All Fresh Vegetables 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 is essential for most vegetables before freezing. It halts enzyme activity that can lead to a decline in flavor, color, and texture. Blanching times are crucial and vary depending on the vegetable and its size.
To freeze fresh raw vegetables, spread them in a single layer on a rimmed sheet pan and freeze until solid. Then, transfer to airtight containers or freezer bags, removing as much air as possible. Don't forget to label the packages with the date.
- Cabbage*, celery, cress, cucumbers*, endive, lettuce, parsley, radishes - Typically used raw in salads
- Irish potatoes, baked or boiled - Used in soups, salads, sauces, or with butter
- Cooked macaroni, spaghetti, or rice - If intended to be frozen alone for later use
Spread vegetables in a single layer to freeze them solid. Then, pack them into freezer bags or vacuum seal them, ensuring they are not exposed to air, which helps prevent them from getting soggy.
Onions and peppers can be frozen raw without blanching. Most other vegetables should be blanched or fully cooked before freezing to prevent them from becoming mushy and discolored.
