If your garden produced more vegetables than you know what to do with, consider freezing the excess to enjoy later in the year. Most garden vegetables can be frozen and will keep well if stored in airtight containers. You should start with the highest quality vegetables from your garden to ensure the best result, and you must also blanch most vegetables using boiling water or steam before stuffing them into the freezer.
Method 1 of 4: Preparing the Vegetables
1Select young, freshly-picked vegetables. Garden vegetables that have already been sitting out for several days will lose some of their freshness, and freezing may cause them to lose additional flavor. To ensure that the vegetables stay fresh for as long as possible, choose vegetables that are just barely ripe or slightly unripe. Steer clear of overripe vegetables which may go bad even when frozen.
- Harvest your vegetables early in the morning and begin the freezing process immediately for best results.
2Avoid vegetables with blemishes, bruises, and soft spots. If you do use damaged garden vegetables, remove these damaged spots before beginning the process.
3Wash your vegetables. Even if the garden they came from is organic and free of potentially harmful pesticides, they will still be covered in dirt and bacteria. If necessary, use a potato brush to gently scrub away any stuck-on grime.
4Cut up your vegetables. Remove any non-edible parts and chop the vegetables into your preferred size for eventual serving.
Method 2 of 4: Water Blanching
1Fill a large pot with at least 1 or 2 gallons (4 to 8 liters) of water. A blancher pot, which holds 6 to 8 quarts (6 to 8 quarts) of water and contains a perforated basket for holding food, works best, but any large pot that comes with a lid will also work.
2Boil the water over high heat. The water should reach a full rolling boil before you add the vegetables.
3Place 1 pound (450 grams) of your prepared garden vegetables into a metal steaming basket. A wire-mesh strainer or cheesecloth bag may also work.
4Lower the vegetables into the water. Make sure that they are completely immersed.
5Cover the pot with a lid. Boil your vegetables for as long as necessary according to expert recommended boiling times. These times do vary. For instance, asparagus must boil for four minutes, while cut corn needs to water blanch for five minutes.
6Remove the vegetables from the pot and immediately transfer them to a large container of ice water. By shocking the vegetables with ice water, you halt the cooking process and preserve the color of the vegetables. Keep the vegetables in the cold water for the same amount of time you kept them in boiling water.
- The water must be 60 degrees Fahrenheit (15.6 degrees Celsius) or lower.
- Use approximately 1 pint (500 milliliters) of water for each pound (450 grams) of vegetables.
7Drain your vegetables completely.
Method 3 of 4: Steam Blanching
1Boil 1 to 2 inches (2 1/2 to 5 centimeters) of water in a large pot. You need a pot that has a lid and fits an interior rack. The rack must be positioned 3 inches (7.62) or more above the bottom of the pot.
2Place a single layer of prepared garden vegetables in a steaming basket or cheesecloth bag. Do not pile the vegetables, since the steam needs to be evenly distributed.
- Select a garden vegetable that does well with the steam blanching method. Asparagus, broccoli, and chili peppers are among the best options. These vegetables benefit from slow steam blanching because this method allows them to retain more of their water-soluble vitamins, which might otherwise be lost by using standard water blanching.
3Set the steaming basket on the rack inside the pot. Cover the pot and continue heating for as long as necessary according to expert recommendations for each vegetable.
4Once the recommended blanching time has passed, remove the vegetables from the pot. Shock them by transferring the vegetables to a large bowl or pot of ice water. Allow the vegetables to sit in the icy water for the same amount of time they sat in the steam, using 1 pint (500 milliliters) water for every 1 pound (450 grams) of vegetables.
- Keep the water at a minimum of 60 degrees Fahrenheit (15.6 degrees Celsius), if not lower.
5Drain your vegetables completely. Use a strainer or large pasta drainer to separate the vegetables from the ice water.
Method 4 of 4: Packing and Storing
1Lay blanched, drained vegetable pieces flat on a shallow tray. The vegetables should be arranged loosely in a single layer and should not overlap.
2Place the tray in the freezer. Wait until the vegetables are firm before removing the tray.
3Fill freezer bags or freezer containers with the frozen vegetables. You must leave an appropriate amount of empty space to allow the food a chance to expand as it freezes. Otherwise, you risk breaking the container.
- For container freezing, leave a 1/2-inch (1.27-centimeter) space between the top of the top of the vegetables and the rim of the container.
- When freezing in a plastic bag, leave a 3-inch (7.62-centimeter) space between the top of the vegetables and the top of the bag. Seal the bag and tie it shut with a rubber band placed 1/2-inch (1.27-centimeter) above the top of the food.
- Some garden vegetables, like green beans, beets, cabbage, carrots, onions, peas, peppers, and turnips, do not need to be tray frozen before being packed. For these vegetables, tightly pack the blanched, drained vegetables into containers and follow the same guidelines regarding empty space.
4Label each bag or container with a felt tip marker. Write down the contents of the package and the date the food was first frozen.
5Place the sealed, labeled packages into a freezer. For best results, only pack 2 to 3 pounds (900 to 1350 grams) of vegetables for each cubic foot. If the vegetables are packed any tighter than that, they may take too long to freeze.
6Keep the temperature of your freezer set at 0 degrees Fahrenheit (-18 degrees Celsius). The majority of garden vegetables will retain their freshness, taste, and nutritional value for a year or longer if kept at this temperature.Ad
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- Start with easy-to-freeze vegetables if you are new to the process. These vegetables include green beans, carrots, peas, peppers, squash, and sweet corn, among others.
- Avoid freezing garden vegetables that are almost always eaten raw, like celery, lettuce, and cucumbers. These vegetables do not survive the blanching and freezing process well. However, vegetables that can either be eaten raw or cooked, like carrots, are fair game.
- Make sure to look up the exact recommendations for each garden vegetable before blanching and packing. Each vegetable has its own specifications concerning selection, preparation, blanching method, blanching time, and packing method. Under-bleaching may stimulate the enzymes inside your vegetable, causing them to decay. Over-bleaching may cause your fresh garden vegetables to lose nutritional value and flavor.
- If freezing your garden vegetables goes well, consider freezing fruits, as well. Most fruits freeze well, especially those in the berry family.
Things You'll Need
- Blancher pot or covered pot
- Steaming basket or wire-mesh basket
- Cheesecloth bag
- Freezer bags
- Freezer containers
- Shallow trays
- Felt tip marker