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.
Step 1
Preheat a big pot with a steamer basket.
Step 3
Chop it into bite size pieces.
Step 4
Steam the produce for three minutes and then pour it into an ice water bath to stop the cooking then DRY well.
Step 5
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.
Step 6
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.