Freezability Factor Scores of veggies can be given the big chill—corn, hearty greens, carrots, peas, broccoli, cauliflower and string beans all fare well.
What to Avoid Foods with high water content like cabbage, celery, cucumbers, endive, lettuce, radishes and potatoes tend to get overly mushy if frozen.
How to Before you freeze vegetables, submerge them in boiling water for a few minutes, followed by a quick dip in ice-cold water. It’ll lock in color and keep veggies from losing flavor and texture. Once dry, spread vegetables out on a tray (to prevent clumping), freeze and then transfer to a plastic bag or storage container.
Ready to Use? Most veggies can be cooked frozen, but some recipes recommend partially thawing spinach and corn first. To do so, place in the fridge overnight, submerge in cold water until defrosted (change the water every 30 minutes to avoid bacteria) or defrost in the microwave.
More of your cooking questions answered from The Nest:
Get Tons of Easy Vegetarian Recipes
How to Freeze Fruit
How to Care For a Veggie Garden
Jan 06, 2011
See More: Cooking Q&A , Dinner , Healthy Eating , How to