Tips for Freezing Garden Veggies (and the Best ones to Freeze!)


Freezing Beans

There are many ways to preserve your garden harvest to feed your family over the winter.  Canning and dehydrating are excellent options, but some veggies will require a pressure canner instead of a simple water bath canning system and some veggies, in my opinion, simply taste better when thoughtfully frozen.  Freezing can also be a faster process, depending on your options.

When freezing veggies, keep a few things in mind:

Freeze veggies when they are at their prime, not overripe or after they have been sitting in your fridge for a week. This will ensure better taste and quality when you go to use them later.

Many veggies benefit from a quick blanch or steam before freezing. There is good reason for this.  There are enzymes present that begin to break down the veggie as soon as it is harvested, leading to nutrition and flavor loss.  Applying a little bit of heat deactivates these enzymes so that they do not keep working while your veggies are in the freezer.

A vacuum sealing appliance can be helpful when packing up some frozen veggies; eliminating air in the package helps to avoid the built up of freezer burn and keeps veggies fresher. If you don’t have a vacuum sealer, you can also try putting the veggies in a resealable freezer bag, closing the bag most of the way, then inserting a straw to suck out the air.

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