Many vegetables keep well in the freezer. When blanched and frozen soon after harvesting, this can be the best method for retaining nutrients, as well as color, texture and flavor.
Most vegetables can last 8-12 weeks in the freezer. Some basic tips for freezing fruits & vegetables: Freeze food immediately after packaging. Keep freezer temperature at 0 degrees F. or lower. You can set your freezer control for -10 degrees F. the day before freezing, to speed the process.
Don’t try to pack your freezer with unfrozen produce however, as this will only lower the temperature in the freezer and lengthen the time needed for the produce to chill.
Categorized in: Food Safety