- Use very fresh vegetables, don't bother freezing old almost-gone vegies
- Trim/peel/cut the vegetables as required then blanch them in a large pot of boiling water for 1-2 minutes
- Drain them in a colander then plunge them in icy cold water to cool them quickly
- Drain again then dry the vegetables well using clean tea towels or paper towels
- Store the vegetables in freezer bags or ziplock bags in convenient-sized portions, then freeze
- After freezing: you don't need to defrost the vegetables. Simply cook them from frozen by placing them in a pot of boiling water and cook till done. Or if the vegetables are for a stir-fry: you can cook from frozen in the wok and stir fry till hot
You can apply this technique lots of different vegetables such as:
beans (green, yellow, flat beans)
capscicums (bell peppers)
corn (on the cob or cut corn)
snow peas (mangetout)
sugar snap peas
sweet potatoes (kumera)
They can be stored in the freezer for approx 12 months if your freezer is operating at -18 degrees Celsius (0 degrees Fahrenheit).
Hope that helps!