Hello and welcome to my first hub. I wanted to start writing about preserving because lately I have become obsessed, hence the name obsessed preserver. My family and I are a low income family that lives a quiet life on the country side of OntarioCanada. Over the years as my children have grown I have realized like many of you the cost of living is way up. And what really bites is that the groceries stores are filled with cheap sugar filled foods and anything healthy cost an arm and a leg. This dilemma has taught me the joy buying in bulk, buying in season and learning to preserve. Yes this is a great effort I put into my preserving adventures, but in the end I save money on my food bills and my gas, because of course I shop less.

Since the harvest season has come upon us, at least near where I live, I thought for my first hub I would write about how to freeze vegetables. Freezing vegetables is a major cost saver, For example; right now I can buy 3 brocooli’s for the same price it’s gonna cost me for 1 in a couple of months, same with cauliflower, carrots and more. Get more with the same of less, sounds good to me… And, by blanching and freezing vegetable that you buy, you will be able to save tones of money during the off seasons.

Almost all vegetables can be frozen, once they have been blanched either in water or with steam. Blanching the vegetable helps to ensure the stop of enzyme growth which can cause loss of flavour, color and texture.

Water blanching is very simple, boil a large pot of water, cook vegetables for 1-5 minutes. Remove vegetables from water and submerge in cold water to stop cooking drain and dry, then seal and freeze. Vegetables can be frozen in mason jars, freezer bags, and air tight freezer containers and most can be kept for up to 6-8 months.

 

 

Artichoke-Globe                     7 minutes

Artichoke-Jerusalem               3-5 minutes

Asparagus

   Small Stalk                           2 minutes

   Medium                                3minutes

   Large                                    4 minutes

 

Beans-snap, green, or wax      3 minutes

Beans, lima, butter, or pinto

   Small                                    2minutes

   Medium                                3minutes

   Large                                    4 minute

Beets                                       cook

Broccolie

   Flowerets 1 ½ inches           3 minutes

   Steamed                               5 minutes

Brussel Sprouts                      

   Small heads                          3 minutes

   Medium                                4 minutes

   Large                                    5 minutes

Cabbage or Chinese cabbage

   Shredded                             1 ½ minutes

Carrots

   Small                                    5 minutes

   Diced, sliced or strips          2 minutes

Cauliflower

   Flowerets, 1 inch                  3 minutes

Celery                                      3 minutes

Corn

   Cobs, Small                          7 minutes

   Medium                                9 minutes

   Large                                    11 minutes

Whole kernel corn or cream style

   Ears blanched before cutting

   From cob                              4 minutes

Eggplant                                  4 minutes

Greens

   Collards                                3 minutes

   All other                               2 minutes

Kohlrabi

   Whole                                   3 minutes

   Cubes                                   1 minute

Mushrooms

   Whole(steamed)                   5 minutes

   Buttons or quarters(Steamed)          3 ½ minutes

   Sliced(steamed)                   3 minutes

Okra

   Small Pods                           3 minutes

   Large                                    4 minutes

Onions

   Blanch until center is heated            3-7 minutes

   Rings                                    10-15 seconds

Peas-Edible Pod                      1 ½ -3 minutes

Peas field, Black eye               2 minutes

Pease- green                            1 ½ minutes

Peppers-Sweet

   Halves                                  3 minutes

   Strips or rings                       2 minutes

Pumpkin                                  cook

Potatoes(new)                         3-5 minutes

Rutabaga                                 3 minutes

Soybeans-green                       5 minutes

Squash-Chayote                      2 minutes

Squash-summer                       3 minutes

Squash-Winter                                    cook

Sweet Potatoes                       cook

Turnips or parsnips

   Cubes                                   2 minutes

 

 

 

 

 

Boil large pot of water

1. wash and cut vegetables to desired sizes, usually bite size or cut in lengths
2. cook vegetables for proper times (listed)
3. dunk in cold water, add more water as needed
4. strain completely, pat dry if necessary
5. store in containers or bags, seal, label with date, freeze

 

Make mixed vegetables after they have been froze