Vegetables such as carrots, courgettes and peppers can be chopped and frozen easily. I't’s a good idea to lay them flat in the freezer first on a tray and let them freeze without sticking to each other. They can then be moved to an air tight box, jar or bag in the freezer for easier storage and to avoid freezer burn, which often effects the flavour.
Vegetables and fruits with higher water content, such as tomatoes or peaches can be frozen whole or pureed and put into ice cube trays, before placing in a container. Berries can also be frozen whole to be added into puddings at a later date.
Frozen grapes and pineapple chunks are lovely to snack on from frozen, and they could also be added to cold drinks in the place of ice cubes.
Vegetables which are usually cooked before being consumed will need to be blanched before freezing. These are things like broccoli, cauliflower or leafy greens.
Leafy herbs can be frozen and added to dishes frozen.
How to blanch
Heat proof bowl
Ice (optional, if you have a tap which gets very cold)
Sieve or colander
1. Wash your vegetables
2. Chop into the size you would use them in a recipe (e.g. broccoli into florets, kale would be shredded) use the whole of vegetables, including their stems.
3. Bring a large pan of water to boil
4. Meanwhile, prepare y a large bowl with very cold water. Add ice if you can’t get very cold water.
5. Place a colander in your sink so you can strain your vegetables (you want to prepare for these steps as much as possible, as it’s a quick process!)
6. Place your vegetables into the hot water for 2 minutes (be sure to time this part, to avoid mushy vegetables)
7. Strain vegetables and submerge immediately in cold water for two minutes
8. Strain again. You are trying to get your them as dry as possible, to avoid ice forming round them.
9. When fully cold, freeze flat and move to a box or bag when frozen
If you are blanching a lot of vegetables, reserve the water as you go rather than pouring down the sink. The water will take on the colour of the veg which has been blanched in it, but that is not an issue! It can always be used for stock when you’re finished.
Did you follow these instructions?
Please let me know how it turned out for you! Leave a comment below and share a
picture on Instagram with the hashtag #azerowastelife!
This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.