We always plant a garden every year with lots of vegetables but by the time everything is ripe I am trying to give it away because I don't want it to go bad. So this I did some research on how to freeze the stuff we plant. This what I have found so far.
Freezing whole ingredients:
It's important to freeze vegetables when they're at their peak of flavor. Wash the vegetables well and trim or cut into desire size. Blanch them in a large pot of boiling water until bright green or slightly tender, depending on the vegetable. Shock the blanched vegetables in a large bowl of ice water to stop the cooking. Remove from ice water and dry thoroughly. Freeze in labeled freezer bags or freezer safe containers. Enjoy your summer harvest all winter long.
Here is some of what we have planted in garden this year and instructions on how to freeze them properly:
Asparagus: wash and cut of any spears and woody parts. Cut in half and blanch in boiling water for 3 minutes. Let cool in ice water for 3 minute and then drain. Put on waxed paper on a cookie sheet, lay the asparagus out on the sheet and freeze for 30 minutes. Pack in freezer bags for efficient storage.
Beans: Wash and remove ends. Leave whole or slice 1/2" lengths. Blanch, cool and drain.
Broccoli: Spilt into pieces about 1 1/2" across. Blanch, cool and drain.
Carrots: Scrub and chop any large carrots into smaller pieces, blanch 3 minutes, chill 3 minutes. Freeze in the same matter as the asparagus and pack into freezer bags. Making sure to remove air.
Onions: Peel and either chop or cut into rings. Wrap layers of plastic wrap and store in an airtight container or freezer bag. Freeze up to 3 months.
Peas: Shell, wash and blanch for 1 minute and chill for one minute. Freeze in the same manner as asparagus and store in freezer bags.
Peppers: Wash, remove seeds and slice into strips. Freeze in the same manner as asparagus and store in freezer bags.
Squash: Wash, cut into small pieces and remove seeds. Cook until soft in boiling water. Remove skin. Mash cool, package and freeze.
Sweet Corn: Clean well,. making sure to remove all the silk. Cut off the top of the cob and wash again. Blanch for 5 to 7 minutes, depending on size and chill for 5 to 7 minutes. Wrap each cob individually in plastic wrap after draining and store in a freezer bag.
Tomatoes: Wash and remove stems. Cut into halves, quarters or leave whole. Dry and pack into freezer bags and freeze.
Cooling:
Completely cool casseroles and sauces for at least 2 hours before putting them in the freezer. Any residual heat will cause condensation and a layer of frost to form on top. The flavor will fall flat after reheating. Also, the temperature will quickly rise if you add anything warm to the freezer causing other foods to thaw and freezer burn to form.
Storing:
Wrap baking dishes tightly with foil and plastic wrap before freezing. Using airtight, small container leaving very little air between the packaging and the food. Using small containers guarantee that the food will freeze faster. Liquids, like thin soups and stocks, will need an inch of room since they expand when they freeze. Use freezer quality products, which will help your food from absorbing other smells in your freezer. Wrap baked goods like muffins in aluminum foil and then into freezer bags. Let pancakes cool completely then stack between layers or parchment and place in a freezer bag. For the best quality, store poultry for 6-9 months, beef 3-4 months, fish between 3-6 months and fruits and vegetables for 8-12 months.
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