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Freezing Vegetables
[Image: freezing containers]Home gardening is on the rise, and so is the interest in preserving those home-grown vegetables to enjoy later. Whether you grow your own or buy locally grown produce from the farmers market or fruit stand, freezing is an easy and convenient way to preserve excess produce.
Freezing vegetables is less time-consuming than other preservation methods like canning and drying. The color, flavor, texture and nutritive value of frozen vegetables are much like those of the fresh product.
Here are some tips for highest quality frozen produce:
-- Start with high-quality, fresh produce; freezing won’t improve the quality, it will just maintain it.
-- Process the food quickly; vegetables begin to deteriorate rapidly as soon as they are picked.
-- Handle the food safely and in a sanitary manner. Freezing does not destroy microorganisms on food as canning does; it simply stops or retards their growth. Vegetables should be washed thoroughly before cutting or peeling.
-- Package foods in moisture-vapor-proof containers or bags specifically recommended for freezing and remove as much air as possible. Plastic containers from other foods, food storage bags, wax paper or regular glass jars may not protect foods from damage in the freezer. Exposure to air and loss of moisture will cause freeze burn and possibly changes in flavor and color.
Blanching is recommended for most vegetables before freezing to maintain quality. Blanching stops the activity of enzymes, chemicals in the vegetables that promote ripening and other changes. Without blanching the changes can continue after freezing and result in deterioration.
During blanching, the vegetable is heated with boiling water or steam for a short time to stop the action of the enzymes. After heating, immediately put the vegetable in ice water to stop the cooking rapidly. The time needed for blanching depends on the kind of vegetable. The AgCenter publication “Freezing Vegetables” (Publication #1987) includes a table with blanching times and preparation suggestions for many vegetables.
Bell peppers can be frozen without blanching, and they can be frozen in many forms, depending on how they will be used. After they are washed, and the stems, seeds and membranes have been removed, the peppers may be frozen whole for stuffing or cut into strips or diced. The prepared peppers can be frozen in a single layer on a cookie sheet for an hour or longer until frozen, then transferred to a freezer container. The peppers will remain separated and can be easily removed in whatever amount is needed. This “tray method” of freezing can also be used for blanched vegetables.
Tomatoes are often listed as a vegetable that doesn’t freeze well, and it is true that frozen tomatoes become mushy when thawed, so they are no substitute for raw, fresh tomatoes. But it is easy to freeze tomatoes to use in sauces, stews and other cooked products.
Tomatoes do not have to be blanched. They can be frozen whole with the skins so very little preparation is needed. The tomatoes should be washed and the stem removed. Then the tray method can be used. The tomatoes are placed on a single layer on a cookie sheet, frozen and then packaged in freezer containers.
Frozen tomatoes can be removed from the freezer a few at a time or all at once, as needed. The peel is easily removed by running the frozen tomatoes under warm water and slipping it off. Then the tomatoes are ready to cut as desired and use in cooking.
For the LSU AgCenter publication “Freezing Vegetables” or for other information on food preservation visit the LSU AgCenter website. Or you can contact Pam Myers at the West Feliciana office of the LSU AgCenter at 635-3614.
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| Last Updated: 8/3/2009 2:33:34 PM |
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