Can you Freeze Vegetables: Vegetables are undeniably the best source of vitamins, minerals, fibers, and many other essential elements in our diet. The reason why it is advised to consume to eat fresh vegetables is they keep our immunity strong to fight against any disease. But, sadly we only find some vegetables specifically during certain months of the year, hence we recommend you store some veggies so that you relish them for an extended period of time.
This article will walk you through the important points that should be kept in mind while storing vegetables in the freezer.
- Can You Freeze Vegetables?
- Which Vegetables Can Be Frozen Raw?
- Which Vegetables Can Be Frozen Without Blanching?
- Which Vegetables Cannot Be Frozen?
- Important Tips To Keep In Mind While Freezing Vegetables
- How To Freeze vegetables?
- How Long Do Vegetables Last in the freezer?
- Do Vegetables Freeze well?
- Can You Re-Freeze Vegetables?
- Can you freeze uncooked vegetables?
- What vegetables can you not freeze?
- How do I freeze fresh vegetables?
- Why thawed vegetables should not be frozen?
Yes, vegetables can be frozen and later used for cooking. So, don’t step back if you find your favorite vegetable in the shop and want to store some more for the forthcoming days. But, storing the right vegetables, the right way is essential. We provide you with the inside-out of the entire storage procedure and how you can adapt it easily.
Also, we have included commonly asked FAQs to support your inquisitiveness about the process. Before diving deep into the freezing process, you should be aware of the vegetables that should be frozen and those which should not be frozen.
Almost all vegetables can be frozen raw but, not for a longer period of time. It happens due to the abundance of water content inside the vegetable. This water content helps the microorganism to thrive and proliferate inside the vegetable, thus they spoil sooner.
Vegetables such as green peas, corn, broccoli, cauliflower, carrots, beans, squash, and spinach can be readily stored while in their raw state.
Blanching is a process to extend the product’s shelf-life hence, most vegetables shall benefit from blanching. But a few vegetables like onions, pepper, and shallots will lose their texture and nutrients when blanched. So, it is best if these vegetables are avoided for blanching and frozen directly.
Vegetables that contain a high percentage of water within them are advised not to freeze. Vegetables such as lettuce, cucumber, radish, watercress, cabbage, etc. are usually eaten raw, hence freezing them will make them soggy when defrosted, hence it is best to avoid freezing these vegetables.
While freezing vegetables is an easy task and can be followed right away, there are some tricks that will help you make the most out of it. Below enlisted are a few of these:
Most vegetables are frozen without blanching, still, when blanched, they can stay for an extended period. Hence you can choose to blanch some vegetables that need longer storage time.
Pick seasonal vegetables that are fresh and in good shape too. This will help them to stay intact until they are consumed again. So, the fresher a vegetable is, the better it is for freezing it.
Avoid cutting vegetables into tiny pieces as they tend to get dry easily with a large portion of the vegetable being exposed. Try to keep the portions in medium sizes to avoid extremely dry pieces of frozen vegetables.
The steps to freeze vegetables are simple and easy in general.
Rinse the vegetables thoroughly under clean water to remove the debris and dirt present on the surface of the vegetable. This will ensure your vegetable can be used readily whenever you want to consume it.
The next step is to dry and cut the vegetable into smaller portions of your choice. Once the pieces of vegetables are cut and ready, put them inside a clean ziplock bag. Ensure to remove as much air as possible.
Do not forget to label the packed bags with the date of packaging and the name of the contents. This ensures that they are tracked and consumed before long.
Frozen vegetables can last as long as 3 months depending on the state of the vegetable. As stated above, fresh vegetables last longer. Also, blanched vegetables and well-packed vegetables can have a longer product life. But, the quicker the frozen vegetables are consumed, the tastier it is.
It is a common question among many individuals, yes they do freeze really well. Hence, it is explained how can they be stored for longer periods. As storing it in a fridge will not give it much longer product, it is suggested that you freeze the same.
No, the resulting product can be mushy and soggy. Freezing vegetables for one time is fine. Once they are de-frosted, the moisture lost cannot be regained again. The freezing process involves removing the moisture on the vegetable and solidifying it into ice crystals. This process cannot be repeated as the texture will no longer be maintained and even the taste will not be the same.
FAQs on Freezing Vegetables
Yes, you can freeze uncooked vegetables.
The list of vegetables you can’t freeze is cucumber, celery, cabbage, watercress, endive, lettuce, and radish.
To freeze fresh vegetables, wash them properly, dry them, size and pack them in the freezer.
Many vegetables are safe to freeze. Once the frozen vegetables are thawed, they should not be frozen again. Because thawed vegetables will become mushy and moldy if you freeze them.
Last but not the least, the art of preserving food has been an age-old practice and due to this reason, we store food for our future days. Now, storing vegetables is not as fruitful as others due to their moisture and other essential contents, still, the privilege to relish something that is available at only one point of the year is certainly commendable. Hence, freeze vegetables the right way and reap the results later with almost the same advantages.