Some vegetables need to be blanched before they are frozen, others can skip that step but need to be frozen in a single layer before they go into bags or containers. Here is what you need to know to ensure that your vegetables emerge from the freezer with the best flavor, color and nutritional value.
Freezing is the best way to preserve asparagus, much better than the mushy product produced by canning this choice vegetable.
Carrots keep well in a root cellar or the crisper drawer of your refrigerator. But for longer storage, or if you're running out of room in the fridge, try this method for freezing them.
Cauliflower just needs a quick blanching before it is ready to go into your freezer.
This method of freezing corn gives you loose kernels so you can later take out just what you need. Grilling or roasting the corn before freezing gives it a smoky, intense flavor that is fantastic in Mexican-style dishes such as tortilla-lime soup or corn salsa.
Grape leaves can be frozen or canned, but freezing is by far the easier way to preserve them. Wild grape leaves work just as well as domesticated ones. Use frozen grape leaves to make stuffed grape leaves.
Leafy greens such as spinach, kale and chard need to be briefly cooked before they are frozen. Skip this step and you'll end up with black goo when you defrost your greens...
Okay, technically mushrooms aren't vegetables. But most do freeze beautifully. Some mushrooms need to be cooked before they are frozen...
This method of blanching and freezing okra gives you a product that can go straight from the freezer into your gumbo pot.