily hold two cups of pulp. Do not over fill, it will expand when frozen. Be sure to mark what is in the bag and the date.
Winter squash will keep for months without processing. This freezing method can be used for convenience or when the squash may start to spoil. Just inspect the squash often and cut any spoiled areas off and process.
Zucchini
A good way to freeze Zucchini is to shred it. It does not need to be peeled. You can slice and blanch but it tends to get mushy after being frozen. Wash and shred the zucchini. Measure amounts you will use in recipes. As always, mark the bag with contents, and date. Good for bread, stir fry, cake, pancakes.
Carrots
Carrots can be frozen using the same method as you would for broccoli. Peel and cut into slices, shredded, or chopped. I don’t like freezing carrots–don’t like the consistency when thawed. If you would prefer to can, use simple canning method. Peel, wash and slice. Pack into sterile quart jars add water to cover. Seal in hot water bath. Do not cook carrots prior to canning, they will cook when processing. Fresh carrots will also keep for several weeks in your crisper.
