How to freeze vegetables 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. By The Test Kitchen Â©iStockphoto.com/s-cphoto Related Video Storing Vegetables Get the most out of your vegetables and keep them tasting amazing with a few easy storing tips. See more like this video 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 PulaoLemony 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 SquashButternut 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 GazpachoStuffed Baked Tomatoes and Eggs with PancettaTomato 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 PeppersGrilled Halibut Fillet with Confit of PeppersRoasted Pepper and Spinach Pasta This story was originally titled "Food is Love: Q&A" in the August 2012 issue. Subscribe to Canadian Living today and never miss an issue!