How to Freeze Fresh Vegetables

Summer is a great time for vegetable lovers. The garden and the farmers’ market are brimming with fresh produce – tomatoes, sweet corn, carrots, bell peppers, zucchini to the max. Sadly, it doesn’t last. By November, that flood of fresh produce has dried up, and it’s back to the supermarket stuff again.

But here’s the good news: if you have a freezer, you can preserve that fresh-picked flavor. By freezing a portion of your crop now, you can have homegrown veggies to enjoy all winter long.

6 STEPS TO FREEZE FRESH VEGGIES: LET’S START WITH THE BASICS WITH THESE 6 STEPS

1. Prepare. Wash your veggies and if using a steaming basket, cut into the desired size. I will get more specific on different requirements for different veggies. 
2. Blanch (cook in boiling water) the vegetables before freezing. Blanching stops the enzymes that keep the ripening process flowing. It also helps get rid of dirt and bacteria, retains the nutrients, and brightens the color. Use at least one gallon of water per pound of vegetables. Cook them in the water for one to two minutes. (Note: If you are freezing tomatoes, skip this step)
3. Immediately after blanching, briefly dip the vegetables in a bowl of ice water until they are completely chilled.
4. Next you are going to get a freezer-safe container or baking sheet. Make a single layer of vegetables and freeze them until solid.
5. Once frozen, pack them into freezer bags or use a vacuum sealer. You do not want them to come in contact with air. This will cause “off” flavors to develop by the time you defrost them.

Helpful Tips:

1. Freeze veggies within hours of picking or buying them to have the best flavor and texture after freezing. Pick ones that are not bruised or have any nicks in them for freezing.
2. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack. 
3. Blanching time is crucial and varies with the vegetable and size. Under blanching stimulates the activity of enzymes and is worse than no blanching. Over blanching causes loss of flavor, color, vitamins and minerals. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.
4. Leave ½ in-1 inch of space at the top of the bags.
5.