Make Your Own Healthy Frozen Vegetable Packages

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3. Prepare Them for Freezing

Line your baking sheet or cookie sheet with some aluminum foil. Do not forget this important step. The vegetables will stick to the pan like the devil, but if you have lined the pan with aluminum foil, you can simply twist the foil until the vegetable pops off. If you can’t fit a cookie sheet into your freezer, then use cake pans or muffin tins. Almost anything will work.

Put your cut vegetables on the foil lined cookie sheet in a thin, even layer so that each individual piece can freeze, rather than allowing them to freeze in clumps. The larger you cut your veggie the easier this part is, but if space requires that your veggies freeze in large clumps, it’s not the end of the world.

4. Freezing

Now put the baking sheet in the freezer and allow the veggies to freeze for about 3 hours. If you are doing more than one sheet at a time, you can stack them with a piece of foil in-between each pan. Don’t leave them more than 5 hours or they can dry out.

5. Packaging

If you have more than one sheet of frozen veggies, only take out one sheet at a time. The veggies defrost fairly quickly, especially if they are cut and frozen in individual pieces. So take out just one sheet at a time. Then pop the pieces off the foil and put them in your plastic freezer bag. Squeeze as much air out of the bag as you can before closing. Label each bag and date them. Most veggies will keep for about 3 months if they stay completely frozen. When you have finished labeling them, put the bags back into the freezer right away, and then pull out the next sheet of veggies.

You can freeze a weeks’ worth of veggies at one time, or a month’s worth, even an entire garden full, the choice is yours.

Super easy, right? What are you waiting for? Go get those veggies and start making your weeknight meals much, much easier!

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