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Can You Freeze It? A Mini Guide To Vegetables (Infographic)

Author:

Leah Vanderveldt

October 16, 2015

By Leah Vanderveldt

mbg Contributor

Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.

October 16, 2015

We talk here a lot about buying vegetables that are in season — for better taste and lower cost. And while canning is a great way to taste summer's best tomatoes in the middle of winter, it's a little high-maintenance.

That's where freezing comes in. It's the lazy vegetable lover's way of extending the shelf life of the best seasonal produce.

But before you stock up on cheap veggies at their peak, check out our handy guide to figure out if you actually should freeze those cucumbers you've got your eye on.

Graphic by mbg Creative

Note: Blanching is mentioned in a lot of the freezing methods, as it extends the freezer shelf life of most vegetables from a few weeks to a few months.

Blanching means cooking vegetables for a quick period of time (usually around 1 to 3 minutes) in boiling water. And make sure you dry them well before freezing!

Photo Credit: MBG Creative

Cover Photo Credit: Getty Images