All Spring Freezing Guides
Frequently Asked Questions
Frozen grapes can be a refreshing snack, but upon defrosting, they turn into soggy lumps. It's best to freeze grapes only if you plan to use them in cooking, as they won't retain their fresh texture when eaten raw after thawing.
Blanching spring greens before freezing is essential to preserve their fresh flavor. Without blanching, they may lose quality quickly. It's not recommended to steam blanch as leaves can clump together. Blanch collard greens for three minutes and other greens for two minutes.
Yes, fresh spring cabbage can be frozen after washing and cutting. For best results and longer storage, blanch the cabbage before freezing. Blanching allows the cabbage to be stored for up to nine months, while unblanched cabbage may last only one to two months.
Definitely! Chop the spring onions, including the stalks, and place them in a zip-loc bag in the freezer. You can cook them directly from frozen whenever needed.
Onions and peppers can be frozen without blanching. Most other vegetables should be blanched or fully cooked before freezing to prevent discoloration and mushiness.
Grapes can be frozen, but they lose their crispness once thawed. They're still great for jams, smoothies, and other recipes, but won't have the same texture as fresh grapes.
