Freezing Vegetables - Knowledgebase Question

DURBAN, IN
Avatar for tpillay
Question by tpillay
November 8, 1997
I OFTEN NEED TO STORE FRESH VEGETABLES IN THE FREEZER FOR USE WHEN THEY ARE OUT OF SEASON. HOWEVER WHEN I FREEZE THE VEGETABLES THEY ARE DESTROYED AND NOT SUITABLE FOR COOKING. PLEASE ADVISE AS TO A PRESERVATIVE WHICH WILL RETAIN THE FRESHNESS OF THE VEGETABLE IN THE FREEZER.


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Answer from NGA
November 8, 1997
Most vegetables benefit from blanching before freezing. Blanching destroys the enzymes that can cause food spoilage and color and texture will be better upon thawing.

To blanch vegetables: Boil a pot of water; immerse the vegetables in the water. Begin timing when the water returns to a boil. (See times below.) When the time is up, immediately put them in an ice bath to stop the cooking. Drain, place in plastic bags or containers, and freeze.

Peas: 2 min.
Cabbage (in pieces): 1 1/2 to 2 min.
Broccoli (heads): 2 to 3 min.
Green beans: 1 min.
Carrots (whole): 3 to 5 min.

If you need information about a specific vegetable, please send another question via the web site and we will research it for you.

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