In order to extend your harvest and store food for year-round enjoyment, you can use a technique called “blanching & shocking” and then store your vegetables in a freezer safe bag or container. Here are the steps to safely prepare vegetables for storage in the freezer:
Cut items to be around the same size and/or length for even blanching.
Fill a large pot with ⅔ water, then add 2 tablespoons for every 4 quarts of water.
Boil pot on HIGH
Fill the boiling pot with your vegetables for blanching. Do not cover or overcrowd the pot.
Blanch vegetables for about 3-5 minutes.
Transfer vegetables to the bowl of ice water. Vegetables must remain in the water until cool to the touch.
Remove from ice water, let dry and then place in a freezer safe bag or container.
Here are just a few of the vegetables that you can blanch and freeze:
– Brussels Sprouts
Tip: Get the kids involved by asking them to put the veggies in the freezer safe bags or containers once they are cool.
Tip: Always remember to wash hands, surfaces, and all veggies before any preparation.
For pictures and another overview of this process see here.