Choose high quality Ontario vegetables that are young, tender and at their peak of freshness for good eating. Avoid any that are tough, starchy or woody. For best quality, pick or buy vegetables the day they are to be frozen.
Some vegetables freeze better than others. Asparagus, beans, peas, spinach, whole kernel corn and mashed squash are particularly good when frozen.
Preparation and Blanching:
Wash and clean vegetables as for eating. Prepare, blanch (see below) and pack vegetables according to attached chart. With a few exceptions, all vegetables require blanching before freezing. Enzymes, naturally present in all fruits and vegetables, help them ripen. Enzymes need to be deactivated by blanching to stop continued ripening and undesirable changes in flavour, colour and texture during frozen storage. Follow blanching times exactly. Underblanching does not destroy all the enzymes, and overblanching overcooks vegetables and reduces flavour and nutrients. Blanching times are different for each vegetable, as it takes longer to reach the required temperature in the centre of a large, thick vegetable than a small, thin one.
To Blanch:
- Use a large pot with a cover.
- Use 1 gallon (4 L) of water for 1 lb (500 g) of vegetables, 2 gallons (8 L) for 1 lb (500 g) of leafy vegetables.
- Place vegetables in a wire basket or drop in loose.
- Lower vegetables into vigorously boiling water, place cover on pot and keep heat on high so that water quickly returns to the boil. When water returns to the boil, start counting the recommended blanching time (see attached chart).
Chilling and Packing:
- Remove wire basket bag from water, or scoop out vegetables with a large strainer or sieve and immediately place in a large colander in sink. Run cold water over vegetables immediately to cool quickly. Alternately plunge vegetables in large bowl of ice water. Leave vegetables in cold water only long enough to completely cool the vegetables.
- Drain cooled vegetables thoroughly and pat dry before packing.
- Pack cold, well-drained vegetables in heavy-duty freezer bags or containers.
- Some vegetables are best spread on trays to freeze individually and then packed. Label and date each package; place in freezer immediately.
Storage Time:
Vegetables may be stored for 1 year at 0°F (-18°C).
Thawing and Cooking:
Most vegetables do not need to be thawed before cooking. Cabbage wedges and cobs of corn should be thawed for 2 hours, while shredded cabbage needs about 20 to 30 minutes thawing time. Frozen beets may need 20 to 30 minutes to separate.
Cook frozen vegetables as you would fresh vegetables, but reduce cooking time, as they have been partly cooked by blanching.
