Freezing Vegetables

This weekend we harvested 7 pounds of vegetables. 

There are many options for freezing zucchini, beans, eggplant, broccoli, carrots, peas and other squashes.  They can also be canned, however as I prefer eating most of them when frozen (the exception is squash) we freeze them.  Before putting them in the vacuum sealed bag you cut the vegies into the size you are likely to use. 

You can either boil the vegies for a minuet, or you can lightly steam them or freeze them directly (vacuum sealing the bags helps avoid freezer burn). 

When using them in the rest of the year they will be best eaten in a cooked dish, and not fresh or in a salad.  Our goal is to have enough for the rest of the year before summer ends.