How to Freeze 16 Fruits and Vegetables (Page 3)

Freezing Fruits and Vegetables Step 2

Step 2

Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched. (Suggested blanching time for 16 fruits and vegetables to follow.)

To blanch: Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. (Suggested blanching time for 16 fruits and vegetables to follow.)

Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.

Next: Step 3 »

Related Links:

Advertisement

Advertisement

more smart savings

EatingWell Magazine

|

|

Customer Service

Poll of the week

What foods or ingredients do you try to limit or avoid in your diet to eat healthier?

Vote Now! | More Polls | Comments

Advertisement

Today's Favorites

World Wide Web Health Award Winner

Web Award Winner

World Wide Web Health Award Winner

Interactive Media Award Winner