Tired of tossing out spoiled vegetables from your fridge? It happens all too often after stocking up at the market.
Vegetables wilt quickly, becoming inedible and wasting your money and food.
Fortunately, there's a simple, proven technique used by home cooks and pros alike to keep vegetables fresh for months: proper freezing. Here's how.
1. Wash your vegetables thoroughly.
2. Peel them as needed.
3. Cut them into small, even pieces.
4. Blanch by immersing in boiling water for a maximum of three minutes.
5. Drain them well.
6. Let them cool completely.
7. Place them in a freezer bag.
8. Store in the freezer.
Your vegetables will stay fresh and ready to use for months! :-) Easy, quick, and effective.
Freeze by variety or mix as shown in the photo. This method preserves quality for 8 to 10 months.
Mark the freezing date on the bag with a marker for easy tracking.
Related: 83 Foods You Can Freeze To Save Time And Money!
This blanching and freezing works for most vegetables: carrots, beans, cauliflower, peas, zucchini, asparagus, eggplant.
For peppers, tomatoes, or onions, skip blanching. Simply wash, dry, peel if needed, cut, bag, and freeze directly.
Take advantage of bulk deals without waste—big savings! Plus, it's a time-saver: grab a bag for quick stir-fries or soups on busy nights.
