Can You Freeze Fresh Vegetables Without Blanching?

Last Updated on March 27, 2022

How long does fresh produce last after being frozen?
Does freezing vegetables affect their nutritional value?
Can they be stored at room temperature?
Fresh fruits and vegetables are some of our favorite foods.
They provide us with vitamins, minerals, fiber, antioxidants, and other nutrients.
Unfortunately, they don’t last very long once they’ve been harvested.
If you want to enjoy them for longer periods of time, you’ll need to freeze them.
Freezing food is a great way to extend its shelf life.
In fact, it can even improve the quality of certain fruits and vegetables.
The key to successful freezing is proper preparation.
Here’s a step-by-step guide to freezing fresh vegetables without blanching

A Complete Guide to Freezing Fresh Vegetables

Yes, you can freeze fresh vegetables without blanching. It is important to know that freezing vegetables will not kill any bacteria present on them but it will slow down the growth of microorganisms. This is because freezing kills off the enzymes responsible for breaking down carbohydrates into sugars. Therefore, if you are planning to freeze fresh vegetables, you should wash them thoroughly before doing so. Also, you should peel them before freezing. Peeling removes the outer layer of cells from the vegetable which helps prevent the formation of ice crystals during the freezing process.


You can freeze zucchini whole. However, you should cut them into smaller pieces before freezing. Zucchini freezes well in cubes or slices. Cut the zucchini into 1/2 inch thick slices. Then place the slices in a freezer bag. Make sure to label the bags with the date and contents. Freeze the zucchini for 3 months. After three months, remove the frozen zucchini from the freezer and thaw overnight in the refrigerator. Celery

Freezing Zucchini With Blanching

To blanch vegetables, fill a large bowl with ice water. Bring a saucepan filled with salted water to a boil. Add the vegetable to the boiling water and let it simmer for 2 minutes. Drain the vegetable and immediately plunge it into the ice bath. Let stand until chilled. Drain again and pat dry.

Freezing Zucchini Without Blanching

You can freeze zucchini without blanching but you need to peel off the skin first. Cut the zucchini lengthwise into quarters. Remove the seeds from each quarter using a spoon. Then cut the zucchini crosswise into 1/4 inch thick slices. Place the slices on a baking sheet lined with parchment paper and place in the freezer. Once frozen, transfer the slices to a resealable plastic bag and store in the freezer. To serve, thaw the slices in the refrigerator overnight.


Peel the stalks and cut them into 2 inches pieces. Wash the spears thoroughly under cold running water. Drain well. Spread the spears evenly on a rimmed baking sheet. Freeze until hard, about 4 hours. Transfer to a resealable freezer bag and freeze. Asparagus can be cooked directly from the freezer. Thawed asparagus can be sauteed in olive oil or butter. Beans Answer: Soak beans overnight in enough water to cover by at least two inches. Drain and rinse beans. Combine beans and 3 cups of water in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, 30 minutes. Add salt if desired. Beans may be stored in the refrigerator for several days.

Freezing Asparagus With Blanching

Blanching is the process of immersing vegetables in boiling water for a short period of time. It softens the vegetable cells and helps prevent discoloration. To blanch asparagus, bring 1 inch of water to a boil in a large skillet. Add asparagus and cook 5 minutes. Remove asparagus with tongs and plunge immediately into ice water to stop the cooking process. Drain and pat dry. Asparagus can be frozen whole or cut into bite-sized pieces. For freezing whole asparagus, place trimmed spears in a single layer in a heavy-duty resealable plastic freezer container. Seal tightly and label. Store in the freezer for up to 6 months. To thaw, remove asparagus from the freezer and let stand at room temperature for 12 to 24 hours. Rinse and drain asparagus. Cook as directed above.


To freeze broccoli, trim off the bottom 2 inches of each stalk and discard. Cut stalks lengthwise into quarters. Place in a heavy-duty freezer bag and squeeze out air. Freeze until solid, about 3 hours. Transfer to a resealable plastic freezer bag and return to freezer. Thaw overnight in refrigerator. Broccoli can be cooked as desired. Cabbage Cut cabbage into 8 wedges. Place in a heavy duty resealable plastic freezer bags and squeeze out air. Label and freeze. Thaw overnight in the refrigerator. Cook as desired.

Freezing Broccoli With Blanching

Blanching is a method used to soften vegetables prior to freezing. It is done by immersing the vegetable in boiling water for 1 minute. This process helps to remove any bitterness from the vegetable. After blanching, place the vegetables in a bowl filled with ice cold water. Let stand for 5 minutes. Drain thoroughly. Dry the vegetables well using paper towels. Place the vegetables in a heavy duty reseaable plastic freezer bag and squeeze out the air. Label and freeze immediately. Thaw overnight in a refrigerator.


If you want to freeze cauliflower, cut off the stem end and break into florets. Wash the florets under running water. Remove any loose leaves. Cut each floret into quarters. Put the florets into a saucepan with enough salted water to cover. Bring to a boil. Reduce the heat to medium low. Cover and simmer until tender, about 10 minutes. Drain. Transfer the cauliflower to a bowl. Add 2 tablespoons olive oil. Toss gently to coat. Season with salt and pepper. Spread the cauliflower onto a baking sheet lined with parchment paper. Freeze until firm, about 30 minutes. Transfer to a resealable plastic freezer bag. Squeeze out the air and label. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Heat oven to 400 degrees F. Line a baking sheet with parchment paper. Bake the cauliflower until crisp and golden, 20 to 25 minutes. Serve hot. Broccoli Cut broccoli into bite-sized pieces. Rinse well. Drain. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add broccoli; season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, about 4 minutes. Remove from heat. Stir in lemon juice. Transfer broccoli mixture to a bowl. Add remaining 1 tablespoon olive oil. Toss to coat. Season with additional salt and pepper. Divide among serving bowls. Top with Parmesan cheese.

Freezing Cauliflower With Blanching

Cauliflower is an excellent vegetable to freeze because it cooks quickly and doesn’t lose nutrients when frozen. It’s important to blanch the cauliflower first to remove excess moisture and prevent soggy vegetables. This recipe uses a combination of boiling and freezing techniques. Boil the cauliflower in salted water until fork-tender, 5 to 7 minutes. Drain. Cool completely. Place cauliflower in a single layer on a rimmed baking sheet. Freeze until solid, about 30 minutes. Store in a resealable plastic bag.


You can freeze carrots whole or cut into pieces. Cut carrots into sticks or cubes. Peel if desired. Wash thoroughly. Cut off tops and tails. Slice carrots lengthwise into thin slices. Arrange carrot slices in a single layer on wax paper–lined cookie sheets. Freeze until firm, about 2 hours. Transfer to a freezer bag; label and date. Green Beans Answer: Green beans are great to freeze because they take only 10 minutes to cook. Wash green beans thoroughly. Remove stems and stringy ends. Cut beans into 1-inch lengths. Arrange in a single layer on parchment paper–lined cookie sheets; freeze until firm, about 2½ hours. Transfer to a zipper-lock freezer bag; label and store.

Freezing Carrots With Blanching

Blanching is a quick way to remove the outer skin from vegetables. To blanch, bring a saucepan of water to a boil. Add carrots to the boiling water and cook for 3 minutes. Drain and plunge immediately into ice water to stop the cooking process. Let stand 5 minutes. Drain and pat dry.

Freezing Carrots Without Blanching

To freeze carrots, peel them and cut into 1/2 inch pieces. Place in freezer bags and freeze. Do not wash. Thaw overnight in refrigerator.

Corn on the Cob

Corn on the cob is ready to eat after being picked from the field. It needs no preparation other than cutting off the husk. To store corn, place in a plastic bag and refrigerate. Remove from refrigerator 2 hours prior to serving.

Freezing Corn Left on the Cob

To freeze corn left on the cob, cut off the kernels using a sharp knife. Place in a freezer bag and freeze. Thaw frozen corn in the refrigerator overnight.


You can peel squash and cut into cubes. Then place in a freezer bag and store in the freezer. To thaw frozen squash, put in a bowl and fill with cold water. Let sit until soft enough to eat.

Freezing Squash With Blanching

To blanch vegetables, bring a large pot of salted water to a boil. Add the vegetable and cook for about 2 minutes. Remove from the heat and drain well. Repeat with remaining vegetables.


You can freeze potatoes whole, cut into pieces, or peeled and sliced. To peel potatoes, place them in cold water until cool enough to handle. Using a paring knife, remove any eyes or blemishes. Cut off the ends of the potato. Slice each potato lengthwise into quarters. Peel the skin off using a vegetable peeler. Place the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Freeze until solid, about 1 hour. Transfer the frozen potatoes to a resealable plastic bag and store in the freezer for up to 3 months.

Freezing Potatoes With Par-Boiling

Potatoes can be stored in the refrigerator for several weeks. However, if you want to preserve their flavor and texture, you should parboil them first. This process cooks the potatoes briefly in boiling water, but doesn’t actually cook them. It’s important to parboil the potatoes because the natural sugars in the potatoes caramelize during freezing. This creates a hard crust on the surface of the potato that prevents the interior from absorbing moisture and becoming mushy.

Green Beans

Parboiled green beans are delicious, tender, and easy to eat. To parboil green beans, bring a large pot of salted water to a rolling boil. Add the green beans and cook for 2 minutes. Drain immediately and rinse under cold running water until cooled completely. Pack the cooked green beans into freezer bags or containers and freeze.

Freezing Green Beans Without Blanching

Green beans are a great vegetable to freeze because they take very little preparation. Simply blanch them in boiling water for about 3 minutes, drain, cool, pack into freezer bags or containers, and freeze. This method works well if you’re making a big batch of frozen vegetables.

What happens if you freeze vegetables without blanching?

Vegetables are very sensitive to freezing temperatures. Freezing damages the cells of the vegetable, making them lose nutrients and flavor. Vegetables that should never be frozen include potatoes, onions, corn, peas, beans, cabbage, cauliflower, broccoli, spinach, mushrooms, tomatoes, eggplant, zucchini, peppers, cucumbers, celery, leeks, garlic, herbs, and spices.

What foods are unsafe to freeze?

Freezing is a great way to preserve food but there are certain foods that are not safe to freeze. Foods that are not safe to frozen include meat, fish, poultry, eggs, dairy products, and any other food that contains fats. These foods should never be frozen because they could become hard and dry if frozen. Also, these foods should never be frozen together because they could spoil each other. It is better to freeze these foods separately.

Which vegetables should not be frozen?

Vegetables are frozen after being washed and cut into pieces. Blanching is done to remove any dirt from the vegetable. It is done by immersing the vegetable in boiling water for about 3 minutes. This process helps to get rid of any bacteria present on the vegetable. Vegetables are then drained and placed in a freezer.

Daisy Kim
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