Freezing Brussels Sprouts
Most people don’t want to eat Brussels sprouts, let alone freeze them. But if you’ve had the opportunity to eat fresh, locally-grown sprouts after a frost, you’ll be a fan—and wanting to learn how to freeze Brussels sprouts.
Freezing Brussels sprouts successfully starts with a homegrown or locally raised product. Why? The secret to wonderful Brussels sprouts is frost. When frost kisses plants, they convert starches to sugars, which sweetens sprouts. The only way to get these sprouts is to grow your own or get locally-grown ones—after a frost. Fresh supermarket versions usually originate in California or Mexico and haven’t experienced the sweetening magic of frost. That’s why Brussels sprouts often taste slightly bitter.
One pound of Brussels sprouts yields roughly one pint frozen. Start the freezing process by washing sprouts. Late-season sprouts often have clusters of aphids or other insects hidden beneath the first or second outer leaf layer. Cause any hitchhikers to exit sprouts by soaking them in a vinegar or salt solution. Use 1 to 3 tablespoons of vinegar or salt per gallon of water. Soak sprouts for half an hour, then rinse thoroughly. Remove old or yellow outer leaves and trim bases.
Fresh Broccoli Beats Store-Bought Every Time
Want to enjoy fresh-from-the-garden broccoli all year long? It's a snap to freeze this fiber-rich veggie to use in stir fries, soup and more. Learn the process for how to freeze broccoli in this article by Julie A. Martens.
Overwhelmed with Cucumbers?
Cucumber vines can be prolific producers of the treasured summertime veggie. Don't think it's possible to freeze cucumbers? Well, the secret lies in the preparation. Learn how to freeze cucumbers for summer-fresh fare in any season.
Never Have Too Many Cherry Tomatoes
While frozen cherry tomatoes are no longer fit to be used in tossed salads, you can blend them with herbs or use in soups and stew. In this article, Julie A. Martens offers several great uses for frozen cherry tomatoes and describes the best way to preserve them.
Freeze Spinach for Soups and More
While you won't want to serve frozen spinach in fresh salads, the leaves will work nicely in soup, casseroles and stir fries. You'll just want to freeze young leaves. Avoid the older or yellowing leaves as they'll produce a nasty taste and rubbery texture. Ever tried making frozen spinach cubes? Get more tips on how to freeze spinach in this article on how to freeze spinach.
Can You Freeze Kale?
Yes, you can freeze kale. Frozen kale works well in smoothies and blends well into quiches, crock pot stews and soups. Find more uses for frozen kale and how to best preserve this nutrient-packed green.
Put Your Onions in the Deep Freeze
Too many onions to eat right away? Not a problem. They freeze easily, and can be used in a variety of ways. Learn how to prep onions for safe storage in the deep freeze, how to keep the onion odor low and when to use frozen onions in your dishes.
Freeze Asparagus for Great Flavor
While frozen asparagus spears won't be as crisp as garden-fresh stems, they can still be used in many dishes. Here are the steps to preserving this nutrient-dense vegetable and some ideas on how to use frozen asparagus to add flavor to your meals.
Can You Freeze Garlic Cloves?
You definitely can freeze garlic. In fact, you can freeze garlic in many ways. While frozen garlic lacks the crunchy texture of fresh, the flavor remains strong—and definitely won't have the chemical taste that sometimes accompanies jarred garlic. Learn several ways to freeze garlic and how to use it to add flavor to food.
How Do You Freeze Eggplant?
Eggplant doesn't keep very long, and you won't be able to can it without pulverizing it beyond recognition. So, how do you preserve your delicious eggplant? Forget your canner and learn how to freeze eggplant. Here are several freezing methods you can try.
Enjoy a Summertime Favorite All Year
Learn how to freeze corn and you'll be able to enjoy this summertime treat all year—even with your holiday turkey. Freezing corn is simple, and it's a great way to introduce kids to food preservation. Learn the steps to freezing corn in this article by Julie A. Martens.
How to Freeze Brussels Sprouts
Brussels sprouts bring more than taste to the table. This cabbage cousin boasts vitamins and is high in protein, so you'll want to make your locally-grown Brussels sprouts last. Learn the two ways to freeze Brussels sprouts and ways to include this frozen super veggie on your table.
Steps to Freezing Cabbage
Want to enjoy the nutrition offered by cabbage all year? This unsung hero of the vegatable garden adapts well to the freezing process. Start with dense, solid heads that feel weighty for their size. Learn more about the steps to freezing cabbage in this article from Julie A. Martens.
Freeze Celery for Soups
Celery is mostly water, and the freezing process ruptures cell walls, resulting in a limp, mushy product. But frozen celery works fabulously in casseroles, sauces, stock, and other hot concoctions. You can also use it as an aromatic with soups, broths for cooking rice, or roasts, tossing after cooking. Learn the steps to freezing celery in this article.
Overstocked on Mushrooms?
Mushrooms might last about a week in the refrigerator, which might not be enough time to enjoy the bounty you may have grown or foraged. Consider freezing mushrooms. Learn which method of freezing mushrooms works best, and get some ideas for how to use them in recipes.
Sort sprouts by size, grouping them as small, medium, and large. Why? Because blanching times are based on spear size. Blanch small sprouts 3 minutes, medium ones 4 minutes, and large ones 5 minutes. Use a steamer basket to shift sprouts easily between boiling and ice water. Avoid overheating the sprouts, which can contribute to post-freeze mushiness.
After blanching, move Brussels sprouts into the freezer as rapidly as possible. Fast freezing yields a fresher, less mushy product. You have two options for freezing: individual quick freeze or package freezing.
Quick-freeze Brussels sprouts individually on a cookie sheet. For fastest freezing, place the sheet close to where cold air enters your freezer. After sprouts are frozen, tuck them into freezer bags in bulk. Remove as much air as possible from bags before sealing. Grab sprouts by the handful as needed for cooking.
A second option is packaged freezing. In this method, package serving-size portions of Brussels sprouts in freezer bags. Always remove as much air as possible for the freshest product. A vacuum sealer system works well with Brussels sprouts. Avoid overpacking bags. Instead, keep sprouts in a single layer for quickest freezing. Place bags into the freezer as flatly as possible until sprouts are frozen. Afterwards, pack the bags into your freezer to maximize space use.
Brussels sprouts bring more than flavor to the table. These miniature cabbage heads boast cancer-fighting qualities, along with folic acid and Vitamin A. They’re also high in protein, but should be paired with whole grains to serve a complete protein that contains the entire spectrum of amino acids.
For best quality, use frozen Brussels sprouts within 12 to 14 months. Frozen sprouts make a great addition to crock pot stews and homemade soups. Toss them into a skillet with a little olive oil, or add them to stir fries. Frozen Brussels sprouts also taste great when oven roasted with olive oil and salt.
- How to Freeze Green Beans
- How to Freeze Corn
- Freezing Zucchini: A Great Way to Chill Out
- How to Freeze Broccoli
- How to Freeze Okra
- Can You Freeze Mushrooms?
- Freezing Eggplant
- Can You Freeze Celery?
- Freezing Onions
- Freezing Cabbage