家有吃不完的自產有機蔬菜怎麽辦？凍起來！方法見貼中。

冷凍蔬菜絕不是簡單的洗完，瀝幹，裝袋就能凍的。要講究科學，才能吃到安全，放心的沒有freezer burn，味道也和新鮮有機蔬菜接近的蔬菜。也不是所以的蔬菜，水果都能凍的。

凍前的“火卓”工作一定要做好。也準備試試了。

以下為轉貼，請認真學習，實踐。


http://vegetablegardens.suite101.com/article.cfm/freezing_vegetables

Freezing Vegetables
How to freeze vegetables; How to blanch vegetables

169; Sally Odum


This article accompanies Tips for Freezing Vegetables. Specific vegetable blanching or cooking times for freezing vegetables artichokes to mushrooms and tomato juice.

Freezing vegetables usually requires blanching in boiling water, cooking, or steam blanching prior to freezing. After blanching, cool in ice water for 1 1/2 times the blanching time. These are the blanching times for common vegetables:

Asparagus – Blanch medium stalks 3 minutes; large stalks 4 minutes

Bean Pods – Blanch 3 minutes

Lima Beans – Blanch 3 minutes for medium; 4 minutes for very large

Beets – Remove all but 2 inches of the top; Don’t blanch – cook until tender; Chill; Then slice and freeze

Beans/Soybeans – Boil in the pods for 5 minutes; remove beans; chill; freeze

Broccoli – Remove tough leaves; Remove woody ends; Slice stalks lengthwise; soak 189; hour in salt brine*; rinse and drain; then blanch 3 minutes or steam 5 minutes

Brussels sprouts – Soak in salt brine* for 189; hour; Blanch small for 2 minutes; medium for 4 minutes; large for 5 minutes

Cabbage – Blanch wedges for 3 minutes; shredded for 1 189; minutes

Carrots – Trim, wash and scrape the carrots; dice or slice them; blanch for 2 minutes

Corn on the Cob – Blanch small ears 7 minutes; medium 9 minutes; large 11 minutes

Corn – whole kernel – Blanch on the cob for 4 189; minutes; then cut off the cob after cooling in ice water

Corn – creamed – Same as above, except when cutting off the cob, only cut the kernel tips; then scrape the cob with the back of your knife to get juice and pulp

Herbs – Wash and drain, but don’t blanch; wrap sprigs or leaves in foil, or seal in a plastic bag; put inside a carton or glass jar in your freezer

Mushrooms – Wash, remove stem base; Blanch medium or small whole mushrooms 5 minutes; or cut-up mushrooms for 3 minutes (Add 1 tablespoon lemon juice to your water to prevent darkening)

Okra – Blanch small 3 minutes; Large for 4 minutes

Peas – Green and English, Blanch 1 189; minutes; Blackeyes for 2 minutes; Sugar, Chinese or Pods, Blanch for 1 189; to 3 minutes depending on size; Be sure to remove strings from pods

Hot Peppers – Wash, drain and freeze

Green and Red Peppers – Cut in two and remove seeds; Blanch halved peppers 3 189; minutes

Pumpkin/Squash – Wash, cut into pieces, remove seeds, and bake or steam until tender; After cooling, scoop out the pulp from the rind and freeze

Potatoes – Don’t freeze well unless prepared as food first, such as French fries, hash browns; for new potatoes, wash and scrape skins off, then blanch 4 minutes for very small up to 10 minutes for very large – eat frozen new potatoes within one month for best flavor and texture

Spinach, collards, greens – Spinach, blanch 2 minutes; collards, blanch 3-4 minutes (the more tender your leaves, the less time you need for blanching)

Summer Squash/Zucchini – Cut into pieces, then blanch for 3 minutes

Tomatoes – Wash and core your tomatoes; cut them up; Don’t blanch, cook until soft

Tomato juice – Wash, core and cut up your tomatoes; Cook for 5 minutes; Put your tomatoes through a food mill to make juice or for tomato puree, cook the juice until it is half its volume; freeze

* Soaking in brine gets rid of insects which may have crawled into the vegetable