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Points to remember:
- For open-freezing fruits and prepared vegetables, arrange them on a non-stick baking sheet or one lined with baking parchment. Ensure each piece is adequately spaced apart, and freeze until completely solid.
- Transfer the frozen items into freezer bags and clearly label them.
- Remember to blanch most vegetables before freezing. Boil them in water for 1-3 minutes (duration depends on the specific vegetable), then use a slotted spoon to remove them and immediately immerse them in ice-cold water to halt the cooking process. Proceed with open freezing as described earlier.