How To Prep & Freeze Veggies
Meal prep like a pro by freezing your favourite veggies!
Ingredients:
• Fresh broccoli and cauliflower
• Knife and cutting board
• Large pot of boiling water
• Bowl of ice water
• Airtight freezer-safe containers or freezer bags
• Labels and marker
How To Freeze Broccoli & Cauliflower
- Select and Wash
Choose firm, fresh broccoli and cauliflower heads without yellowing or soft spots.
Rinse thoroughly under cold running water to remove dirt. - Cut and Trim
Trim off the tough stems and leaves.
Cut broccoli into uniform florets.
Cut cauliflower into small, even florets. - Blanch
Bring a large pot of water to a rolling boil.
Add florets:
Broccoli: 2–3 minutes
Cauliflower: 3 minutes
Immediately transfer the florets to a bowl of ice water to stop cooking.
Drain thoroughly and pat dry. - Pack for Freezing
Spread florets on a baking sheet in a single layer and freeze for 1–2 hours (optional “flash freeze” step to prevent clumping).
Transfer frozen florets to airtight freezer bags or containers.
Remove as much air as possible.
Label with vegetable name and date. - Freeze
Store in the coldest part of the freezer.
Use within 8–12 months for best quality.
Ingredients:
- Fresh Carrots
How To Store Carrots
- Prep:
Wash thoroughly under cold water.
Peel if desired.
Cut into sticks, rounds, or dice, depending on how you plan to use them. - Storage:
In water (best for sticks): Place cut carrots in an airtight container and cover with cold water. Change the water every 2–3 days.
In a container (for rounds/dice): Dry well and store in an airtight container lined with a paper towel to absorb moisture.
In the freezer: Blanch for 2–3 minutes, cool in ice water, pat dry, and store in freezer bags.
Ingredients:
- Fresh Celery
How To Store Celery
- Rinse stalks thoroughly and trim ends.
- Cut into sticks or slices as needed.
- Storage:
In water: Place celery sticks in an airtight container filled with water. Change water every couple of days.
In a paper towel-lined container: For slices, wrap in a damp paper towel and store in an airtight container.
Freezing: Blanch for 2–3 minutes, cool in ice water, drain, and freeze in resealable freezer bags.