Freezing Fruits:

When freezing fruits, it’s important to wash and lay out your fruits to dry before putting them in bags to freeze. When putting them in bags to freeze make sure not to over-fill the bags, but rather keep each bag of fruit an even single layer. These tips will help prevent your fruit from sticking together when frozen. 

Freezing Vegetables:

The first thing you need to before freezing vegetables is to blanch them.

How to blanch:

Blanching will stop the enzymes from breaking down, keep its crispness and its color. Boil some water then add the vegetable and let it boil for 2-5 minutes depending on the vegetable. After you boil your vegetables, dump them into a colander and start running cold water over the vegetables. When the vegetables are cold, pour them onto cookie sheets in a single layer, this will freeze them individually so they don't all clump together. After 2-4 hours place vegetables in a freezer bag.

 

Blanching Time

  • Asparagus  3-4 minutes
  • Beans (bush)  3-4 minutes
  • Beans (lima) 3-4 minutes
  • Broccoli 3-4 Brussel minutes
  • Sprouts 3-5 minutes
  • Cabbage 3-4 minutes
  • Carrots (shredded) 2 minutes
  • Carrots (cut) 3-4 minutes
  • Carrots (whole) 5 minutes
  • Cauliflower 3-4 minutes
  • Celery 3-4 minutes
  • Corn (kernels) 4-5 minutes
  • Corn (on cob) 7-9 minutes
  • Eggplant 4-5 minutes
  • Kale 2-3 minutes
  • Kohlrabi (whole) 3-4 minutes
  • Parsnips 3-4 minutes
  • Peas (shelled) 2-3 minutes
  • Peas (snap) 2-3 minutes
  • Peppers (sweet) 2 minutes
  • Peppers (sweet) 2 minutes
  • Rutabagas 3-4 minutes
  • Spinach 2-3 minutes
  • Swiss Chard 2-3 minutes
  • Tomato 30 seconds (to remove skin)
  • Turnip 2-3 minutes
  • Zucchini 3 minutes