How to Freeze Vegetables from the Garden
(alphabetical list by vegetable)
Freezing Vegetables: Artichokes
How to Freeze Artichokes: To freeze artichokes: Remove outer leaves of artichoke. Wash, trim stalks, and remove “chokes.” Blanch them a few at a time for 7 minutes. Cool in iced water for 7 minutes. Drain. Pack vegetables in freezer bags, remove air from bags, seal and label. Freeze for up to 6 months.
My favorite recipes for Artichokes from the garden
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Freezing Vegetables: Asparagus
How to Freeze Asparagus: Wash asparagus and remove woody portions and scales of spears. Cut asparagus into 6” lengths and blanch in boiling water for 3 minutes. Cool asparagus in iced water for 3 minutes. Drain. Place asparagus on trays in a single layer and freeze for 30 minutes. Pack vegetables into freezer bags, remove air from bags, seal and label. Freeze for up to 6 months.
My favorite recipes for Asparagus from the garden
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Freezing Vegetables: Beans, Broad
How to Freeze Broad Beans: Shell beans and wash. Blanch in boiling water for 1 ½ minutes. Cool in iced water for 2 minutes. Place on a tray in a single layer and freeze for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze for up to 6 months.
My favorite recipes for Beans from the garden
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Freezing Vegetables: Beans (green or string)
How to Freeze Green Beans: Remove any strings and remove ends. Blanch green beans for 2 minutes and cool in iced water for 2 minutes. Drain green beans. Spread on tray in single layer and freeze for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze green beans for up to 6 months.
My favorite recipes for Green Beans from the garden
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Freezing Vegetables: Beets
How to Freeze Beets: Only freeze young beets, up to 3” across (older beets are too tough prepared this way). Slice or chop beets and cook until tender. Cool and pack vegetables into freezer bags, remove air, seal and label. Freeze for up to 6 months.
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Freezing Vegetables: Broccoli
How to Freeze Broccoli: Choose tender broccoli heads with no flowers. Wash well and divide into sprigs. Blanch for 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain broccoli and spread on a tray in a single layer. (Cover with plastic wrap so the strong broccoli smell doesn’t take over your freezer) Freeze for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze broccoli for up to 6 months.
My favorite recipes for Broccoli from the garden
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Freezing Vegetables: Brussels Sprouts
How to Freeze Brussels Sprouts: Remove outer leaves and cut across the stem end of the Brussels sprouts. Wash thoroughly. Blanch Brussels sprouts for 3 minutes. Cool in iced water for 3 minutes. Drain Brussels sprouts and spread on a tray in a single layer. (Cover with plastic wrap so the strong Brussels sprouts smell doesn’t take over your freezer) Freeze brussels sprouts for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze Brussels sprouts for up to 6 months.
Learn how to grow Brussels Sprouts
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Freezing Vegetables: Cabbage
How to Freeze Cabbage: Remove outer leaves and wash the cabbage head. Cut into thin wedges, or shred. Blanch for 1 ½ minutes (shredded) or 2 minutes (wedges). Cool cabbage for 2 minutes in iced water. Drain and pack vegetables into freezer bags, remove air, seal and label. Freeze cabbage for up to 6 months.
My favorite recipes for Cabbage from the garden
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Freezing Vegetables: Carrots
How to Freeze Carrots: Scrub carrots and cut into pieces. Blanch carrots for 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain and spread on a tray in a single layer. Freeze carrots for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze carrots for up to 6 months.
My favorite recipes for Carrots from the garden
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Freezing Vegetables: Cauliflower
How to Freeze Cauliflower: Divide cauliflower into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain cauliflower and spread on a tray in a single layer. (Cover with plastic wrap so the strong smell doesn’t take over your freezer) Freeze cauliflower for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze cauliflower for up to 6 months.
Learn how to grow Cauliflower
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Freezing Vegetables: Celery
How to Freeze Celery: Use tender celery stalks. Remove strings, wash and cut into 1” pieces. Blanch celery for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain celery and spread on a tray in a single layer. Freeze for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze celery for up to 6 months.
My favorite recipes for Celery from the garden
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Freezing Vegetables: Chilies
How to Freeze Chilies: Remove seeds, wash, dry and spread on a tray in a single layer. Freeze for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze for up to 6 months.
Learn how to grow Chilies (Hot Peppers)
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Freezing Vegetables: Chinese Broccoli
How to Freeze Chinese Broccoli: Remove any coarse leaves and thick stems. Wash and blanch in boiling water for 2 minutes. Chill in iced water for 2 minutes. Drain and spread on a tray in a single layer for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze for up to 6 months.
Learn how to grow Chinese Broccoli
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Freezing Vegetables: Chinese Cabbage
How to Freeze Chinese Cabbage: Only freeze crisp and young cabbage. Wash and shred finely. Blanch for 1 ½ minutes. Chill in iced water for 2 minutes. Drain, and place vegetables in freezer bags, remove air, label and seal. Freeze for up to 6 months.
Learn how to grow Chinese Cabbage
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Freezing Vegetables: Chinese Spinach
How to Freeze Chinese Spinach: Wash and trim leaves off stalks. Blanch for 1 minute in boiling water. Chill in iced water for 1 minute. Drain, pack vegetables in freezer bags, remove air from bags, seal and label. Freeze for up to 6 months.
Learn how to grow Chinese Spinach
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Freezing Vegetables: Eggplant
How to Freeze Eggplant: Cut eggplant into slices, sprinkle with salt and allow to stand for 20 minutes. Drain off excess liquid. Fry eggplant gently in a little butter/olive oil just until barely tender. Cool, then pack vegetables in plastic containers, seal and label. Freeze eggplant for up to 3 months.
My favorite recipes for Eggplant from the garden
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Freezing Vegetables: Fennel
How to Freeze Fennel: Blanch fennel for 3 minutes and chill in iced water for 3 minutes. Drain. Pack vegetables into freezer bags, remove air, seal and label. Freeze fennel for up to 6 months.
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Freezing Vegetables: Garlic
How to Freeze Garlic: Place garlic cloves, separated from bulbs in freezer bags. Remove any excess air from bag, seal and label. Freeze garlic for up to 3 months.
My favorite recipes for Garlic from the garden
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Freezing Vegetables: Ginger
How to Freeze Ginger: Separate ginger into 1 portion sections. Place in freezer bags, remove excess air from bag, seal and label. Freeze for up to 6 months.
My favorite recipes for ginger
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Freezing Vegetables: Jerusalem Artichokes
How to Freeze Jerusalem Artichokes: Peel and slice Jerusalem Artichokes. Place in cold water with the juice of ½ lemon to prevent discoloration. Blanch for 2 minutes in boiling water and cool in iced water for 2 minutes. Drain and spread on tray in single layer. Freeze for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze Jerusalem Artichoke for up to 6 months.
Learn how to grow Jerusalem Artichoke
My favorite recipes for Jerusalem Artichokes from the garden
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Freezing Vegetables: Kohlrabi
How to Freeze Kohlrabi: Wash kohlrabi well, peel and cut into pieces. Blanch for 3 minutes. Chill kohlrabi in iced water for 3 minutes. Drain and spread on a tray in a single layer. Freeze kohlrabi for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze kohlrabi for up to 6 months.
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Freezing Vegetables: Leeks
How to freeze Leeks: Remove tough outer leaves, then wash leeks. Cut away green part of stem, slice white flesh, or cut in halves lengthwise. Blanch leeks for 2 minutes and chill in iced water for 2 minutes. Freeze on trays in single layers for 30 minutes. Pack leeks in freezer bags, remove excess air, seal and label. Freeze leeks for up to 6 months.
My favorite recipes for Leeks from the garden
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Freezing Vegetables: Mushrooms
How to freeze mushrooms: Wash mushrooms and let air dry. Pack clean, dry mushrooms in freezer bags. Remove excess air, seal and label. Freeze mushrooms for up to 6 months.
My favorite recipes for Mushrooms from the garden
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Freezing Vegetables: Okra
How to freeze okra: Wash okra well and trim off stems. Blanch okra in boiling water for 3-4 minutes. Cool okra in iced water for 3-4 minutes, drain and pack in freezer bags. Remove air from bags, seal and label. Freeze okra for up to 6 months.
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Freezing Vegetables: Onion
How to freeze onions: Peel, chop or cut onion into rings. Wrap onion pieces in layers of plastic wrap and place in a freezer bag or plastic container. Label and freeze for up to 3 months. Small onions can be frozen as is (right in their skins).
My favorite recipes for Onion from the garden
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Freezing Vegetables: Parsnip
How to freeze parsnips: Peel and dice parsnips. Blanch for up to 2 minutes. Chill parsnips in iced water for 2 minutes. Spread parsnips on a single layer in a tray and freeze for 30 minutes. Pack vegetables into freezer bags, remove extra air, label and seal. Freeze parsnips for up to 6 months.
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Freezing Vegetables: Peas
How to freeze peas: Shell peas, wash and blanch for 1 minute. Chill peas in iced water for 1 minute. Drain peas, spread on tray in single layer and freeze for 30 minutes. Pack vegetables into freezer bags, remove air, label and seal. Freeze peas for up to 6 months.
My favorite recipes for Peas from the garden
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Freezing Vegetables: Peppers (red, yellow or green)
How to freeze peppers: Wash peppers, remove seeds, and cut into slices or leave whole. Place peppers on a tray in a single layer. Freeze for 30 minutes. Pack vegetables into freezer bags, remove air, label and seal. Freeze peppers for up to 6 months.
My favorite recipes for Peppers from the garden
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Freezing Vegetables: Potato
How to freeze potatoes: Wash/scrub potatoes, and dice. Cook potatoes in boiling water until nearly fully cooked. Drain potatoes, cool and pack in freezer bags. Seal, label and freeze potatoes up to 6 months.
Or you can mash the cooked potatoes and freeze them for up to 3 months.
My favorite recipes for Potatoes from the garden
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Freezing Vegetables: Pumpkin
How to freeze pumpkin: Peel pumpkin and cook in boiling salted water until tender. Mash the pumpkin, cool, then pack into plastic containers, leaving headspace. Freeze pumpkin for up to 3 months.
Or Bake pumpkin until nearly fully cooked. Cool. Pack into freezer bags, remove the air, seal and label. Freeze pumpkin for up to 3 months.
Learn how to grow Pumpkin
My favorite recipes for Pumpkin from the garden
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Freezing Vegetables: Rhubarb
How to freeze rhubarb: Best results if rhubarb stalks are unblemished, crisp and red (early spring is best time to harvest rhubarb). Remove leaves and wash stalks. Dice into 1" pieces. Place on cookie tray in single layer and freeze until just frozen through. Pack rhubarb into freezer bags, remove air, seal and label. Freeze for up to 6 months.
My favorite recipes for Rhubarb from the garden
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Freezing Vegetables: Rutabaga
How to freeze rutabaga: Best results if rutabaga vegetable is tender and young. Dice rutabaga and blanch for 3 minutes, then chill in iced water for 3 minutes. Drain rutabaga, place on tray in single layer and freeze for 30 minutes. Pack vegetables into freezer bags, remove air, seal and label. Freeze rutabaga for up to 6 months.
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Freezing Vegetables: Shallot
How to freeze shallots: Separate shallot cloves from the bulb. Place in freezer bags, remove extra air, seal and label. Freeze shallots for up to 3 months.
My favorite recipes for Shallots from the garden
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Freezing Vegetables: Snow Peas
How to freeze snow peas: Wash snow peas well and trim leaves from stalks. Blanch snow peas in small quantities for 1 minute, then chill in iced water for 1 minute. Drain. Pack vegetables into freezer bags, remove air, seal and label. Freeze snow peas for up to 6 months.
My favorite recipes for Snow Peas from the garden
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Freezing Vegetables: Spinach
How to freeze spinach: Wash and trim spinach leaves. Blanch spinach for 30 seconds, and chill in iced water for 30 seconds. Drain. Pack vegetables into freezer bags, remove air, seal and label. Freeze spinach for up to 6 months.
My favorite recipes for Spinach from the garden
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Freezing Vegetables: Squash
How to freeze squash: Cook squash in boiling salted water until almost tender. Mash squash, cool and pack into freezer containers leaving head space. Seal and label. Freeze squash up to 3 months.
My favorite recipes for Squash from the garden
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Freezing Vegetables: Sweet Corn
How to freeze corn: Remove leaves and threads from ear of corn. Blanch a few corn cobs at a time for 5 minutes, then chill in iced water for 5 minutes. Drain, wrap each corn cob in plastic wrap. Pack wrapped cobs in freezer bags, remove air from bags, label and seal. Freeze corn for up to 6 months.
My favorite recipes for Corn from the garden
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Freezing Vegetables: Sweet Potato
How to freeze sweet potatoes: After scrubbing and peeling the sweet potato, bake until mostly tender. Cool. Pack vegetables into freezer bag, remove extra air, seal and label. Freeze up to 3 months.
Learn how to grow Sweet Potatoes
My favorite recipes for Sweet Potatoes from the garden
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Freezing Vegetables: Swiss Chard
How to freeze swiss chard: Wash swiss chard well and trim. Blanch in small quantities for 1 minute, then chill for 1 minute in iced water. Pack vegetables into freezer bags, remove air, seal, and label. Freeze swiss chard for up to 6 months.
My favorite recipes for Chard from the garden
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Freezing Vegetables: Tomatillo
How to freeze Tomatillos: Remove tomatillos from their husks. Rinse and dry the fruit. Once dry, place in a single layer on a cookie sheet. Place in freezer just until frozen through. Remove and place in freezer storage containers or freezer bags. Remove air, seal, and label. Freeze tomatillos for up to 6 months.
Learn how to grow Tomatillos
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Freezing Vegetables: Tomato
How to freeze Tomatoes - Option 1: Wash tomatoes, remove stems, cut into halves or quarters, or leave whole. Dry and pack into freezer bags. Remove air, seal and label. Freeze tomatoes for up to 6 months.
Option 2: Dip tomatoes into boiling water for 1 minute, remove and peel (the skins should come off easily). Place whole tomatoes on tray in single layer and freeze for 30 minutes. Place in plastic bags, remove air, seal, and label. Freeze tomatoes for up to 6 months.
Option 3: Simmer chopped tomatoes in a pan for 5 minutes. Push through a sieve or food mill to remove seeds and skins. Cool, the pack into containers, leaving headspace. Freeze tomatoes for up to 6 months.
My favorite recipes for Tomatoes from the garden
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Freezing Vegetables: Turnip
How to freeze turnips: Peel and trim tender turnips. Dice and blanch for 3 minutes, then chill for 3 minutes in iced water. Drain turnips, place pieces on tray in a single layer and freeze for 30 minutes. Pack vegetables into plastic bags, removing air, seal and label. Freeze turnips for up to 6 months.
My favorite recipes for Turnips from the garden
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Freezing Vegetables: Water Chestnuts
How to freeze water chestnuts: Bring water chestnuts to a boil. Drain and peel off shells. Pack water chestnuts in freezer bags, remove air, seal and label. Freeze for up to 6 months.
Learn how to grow Water Chestnuts
My favorite recipes for Water Chestnuts from the garden
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Freezing Vegetables: Zucchini
How to freeze zucchini: Slice zucchini into 1” slices, sauté gently or steam until barely tender. Cool, pack vegetables into freezer bags, remove air, seal and label. Freeze zucchini for up to 3 months.
My favorite recipes for Zucchini from the garden
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