How Do You Freeze Fresh Vegetables And Fruit?
Freezing prevents spoilage and preserves fruit and vegetables to be enjoyed at a later time. However, these foods must be prepared before freezing to maintain maximum taste and freshness. Ascorbic acid, sugar and sugar syrup help to maintain the quality of frozen fruit. Many vegetables require blanching prior to freezing, according to the University of Minnesota. Vegetables like beans, asparagus, carrots, peas, peppers, greens and squash should be blanched for 3 to 3 ½ minutes for medium-size pieces and four minutes for larger pieces. Broccoli, Brussels sprouts, cauliflower and potatoes should be blanched for four to five minutes. Blanch corn-on-the-cob for 7 to 11 minutes. Wash and sort the vegetables. Remove stems and any bruised or off-color parts. Cut or chop the vegetables into usable pieces. For example, slice carrots ¼ inch thick and cut cauliflower into 1 inch cubes. Boil one gallon of water per pound of vegetables you plan to blanch at a time. Fill the cooling pans with ice cu
