What vegetables can you freeze from their raw state?

You can freeze many vegetables from their raw state! Here's a list with some tips for each:

Root Vegetables:

* Carrots: Peel and chop into desired sizes. Blanching for 2-3 minutes before freezing helps maintain color and texture.

* Celery: Chop into pieces or leave whole stalks. Blanching for 2-3 minutes is recommended.

* Beets: Peel and chop into bite-sized pieces. You can freeze beets whole, but they will be easier to use if they are chopped.

* Parsnips: Peel and chop into desired sizes. Blanching for 2-3 minutes helps retain flavor and texture.

* Turnips: Peel and chop into desired sizes. Blanching for 2-3 minutes is recommended.

Leafy Greens:

* Spinach: Wash, dry thoroughly, and pack into freezer bags.

* Kale: Wash, dry thoroughly, and chop or tear into pieces. You can also freeze kale leaves whole.

* Collard Greens: Wash, dry thoroughly, and chop into desired sizes.

* Swiss Chard: Wash, dry thoroughly, and chop into desired sizes.

* Mustard Greens: Wash, dry thoroughly, and chop into desired sizes.

Other Vegetables:

* Broccoli: Cut into florets and blanch for 2-3 minutes.

* Cauliflower: Cut into florets and blanch for 2-3 minutes.

* Green Beans: Trim ends and blanch for 2-3 minutes.

* Peas: Shell and freeze whole or in a puree.

* Corn: Freeze on the cob, shucked, or as kernels.

* Bell Peppers: Cut into strips or dice and freeze.

* Mushrooms: Clean and slice or chop. Freeze in airtight containers.

* Zucchini: Cut into slices or dice and freeze.

* Eggplant: Cut into cubes or slices and freeze.

Tips for Freezing Vegetables Raw:

* Blanch: For most vegetables, blanching (quickly boiling in water) helps preserve their color, texture, and nutrients. Blanch for 2-3 minutes, then immediately plunge into ice water to stop the cooking process.

* Dry Thoroughly: Excess moisture can cause freezer burn. Make sure to dry vegetables thoroughly before freezing.

* Pack Properly: Use freezer-safe bags or containers. Label with the vegetable name and date.

* Freeze Flat: Freezing vegetables flat in a single layer makes it easier to break them apart later.

* Use Within 6-12 Months: Frozen vegetables can last for several months, but their quality will deteriorate over time.

Remember to check the specific freezing instructions for each vegetable for best results!