If your vegetable garden is producing more than you can use in your weekly meals (lucky you!), then follow these steps to freeze and store your extra harvest to use over the next eight to twelve months.
The first thing to know is almost all vegetables can be frozen to use later. As a rule, it’s best not to freeze vegetables with a high-water content that are eaten fresh in salads, such as celery, cucumbers and lettuce.
The second thing to know is it doesn’t take long and it’s simple to do. Another great aspect about freezing vegetables is you can prepare as much or as little at a time as you’d like, depending on whether you want to prepare a one-time, small batch or a year-long, family supply.
1. Pick Your Ripe Vegetables
Harvest vegetables at their peak of ripeness and wash them well.
2. Prep Vegetables Before Freezing
Prepare and blanch each vegetable as recommended below. Blanching is the process of heating vegetables in boiling water, then plunging them in iced water to stop cooking. The benefit of blanching is it preserves the vitamins, flavor and color of frozen vegetables. Drain the blanched vegetables thoroughly.
![]() |
AsparagusTrim the cut ends. Blanch the |
![]() |
BeansTrim the stem ends. Blanch the whole bean for 3 |
![]() |
Broccoli & CauliflowerCut the heads into 1″ florets. |
![]() |
CabbageCut the leaves from the core. Either |
![]() |
CarrotsTrim the ends and peel before |
![]() |
CornRemove the husk and silk. Blanch |
![]() |
Peas, Snow/Snap/ShellingRemove the fibrous strings from |
![]() |
PeppersRemove the stems and seeds. Blanch |
![]() |
Spinach, Kale & Swiss ChardRemove the stems or ribs and chop. |
![]() |
Summer Squash & ZucchiniCut them into 1/2″ slices, |
![]() |
TomatoesIf you decide to keep the tomatoes |
![]() |
Winter SquashFully cook winter squash and cut |
3. Separate and Freeze the Veggies
Lay the vegetables on a cookie sheet in a single layer and slide it into the freezer for at least six hours. This freezes the individual pieces, which are easier to use later because they will not stick together in one large clump.
4. Store the Frozen Vegetables
Put the frozen vegetable pieces in freezer-safe containers and squeeze out as much air as possible. Extra air causes some vegetables to develop unwanted flavors. Don’t forget to label each container with the contents and date.
Pro Tip: If freezing a liquid, such as a tomato sauce or vegetable puree, allow some extra air in the container for expansion.
Now that you know the basic steps of freezing vegetables, consider the mix-and-match possibilities. It’s not necessary to keep all the vegetables separated when freezing batches. For example, if you like peas and carrots go ahead and premix them in the freezer bag for an easy side dish in a few months’ time.
Looking for more ways to Preserve Your Summer Harvest?
0 Comments