|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.|
|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.