How to Freeze Vegetables:
From Your Home Garden

Blanching Times for Common Vegetables

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Time starts when the water comes back to a boil. If you live more than 5,000 feet above sea level, add 1 minute.

Source: National Center for Home Food Preservation, which has times for every vegetable.

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What You Need

A freezer that holds 0°F or colder. A stand-alone upright or chest freezer works best; the freezer above your refrigerator isn't cold enough for freezing large batches.

• Blancher: a large pot (2 gallons or more) with a lid and a wire basket or perforated insert.
• Ice water: a big bowl or plastic dishpan, plus about 1 pound of ice per pound of vegetables. Freeze jugs of water ahead of time.
• Prep tools: vegetable brush, sharp knife, cutting board, peeler, colander.
• Packing: freezer bags or rigid, wide-mouth freezer containers (pints and quarts are most handy), shallow trays or baking sheets, a damp cloth, and a freezer marker.

Don't overload the freezer. Freeze only 2 to 3 pounds of vegetables per cubic foot of freezer space in a 24-hour period, so everything freezes fast.

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Step 1: Prepare the Vegetables

Freeze vegetables fresh from the garden, at their best for eating. That is the first rule of how to freeze vegetables well. Slightly young vegetables are better than ones past their prime. Chill them if you can't work right away.

• Wash well under cold running water. Scrub thick-skinned vegetables with a brush.
• Don't soak vegetables longer than it takes to get them clean.
• Trim off soft, bruised, or discolored spots.
• Peel, trim, cut, or shell as you would for cooking.
• Sort by size, so pieces blanch and cool evenly.

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Step 2: Blanch

Blanching stops the enzymes that make frozen vegetables lose flavor, color, and texture. Almost all vegetables need it, so it is the key step in learning how to freeze vegetables.

1. Bring at least 1 gallon of water per pound of vegetables to a rolling boil in your covered blancher.
2. Fill your dishpan with ice water, and set out clean freezer containers.
3. Put about a pound of vegetables in the basket and lower it into the boiling water.
4. Cover, keep the heat high, and start timing right away. Use the times in the chart above.
5. When time is up, lift out the basket and let it drain a few seconds.

If you freeze a lot, a large blancher made for the job is worth having.

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Step 3: Cool Quickly

Plunge the hot basket straight into the ice water to stop the cooking. Leave the vegetables in about as long as they were blanched, or until cold all the way through.

Then lift them out and drain well. Extra water on the vegetables turns into ice crystals in the package.

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Step 4: Pack and Freeze

Pack vegetables right away, with no liquid. Vegetables are packed dry.

• Fill freezer bags or containers gently but firmly.
• Leave ½ inch at the top of containers for expansion. Loose pieces like broccoli, cauliflower, and asparagus need no extra space.
• Squeeze as much air out of bags as you can. Air causes freezer burn.
• Wipe the rims clean with a damp cloth and seal tightly.
• Label each package with what's in it and the date.
• Freeze at 0°F or colder.

For loose-pack vegetables, spread blanched, drained pieces on a baking sheet and freeze about an hour before bagging. Then you can pour out just what you need.

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Freezing Berries and Fruit

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Berries don't need blanching. Wash them gently, dry them well, and spread them in a single layer on a baking sheet. Freeze for about an hour, then pour them into freezer bags, label, and return to the freezer.

They won't stick together, so you can take out a handful at a time. See how to grow raspberries and how to grow blueberries.

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How Long Frozen Vegetables Keep

At 0°F or colder, frozen vegetables keep their best quality for 8 to 12 months. They stay safe to eat longer, but flavor and texture slowly fade. Even a few degrees warmer shortens their freezer life a lot.

Airtight containers and heavy-duty freezer bags help them last. Use the oldest packages first.

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Freezing Guides for Single Vegetables

• Freezing corn
• Freezing green beans
• Freezing broccoli
• Freezing tomatoes

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How to Freeze Vegetables: Questions

Do I have to blanch vegetables before freezing?

Most vegetables, yes. Without blanching they lose flavor, color, and texture in the freezer. Peppers, onions, and tomatoes can be frozen without it.

Why do I need ice water?

To stop the cooking right away. Without fast cooling, vegetables keep cooking and turn soft.

Can I freeze vegetables in the freezer above my refrigerator?

For small amounts, yes, but it isn't cold enough for large batches or long storage. A separate freezer at 0°F or colder is best.

How do I keep frozen vegetables from sticking together?

Freeze them in a single layer on a baking sheet for about an hour, then bag them.

Is freezing better than canning?

Freezing keeps more fresh flavor and color, and it's quicker for small batches. Canning doesn't need freezer space. See canning vegetables.

More: National Center for Home Food Preservation freezing guide.

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More Preserving Guides

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