Some vegetables are better preserved by freezing instead of canning. Spinach and squash are good candidates for freezing, both of which I preserved yesterday. It is a very simple process. Blanching and freezing the vegetables when they are freshly picked preserves the nutrients in the vegetables.
1. Harvest your vegetables (spinach shown), rinse, and remove stems as needed
2. Put spinach (or other veggies) in boiling water for a timed amount of time. Spinach and most other greens should be boiled for two minutes. Squash should be sliced about 1/4” thick and boiled for 3 minutes.
3. After removing the veggies from the boiling water, place them in a bowl of ice water until cool, usually around the same amount of time that you had them in the boiling water.
4. Drain off water, and put in freezer bags. Be sure to remove as much air as possible from the bags before sealing completely.
That’s it! Your summer veggies are ready to freeze and save for a later date!