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An Introduction to Freezing Food

Some foods freeze well while others don't. Find out which foods can go safely into the freezer and how to prepare them with this basic introduction to freezing food.  

By Tabitha Alterman 

Crop  How to 
Asparagus Blanch in boiling water 1 minute; cool on ice then freeze
Berries Rinse well, spin or pat dry and freeze without blanching
Broccoli, Cauliflower Blanch in boiling water 1 minute; cool on ice then freeze
Cantaloupe Cut into bite-size pieces or make balls; freeze and use within 2 months
Chard Blanch to wilting point; cool on ice, drain and freeze in small batches
Edamame Simmer pods in salted water 5 minutes then drain; when cool, freeze whole or remove beans from pods and freeze
Eggplant Grill or broil slices seasoned with herbs and salt; freeze when cool
Peas Blanch in boiling water 30 seconds; cool on ice then freeze
Peppers Grill or broil and remove skins before freezing; or leave skins on and blanch halved peppers in boiling water 1 minute; cool then freeze
Snap Beans Blanch in boiling water 30 seconds; cool on ice then freeze
Spinach Blanch to wilting point; cool on ice, drain then freeze
Summer Squash Grill or broil slices seasoned with herbs and salt; freeze when cool
Sweet Corn Cut kernels from cob to save space; heat just to boiling, cool then freeze

To learn more about freezing food and other ways to preserve food, read the original article "6 Simple Food Preservation Methods."

Photo By brozova/Fotolia





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