How to Freeze Vegetables at Home

Time and servings

Prep time	5 min
Cook time	10 min
Total time	15 min
Serves	4 pack

Nutrition

Per pack.

Nutrient	Amount
Calories	4 kcal
Carbohydrates	1 g
Sodium	581 mg
Sugar	1 g

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Ingredients

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for vegetables:

• carrot
• beans
• peas
• sweet corn

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for blanching:

• 2 litre water
• 1 tsp sugar
• 1 tsp salt

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Instructions

1. firstly, to prepare the vegetables, peel the skin of carrot and chop to stick length.
2. also, chop beans and also dress out peas and sweet corn.
3. to have mix vegetables (beans, carrot, peas and corn), cut to small cube sized pieces. keep aside.
4. in a large vessel take 2 litre water, 1 tsp sugar and 1 tsp salt.
5. get the water to a boil.
6. once the water comes to a boil, add carrot and blanch for a minute.
7. drain off and rinse with cold water to stop the cooking process.
8. also blanch sweet corn, beans and peas in a similar way. you can reuse the same water and the leftover water can be used as veg stock.
9. rinse with cold water and pat dry.
10. further, pack into small zip lock bags.
11. to have a vacuum seal, place a straw and suck the air. seal tight.
12. finally, store in the freezer and can be consumed easily for up to 6 months.

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Step-by-step

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Video

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Notes

• firstly, adding sugar during blanching helps to retain the bright colour of veggies.
• also, do not overcook as the vegetables will turn soft and loose its crunchiness.
• additionally, make sure to pat really dry else the water will create water crystals while freezing.
• finally, frozen vegetables cook faster so keep an eye while using in recipes.