Canning & Freezing Quick-Guides
Freezing Vegetables
Prepared by Extension Professor Catherine Violette, PhD, RD, LD, University of New Hampshire; reproduced with permission.
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General Instructions:
| Vegetables | Preparation | Blanching Time (minutes) |
| Asparagus | Wash. Sort according to thickness. Discard tough part of stalk. Cut into even lengths to fit container. Water-blanch, cool, drain, and package, leaving no head space. | Small 2, Medium 3, Large 4 |
| Beans, Snap, Green or Wax | Wash. Remove ends. Snip or cut into 2- to 4-inch lengths. Water-blanch, cool, drain, and package, leaving 1/2 inch head space. | 3 |
| Beets | Wash and sort according to size. Trim tops, leaving 1/2 inch of stem and root. Cook in boiling water until tender. Cool in cold water, peel, remove stem and root, and cut into slices or cubes. Package, leaving 1/2inch head space. | Cook until tender |
| Broccoli or Cauliflower | Wash. If desired, soak 30 minutes in brine (4 teaspoons salt to 1 gallon water) to remove insects. Trim flowerets to 1 to 1 1/2 inch across. Blanch, cool, drain, and package, leaving no head space. | Water 3, Steam 5 |
| Brussels Sprouts | Select green, firm, compact heads. Trim, wash, and sort according to size. Water-blanch, cool, drain, and package, leaving no head space. | Small 3, Medium 4, Large 5 |
| Carrots | Remove tops, wash, and peel. Cut as desired. Leave small carrots whole. Water-blanch, cool, drain, and package, leaving 1/2 inch head space. | Whole 5, Cut 2 |
| Corn: on the cob | Husk, trim, remove silk, and wash. Water-blanch, cool quickly and completely, drain, and package, leaving no head space. | Small 7, Medium 9, Large 11 |
| Corn: whole kernel | Water-blanch corn on cob. Cool, drain, and cut off about two-thirds of the depth of the kernels. Package leaving 1/2inch head space. | 4 |
| Corn: cream style | Water-blanch corn on cob. Cool and drain. Cut kernel tips from cobs; then scrape cobs with the back of a knife to remove kernel hearts and juice. Package, leaving 1/2inch head space. | 4 |
| Greens (all kinds) | Select young tender leaves. Wash thoroughly. Water-blanch, chill, drain, and package, leaving 1/2 inch head space. | 2, Collards 3 |
| Herbs | Wash, drain, pat dry. Wrap in freezer wrap and place in freezer bag. Freeze. Use in cooked dishes. | N/A |
| Peas: green | Use young, tender peas. Shell, water-blanch, cool, and drain. Package, leaving 1/2 inch head space. | 1 1/2 to 2 1/2 |
| Peas: edible pod | Select flat, tender pods. Wash. Remove stems, blossom ends, and strings. Leave whole. Water-blanch, cool, drain, and package, leaving 1/2 inch head space. | Small 2, Large 3 |
| Peppers: bell or sweet | Wash, stem, and seed. If desired, cut into 1/2-inch strips or rings. | |
| Peppers: heated | Water blanch, cool, drain and package leaving 1/2 inch head space. Use in cooking. | Halves 3, Strips 2 |
| Peppers: raw | Spread loosely on a tray, and freeze. Pack, leaving no head space. Use in uncooked foods. | |
| Pumpkin or winter squash | Wash. Cut into pieces and remove seeds. Cook until soft. Remove pulp and mash. Cool quickly by placing pan in cold water. Package, leaving 1/2 inch head space. | Cook |
| Summer squash | Wash and cut into 1/2-inch slices. Water-blanch, cool, drain, and package, leaving 1/2 inch head space. | 3 |
| Zucchini (grated) | Wash and grate young tender zucchini. Steam-blanch small amounts. Package, leaving 1/2 inch head space. Cool by placing containers in cold water. Pack in measured amounts. | Steam 1 to 2 |
| Tomatoes | Wash and dip into boiling water for 30 seconds to loosen skin. Peel and core. Freeze whole or in pieces. Package, leaving 1 inch head space. Use for cooking. | N/A |
Adapted from E. Andress, J. Harrison. So Easy to Preserve. Fifth Edition. University of Georgia Cooperative Extension bulletin 989, 2006.
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