Freezing is a simple, easy, and convenient way to preserve vegetables. The process takes little time but the cost of a freezer and the utility costs make it one of the more expensive ways to preserve food. The freezing process preserves nutrients and provides a fresher flavor than canning or drying foods.
Freezing foods retards the growth of the micro- organisms and slows down chemical changes that may cause food to spoil. While freezing slows down spoilage, when the food is thawed the growth of bacteria, yeasts, or mold will continue. Proper handling of vegetables is important before freezing.
For step by step instructions on how to freeze vegetables click here
Original information compiled by Sharon L. Mader, Extension Educator, Family and Consumer Sciences/4-H, Sandusky County. Revised by Pat Shenberger, Extension Educator, Family and Consumer Sciences, Ashland County. Revised by: Deb Angell, Associate Professor, Extension Educator, Family and Consumer Sciences, Huron County; and Doris Herringshaw, EdD, Extension Educator, Family and Consumer Sciences, Wood County. Reviewed by: Julie Shertzer, PhD, RD, LD Program Specialist, Department of Human Nutrition, Ohio State University Extension; and Lydia Medeiros, PhD, RD, Extension Specialist, Ohio State University Extension.