My grandmother had always canned vegetables for the winter months until she got her first freezer and her kitchen changed forever. She went to town individually quick freezing everything she could. The process is quite simple. Simply toss a few IQF vegetables into soups, sauces, stews and braises and you’ll be rewarded with a fresh, satisfying flavor all winter long. Makes 1 quart.
4 cups vegetables, such as broccoli, green beans, cauliflower or carrots, peeled and trimmed
- Fill a large bowl with ice and water. Set aside.
- Bring a large pot of water to a boil over high heat. Add salt until the water tastes like the ocean.
- Add the vegetables to the water and cook until barely tender, 1 to 4 minutes depending on the vegetable.
- With a slotted spoon, lift the vegetables from the boiling water and plunge them into the ice bath.
- As soon as the vegetable are cool, remove them from the ice bath and drain.
- Lay the vegetables out in a single layer on a parchment lined baking sheet and freeze.
- When the vegetables are frozen, gather them up and put them in a freezer bag. Store in the freezer for up to 4 months.