how to freeze vegetables | frozen peas, freezing green beans, freezing carrots, frozen mixed vegetables with detailed photo and video recipe. an easy and simple diy video recipe on how to store and make frozen vegetables at home. the video includes a simple technique to freeze veggies like carrot, green beans, green peas and the all-purpose mixed vegetables. these can be easily done within minutes and frozen with a shelf life of more than 6 plus months for day to day and cooking.
i think most of us are under the assumption that freezing vegetables is for those who do not have access to fresh vegetables or live in a place not native to those vegetables. well, it is partly true but or perhaps started with that theory. but trust me it has evolved from that cause. for instance, i live in place i get all these vegetables freshly throughout the year. yet i prepare these veggies and freeze it for months. not to mention that i even buy some other frozen veggies and stash it up in my freezer. the main reason for it is the time it saves. for instance, if you want to prepare a vermicelli pulao for a weekend morning breakfast. all your veggies are diced and stacked up in the freezer. choose what you want and your meal is ready. when we talk about a recipe, we start the clock when turning the gas stove on. but most of them need preparation and vegetable chopping is a major one. hence trust me frozen vegetables are a lifesaver and you can use it whenever you need it.
furthermore, some more additional tips, suggestions and variations on these frozen vegetables recipe post. firstly, if you have noticed my vegetable chopping especially for carrot and beans are different for mix veggies and individual. there is no hard and fast rule for the shape and size of it and you can chop them as you need. secondly, before freezing, ensure to remove and wipe the moisture as much as possible. this is because we would be deep-freezing them and water content can transform them into ice cubes. lastly, before the deep freeze, ensure to note down the name of the vegetable and the date when it was frozen. this helps to clear them before it is expired or not so useful. also, i recommend using zip lock bag for storing these in the freezer.
finally, i request you to check my other related cooking tips tricks methods collection with this diy post of how to freeze vegetables in 3 easy steps. it mainly includes my other related posts like karela, protein powder, onion powder, custard powder, instant breakfast mix, how to make biriyani rice, how to make rice flour , besan flour, maida at home, homemade cerelac, curry base, banana flower s. further to these i would also like to highlight my other recipe categories like,
how to freeze vegetables video recipe:
recipe card for frozen mixed vegetables:
how to freeze vegetables at home | frozen peas, green beans carrots & mixed vegetables
Ingredients
for vegetables:
- carrot
- beans
- peas
- sweet corn
for blanching:
- 2 litre water
- 1 tsp sugar
- 1 tsp salt
Instructions
- firstly, to prepare the vegetables, peel the skin of carrot and chop to stick length.
- also, chop beans and also dress out peas and sweet corn.
- to have mix vegetables (beans, carrot, peas and corn), cut to small cube sized pieces. keep aside.
- in a large vessel take 2 litre water, 1 tsp sugar and 1 tsp salt.
- get the water to a boil.
- once the water comes to a boil, add carrot and blanch for a minute.
- drain off and rinse with cold water to stop the cooking process.
- 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.
- rinse with cold water and pat dry.
- further, pack into small zip lock bags.
- to have a vacuum seal, place a straw and suck the air. seal tight.
- finally, store in the freezer and can be consumed easily for up to 6 months.
Nutrition
how to make frozen vegetables at home with step by step photo:
- firstly, to prepare the vegetables, peel the skin of carrot and chop to stick length.
- also, chop beans and also dress out peas and sweet corn.
- to have mix vegetables (beans, carrot, peas and corn), cut to small cube sized pieces. keep aside.
- in a large vessel take 2 litre water, 1 tsp sugar and 1 tsp salt.
- get the water to a boil.
- once the water comes to a boil, add carrot and blanch for a minute.
- drain off and rinse with cold water to stop the cooking process.
- 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.
- rinse with cold water and pat dry.
- further, pack into small zip lock bags.
- to have a vacuum seal, place a straw and suck the air. seal tight.
- finally, store in the freezer and can be consumed easily for up to 6 months.
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.