What is the right way to freeze vegetables

Freeze vegetables properly

Many types of vegetables can be frozen wonderfully if you blanch them beforehand. To do this, clean the vegetables and, if necessary, chop them up. Then you put the vegetables in boiling water for a few minutes and then quench them in ice water. The ice water stops the cooking process immediately and the vegetables also take on a strong, fresh color. Now it can be frozen in portions in containers or bags and can thus be kept for several months.

Blanching kills microorganisms and slows down the enzymes responsible for ripening, so that no putrefaction can occur. In some vegetables, the nitrate content is also reduced.
You can add a little ascorbic acid (vitamin C, available in the pharmacy) to light vegetables to keep the color.

Not all vegetables are blanched for the same length of time. Below we give you an overview of the recommended times in about half a liter of water.

Tip: Never blanch more than 0.5 kg of vegetables. The water should boil strong and bubbly.

  • Eggplants - always finish cooking before freezing
  • Cauliflower florets - 3 minutes (with ascorbic acid)
  • Whole cauliflower - 8 minutes (with ascorbic acid)
  • Broccoli - 3 minutes (with ascorbic acid)
  • Beans - 3 minutes
  • Chinese cabbage - 2 minutes (with ascorbic acid)
  • Broad beans - 4 minutes
  • Peas - 2 minutes
  • Kale - always finish cooking before freezing
  • Cucumbers - do not blanch
  • Kohlrabi - 3 minutes (with ascorbic acid)
  • Swiss chard - 1-2 minutes
  • Horseradish - do not blanch
  • Carrots - do not blanch
  • Paprika - do not blanch
  • Leeks - 3 minutes (with ascorbic acid)
  • Beetroot - always finish cooking before freezing
  • Red cabbage - always finish cooking before freezing
  • Celery - 5 minutes (with ascorbic acid)
  • Spinach - 1-2 minutes
  • Pointed cabbage leaves - 2 minutes (with ascorbic acid)
  • Turnips - 5 minutes (with ascorbic acid)
  • Tomatoes - do not blanch
  • White cabbage leaves - 2 minutes (with ascorbic acid)
  • Savoy cabbage leaves - 2 minutes (with ascorbic acid)
  • Zucchini pieces - 3 minutes
  • Sweet peas - 2 minutes