How to freeze vegetables

By The Test Kitchen

Whether you buy veggies in bulk or grow them in your backyard, a great way to store them for a later date is to freeze them. Here are some handy tips to help freeze and preserve your favourite seasonal veggies.

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Freezing vegetables is a great way to preserve their taste and colour, and you'll likely save money by buying in bulk and in season. Freeze vegetables for up to six months; for best results, follow these simple directions.

Peas and beans

Shell peas. Blanch in boiling water for 1 1/2 minutes. Cool completely in ice-water bath. Drain and arrange in single layer on baking sheet; freeze for 30 minutes. Transfer to resealable freezer bags; remove air, seal, label and store in freezer.

Impress family and friends with these delicious pea recipes:
Peas Pulao
Lemony Green Peas

Lamb Curry With Peas

Summer squash

Without peeling, slice into 1-inch (2.5 cm) pieces. Blanch in boiling water for 1 minute. Cool completely in ice-water bath. Drain and arrange in single layer on baking sheet; freeze for 30 minutes. Transfer to resealable freezer bags; remove air, seal, label and store in freezer.

Enjoy one of these savoury squash dishes with friends and family:
Applesauce and Cinnamon Squash

Roast Squash
Butternut Squash Pie

Tomatoes

Score an X in bottom of each tomato. Blanch in boiling water for 20 seconds. Peel off skin. Transfer, whole or chopped, to resealable freezer bags; remove air, seal, label and store in freezer.

Test out some of these tasty tomato recipes tonight:
Golden Gazpacho
Stuffed Baked Tomatoes and Eggs with Pancetta
Tomato Avocado Salad with Anchovy Balsamic Dressing

Peppers

Halve and seed; slice if desired. Place in resealable freezer bags; remove air, seal, label and store in freezer.

Try adding some peppers to your dinner with one of these great recipes:
Stuffed Bell Peppers
Grilled Halibut Fillet with Confit of Peppers
Roasted Pepper and Spinach Pasta

This story was originally titled "Food is Love: Q&A" in the August 2012 issue.

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