Freezing Veggies

Budget shopping leads a person to find thrifty options for preserving fresh fruits and vegetables. This began for me over the past summer when fresh fruit was abundant and I knew I’d want the luxury of eating these highly priced nearly impossible to find raw goodies in the winter. Here’s what I did to over come this obstacle.

Washing, prepping, freezing, bagging and storing fresh produce in the freezer makes life so much easier. Not only does it allow you to prep veggies/fruit in large bunches for later use therefore allowing you to save time when your cooking a small meal – it also opens up the veggie color spectrum during those long, dark, cold days when all that’s affordable at the grocery store is the bare necessities for semi-decent salad. This is especially the case for those of us who LOVE vegetables and attempt to eat them at most every meal.

This last summer peppers were under $1 each. Steal of a deal. So, I bought a MASSIVE bag, washed them, chopped them into roughly 1 inch square pieces, laid them out on a cookie sheet so that they didn’t touch, and popped them in the freezer over night. In the morning I placed them in a freezer zip lock bag and waaalaa! Prepped and frozen peppers were at my finger tips!

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More recently, by the suggestion of Lee From America, I started steaming and freezing my cauliflower for smoothies. Let me tell you, it adds an amazing creaminess without needing the dairy! Talk about a great way to get more veggies into your diet too!

If you have an Insta Pot, place your cauliflower florets in with about 1/4 cup to 1/2 cup water. Bring the Insta Pot up to pressure for 1 minute. Once up to pressure, cancel cook mode and then quick release the pressure. Spread steamed florets out on cookie sheet and pop in the freezer over night. Place in a freezer bag or glass storage container and store in the freezer until needed.

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