Freezing ready-cooked veg
I really don't like blanching. Could I cook the veg. ready to eat and put straight into the freezer? If so, how long might it last?
OR, as an alternative to blanching, could all the veg be boiled for just 1 or 2 minutes, dried (it's said they're still continuing the cooking process during this time) and then put straight into ziplocked bags and into the freezer?
I get fresh produce from the Farmer's Market and would like to freeze it, mainly short term, up to a month max.
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Yes, you can freeze cooked vegetables, there is no problem in that. You can even freeze raw vegetables without any preparation.
Blanching increases the quality of raw frozen vegetables, but if you don't want to blanch, you can do without. There will be some difference in the end result, it is up to you to decide if it is good enough for you.
The "how long will they last" has nothing to do with blanching or not blanching. If you keep them at -18 C, they are safe for indefinite periods of time. And tastewise, they last for as long as you are willing to eat them.
Blanching is a necessary step prior to preparing vegetables for storage in the freezer. Blanching deactivates the enzymes, present in fruits and vegetables, which are responsible for browning and potential off flavors during storage. Your blanched vegetables will look and taste better after being frozen. They will also last longer. Blanching is a quick process. Bring a pot of water to a boil. Add vegetables. Allow the pot to return to the boil (cover on). This should take about a minute. Remove to an ice bath. Drain. Package. Freeze. If you are ok with boiling for a minute or two, this should not add much time to your process.
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