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Vegetable Freezing Chart

Guest Author - Sandy Moyer

Vegetable Freezing Chart
Blanching time is in boiling water.
Unless otherwise noted, chilling time in ice water should be the same as blanching time.
VegetablePreparationBlanching Time/ Chilling Time
AsparagusWash and sort stalks according to size, discarding blemished stalks. Break off ends. Stalks may be left whole or cut into 1-1/2" to 2" long pieces.average diameter stalks - 3 minutes
thicker stalks - 4 minutes.
Green BeansSnap off tips. Rinse, then cut or break into desired sizes or freeze smaller beans whole.3-1/2 minutes.
Lima BeansWash, shell and sort beans according to size.small and medium beans - 3 minutes
large beans - 4 minutes
Italian Snap BeansWash, snap off ends and slice into 1" to 1-1/2" pieces.3-1/2 minutes.
BeetsFor young, tender beets-
Remove tops and cook until tender. Chill,then remove skins. Leave small beets whole. For medium to large beets, slice or cut into pieces. Pack into freezer boxes or bags.
not applicable
BroccoliRemove leaves and tough ends. Cut through stalks lengthwise, leaving stems with 1" to 1-1/2" diameter heads, or cut into pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.pieces - 4 minutes
stems - 5 minutes.
Brussels SproutsWash and trim any tough outer leaves. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.medium sprouts - 4 minutes
large sprouts - 5 minutes.
CarrotsRemove tops, peel, and wash. Cut into 1/4" thick slices.3-1/2 minutes.
CauliflowerRemove leaves, trim and wash. Split into individual 1" to 1-1/2" pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.4 minutes.
Corn-on-the-CobHusk, remove silk and trim off ends. Blanch in a large stockpot with 10 - 12 quarts of boiling water.24 small ears, under 1-1/4" diameter - 8 minutes
14 medium ears, 1-1/4" to 1-1/2" diameter - 8 minutes
10 large ears, over 1-1/2" diameter - 11 minutes

Chilling time in ice water should be twice as long as blanching time

Corn - Cut from cobHusk, remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit knife to remove kernels from cob.4-1/2 minutes
KohlrabiRemove tops, wash, peel and cut into 1/2" cubes.2-1/2 minutes.
MushroomsWash and remove stems. Freeze smaller mushrooms whole
Cut medium and large mushrooms into 1/4" slices.
To prevent browning, add 1 tablespoon lemon juice or 1/2 teaspoon ascorbic acid per quart of blanching water.
small whole mushrooms - 4 minutes
sliced mushrooms - 3 minutes.
OnionsChopped onions can be packed and frozen without blanching To freeze larger pieces of onions or small whole onions - Peel onions, wash, and cut into quarter sections (except very small whole onions).1-1/2 minutes
Green Peas, shelledWash and shell peas.1-1/2 to 2 minutes
Sugar Peas or Edible Pod PeasWash; Remove stems and blossom ends; Leave whole.2-1/2 to 3 minutes
PeppersChopped bell peppers can be packed and frozen without blanching.
For pepper halves or slices...Wash, remove stem and seeds. Cut in halves or slices
halves - 3 minutes
slices - 2 minutes.
PumpkinCut; scoop out seeds; peel; and cut into pieces. Bake or steam until tender. Cool, then strain in a ricer, food mill or process in a food processor until smooth. Pack into containers and freeze.not applicable
SpinachSort; remove any blemished leaves and tough stems; Wash.1-1/2 to 2 minutes
ZucchiniSelect 5" to 7" long, tender zucchini. Wash, peel and cut into 1/4" to 1/2" slices.1/4" slices - 3 minutes
1/2" slices - 4 minutes


Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen
This book features all the tips, tricks, and rules for freezing... from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. It includes a wealth of recipes, along with color photos, for whole and part dishes. Some are completely pre–assembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh ones–pair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. It's the ultimate guide to saving time and money in the kitchen!

FoodSaver - Home Vacuum Packaging Systems


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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