Vegetables You Can Freeze | free Printable list of freezable produce

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Freezing is a great way to preserve fresh vegetables and is particularly handy if you grow your own produce.

It will help you to prevent food waste and spread your harvests out across the seasons.

It’s important to note that freezing doesn’t actually sterilize food but it does slow the growth of microorganisms.

How you handle and select the fruits and vegetables you freeze is important because it will help to ensure a good end product.

You can download a free printable list of fruits and vegetables you can freeze below. This post may contain affiliate links.


Selecting Containers For Freezing Vegetables and Fruits

The containers you use will vary depending on what it is you’re freezing.

Reusable bags might be a good option for freezing peas but you may prefer to freeze apples in larger tubberware boxes.

Personal preference, budget and freezer space will influence choices but as long as containers are strong, clean and easy to seal then it doesn’t really matter.

Preparing Fruit and Vegetables For Freezing

  • Select good quality produce to freeze.
  • Freeze as soon as possible after picking.
  • Wash vegetables thoroughly in cold water.

How to blanch vegetables for freezing

  • Use a blancher with a basket and cover or a saucepan with a metal sieve.
  • Boil 4.5 litres (one gallon) of water per half a kg (1 pound) of prepared vegetables.
  • Place the vegetables in a blanching basket or metal sieve.
  • Carefully lower the vegetables into the boiling water.
  • Cover the vegetables with a lid.
  • Start your timer as soon as the water returns to the boil.
  • Blanch for the suggested times (below).
  • When branching is complete you need to plunge vegetables quickly into cold water to stop them cooking. Either use a running tap or save water by filling a bowl with cold water and changing it regularly. Hi should cool veg for as long as you blanched it. (Use the waste water in your garden when cool!)
  • Drain the water off the vegetables thoroughly before freezing.
  • Either package straight into freezer bags or lay veg on a baking tray to freeze pieces separately before packaging.

What Fruits and Vegetables Can I Freeze?

1. Asparagus

How to freeze asparagus: 

  • Wash thoroughly.
  • Trim woody ends.
  • Cut into 2 inch pieces.
  • Arrange by thickness.
  • Blanch for 2-4 minutes depending on thickness.
  • Cool, drain, package and seal.

2. Beans (green)

How to freeze green beans:

  • Select young tender beans.
  • Wash 3 minutes and remove ends.
  • Leave whole or cut into lengths.
  • Blanch for 3 minutes, cool, drain and pack.

3. Beans (lima, butter etc)

How to freeze beans:

  • Wash and shell beans.
  • Blanch for 2-4 minutes.
  • Cool, drain, package and seal.

4. Beetroots

How to freeze beetroots:

  • Wash and cook by leaving on root and tops (trimmed) and boiling for 25-50 minutes until tender.
  • Cool and peel each beetroot, removing stem and stalk.
  • Cut into slices or cubes.
  • Package and seal.

5. Broccoli & Cauliflower

How to freeze Broccoli and Cauliflower:

  • Cut into florets about 1-2 inches.
  • Blanch for 3 minutes.
  • Cool, strain and package.

6. Brussel Sprouts

How to freeze Brussel Sprouts

  • Remove outside leaves and trim stems.
  • Cut sprouts in half.
  • Blanch for 2-3 minutes.

7. Cabbage (for cooking)

How to freeze cabbage

  • Remove outside leaves.
  • Cut into shreds or wedges,
  • Blanch for 1-2 minutes.
  • Package and seal.

8. Carrots

How to freeze carrots: 

  • Peel and cut into slices or cubes. Baby carrots can be left hole.
  • Blanch for 2 minutes.
  • Strain and package.

9. Corn

How to freeze corn:

  • Remove silk and wash.
  • Blanch for 7-11 minutes depending on size.
  • Cool, strain and package.

10. Dark Leafy Greens: Chard, Kale, Turnip & Spinach

How to freeze greens: 

  • Wash leaves and remove stems.
  • Chop if desired.
  • Blanch for 2-3 minutes.
  • Cool, strain and package.

11. Peas with edible pods : Sugarsnap, Mangetout

How to freeze peas:

  • Remove ends and string.
  • Blanch for 1-2 minutes.
  • Cool, strain and package.

11. Peas (remove pod)

How to harvest peas: 

  • Wash, shell and blanch for 2 minutes.
  • Cool, strain and package.

11. Peppers

How to freeze peppers:

  • Wash and de-seed.
  • Cut pepper on

12. Courgette (Zucchini)

How to freeze Courgette

  • Cut courgette into 1.5cm wedges and blanch for 3 minutes.
  • Strain, Cool and package.

13. Blueberries, Strawberries, Raspberries (& most other berries)

How to freeze berries

  • Wash and gently dry.
  • Package and freeze.

14. Plums

How to freeze plums: 

  • Remove stone
  • Cut in half or quarters.
  • Package and freeze.

15. Rhubarb

How to freeze rhubarb:


16. Sweet potatoes

How to freeze sweet potatoes

  • Wash sweet potatoes.
  • Cool until tender (boil, steam or oven bake)
  • Cool, peel and halve or slice.
  • To prevent discoloration you can dip chopped potatoes in 1 tablespoon citric acid or 1⁄2 cup lemon juice per litre of water for 5 seconds.
  • Package, seal and freeze.

17. Tomatoes

  • Wash tomatoes.
  • Place tomatoes in boiling water for 30 seconds which will loosen skins enough for you to peel them.
  • Remove core.
  • Leave whole or chop.
  • Package, seal and freeze.

18. Turnips

  • Wash and peel turnips.
  • Cut into small cubes.
  • Blanch, cool and drain.
  • Package and freeze.

19. Onions

  • Wash, peel and chop raw onions.
  • There is no need to blanch onions.
  • Package and freeze.

20. Leeks

  • Remove outer leaves and trim ends.
  • Split lengthwise to wash thoroughly.
  • Slice and package (no need to blanch)

21. Herbs

  • Wash herbs.
  • Drain and pat dry.
  • You can chop if desired.
  • Freeze in bags or ice cubes with water.

22. Mushrooms

  • Mushrooms are best frozen sauteed in butter for a few minutes.
  • Allow to cool before packaging and freezing.

23. Potatoes (French fried or wedges)

  • Wash and peel potatoes.
  • Rinse and pat dry.
  • Deep fry a small amount at a time for 5 minutes until tender.
  • Drain, package and freeze.
  • To reheat, bake in oven on 240°C until brown.

Click the link below to print a list of vegetables you can freeze.

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