General Instructions for Freezing Vegetables

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Most vegetables can be frozen for approximately a year and still retain their freshness, if they are properly handled. The vegetable must be blanched, which requires submersing the vegetable in a mesh bag, or with a wire basket, into rapidly boiling water for specific lengths of time, and then cooling the vegetable in ice water until chilled. Vegetables must then be packed and frozen in a single layer. Once they are thoroughly frozen, the packages may be stacked.

Time guidelines

Snap Beans: 3 minutes

Broccoli: medium sections ~3 minutes; large sections ~4 minutes

Corn: 6-10 minutes, depending on size (remove corn from ear and pack)

Greens: 2 minutes