Properly freezing veggies! HELP!!!

[silkiechicken]

So since I am at home myself for the start of the pea and zucchini season, I cant eat all the veggies... thus I have been trying to freeze them... poor results. I blanched the peas and beans for 2-3 min, dunked them in cold water for a few more minutes, then froze them up... Yet, when I dethaw, they are wobbly. What am I doing wrong? Any hints on how to freeze veggies? They still taste very sweet, just not crunchy and enjoyable.

Is my water not boiling high enough? Am I putting in too many at a time? I try to do half lb at a time in about a gallon of water but no matter what, veggies still stop water from the big boil it started at.

 

[MissPrissy]

I steam mine instead of actually putting them in the boiling water.

Steam 3 - 4 minutes depending on the vegetable.

Put in freezer bags.

Lay flat and allow to cool to room temperature.

Lay on trays and freeze.

Once frozen remove the tray and stack the bags neatly.

Mine turn out just fine.

 

[silkiechicken]

Hmm. I will have to try that. Do you place them in a bowl to steam or on like a plate? How many at a time to make sure they are evenly steamed? thanks!

 

[edbama2]

I usually use a little trick that I do with fresh fish with my veggies. After blanching, I add cold fresh water to cover them and freeze them inside blocks of ice. When you are ready to use just take a block out of the freezer and they are already setup to go in the pot just like that. This method eliminates freezer burn, the only down side is it takes a little more room in the freezer.

 

[silkiechicken]

And the peas and zucchini's aren't all mushy when you thaw them? That's my problem. I thawed out a few peas and a chunk of zucchini, and they were mushy. I blanched for 2 min each from a rolling boil and promply soaked in ice water for another 2-3 min... Is there a way to get crunchy peas out of this method? How do the stores do it?

 

[edbama2]

I have not had a problem but zuchini will not need as long a blanching time as being more tender any way. REduce the blanching time closer to 1 minute and try. Blanching is just to reduce the enzyme action so that they stay fresh. I am the only one in the house that eats zuchini so I don't usually blanch them I usually just get enough when I am in the mood for them. Here is a site that I found that might help you http://www.baking911.com/howto/blanch.htm

 

[MissPrissy]

I believe if I remember my home ec right - zucchini is one of those vegetable that if you water blanch it doesn't have to come up to a boil. You begin timing the moment you put it in the hot water.

For me the best way has been to use a double boiler/steamer. Steam the zucchini for 3 - 4 minutes. Sometimes it might even take less. You can look at it and see when it is ready to come out. Zucchini and yellow squash are already a mushy vegetable when cooked so they need only a tiny bit of heat to stop the enzyme action before freezing.

Cut your time way down and see if it improves.

 

[bobbieguyette]

How about corn on the Cob? I would love to know the trick how to freeze them and not have them come out like mush any Ideas? Having corn on the cob during the winter would be awsome to have!

 

[silkiechicken]

Alright, I will try this again with the next pickings.. I'll let you know how it goes!

 

[chickonaroost]

bobbieguyette-I have a great method for corn on the cob. Take an electric knife and 'saw' the raw corn off the cob. (makes one hell of a mess-do outside!) then put the corn in a large roasting pan with a stick of butter, salt and pepper. Cover and bake for 1 hr at 300. When done, bag, cool and freeze. YUM!