By Erin Huffstetler | 08/06/2018 | 1 Comment
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Freezing vegetables while they’re in season is a smart move that can save you a ton of money. And it happens to be really easy, too. Just chop your vegetables into whatever size you want; blanch them to preserve their quality; then, cool them off in an ice water bath, and pop them in the freezer.
Not Sure What Blanching Is?
While it sounds really fancy and complicated, it’s nothing more than submerging vegetables in boiling water to stop the enzyme processes that cause them to go bad. Different vegetables have different blanching times, so I put together a chart to help you keep them all straight. I keep a laminated copy on the side of my fridge for easy reference. And this time of year, I refer to it A LOT.
Want to add a copy to your fridge or recipe book? Here it is:
Many web browsers have their own built-in PDF viewers, but they tend to be buggy. If you’re having trouble printing or editing one of our printables, click here for help.
Here are some more kitchen printables that you might want to grab while you’re here.