Freezing vegetables is one of the best methods for preserving them. It is best to freeze them immediately after harvesting. Storing them in the refrigerator, helps to preserve their freshness till such time they are used for the actual preparation. The quality of these vegetables would also depend upon the manner in which they were handled, at the time of harvesting. There are many techniques that can be deployed in order to store them effectively.

Methods

It is best to store them as soon as they are harvested. It is also essential that they are blanched before storing. Blanching helps to slow down the enzymes that are present in the vegetables. These enzymes are responsible for ripening them. By slowing down the action of these enzymes, the nutritional value and color is preserved.

Blanching can be done in different ways. Many vegetables can be blanched in boiling water. Steam blanching is also another process that can be used. One important point to remember is that these vegetables have to be cooled thoroughly after the blanching process. The packaging is also equally important in this case. Never overload the containers, as this can affect the condition of the freezer as well as the food that is stored in it.

Tips

This method is applicable for several varieties; however, there are a few for which you cannot use this technique. These include green onions, cucumbers, radishes, and tomatoes.

Asparagus:
Begin by washing and sorting it out by size. Always snap off the ends and cut the stalks in 2-inch length. Once blanched, cool and dry to pack it. The small stalks may require to be boiled for 2 minutes, whereas the larger ones would require around 4 minutes.

Beet Root:
Wash the beet root and remove the top portion. Leave the taproot and cook it in boiling water. Small-sized beets would take half an hour for blanching, whereas the medium-sized ones would take approximately 50 minutes.

Carrots:
Wash, trim, and peel the carrots. You can even cut large sized carrots. Blanch them for approximately 4 minutes.

Potatoes:
The potatoes would need to be cut or grated. Then, you would need to either cook them in water or sauté in oil. Whole potatoes need 5 minutes for blanching, whereas the pieces require around 2-3 minutes.

Broccoli:
Use only the dark green stalks. Wash and peel them. Trim the stalks and remove the heads. You might also need to soak it in saltwater solution, in order to remove the insects. Then split them lengthwise and start the blanching process. Once cooled, drain the water. This process should take around 3 minutes.

These were some of the common tips and techniques that you can use. These instructions should help you to undertake this process with ease.