By AMY DAVIDSON
Your DIY Frozen Veggies Might Be Suffering From One Huge Mistake
Freezing fresh vegetables saves money, reduces waste, and makes seasonal favorites last longer. Chef Ree Drummond advocates using them as a convenient, versatile ingredient.
Successful DIY freezing necessitates blanching the vegetables first. Blanching stops the ripening process and preserves the vegetables’ fresh flavor, nutrients, and structure.
A 2023 study by the Journal of Food Science highlighted blanching’s role in maintaining nutritional value and killing bacteria, confirming it as a key step before freezing.
Brussels sprouts, corn, carrots, greens, sugar snap peas, green beans, broccoli, cauliflower, and tomatoes are ideal for freezing, and facilitate easy and versatile meal planning.
Once you’ve chopped, washed, and blanched your vegetables, store them in airtight containers or bags and label them with names and dates to avoid confusion later.