Strawberries, Blueberries, Raspberries, Blackberries
Just wash and place fresh berries on a parchment paper-lined cookie sheet. Freeze until frozen. Then transfer to heavy-duty freezer bags that have been labeled and dated for longer freezing.
You have to blanch the veggies first.
How to Blanch:
Fill a large saucepan with enough water to cover vegetables. Boil the water. Add veggies; cover; and boil for the time listed in the chart below.
Begin counting as soon as you place veggies in boiling water. You’ll want to set a timer for accuracy because over blanching can cause veggies to lose flavor and color.
After boiling, drain and immediately place veggies in ice water (for the same length of time used in blanching) to stop the cooking process. Drain and pat dry with a paper towel, then place veggies in a single layer, without overcrowding, on a parchment paper-lined baking sheet and freeze. Place frozen veggies in a heavy duty freezer bag. Label and date the bag and freeze for up to three months.
How Long to Blanch
Corn on the Cob: 6-9 minutes
Whole Baby Carrots: 5 minutes
Broccoli Spears: 5 minutes
Onions: 3-5 minutes
Asparagus: 2-4 minutes
Spinach: 2 minutes
Cauliflower: 1-2 minutes
Summer Squash: 1-2 minutes
Sugar Snap Peas: 1-2 minutes
Cooking Frozen Veggies:
Cook the same way you would cook a fresh. Because they were blanched, you’ll need to cook them for slightly less time.
I froze strawberries, corn, spinach and asparagus. All worked out perfectly!