The month of August is coming to a close, along with many of our gardens and sadly to say, the farmers’ markets. If you haven’t already, you may want to preserve these wonder vegetable flavors by freezing.

It is important to begin with the highest quality of vegetables. According to the Extension newsletter “Let’s Preserve,” it is important to choose fresh, young tender vegetables and freeze them before they lose their freshness.

Enzymes are naturally occurring substances in foods that promote the normal ripening process. If they continue to work after the vegetable reaches its ideal maturity, enzymes will cause undesirable changes in color, texture, and flavor. Freezing slows enzyme activity but doesn’t stop it completely. If you use a frozen product within a month of freezing, you might not notice a difference in quality. However over time, the action of enzymes will be more noticeable.

Most vegetables are blanched to inactivate enzymes. To blanch vegetables, lower one pound of vegetables into actively boiling water. Return the water to a boil before starting to count the blanching time. After blanching, immediately remove vegetables from boiling water and cool quickly in cold water. Ice may be added. Change water as it absorbs heat from the blanched food. It will take as long to chill the vegetable as it did to blanch it. Drain thoroughly before packaging. Extra water can cause a loss of quality when vegetables are frozen.

Blanching time changes between vegetables because vegetables have varying amounts of enzymes. Here are a few as an example:

Green and wax beans (large) – 3 minutes

Broccoli (1 1/2 inch pieces) – 3 minutes

Carrots (sliced or diced) – 2 minutes

Cauliflower (small pieces) – 3 minutes

Corn for whole cut kernel or cream style – 4 minutes

Corn on the cob (medium ears) – 9 minutes

Some folks do not blanch corn before freezing. It is important to blanch corn if you are going to store it for over one month. Corn that is not blanched will continue the ripening process even after it is frozen.

For cut corn - blanch ears 4 minutes. Cool completely, drain, and cut kernels from the cob about three-fourths their depth.

For corn-on-the-cob blanch - Medium ears (1 1/4 to 1 1/2 inch) - 9 minutes

For a fact sheet on freezing vegetables, call the Penn State Cooperative Extension office at 602-0600.

Autumn Vegetable Succotash

Ingredients:

1/4 cup olive oil

1 cup diced onion

2 cloves garlic, finely chopped

2 cups diced red bell peppers

2 cups diced zucchini

2 cups diced yellow summer squash

3 cups frozen lima beans

3 cups fresh or frozen corn kernels

2 TBSP coarsely chopped fresh sage

Directions: In a skillet over medium-high heat, add oil. Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season as desired; cook, stirring, until vegetables are tender (10 minutes). Stir in sage, and serve.

Taken from: Fruits and Vegetables More Matters

About the Author

Mary R. Ehret, M.S., R.D., L.D.N., is with Penn State Cooperative Extension, Luzerne County, 16 Luzerne Ave., West Pittston, Pa., 18643. (570) 825-1701/602-0600. Fax (570) 825-1709. mre2@psu.edu.

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