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There is nothing better tasting than fresh vegetables that came from your own garden, and when you produce these tasty creations, you will want to find a way to keep them fresh throughout the entire year. You can either can your vegetables or freeze them, but there are some vegetables that you cannot freeze. Those veggies are going to have to be canned. However, let us confer with some of the important points you need to know when freezing your fresh bounty.

Vegetables can be frozen quickly and very easily, whether you harvest them from your own garden or buy them elsewhere. The key to having a successful product is to use veggies that are at the peak of ripeness and to make sure that you freeze them quickly after you buy or harvest them. Make sure that you select vegetables that are young and tender and wash them thoroughly. Wash and rinse them twice just to make sure there is no dirt on them. Take a knife, trim off the bad areas, and then cut them to whatever size you want.

Freezing slows the enzyme action in vegetables, but it does not stop this process. It is important to blanch your veggies to preserve their color, texture, and flavor. This will keep them good for up to a year in your freezer. Onions and peppers are the exception to the blanching rule; these prizes should be washed, cut, and placed in your freezer. Veggies like eggplant, squash, or mushrooms are going to be much better if you saut them in oil or butter before you freeze them.

Water blanching vegetables is an important process that requires a recipe for success. Place your clean vegetables in a pot of boiling water. For a measure, use one pound of vegetables per gallon of water. Once you place your veggies in the pot of water, you start timing the blanching process when the water starts to boil again. Wait anywhere from two to three minutes, then take your veggies out immediately and plunge into a vat of ice water. The cold stops the veggies from cooking, and will help preserve your harvest.

The final process to freezing your fine veggies is to package them into the proper containers. First, make sure you drain and chill the veggies. Then, place them into a freezer bag or some type of moisture-proof container. Make sure there is no air in the container, and if you have to, suck out the air with a straw. Finally, you have to date and identify your food, so that you can tell at a glance what is in the package.

Canning your bounty of vegetables is another important way that you can preserve your harvest, and this process is just as important as freezing. You have to make sure that you have all of the necessary supplies needed to safely can your veggies, and then follow this process to a tee. Either way, you will find that you save money on your vegetables, and you will be able to look forward to enjoying fresh and healthy eating for an entire year.

Learn more about this author, Cheryl Gregory.
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