For drying: The Penn State Extension offers instructions for drying. And the National Center for Home Food Preservation offers instructions for pretty much every way of preserving food! We know a lot of you are really busy, and for that reason, we recommend becoming familiar with the process for freezing vegetables, because freezing them is quick and easy.

The basic, generic steps for freezing vegetables are:. Prepare your vegetables by washing them and removing damaged leaves, trimming off roots and stems, etc.

Cut your vegetables into whatever kinds of pieces you want i. Some vegetables, such as tomatoes and hot peppers, can be frozen whole. In addition, in order to create convenience for yourself later, consider processing your vegetables a little bit before freezing them.

Some vegetables, such as herbs, spinach, carrots, etc. are incredibly useful if you cook them, purée them, and then freeze them. When you want to make a smoothie or soup or something later, you can just grab some of your frozen purée and throw it in!

Freezing purées in ice cube trays makes them particularly simple to use after your purée cubes are frozen, remove them from the tray and store them in the freezer in bags or containers. Similarly, you can freeze prepared foods such as vegetable casseroles, roasted vegetables, and preserves think freezer jam.

Having these on hand can make life a lot easier on busy days! When you preserve food, you are taking action to stop it from breaking down, as it does naturally. You are killing or preventing the growth of microorganisms. Today, we will explore how you can preserve some of the fresh produce you buy or grow.

By following a few easy steps, you can still eat those tasty fruits and vegetables when they are out of season. You can preserve late-summer fruits and vegetables in four basic ways.

These include freezing, canning, pickling and drying or dehydrating. Freezing is the simplest way to save produce. It is important to freeze the produce as quickly as possible, and to do so in freeze-grade bags or other containers.

Eugenia Bone has written books about food and nature. She notes that you should cool down food before you freeze it. One problem to avoid is freezer burn, which can affect the taste and feel of food. To prevent this, use plastic bags, wraps or containers designed for the freezer.

A boiling water bath involves putting food in glass canning jars and then heating the jars in a pot of boiling water. The heat forces air from the glass jars and frees the food from bacteria and microorganisms. Pressure canning food requires a pressure canner.

The pressure canner you use should be based on the kind of cooking equipment you have and the amount of food you plan to can. Good late-summer fruits for water bath canning include apples, berries, cherries, figs and peaches.

You can pickle whole vegetables, like green beans or okra. Another possibility is to make chutney or relishes. This is done by adding salt, pepper or other seasonings to small, cut pieces of vegetables.

Good late-summer foods to pickle include cucumbers, hot chili peppers, watermelon rinds and eggplants. A final way to preserve food is by drying it. Whatever food you are drying should be just ready to eat and not have bruises. A dehydrator is probably the best choice.

There are a small number of vegetables that are challenging to preserve. Lettuce comes to mind — it is so delicate, and composed so largely of water, that it looses its character when preserved.

Most vegetables, however, can be preserved in a number of ways, including canning, freezing, and drying. Similarly, most vegetables can be transformed into your favorite pickles, jams, and other dishes and then preserved via canning and freezing. In addition, there are variations in some methods of preserving — for instance, will you dry your vegetables in a dehydrator, in the oven, or using the sun?

For these reasons, we want to refer you to the experts for instructions on various methods of preservation. Here are some links to useful sites:. For canning: Iowa State University ISU Extension and Outreach offers a downloadable guide to canning. For freezing: Similarly, ISU Extension and Outreach offers a guide for freezing.

For drying: The Penn State Extension offers instructions for drying. And the National Center for Home Food Preservation offers instructions for pretty much every way of preserving food!

We know a lot of you are really busy, and for that reason, we recommend becoming familiar with the process for freezing vegetables, because freezing them is quick and easy. The basic, generic steps for freezing vegetables are:.

Prepare your vegetables by washing them and removing damaged leaves, trimming off roots and stems, etc. Freezing is perhaps the most common method of preserving garden vegetables. While it does usually require more time and effort than simply storing fruits and vegetables in a root cellar or a closet, freezing is still very convenient.

Very few kitchen gadgets are needed to freeze your bountiful harvests. In fact, freezing preserves the taste and nutritional value better than any other method, because it locks in moisture and flavor. The best way to freeze vegetables is to blanch them first by boiling or steaming them for a certain amount of time, then submerging them in ice water.

Dehydrating is another way to preserve many vegetables from the garden. It uses heat to evaporate moisture and air to carry it away. Dehydrated foods take up less space than frozen or canned foods because water has been removed.

Some vegetables suitable for dehydration include carrots, celery, corn, green beans, potatoes, and tomatoes. Furthermore, dehydrated vegetables are a tasty, nutritious alternative to frozen or canned vegetables. They store compactly and can be used in various ways—you can add them to soups and stews, mix them into salads, enjoy them as snacks, or even use them as garnishes.

Canning is a great way to preserve the freshness of summer fruits and vegetables when they are at their peak. Canning involves heating and cooling food in jars or cans to kill harmful bacteria and create a vacuum seal.

When properly done, canning is an easy way to keep foods fresh for much longer than you would otherwise get out of them. Hardy root crops such as turnips, rutabagas, beets, and carrots can be left in the ground over the winter and harvested as needed.

You may need to wrap them in burlap or some other material that will keep out moisture, but this is totally optional! If you grow your own vegetables and want to keep them fresh all year round, you can do that by preserving them.

Fermenting, pickling, freezing, dehydrating, and canning are some of the many ways you can do this. The Best Yogurts for Probiotics: Store-Bought and Homemade Probiotic Yogurt Options.

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But the technique can be applied to almost any vegetable. This recipe for sour turnips is well known in eastern Europe as kisla repa or sauer ruben. Drying vegetables is easy to do in your conventional gas or electric oven.

Electric food dehydrator appliances offer more control than your oven. One of the best ways to use dried vegetables is this versatile recipe for bean and pasta soup. Freezing vegetables for long term storage requires adequate packaging and a dedicated freezer appliance known as a deep freeze to chill foods to at least 0°F.

True freezing is not possible in the freezer compartment of your refrigerator where the temperature typically hovers near 32°F. Treat your refrigerator-freezer like a checking account.

Use it for short term freezing of food that you plan to use within one month. To use freezing as an effective food preservation method, routinely clean out your freezer by consuming the food. Canning requires a modest investment in equipment and skills that are easy to learn and practice.

The fundamental tasks include choosing the right canning method, taking precautions to prevent botulism poisoning, and preparing and processing canned foods correctly.

There are two canning methods: boiling water—bath BWB canning and steam-pressure canning. Which method you use depends on whether the food you plan to can is high acid or low acid.

High-acid foods include most fruits and fruit products. In addition, low acid vegetables can be canned using tested recipes for pickles, relish, and tomato products, which contain added acid, usually vinegar.

Pressure canning low-acid foods such as plain vegetables requires a pressure canner. A pressure canner reaches °F, which destroys heat-resistant organisms that can cause food poisoning, primarily botulism. Contrary to what some cooks believe, you cannot safely put any food in a jar and process in a canner.

To make foods safely, such as canned soups and spaghetti sauce with or without meat , be sure to use a tested recipe and prepare and process canned foods correctly. Free, tested canning recipes are found online at the National Center for Home Food Preservation , or by downloading the free booklet USDA Complete Guide to Home Canning, revision.

For detailed information about these food preservation methods, including over delicious recipes, get the book The Home Preserving Bible by Carole Cancler. After that, for every dozen jars you can, you need to buy jars and lids. They do bear consideration though. It is a rarity for any of the bottling of my fruit and jams to go off.

I certainly have never been poisoned. For bottles I use old one use only mayonnaise or jam bottles that have been emptied, and carefully washed.

These I collect and keep for preserving purposes. Whatever I may be preserving I make sure the product is very hot. Just off boiling.

The bottles I place in my oven at degrees Celsius and leave for at least twenty minutes. The tops of the bottles are boiled in water. For a funnel I use a two litre Fizzy drink Coke etc cut in half and use the bottle top half.

When about to bottle I remove two bottles from the oven at a time and immediately fill them up to just below the thread of the bottle.

I then place the lid on the bottle and tighten hard by hand. This is sufficient to cause the necessary vacuum for preservation. The bottles are then allowed to cool and await their consumption and enjoyment some time in the future.

The bottles must be kept in a fridge after opening not required before. Opening the bottles may require dunking the bottle top down in boiling hot water to help loosen it up. To open stubborn bottles I use a n Oil Gasket Remover for my motor car.

I always keep a special one in the kitchen for this purpose. My only problem is trying to persuade all my friends to keep their used bottles. Hi Robin, thanks for sharing your ideas. The oven door must remain slightly open so the moisture can get out.

Leave to dry for about 6 hours. When the fruits are ready, place them into an airtight container and leave the lid open for 2 to 3 days. Dehydrating vegetables in the oven Start by blanching them for a few minutes in boiling water. Dry them and cut them. Place your vegetables flat on the oven shelf or cooking plate.

Set the temperature to between 40 °C °F and 65 °C °F. The oven door must remain slightly open about 2 cm. Leave to dry for 7 to 8 hours. When your vegetables are ready, place them in an airtight bag or container. Dehydrating in the open air To dry fruits and vegetables in the open air, it is essential to place them in a dry and clean location.

Drying with a dehydrator If you think you will dry foods on a regular basis, it could be a good idea to buy a dehydrator. Freezing Freezing your fruits and vegetables is a great way to preserve them longer.

Freezing fruits Start by rinsing and washing your fruits. Don't forget to dry them well. If your fruits have seeds or pits, remove them. For apples, peaches and apricots, add lemon juice to keep them from blackening while frozen.

Place your fruits on a tray in the freezer for about 24 hours so they harden thoroughly. Finally, place your fruits in an airtight bag in the freezer.

Freezing vegetables Blanch your vegetables before freezing them to stop the aging process. This will preserve their taste, colour, vitamins and texture.

Each vegetable has its own blanching time. Stop the cooking process by immersing them in cold water. Change the water on a regular basis until the vegetables have cooled down.

Finally, place your vegetables in an airtight bag in the freezer. Preserves Preserves remain the classic method our mothers and grand-mothers used. Check your Mason jars to make sure they are in good condition.

Clean them in hot, soapy water and rinse them. Sterilize them in a saucepan of boiling water for 15 minutes. Keep them warm until use. Sterilize the lids for 5 minutes in hot but not boiling water.

Fill the jars with the marinade it should still be warm. Fill up to about 1 cm from the lid. Use a wooden spoon to remove the pockets of air along the side of the jar. Clean the jars with a damp cloth. Place the lids over the jars. Tighten the rings, but not too much to let the air out.

Sterilize the jars in boiling water. Duration can vary from one recipe to another. Take the jars out and let them rest for 24 hours without moving them. When cooling, the lids will seal with a pop sound. Then you will know they are sterilized and closed hermetically.

Marinating vegetables Finally, marinating vegetables is an economical option that allows you to keep raw vegetables while preserving their vitamins.

Follow these steps to marinate vegetables: Use the freshest foods possible. Cut your vegetables in even pieces. Blanch them for 2 minutes.

Use 1 gallon of water per 1 pound of vegetables 2 gallons for leafy greens. Place vegetables in wire basket or mesh bag; immerse in boiling water. If water does not return to boiling within 1 minute, you are using too many vegetables for the amount of boiling water.

Start counting blanching time as soon as the water returns to a boil. Place one layer of vegetables in a wire basket. Suspend in steamer above several inches of rapidly boiling water and cover. Start counting steaming time as soon as the lid is on. Steam 1½ times longer than boiling water blanch time.

Microwave blanching might not be effective, since research shows that some enzymes might not be inactivated. This could result in off-flavors and loss of texture and color. Those choosing to microwave blanch and risk low-quality vegetables should work with small quantities and follow directions given by the microwave manufacturer.

This method will not save time or energy. Pack vegetables tightly in freezer bags or rigid containers. Squeeze air from bags before sealing. Leave one-half to 1 inch of headspace for expansion in rigid containers.

Excess air leads to flavor loss or off-flavors in frozen foods. If moisture evaporates, frozen food becomes dry, tough and might develop grayish spots called "freezer burn.

Examples are "can or freeze" glass jars, plastic freezing containers, heavyweight aluminum foil, plastic-coated freezer paper and polyethylene wrap and bags. Only tape designated for freezing will adhere at freezing temperatures. Freezer bags can be placed in rigid containers for easy stacking.

Do not use cardboard cartons; they are not sufficiently moisture-resistant and vapor-resistant for long-term frozen food storage. Also, do not reuse plastic containers from cottage cheese, ice cream, whipped topping, margarine, etc.

These containers are not designed to protect foods in long-term freezer storage. For loose pack, freeze vegetable pieces in a single layer on a tray until frozen solid. Package at once. Label and date the product, and return it to the freezer immediately.

Because water in vegetables expands during freezing and breaks cell walls, thawed vegetables might "leak" and have a soft texture. To retain quality, freeze vegetables quickly at the lowest possible freezer setting. Freeze only 2 to 3 pounds of food per cubic foot of available freezer storage space in 24 hours.

Maintain freezer at 0°F or less to best protect the quality of foods, including vegetables. If power fails, keep freezer closed; food should stay frozen 24 to 48 hours.

If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space. Food can be safely refrozen if it still contains ice crystals. Some loss of quality and food value will occur. The more food put into a freezer in a year, the less the operating cost per pound.

Keep an inventory and use the oldest foods first. Use frozen vegetables within one year. Most frozen vegetables can be cooked without thawing; corn on the cob should be partially thawed.

Cook vegetables in ½ cup or less water per pint package to maintain nutrients. Drain and season as desired. Some vegetables do not make satisfactory products when frozen. These include green onions, lettuce and other salad greens, radishes, and tomatoes except as juice or cooked.

These vegetables can be stored for short periods in the refrigerator. Contact your local Ohio State University Extension office for information on proper storage. Information about growing various vegetables in Ohio can be found in OSU Extension's "Selecting, Storing, and Serving" fact sheet series at ohioline.

References Andress, E. So Easy to Preserve. Athens: University of Georgia Cooperative Extension Service, Kuhn, G. How to Freeze Food the Right Way. Pennsylvania State University Cooperative Extension Service. Michigan State University Cooperative Extension Service.

Preserving Food Safely. Version 3. Home Economics Library Program. National Center for Home Food Preservation. CFAES provides research and related educational programs to clientele on a nondiscriminatory basis.

For more information, visit cfaesdiversity. For an accessible format of this publication, visit cfaes. Skip to main content. Food Preservation: Freezing Vegetables HYG Family and Consumer Sciences. Revised by: Bridgette Kidd, MPH, RD, former Healthy People Program Specialist, Family and Consumer Sciences.

Original author: Sharon L. Mader, Extension Educator, Family and Consumer Sciences, retired. Selecting and Washing Vegetables Choose young, tender vegetables to freeze. Boiling Water Blanch Use 1 gallon of water per 1 pound of vegetables 2 gallons for leafy greens.

Steam Blanch Place one layer of vegetables in a wire basket. Microwave Blanch Microwave blanching might not be effective, since research shows that some enzymes might not be inactivated.

Packaging Vegetables Pack vegetables tightly in freezer bags or rigid containers. Freezing Because water in vegetables expands during freezing and breaks cell walls, thawed vegetables might "leak" and have a soft texture. Storage Maintain freezer at 0°F or less to best protect the quality of foods, including vegetables.

Preparing Frozen Vegetables Most frozen vegetables can be cooked without thawing; corn on the cob should be partially thawed. Vegetables to Avoid When Freezing Some vegetables do not make satisfactory products when frozen. Home, Yard and Garden. food preservation. vegetables to not freeze.

blanching with boiling water. preparing frozen vegetables. packaging vegetables. microwave blanching. blanching vegetables. selecting and washing vegetables.

Program Area s :. Originally posted May 28, Copyright © , The Ohio State University. Table 1. Preparation and blanching times for common vegetables.

Blanching time in minutes. Asparagus Small stalk Medium stalk Large stalk. Wash thoroughly and sort by size. Leave whole or cut into 2-inch lengths. Blanch, cool promptly, drain, package and freeze. Snip tips and sort by size. Cut or break into suitable pieces. Small beans can be frozen whole.

Beans: fresh lima, butter, pinto Small Medium Large. Shell and sort according to size. Wash thoroughly. Cook until tender. Remove all but 2 inches of top. Cook, chill and remove skins.

Slice or dice if desired. Pack and freeze. Separate into individual pieces. Cut broccoli stalk lengthwise. Soak ½ hour in salt brine 4 teaspoons of salt to 1 gallon cold water to drive out small insects.

Rinse and drain. Blanch, cool promptly, drain, package, leaving no headspace and freeze. Brussels sprouts Small Medium Large. Trim, removing coarse outer leaves. Discard coarse outer leaves. Cut into wedges or shred coarsely.

Wash, scrape, trim and wash again. Dice or slice if desired. Cooling the vegetables should take the same time as blanching. Drain the vegetables thoroughly after cooling—extra moisture will cause a loss of quality when vegetables are frozen. Microwave blanching is not recommended. Microwave blanching has not been shown to save time or money.

When you freeze veggies, label the bags or containers. Check our chart on how long foods can be frozen. See how to freeze spinach and greens. See how to freeze corn.

See how to freeze zucchini. See how to freeze blueberries. You can pickle all types of vegetables, from green beans to peppers to carrots. Hot tip : If you have lots of green tomatoes left on the vines and a frost threatens, why not can some green-tomato pie filling?

Drying is one of the oldest methods of food preservation. For beginners, drying is really best for herbs. Just place fresh-cut herbs in a roomy paper bag and hang it in a warm, well-ventilated place until the herbs become completely dry and crisp.

Then crumble them and store in a covered glass container out of direct sun and heat. See my post about drying herbs. Very fast! When it comes to vegetables, hot peppers dry well; hang them up in a cool, dry, dark place.

However, most vegetables do not air-dry well, especially in the South, given the humidity. There are two that methods you can use to heat-dry vegetables: with your oven and with a dehydrator. Image: This is what a food dehydrator looks like.

I have an 8-tray electric dehydrator that I use for peppers, tomatoes, and herbs. Got lots of fruit? Making berry and fruit jams is the easiest way to break into preserving. Why is homemade jam more delicious? Lots of reasons! Image: Blueberry Jam. If your venture into food gardening was fun and successful, you may want to expand both your garden and your repertoire of food-preservation techniques.

Use the winter months to gain knowledge and increase your supplies of equipment. For example, perhaps you want to further explore canning. and Guide to Pressure Canning. I think I may have commented before, about using your microwave instead of a water bath.

It is effective, proven to work, and takes a few minutes to learn. So much easier for small batches than a water bath so inform your readers of this method as an option.

The science-based home food preservation experts at Cooperative Extension recommend against canning either high-acid or low-acid foods in a microwave.

That's because the food inside the jars doesn't heat evenly, as it would in a water-bath canner. A water bath brought to a rolling boil that's maintained for the amount of time specified in the recipe will heat the high-acid product in the jars to the point that unwanted microbes are destroyed.

Those microwave pressure-cooker devices won't develop high-enough heat to safely can low-acid food products. Vacuum sealer is the answer. And no freezer burn and protests all veggies. Over the years we've gone through 3 Food Savers motors died and have been using Weston products.

Photo Credit. Margaret Boyles. November 16, Email Address. No content available. Read Next How to Make Pickles: Step-by-Step Pickling Guide. How to Freeze Fresh Fruit and Vegetables. Preserving Food.

About The Author Margaret Boyles. She wrote for UNH Cooperative Extension, managed NH Outside, and contributes to various media covering environmental and human health issues.

Read More from Margaret Boyles. Introduction to Preserving Preserving Your Harvest Safely. Freezing Frozen Berries: How to Freeze Blueberries. Too Much Zucchini? Freeze It! How Long Does Food Last in the Freezer? How to Freeze Brussels Sprouts. How to Freeze Peppers. Preserving Herbs: Drying Herbs and Freezing Herbs.

How to Freeze Corn: Blanching and Freezing Corn on the Cob. How to Freeze Spinach, Swiss Chard, Kale, and Beet Greens.

Making Quick Pickles Sweet Refrigerator Pickles. How To Make Refrigerator Pickles: Easy 3-Step Recipe. Quick and Easy Refrigerator Dill Pickles. Making Quick Jams: Refrigerator or Freezer Jam Easy Refrigerator Jam Without Pectin. Kiwi Jam.