Freezing Guide

How to blanch and freeze garden vegetables for baby food (32 crops)

SowAndSpoon

Basic freezing steps

Wash and prep the vegetable (peel, chop, trim as needed)
Blanch in boiling water for the time listed, then immediately transfer to ice water
Drain well and pat dry
Spread on a baking sheet and freeze for 1-2 hours (prevents clumping)
Transfer to freezer bags or containers, label with date

Crop	Blanch	Stores	Instructions
Acorn Squash	-	12 mo	Roast until very soft. Scoop flesh, let cool, then freeze flat in bags or in ice cube trays. Thaws quickly and is ready to serve as spears or puree.
Asparagus	3 min	12 mo	Trim woody ends. Blanch spears for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Beets	-	8 mo	Roast whole until fork-tender, then peel and slice. Let cool completely, then freeze in a single layer before bagging. Thaw and serve as spears or dice.
Bell Pepper	-	12 mo	Seed, core, and slice or dice. Freeze in a single layer on a baking sheet before bagging. Texture softens when thawed -- best used cooked.
Blueberries	-	12 mo	Spread fresh blueberries in a single layer on a baking sheet and freeze until solid, then transfer to bags. No blanching needed.
Bok Choy	2 min	12 mo	Separate leaves from stalks. Blanch leaves for 2 minutes, transfer to an ice bath, squeeze out excess water, then freeze in portions.
Broccoli	3 min	12 mo	Cut into florets. Blanch for 3 minutes, transfer to an ice bath, drain well, then freeze in a single layer before bagging.
Brussels Sprouts	4 min	12 mo	Trim outer leaves. Blanch halved or quartered sprouts for 4 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Butternut Squash	-	12 mo	Roast until soft. Scoop flesh, let cool, then freeze flat in bags or in ice cube trays. One of the best squashes for freezing.
Carrots	3 min	12 mo	Peel and cut into coins or sticks. Blanch for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer on a baking sheet before bagging.
Cauliflower	3 min	12 mo	Cut into florets. Blanch for 3 minutes, transfer to an ice bath, drain well, then freeze in a single layer before bagging.
Corn	4 min	12 mo	Cut kernels off the cob. Blanch kernels for 4 minutes, transfer to an ice bath, drain well, then freeze in a single layer before bagging.
Edamame	3 min	12 mo	Shell beans from pods. Blanch for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Green Beans	3 min	12 mo	Trim ends. Blanch whole for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Herbs: Basil	-	6 mo	Blend fresh leaves with a little olive oil and freeze in ice cube trays. Each cube is a ready-to-use portion for pasta, eggs, or soft foods.
Herbs: Parsley	-	6 mo	Chop finely and freeze in ice cube trays with a little water. Pop out cubes and bag them. Ready to drop straight into soups or soft foods.
Kale	3 min	12 mo	Strip leaves from stems. Blanch for 3 minutes, transfer to an ice bath, squeeze out excess water, then freeze in portions. Best used cooked from frozen.
Kohlrabi	2 min	12 mo	Peel and slice or dice. Blanch for 2 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Leeks	3 min	12 mo	Slice into rounds. Blanch for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Parsnips	3 min	12 mo	Peel and dice. Blanch for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging. Parsnips freeze exceptionally well.
Peas	2 min	12 mo	Shell the peas. Blanch for 2 minutes, transfer to an ice bath, drain well, then freeze in a single layer before bagging.
Pumpkin	-	12 mo	Roast or steam until soft. Scoop flesh, let cool, then pack flat into freezer bags or ice cube trays. Great for adding to oatmeal, pasta, or baked goods.
Raspberries	-	12 mo	Spread on a baking sheet and freeze until solid, then transfer to bags. Raspberries freeze beautifully and thaw very quickly.
Snap Peas	2 min	12 mo	Remove strings and trim ends. Blanch whole pods for 2 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Spinach	2 min	12 mo	Wash leaves and remove tough stems. Blanch for 2 minutes, transfer to an ice bath, squeeze out excess water, then freeze in portions.
Strawberries	-	12 mo	Hull and halve. Spread on a baking sheet and freeze until solid, then transfer to bags. Texture softens when thawed -- perfect for mixing into oatmeal or yogurt.
Summer Squash (Yellow)	2 min	12 mo	Slice into coins or half-moons. Blanch for 2 minutes, transfer to an ice bath, drain well, then freeze in a single layer before bagging.
Sweet Potato	-	12 mo	Roast or steam until completely soft. Scoop flesh, let cool, then pack into freezer bags or ice cube trays. Great as a puree cube for mixing into meals.
Swiss Chard	2 min	12 mo	Strip leaves from stems. Blanch for 2 minutes, transfer to an ice bath, squeeze out excess water, then freeze in portions.
Tomatoes	-	12 mo	Freeze whole (skins slip off easily when thawed, making them easy to peel). Or roast first and freeze as a sauce or puree in ice cube trays.
Turnips	3 min	12 mo	Peel and dice. Blanch for 3 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Zucchini	2 min	12 mo	Slice into coins or half-moons. Blanch for 2 minutes, transfer to an ice bath, drain well, then freeze in a single layer before bagging.

SowAndSpoon

Informational only, not medical advice