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
|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."
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