How to Freeze and Store Vegetables

By Trace Barnett

Storing garden-fresh vegetables like okra, peas, corn, and squash is a simple and effective way to extend the enjoyment of your harvest well beyond the growing season. These vegetables are not only easy to grow but also lend themselves beautifully to preservation methods like freezing and canning. Whether you have a bumper crop or just want to save a little for later, these preservation techniques allow you to keep the flavors of summer alive all year round.

Freezing is one of the easiest and most convenient ways to store vegetables like okra, peas, corn, and squash. These vegetables are particularly well-suited to freezing because it preserves their fresh texture and flavor with minimal effort. Blanching—briefly boiling the vegetables before freezing—not only helps maintain their vibrant color and texture but also stops enzymatic actions that could otherwise lead to spoilage. Once blanched and properly frozen, these vegetables retain their versatility in the kitchen. Frozen peas can be quickly added to stir-fries or soups, corn can be tossed into a casserole or chowder, and okra and squash can be incorporated into a variety of dishes without losing their fresh taste or nutritional value.

Canning is another excellent method for storing vegetables, particularly for those who enjoy the process of preserving food and want a pantry stocked with homemade goods. While some vegetables, like tomatoes, are ideal for canning due to their acidity, others like corn and squash can also be successfully canned when processed correctly. Canning not only locks in the fresh flavors of these vegetables but also provides a shelf-stable option that doesn’t require freezer space. It’s a cost-effective way to ensure you have nutritious, garden-grown produce available throughout the year, ready to be used in everything from hearty soups to comforting casseroles.

By taking the time to properly freeze or can your garden-fresh vegetables, you’re not only reducing waste but also maximizing the yield of your garden. Both methods are straightforward and rewarding, giving you the flexibility to enjoy your harvest in a variety of dishes, even when the garden is no longer producing. Whether you’re an experienced gardener or just starting, these preservation techniques are a fantastic way to savor the flavors of your garden long after the growing season has ended.

MATERIALS:

• Fresh squash (any variety: zucchini, yellow squash, etc.)
• Large pot
• Ice
• Large bowl
• Baking sheet
• Parchment paper
• Freezer bags or containers
• Knife
• Cutting board

INSTRUCTIONS:

1. In a medium bowl combine yogurt, lime juice, and garlic. Add chicken; stir well to coat. Cover and set aside.
2. In a small bowl, combine coriander, cumin, cardamom, nutmeg, paprika, and ginger.
3. Place chopped tomatoes in a food processor with tomato paste and brown sugar. Purée until smooth.
4. In a large skillet, melt butter over medium-high heat. Add onions/bell pepper and cook for 5–7 minutes until tender. Reduce heat to medium. Add spice mixture, stirring well to combine. Add tomato purée, heavy cream, salt, and pepper. Bring sauce to a boil, then reduce heat and simmer until sauce is thickened, about 8–10 minutes.
5. Meanwhile, preheat oven to 450 degrees. Half zucchini lengthwise and use the tip of your knife to score the cut side in a cross-hatch pattern. Lay the zucchini cut-side up on your cutting board and sprinkle salt over them to remove some of the excess moisture. Let them sit 8-12 minutes and then pat excess moisture with a paper towel. Heat a large oven-safe skillet over medium-high heat and pour in the oil, tilting the pan to ensure it coats the entire bottom evenly.
6. Once the oil begins to shimmer, place the zucchini halves in the skillet with the cut side down. Allow them to cook undisturbed for about 5 minutes to develop a nice golden color. Without turning the zucchini, transfer the skillet directly into the oven and roast for 18-20 minutes. The zucchini will come out perfectly browned and tender.
7. Cook the chicken by heating 2 tablespoons olive oil over medium-high heat. Add chicken and cook until chicken is well done, about 10 minutes. Remove from heat and add to sauce. Add chickpeas to sauce; stir well to combine.
8. Spoon chicken and sauce over zucchini halves and serve over basmati rice. Garnish with cilantro and fresh lime.

Preparation:

• Wash the tomatoes thoroughly.
• Remove the stems and cut out any blemishes.
• Blanch the tomatoes in boiling water for about 30 seconds to 1 minute, then transfer them to an ice water bath to stop the cooking process.
• Peel off the skins once the tomatoes are cool enough to handle.

MATERIALS:

INSTRUCTIONS: