Tips & Tricks‎ > ‎


posted Jul 12, 2014, 5:38 PM by Kenneth Frisk

•Flash-freeze strawberries & raspberries and other bite-size fruit pieces on a cookie sheet in your freezer.  Once frozen, transfer to a Freeze-It or FreezerMate Container

•Blueberries can go directly into your Freeze-It or FreezeSmart Container--no flash-freezing required.

•Blanch most vegetables, especially leafy greens, before freezing.  If not blanched first, some vegetables, while still safe to eat, will have colours, textures, and flavours that are a bit off.  After blanching, immediately put the vegetables into ice water--you want to cool the food down as quickly as possible to stop the cooking process.  Next, drain the vegetables and dry off as best as possible, then store in Freeze-It or FreezerMate Containers.  Below are blanching times.  (All approximate.)

Artichoke(Hearts) 6 minutes
Asparagus 2-4 minutes (depending on how thick the stalks are)
Beans-Green or Wax 3 minutes
Broccoli (1-inch pieces) 2 minutes
Brussels Sprouts 3-5 minutes (depending on size)
Cauliflower (1-inch) 3 minutes
Kohlrabi (1-inch cubes) 1 minute
Leafy Greens 1-2 minutes (use the longer time for collards and cabbage)
Okra 2-3 minutes (depending on size)
Peas (Pod) 2-3 minutes (depending on size)
Peas (Shelled) 1.5 minutes
Squash (Chayote) 2 minutes
Squash (Summer) 3 minutes