Freezing summer vegetables

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

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Spread the work by freezing small quantities of vegetables often rather than trying to tackle bulk supplies. Pick vegetables when they are young and tender and freeze them as soon as possible for best flavour.

Vegetables are blanched before freezing to retard the action of enzymes which can spoil colour and flavour during storage. Use about 2.5 litres (2 quarts) water for every 0.5 kg (1 lb) vegetables. The same water may be used each time as long as it’s for the same type of vegetable. Blanch vegetables in small quantities at a time so that the water reboils within a minute – this avoids over-cooking. Bring the water to the boil. Add the vegetables in a wire blanching basket so that they can be quickly removed when blanching time is complete. Drain and plunge into iced water to cool for the same length of time as the vegetables were blanched.