An Introduction to Freezing Food

By Staff
Published on January 2, 2013
article image

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 
AsparagusBlanch in boiling water 1 minute; cool on ice then freeze
BerriesRinse well, spin or pat dry and freeze without blanching
Broccoli, CauliflowerBlanch in boiling water 1 minute; cool on ice then freeze
CantaloupeCut into bite-size pieces or make balls; freeze and use within 2 months
ChardBlanch to wilting point; cool on ice, drain and freeze in small batches
EdamameSimmer pods in salted water 5 minutes then drain; when cool, freeze whole or remove beans from pods and freeze
EggplantGrill or broil slices seasoned with herbs and salt; freeze when cool
PeasBlanch in boiling water 30 seconds; cool on ice then freeze
PeppersGrill or broil and remove skins before freezing; or leave skins on and blanch halved peppers in boiling water 1 minute; cool then freeze
Snap BeansBlanch in boiling water 30 seconds; cool on ice then freeze
SpinachBlanch to wilting point; cool on ice, drain then freeze
Summer SquashGrill or broil slices seasoned with herbs and salt; freeze when cool
Sweet CornCut 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

Online Store Logo
Need Help? Call 1-800-456-6018
Free health and natural beauty tips from Mother Earth News!