Morsel Of Kitchen Wisdom #2: Freezing Extra Vegetables

Food storage & food rescue all in one.

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Bring a large pot of water to a boil. Add the vegetables and boil for 30 to 45 seconds. Strain the blanched vegetables and immediately schock in ice water to stop the cooking and preserve their color. Drain and pat day. Place in a single layer on a baking sheet and freeze. Once frozen, store in resealable plastic storage bags.