How to Freeze Vegetables
Don't let your massive farmers' market haul go to waste. Freeze extra veggies properly to enjoy them later.
Photo: Randy Mayor, Text: Kenji López-Alt
1. Pick and Cut Your Produce
Freezing whole vegetables can harm their texture. This happens when ice crystals form, rupturing cell walls. The faster water
freezes, the smaller the crystals it forms, so small or thin vegetables—peas, corn kernels, green beans—freeze best. Cutting
larger vegetables into smaller, uniform shapes (about ½ inch or less) can speed the freezing process and minimize texture
loss, as can freezing them in a single layer on a wide baking sheet or large plate.