Got tons of veggies from your garden or the farm? Freeze them for soups, baking and stews later! Learn how To Freeze Zucchini, Squash and Beans in Six Easy Steps!
Keep in mind that freezing will change the texture so it’s best to eat them fresh if you want a firm veggie. That being said, freezing is a great way to use veggies all season in muffins, soups, stews, burritos, lasagnas, sauces and more.
Let’s get started!
How to How To Freeze Zucchini, Squash and Beans in Six Easy Steps:
Preheat a big pot with a steamer basket.
Wash and dry your produce well.
Chop into bite sized 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.
Here are some great recipes you can use the frozen veggies in.
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