Nearly all the vegetables you grow can be frozen, with just a few exceptions. For the best results though, the biggest key is in initial preparation. Even in this, there can be some variations.

One of the commonalities is usually the method used for storage, however. One of the most common means is to put the vegetables in Ziploc bags, and gently squeezing out as much of the excess air as possible without damaging the vegetables, prior to sealing.

Corn

Corn can be frozen either on the cob or after it has been cut off the cob. If it is cut off the cob, precooking it isn't necessary, however it can help retain the flavor if it is. The method of precooking is the same as with frozen corn on the cob.

This is as related by Emma T. who never failed to have good and fresh tasting corn throughout the winter:

"Get a pot of lightly salted water boiling. There should be about a tablespoon of salt per quart of water. If you can do it, don't cut and shuck the ears of corn until the water is hot. The sooner the ears go from the stalk to the water, the fresher they will taste.

Put the corn in the boiling water and cook for exactly three minutes, not two and not four, three. Remove the corn and plunge it into an ice water bath, letting it cool for a couple minutes, then take it out, put it in a bag, seal it, and immediately freeze it. If you want cut corn, just cut it off the cooled cob, bag it, and freeze it."

Carrots

Carrots can also be given a blanching bath, however this isn't as necessary as with corn. The carrots should be cut into medallions prior to freezing, however, so they will freeze more rapidly.

Green beans

Green beans also don't have to be placed in a hot water bath. They should be broken into segments prior to bagging and freezing, though. Breaking them rather than cutting them is also a better idea for the best results. A pinch of salt can be added prior to freezing to help maintain freshness and absorb excess moisture as the beans freeze.

Peas

Peas can be shucked or left in the pod. They should be put in the bags with a small amount of sugar rather than salt, to bring out the flavor when they are unfrozen and cooked.

Squash and pumpkin

These should be cleaned and peeled. They can then be cut into 1-2 inch cubes and boiled in just enough water to cover, until tender. The water is poured out and after cooling, the cubes can be frozen. Many people feel that pumpkin frozen in this way is better for pies than canned pumpkin. The still frozen cubes can also be added to soups and stews for a special touch.

Potatoes

Usually potatoes aren't frozen, since they can last for a long time if kept cool and dark. The exception is what could be called specialty potatoes, such as hash browns. These are generally peeled, rinsed, grated, and then put on a cloth in order to wring out the excess starch that causes them to turn brown and to stick to a fry pan when they are cooked. A small amount of lemon juice can also help prevent discoloration.

There is a pattern here. Smaller pieces freeze more quickly, and the faster everything is frozen, the fresher it will taste when it is thawed out and cooked. Some vegetables need to be blanched prior to freezing for the best results, while others don't. Excess air in the bags is not desired, but seasonings can be added if a person wishes.

Freezing and storing your own vegetables isn't difficult to do and the flavors are fantastic, but each is a little different. Once you try the result, though, you will be looking forward to the next growing season.

Learn more about this author, Rex Trulove.
Click here to send this author comments or questions.

---

Add your voice

Know something about How to freeze and keep the vegetables you've grown?
We want to hear your view. Write now!