references
National Center for Home Food Preservation: "Preserving Food: Freezing Vegetables"
National Center for Home Food Preservation: "Freezing"
Blanching your veggies before freezing them helps preserve their nutrients and quality.
Image Credit: Qwart/iStock/GettyImages
Image Credit: Qwart/iStock/GettyImages
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Vegetable Preparation Blanch Time: Water Blanch Time: Steam Maximum Time Stored Asparagus Snap off woody ends; cut in 2-inch pieces or leave whole Pieces or small stalks: 2 minutes Medium stalks: 3 minutes Large stalks: 4 minutes Add 1 ½ minutes to each 4 months Bell peppers Cut in half, remove stems and seeds, leave in halves or cut into julienne/strips Halves: 3 minutes Strips: 2 minutes Add 1 minute to each 6 months Broccoli Trim and cut into 1-inch pieces 3 minutes 5 minutes 6 months Carrots Peel; leave small carrots whole or cut into ¼-inch dice, slices, or julienne/strips Small whole: 5 minutes Diced, sliced, or julienne: 2 minutes Small whole: 8 minutes Diced, sliced or julienned: 3 minutes 6 months Cauliflower Trim and cut into 1-inch pieces 3 minutes 5 minutes 6 months Corn Husk, remove silks, trim ends, and rinse. Sort by: Small ears 1 ¼ inch or less diameter; Medium ears 1 ¼ to 1 ½ inches diameter; Large ears over 1 ½ inches diameter Small: 7 minutes Medium: 9 minutes Large: 11 minutes Small: 10 minutes Medium: 13 minutes Large: 16 minutes 6 months Leafy greens (chard, collards, kale, spinach) Remove stems Collards: 3 minutes Other greens: 2 minutes Steaming not recommended; instead, stir-fry over high heat until wilted 4 months Green beans Remove ends; cut in 2-inch pieces or leave whole 3 minutes 4 minutes 4 months Summer squash Cut into ½ inch slice 3 minutes 4 minutes 6 months Tomatoes Leave whole 30 seconds to loosen skin then peel, core, and leave whole or cut into pieces before packaging and freezing Not recommended 1 month
Source: National Center for Home Food Preservation
Medium stalks: 3 minutes
Large stalks: 4 minutes
Strips: 2 minutes
Diced, sliced, or julienne: 2 minutes
Diced, sliced or julienned: 3 minutes
Medium: 9 minutes
Large: 11 minutes
Medium: 13 minutes
Large: 16 minutes
Other greens: 2 minutes
Source: National Center for Home Food Preservation
The Best Way to Cook Frozen Vegetables for Maximum Flavor
National Center for Home Food Preservation: "Preserving Food: Freezing Vegetables"
National Center for Home Food Preservation: "Freezing"
