Freezing Green Beans After walking down the freezer section of my local grocery store and being overwhelmed with how much frozen food costs compared to in season fresh produce, I decided to share my tip on freezing fresh vegetables. Whether you grow them yourself, have wonderful friends who share their bounty, or buy them on sale; here are my tips on how to freeze vegetables so you can use them throughout the year. Frozen produce is best when used in recipes that require cooking.
Quick guide to freezing fresh produce.
- Pick through your fresh produce, making sure it is firm and ripe, discard any that are spoiled,
- Wash vegetables under running water to remove any pesticides, dirt or other debris.
- Cut stems off the ends of vegetables.
- Cut vegetables into the strips, cubes or whatever size you wish to use them.
- Blanch in water or steam if necessary. (see blanching methods and time chart below)
- Drain blanched produce and submerge in cold water to stop the cooking process.
- Dry well and place blanched vegetables on cookie sheets lined with parchment paper.
- Tray freezing allows the vegetables to freeze individually so they are not one big lump. Some produce does not require cooking before freezing.
- Place vegetables in freezer until frozen, then place frozen vegetables in freezer bags to store in the freezer. (If you have a vacuum sealer this would be a better option.)
- Keep freezer at 0° F or below.
- For best quality use frozen produce within 8 months.
Water Blanching-In large pot, bring 1 gallon water to a boil for each 1-1 1/2 pounds vegetables. Use a colander to place vegetables into the water. Cover pot, set timer, remove produce from water immediately when timer rings. Plunge vegetables into ice cold water to stop the cooking process.
Steam Blanching-Place steaming basket in the bottom of a large pot. Pour water so it is just below the level of the steaming basket. Use steamer basket to keep vegetables out of the water. Bring water to a boil. Carefully place vegetables in the steaming basket and place the cover on the pot. Set the timer when you see steam. Remove vegetables when timer rings. Plunge vegetables into ice cold water to stop the cooing process.
Tray Freezing-wash, cut and dry vegetables. Place vegetables in a single layer on a cookie sheet in the freezer.
Freeze until frozen. Place frozen vegetables in a freezer bag removing as much air as possible or vacuum seal.
Steam Blanching-Place steaming basket in the bottom of a large pot. Pour water so it is just below the level of the steaming basket. Use steamer basket to keep vegetables out of the water. Bring water to a boil. Carefully place vegetables in the steaming basket and place the cover on the pot. Set the timer when you see steam. Remove vegetables when timer rings. Plunge vegetables into ice cold water to stop the cooing process.
Tray Freezing-wash, cut and dry vegetables. Place vegetables in a single layer on a cookie sheet in the freezer.
Freeze until frozen. Place frozen vegetables in a freezer bag removing as much air as possible or vacuum seal.
Asparagus-Wash and cut tips into desired lengths.
Small Stalks–Water Blanch: 3 min. Steam Blanch: 4 min.
Larger Stalks–Water Blanch: 4 min. Steam Blanch: 5 min.
Beans-Green, Yellow & Waxed: Wash and cut into desired lengths.
Water Blanch: 3 min. Steam Blanch: 4 min.
Beets-Select small, tender beets. Cut off tops. Boil or roast until tender, cool, then remove skins and slice or dice beets. Beets do not need to be submerged in cold water after cooking.
Bell Peppers-Cut off stems, cut peppers in half removing the seeds and membrane. Cut peppers into strips, dice or slice. Freeze peppers in a single layer on a cookie sheet until frozen. Place frozen peppers into freezer bags or vacuum seal.
Broccoli-Wash and trim outer leaves. Immerse 1/2 hour in brine (1/4 cup salt to 1 quart water); rinse thoroughly. Split lengthwise so that heads are about 1″ in diameter.
Water Blanch: 4 min. Steam Blanch: 5 min.
Brussels Sprouts-Immerse 1/2 hour in brine (1/4 cup salt to 1 quart water); rinse thoroughly.
Water Blanch: 3-5 min. Steam Blanch: 4-6 min.
Cabbage-Remove outer leaves from head of cabbage and cut into thin wedges.
Water Blanch: 3 minutes.
Carrots-Wash and peel. Slice after blanching.
Water Blanch: 3 min. Steam Blanch: 4 min.
Cauliflower-Trim off leaves and break head into flowerettes no larger than 1″ across. Immerse for 1/2 hour in brine (1/4 cup salt to 1 quart water). Rinse.
Water Blanch: 3 min. Steam Blanch: 4 min.
Corn On Cob-Use only small and medium-sized ears; remove husk and silk.
Water Blanch: Small-8 min., Medium-10 min.
Corn-Whole kernel: Cut kernels from cob after scalding and cooling.
Water Blanch: 4 1/2 min. Steam Blanch: 5 1/2 min.
Egg Plant-Slice about 1/3″ thick. Place sliced pieces immediately into cold water containing 1/4 cup salt per gallon to prevent discoloration. For easy separation of slices after freezing, package with 2 pieces of freezer paper between slices.
Water Blanch: 4 1/2 min. Steam Blanch: 5 min.
Greens-Spinach, kale, chard, beet and mustard greens: Wash throughly, discard thick stems. Blanch, drain thoroughly removing as much water from leaves as possible.
Spinach, Kale, Beet & Mustard Greens-Water Blanch 2 min.
Chard and Collards-Water Blanch 3 min.
Mushrooms-Wash thoroughly. Leave button-sized mushrooms whole or slice large ones into 3 or 4 pieces. To prevent discoloration before blanching dip in lemon-water (3 tsp. to pint water). Mushrooms sauteed lightly in butter or oil or stir-fried freeze well.
Steam Blanch: Whole, 5 min.; Buttons & Quarters, 3 1/2 min.
Okra-Wash and rinse thoroughly. Cut off stem end carefully without cutting into seed pod which will allow juice to leak out. Blanch large pods 1 minute longer than small ones.
Water Blanch: 3-4 min. Steam Blanch: 4-5 min.
Onions-Wash, peel and chop raw, fully mature onions into about 1/2" pieces. There is no need to blanch onions. Place onions flat in freezer bags on cookie sheets until frozen. Then, seal or vacuum pack.
Parsnips-Wash, peel and slice lengthwise into 1/4″ strips or crosswise. If core is woody, remove it using the point of a sharp knife.
Water Blanch: 3 min. Steam Blanch: 4 min.
Peas-Green & Black-eyed: Avoid any starchy peas or over-mature peas. Shell, sort and wash.
Water Blanch: 2 min. Steam Blanch 3 min.
Potatoes- Dice then blanch in water 4 min.
Potatoes-Sweet; Bake in oven until three-fourths done. Cool, peel and slice.
Pumpkin-Follow recommendations below for winter squash.
Squash-Summer squash: Wash, peel and cut into 1/2″ slices or cubes.
Water Blanch: 3 min. Steam Blanch: 4 min.
Winter squash- Wash and cut uniform pieces, remove seeds. Bake in oven at 350° F. or steam until tender. When cool, scoop from rind and puree. Pack and freeze.
Rutabagas & Turnips-Cut off tops, wash, peel and dice or slice into 1/2″ pieces.
Water Blanch: 3 min. Steam Blanch: 4 min.
Tomatoes-Cut away the stem scar. Slice or chop tomatoes. Place tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or vacuum seal. To peel tomatoes before using, place tomato under warm water in the kitchen sink. Its skin will easily peel off.
Small Stalks–Water Blanch: 3 min. Steam Blanch: 4 min.
Larger Stalks–Water Blanch: 4 min. Steam Blanch: 5 min.
Beans-Green, Yellow & Waxed: Wash and cut into desired lengths.
Water Blanch: 3 min. Steam Blanch: 4 min.
Beets-Select small, tender beets. Cut off tops. Boil or roast until tender, cool, then remove skins and slice or dice beets. Beets do not need to be submerged in cold water after cooking.
Bell Peppers-Cut off stems, cut peppers in half removing the seeds and membrane. Cut peppers into strips, dice or slice. Freeze peppers in a single layer on a cookie sheet until frozen. Place frozen peppers into freezer bags or vacuum seal.
Broccoli-Wash and trim outer leaves. Immerse 1/2 hour in brine (1/4 cup salt to 1 quart water); rinse thoroughly. Split lengthwise so that heads are about 1″ in diameter.
Water Blanch: 4 min. Steam Blanch: 5 min.
Brussels Sprouts-Immerse 1/2 hour in brine (1/4 cup salt to 1 quart water); rinse thoroughly.
Water Blanch: 3-5 min. Steam Blanch: 4-6 min.
Cabbage-Remove outer leaves from head of cabbage and cut into thin wedges.
Water Blanch: 3 minutes.
Carrots-Wash and peel. Slice after blanching.
Water Blanch: 3 min. Steam Blanch: 4 min.
Cauliflower-Trim off leaves and break head into flowerettes no larger than 1″ across. Immerse for 1/2 hour in brine (1/4 cup salt to 1 quart water). Rinse.
Water Blanch: 3 min. Steam Blanch: 4 min.
Corn On Cob-Use only small and medium-sized ears; remove husk and silk.
Water Blanch: Small-8 min., Medium-10 min.
Corn-Whole kernel: Cut kernels from cob after scalding and cooling.
Water Blanch: 4 1/2 min. Steam Blanch: 5 1/2 min.
Egg Plant-Slice about 1/3″ thick. Place sliced pieces immediately into cold water containing 1/4 cup salt per gallon to prevent discoloration. For easy separation of slices after freezing, package with 2 pieces of freezer paper between slices.
Water Blanch: 4 1/2 min. Steam Blanch: 5 min.
Greens-Spinach, kale, chard, beet and mustard greens: Wash throughly, discard thick stems. Blanch, drain thoroughly removing as much water from leaves as possible.
Spinach, Kale, Beet & Mustard Greens-Water Blanch 2 min.
Chard and Collards-Water Blanch 3 min.
Mushrooms-Wash thoroughly. Leave button-sized mushrooms whole or slice large ones into 3 or 4 pieces. To prevent discoloration before blanching dip in lemon-water (3 tsp. to pint water). Mushrooms sauteed lightly in butter or oil or stir-fried freeze well.
Steam Blanch: Whole, 5 min.; Buttons & Quarters, 3 1/2 min.
Okra-Wash and rinse thoroughly. Cut off stem end carefully without cutting into seed pod which will allow juice to leak out. Blanch large pods 1 minute longer than small ones.
Water Blanch: 3-4 min. Steam Blanch: 4-5 min.
Onions-Wash, peel and chop raw, fully mature onions into about 1/2" pieces. There is no need to blanch onions. Place onions flat in freezer bags on cookie sheets until frozen. Then, seal or vacuum pack.
Parsnips-Wash, peel and slice lengthwise into 1/4″ strips or crosswise. If core is woody, remove it using the point of a sharp knife.
Water Blanch: 3 min. Steam Blanch: 4 min.
Peas-Green & Black-eyed: Avoid any starchy peas or over-mature peas. Shell, sort and wash.
Water Blanch: 2 min. Steam Blanch 3 min.
Potatoes- Dice then blanch in water 4 min.
Potatoes-Sweet; Bake in oven until three-fourths done. Cool, peel and slice.
Pumpkin-Follow recommendations below for winter squash.
Squash-Summer squash: Wash, peel and cut into 1/2″ slices or cubes.
Water Blanch: 3 min. Steam Blanch: 4 min.
Winter squash- Wash and cut uniform pieces, remove seeds. Bake in oven at 350° F. or steam until tender. When cool, scoop from rind and puree. Pack and freeze.
Rutabagas & Turnips-Cut off tops, wash, peel and dice or slice into 1/2″ pieces.
Water Blanch: 3 min. Steam Blanch: 4 min.
Tomatoes-Cut away the stem scar. Slice or chop tomatoes. Place tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or vacuum seal. To peel tomatoes before using, place tomato under warm water in the kitchen sink. Its skin will easily peel off.
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