Photo: Randy Mayor
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.