Stocked Up on Fresh Veg? Here is a Guide on How to Freeze it

Talks of a possible lockdown have led many among us to stock up on some essentials such as fresh vegetables, however what happens if there is no lockdown and you’re left with a fridge full of food it’s unlikely you’ll use it all before it goes bad? Well, there's one very easy solution: freeze it!

I for one hate, hate, hate food waste and always feel so guilty if I ever find a forgotten gone off vegetable languishing in the crisper drawer. Lockdown or no lockdown, to ensure this doesn’t happen it is well worth freezing a good portion of your fresh produce instead. But knowing how to actually freeze your veggies so they still remain fresh and full of flavor and also avoid that dreaded freezer burn is vital. That’s why we’ve put together this guide on how to properly freeze some of the most common.

Some of you may be put off from the idea of freezing vegetables thinking it’ll be a lot of faff because you need to blanch them first, however you can actually freeze most vegetables from raw. 

Leafy greens – spinach, bok choy, kale etc.

1.    Chop the greens to the desired size
2.    Wash and thoroughly dry
3.    Place in a Ziploc bag, then try to get as much air out of the bag as possible 
4.    Put the bag in freezer. 

Peppers and chillies

1.    Wash, then for large peppers such as bell peppers, deseed them and chop them into smaller pieces. For smaller chillies like jalapenos, they can be kept whole.
2.    Pat the pepper dry 
3.    Place in a Ziploc bag, try to get as much air out of the bag as possible 
4.    Put the bag in freezer. 

Carrots 

1.    Peel and chop carrots to desired size
2.    Place in a Ziploc bag, try to get as much air out of the bag as possible 
3.    Put the bag in freezer. 

Celery

1.    Cut root section off celery and thoroughly wash 
2.    Trim any leaves and discolored parts then cut into desired size
3.    Place in a Ziploc bag, try to get as much air out of the bag as possible 
4.    Put the bag in freezer. 

Green beans

1.    Trim the ends of both sides of the green beans, then cut in half
2.    Wash the green beans and pat them dry
3.    Place in a Ziploc bag, try to get as much air out of the bag as possible 
4.    Put the bag in freezer. 

Eggplant 

1.    Wash the eggplant
2.    If wanted you can peel it, otherwise cut eggplant down to a desired size
3.    Blanch the eggplant in boiling water for four minutes, then place in ice bath and let sit until cool
4.    Dry completely, place in Ziploc bag and place in the freezer

Broccoli and cauliflower 

1.    Remove leaves and stem
2.    Cut into florets and wash
3.    Dry completely then place in a Ziploc bag, try to get as much air out of the bag as possible 
4.    Put the bag in freezer. 

NOTE: By freezing crisp vegies like peppers, celery etc. they will lose their crispness so are better used after freezing in cooked dishes rather than in salads or as crudités.

TIPS

•    Make sure your veggies are as dry as possible before placing in the Ziploc bag, as this means there will be less chance of freezer burn.
•    To get as much air as possible out of the bag, mostly seal the bag then push the remaining air out through a small opening.
•    If you want to avoid the possibility of the veggies getting clumped together in the bag, you can flash freeze first by arranging on a baking sheet and placing in the freezer for one to two hours, removing them, and then placing in a Ziploc bag. 
•    You can find Ziplock bags in most western stores like April Gourmet, Jenny Lou's or BHG. You can also search for them on your favorite waimai app by typing in 装密实袋 zhuāng mì shí dài.

To blanch or not to blanch, that is the question…

Although this article mainly focuses on freezing from raw, if you would prefer to blanch your vegetables before freezing to help maintain the color more, here's a quick guide:

1.    Prepare a pot of boiling water and an ice bath (a large bowl full of ice and water)
2.    Place the chopped vegetables into boiling water, cook for specified time (see below)
3.    Remove and place into the ice bath until cool then drain and dry

Blanching times:
•    Greens: two to three minutes
•    Peppers and chillies: two to three minutes
•    Carrots: two minutes
•    Celery: three minutes
•    Green beans: three minutes
•    Broccoli and cauliflower: three minutes

READ: Some of the Best Places to Stock up on Booze - Just in Case

Images: Unsplash Nick Fewings, Joe Prodagio, Esperanza Doronila, Randy Fath