Got tons of veggies from your garden or the farm? Freeze them for soups, baking and stews later!
**Freezing will change the texture so it’s best to eat them fresh if you want a firm veggie.
Preheat a big pot with a steamer basket.
Chop it into bite size pieces.
Steam the produce for three minutes and then pour it into an ice water bath to stop the cooking then DRY well.
Freeze the produce on trays lined with parchment paper. This will make it so they don’t freeze into a giant block if you only need to cook with a small amount.
Remove veggie from freezer and place into FREEZER SAFE zip top bags labeled with the date and what type of veggie it is.
Try to use your veggies within a month so they don’t get freezer burn. A little extra time won’t kill them though so don’t stress.