Saturday, June 9, 2012

Keep the bounty.

You'll pick up a great bag of string beans one day, asparagus the next, and you can't possibly eat all the goodies you bring home. With a bit of time, and with simple tools and supplies, you can preserve the rest for those rainy days.

Tools: pot, scoop, colander and bowl with iced water, cookie sheet covered with wax paper or parchment paper, quart size plastic bags for freezing.

Step one: Put a pot of water to boil. I cook mine in batches. You can cook all at once.

Step two: Boil the greens for two minutes.

Step three: Scoop and drop in a colander set atop ice water. Cool and Drain.

Step four: Lay wax paper on a cookie sheet and spread your drained produce in one layer.

Step five: Freeze for a few hours.

Step six: Divide and bag the frozen produce. I bag mine as individual servings.

When ready to cook: Drop the frozen vegetables in a steamer and steam for two minutes or until tender, and then proceed with your usual recipe. 


  1. I must try this as my green beans frozen are not the best I have tasted though quite passable. Diane

  2. I'll try this! I had never been able to freeze vegetables successfully before -- didn't know about that two minute cooking secret. Thanks, Rosaria!

  3. I love canning but this is a wonderful alternative I've never thought of trying. Honestly, I rarely have enough fresh greens to put up anymore, but I'll park this secret for later.

  4. Our peas are about ready to harvest. They are the kind that you can eat the whole pod. Do you think I need to cook them before freezing?

  5. Great idea! I have always had a big freezer and like to freeze everything this way. It cuts the dinner prep time in half and it's always nice to have a fresh veggie stash.

  6. Thanks for the tips. I freeze fruits on the cookie sheet for an few hours and them put them in bags. I was just wondering the other day about freezing peppers. Have you ever frozen the red, yellow, and orange bell peppers? I don't grow them, but at times they are on sale 10 for $10. I've thought of slicing them, blanching them, and freezing them to use in cooking. I don't know why it wouldn't work, do you?