Free practical tool
The food freezing guide: exact preparation and best uses.
Choose a common food and get a concise freezer plan: preparation, exact treatment guidance, cooling, packaging, best uses, and a printable label.
- 28 researched preparations
- Primary source attached to every result
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Step 1
What are you freezing?
Search or choose one of the researched food preparations below.
28 researched methods found
Your freezer plan
Butternut squash
Preparation
Choose mature, sound squash with a hard rind. Wash and scrub the exterior, remove the seeds and stringy pulp, peel for cubes, and cut into uniform pieces.
Blanching or treatment
For cubes, water blanch for 3 minutes, just until heated through. For purée, cook sections until soft by boiling, steaming, pressure cooking, or baking; scoop out and mash the pulp.
Cooling
Chill blanched cubes promptly in cold water while supported in a colander, drain, pat dry, and tray-freeze in one layer for at least 4 hours. Cool purée in a pan set in cold water, stirring occasionally.
Packaging
Transfer solid cubes to a freezer bag and press out excess air. Pack cooled purée in freezer containers with ½ inch headspace. Label and freeze at 0°F or below.
Best uses after thawing
Soups, stews, curries, casseroles, sheet-pan meals, pies, breads, sauces, and mashed side dishes.
- Label the package with the food, preparation, and freeze date.
- Remove excess air and seal with freezer-safe packaging.
- Freeze promptly at 0°F (-18°C) or below.
- Use older packages first and discard food with signs of spoilage.
PLAIN & FRUGAL FREEZER LABELButternut squash
Preparation: _________________________________
Frozen on: _______________ Quantity: _______________
Full method: https://extension.psu.edu/lets-preserve-squash-and-pumpkins/
Quick-reference chart
Food freezing steps at a glance
Vegetables usually need timed blanching; some fruits use an anti-browning treatment instead. Follow the linked source or detailed guide before preparing a batch.
| Food | Preparation | Blanching or treatment | Cooling and packaging | Best use after freezing | Details |
|---|---|---|---|---|---|
| Butternut squash | Choose mature, sound squash with a hard rind. Wash and scrub the exterior, remove the seeds and stringy pulp, peel for cubes, and cut into uniform pieces. | For cubes, water blanch for 3 minutes, just until heated through. For purée, cook sections until soft by boiling, steaming, pressure cooking, or baking; scoop out and mash the pulp. | Chill blanched cubes promptly in cold water while supported in a colander, drain, pat dry, and tray-freeze in one layer for at least 4 hours. Cool purée in a pan set in cold water, stirring occasionally. Transfer solid cubes to a freezer bag and press out excess air. Pack cooled purée in freezer containers with ½ inch headspace. Label and freeze at 0°F or below. | Soups, stews, curries, casseroles, sheet-pan meals, pies, breads, sauces, and mashed side dishes. | Read guidehttps://extension.psu.edu/lets-preserve-squash-and-pumpkins/ |
| Beets | Choose deep-red, tender young beets. Wash, sort by size, remove the greens, and leave ½ inch of stem plus the taproot attached during cooking. | Cook whole beets in boiling water until tender: 25–30 minutes for small beets or 45–50 minutes for medium beets. This is a full cook, not a brief raw-cube blanch. | Cool promptly in cold water. Slip off the skins, remove the remaining stem and taproot, then cut into slices or cubes. Pack cooled slices or cubes in freezer containers with ½ inch headspace; seal, label, and freeze promptly at 0°F or below. | Borscht, soups, warm salads, grain bowls, hummus, purées, roasted vegetable mixtures, and cooked side dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-beets/ |
| Sweet potatoes | Choose medium to large sweet potatoes cured for at least one week. Sort, wash, and cook until almost tender in water, steam, a pressure cooker, or the oven. Cool, peel, then halve, slice, or mash. | Do not use a short raw-vegetable blanch. Cook the whole roots until almost tender before peeling and portioning. | Let the cooked roots stand at room temperature until cool enough to handle, then prepare and package promptly. For optional color protection, dip whole potatoes or slices for 5 seconds in ½ cup lemon juice per quart of water; add 2 tablespoons orange or lemon juice per quart of mash. Leave ½ inch headspace, seal, label, and freeze at 0°F or below. | Casseroles, soups, pies, breads, muffins, pancakes, mash, and reheated side dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-sweet-potatoes/ |
| Diced onions | Choose firm bulb onions. Peel, trim, clean thoroughly, and dice into pieces about ¼ inch across. | No blanching is required for diced bulb onions. Young green onions may also be chopped and frozen without blanching. | No heat or cooling step is required. Package promptly after cutting, or tray-freeze clean pieces before packing. For a dry pack, leave ½ inch headspace. For tray-frozen pieces, remove as much air as possible; seal, label, and freeze at 0°F or below. | Soups, stews, casseroles, sauces, ground-meat dishes, skillets, and other cooked recipes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-onions/ |
| Asparagus | Choose young, tender spears. Wash thoroughly, trim the tough ends and stalk scales, cut to fit the packages, and sort into small, medium, and large groups. | Water blanch small spears for 2 minutes, medium spears for 3 minutes, and large spears for 4 minutes. Process each size separately. | Cool promptly in ice water for the matching 2, 3, or 4 minutes, then drain thoroughly. Pack tightly in freezer bags or containers with no headspace; remove excess air, seal, label, and freeze at 0°F or below. | Soups, pasta, risotto, quiche, casseroles, stir-fries, skillets, and roasted side dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-asparagus/ |
| Brussels sprouts | Choose green, firm, compact heads. Inspect for insects, trim the stems, remove coarse outer leaves, wash thoroughly, and sort into small, medium, and large groups. | Water blanch small heads for 3 minutes, medium heads for 4 minutes, and large heads for 5 minutes. Process each size separately. | Cool promptly in ice water for the matching 3, 4, or 5 minutes, then drain thoroughly. Pack tightly in freezer bags or containers with no headspace; remove excess air, seal, label, and freeze at 0°F or below. | Roasted sides, soups, casseroles, pasta, sautés, and sheet-pan meals. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-brussels-sprouts/ |
| Cauliflower | Choose a compact white head, remove leaves, wash, and cut into pieces about 1 inch across. If insects are present, soak 30 minutes in 4 teaspoons salt per gallon of water, then drain. | Water blanch for 3 minutes in water containing 4 teaspoons salt per gallon, starting the timer when the water returns to a boil. | Cool promptly in ice water for about 3 minutes, then drain thoroughly. Pack tightly in freezer bags or containers with no headspace; remove excess air, seal, label, and freeze at 0°F or below. | Soups, curries, casseroles, cauliflower cheese, mash, pasta sauces, and roasted vegetable mixtures. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-cauliflower/ |
| Celery | Choose crisp, tender stalks free from coarse strings. Wash thoroughly, trim, and cut into uniform 1-inch lengths. | Water blanch for 3 minutes, starting the timer when the water returns to a boil. | Cool promptly in ice water for about 3 minutes, then drain thoroughly. Pack tightly in freezer bags or containers with no headspace; remove excess air, seal, label, and freeze at 0°F or below. | Soups, stews, stuffing, casseroles, pot pies, beans, sauces, and cooked flavor bases. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-celery/ |
| Fresh herbs | Choose sound sprigs or leaves. Wash thoroughly, drain well, and pat completely dry with paper towels or clean kitchen towels. | No blanching needed. Keep whole sprigs or leaves, or mix ⅓ to ½ cup oil with 2 cups chopped herbs for portions that will go directly into the freezer. | No heat or cooling step is required. Keep the cleaned herbs dry and freeze promptly after packaging. Wrap a few sprigs or leaves in freezer wrap, place the packets in a freezer bag, remove excess air, seal, label, and freeze at 0°F or below. | Soups, stews, sauces, egg dishes, casseroles, roasted vegetables, and skillet meals. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-fresh-herbs/ |
| Mushrooms | Choose mushrooms free from spots and decay. Wash in cold water, trim the stem ends, and slice or quarter any mushroom larger than 1 inch across. | Steam whole mushrooms for 5 minutes, buttons or quarters for 3½ minutes, or slices for 3 minutes. Or sauté small batches in butter or margarine until almost done. | Cool steamed mushrooms promptly and drain. Cool sautéed mushrooms in the air or set the pan in cold water. Pack cooled mushrooms in freezer containers or bags, leaving ½ inch of headspace; seal, label, and freeze at 0°F or below. | Soups, stews, sauces, omelets, pasta, pizza, casseroles, and skillet meals. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-mushrooms/ |
| Raw eggs (without shells) | Use fresh eggs. Break each egg separately into a clean saucer, inspect it, remove shell pieces, and then add it to the mixing bowl. | No blanching. Gently combine whole eggs without whipping in air. Per cup, add 1½ tablespoons sugar or corn syrup for sweet uses, or ½ teaspoon salt for savory uses. Treat yolks the same way; whites need no additive. | Freeze promptly. Thaw frozen egg in the refrigerator, keep it cold, and use it immediately in a thoroughly cooked dish. Leave ½ inch of headspace in rigid freezer containers. Measure 3 tablespoons whole egg for one egg, 2 tablespoons white for one white, or 1 tablespoon yolk for one yolk; label the additive and intended use. | Baking, casseroles, scrambled eggs, French toast, meatloaf, and other thoroughly cooked dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/dairy-products/freezing-eggs/ |
| Pumpkin purée | Choose a mature, full-colored pumpkin with sound, fine-textured flesh. Wash, cut into cooking-size sections, and remove the seeds. | Do not freeze raw mash. Cook the pumpkin until soft in boiling water, steam, a pressure cooker, or an oven; remove the pulp from the rind and mash. | Set the pan of purée in cold water and stir occasionally until cooled promptly. Pack cooled purée in recipe-size freezer containers or bags, leaving ½ inch of headspace; seal, label, and freeze at 0°F or below. | Pies, breads, pancakes, soups, sauces, muffins, and oatmeal. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-pumpkin/ |
| Apple slices | Choose crisp, firm apples. Rinse, peel, core, and slice medium apples into twelfths or large apples into sixteenths. | No cooking required for a dry pack: treat with ½ teaspoon (1,500 mg) ascorbic acid dissolved in 3 tablespoons water. Steam blanching for 1½ to 2 minutes is an alternative. | If using the raw ascorbic-acid method, no cooling is needed. If steam blanched, cool promptly before packaging. For loose unsweetened slices, tray-freeze the treated fruit in one layer, then transfer promptly to freezer bags or containers and remove excess air. | Pies, crisps, oatmeal, sauces, muffins, quick breads, and smoothies. | Read guidehttps://nchfp.uga.edu/how/freeze/fruits/freezing-apples/ |
| New potatoes | Choose smooth new potatoes directly from the garden. Peel or scrape, wash, and leave whole or cut into useful sections. | Water blanch for 3 to 5 minutes, depending on size. | Cool promptly in ice water, then drain and dry the surface thoroughly. Pack whole or sectioned in freezer containers or bags, leaving ½ inch of headspace. | Soups, stews, skillets, roasting, and cooked side dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-new-irish-potatoes/ |
| Cabbage or Chinese cabbage | Choose a freshly picked, solid head. Remove coarse outer leaves; cut into medium-to-coarse shreds or thin wedges, or separate into leaves. | Water blanch for 1½ minutes. | Cool promptly in ice water for about 1½ minutes, then drain thoroughly. Pack in meal-size freezer containers or bags, leaving ½ inch of headspace. | Soups, stews, skillet meals, stir-fries, braised dishes, and casseroles. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-cabbage-or-chinese-cabbage/ |
| Eggplant | Choose uniformly dark eggplant before the seeds mature. Wash, peel, and slice ⅓ inch thick; prepare one blanching batch at a time. | Water blanch for 4 minutes in 1 gallon of boiling water containing ½ cup lemon juice. | Cool promptly in ice water, then drain thoroughly. Pack in freezer containers or bags with ½ inch of headspace. For frying, place freezer wrap between drained slices. | Eggplant Parmesan, casseroles, sauces, soups, stews, curry, and dips. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-eggplant/ |
| Okra | Choose young, tender pods. Wash, sort into small pods (4 inches or shorter) and larger pods, and trim the stem ends without exposing the seed cells. | Water blanch small pods for 3 minutes and large pods for 4 minutes. | Cool promptly in ice water for about the corresponding blanching time, then drain thoroughly. Leave whole or slice crosswise. Pack in freezer containers or bags, leaving ½ inch of headspace in rigid containers. | Gumbo, soups, stews, roasting, and frying. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-okra/ |
| Green, snap, or wax beans | Choose young, tender pods. Wash in cold water, trim the ends, and cut into 2- to 4-inch lengths. | Water blanch for 3 minutes. | Cool promptly in ice water for about 3 minutes, then drain thoroughly. Pack in freezer containers or bags, leaving ½ inch of headspace. | Side dishes, soups, stews, and casseroles. | Primary source ↗https://nchfp.uga.edu/how/freeze/vegetable/freezing-beans-green-snap-or-wax/ |
| Broccoli | Choose firm, tender stalks with compact heads. Remove leaves and woody sections; cut florets no more than 1½ inches across. | Water blanch for 3 minutes, or steam blanch for 5 minutes. | Cool promptly in ice water, then drain thoroughly. Pack tightly in freezer containers or bags; no headspace is needed. | Roasting, stir-fries, soup, pasta, and casseroles. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-broccoli/ |
| Carrots | Remove tops, wash, and peel. Leave small carrots whole; cut larger carrots into thin slices, ¼-inch cubes, or lengthwise strips. | Water blanch small whole carrots for 5 minutes; blanch diced, sliced, or lengthwise strips for 2 minutes. | Cool promptly in ice water for the corresponding blanching time; drain. Pack in freezer containers or bags, leaving ½ inch of headspace. | Soups, stews, roasting, mash, and mixed vegetables. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-carrots/ |
| Corn kernels | Choose tender, freshly gathered corn in the milk stage. Husk, remove silks, trim, and wash. | Water blanch whole ears for 4 minutes before cutting off the kernels. | Cool the ears promptly and completely, drain, then cut kernels from the cob at about two-thirds of their depth. Pack in freezer containers or bags, leaving ½ inch of headspace. | Soups, chowders, skillet dishes, casseroles, and side dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-corn/ |
| Corn on the cob | Choose tender corn in the milk stage. Husk, remove silks, trim the ears, and wash. | Water blanch small ears (1¼ inches or less in diameter) for 7 minutes, medium ears (1¼–1½ inches) for 9 minutes, and large ears (over 1½ inches) for 11 minutes. | Cool promptly and completely in ice water to help prevent a cobby taste; drain well. Package tightly in moisture-vapor-resistant freezer wrap or bags. | Reheated as a side dish; expect a softer texture than fresh corn. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-corn/ |
| Green peas | Choose pods filled with young, tender peas that have not become starchy. Wash and shell. | Water blanch for 1½ minutes. | Cool promptly in ice water for about 1½ minutes, then drain. Pack in freezer containers or bags, leaving ½ inch of headspace. | Soups, pot pies, rice dishes, pasta, and side dishes. | Primary source ↗https://nchfp.uga.edu/how/freeze/vegetable/freezing-green-peas/ |
| Bell or sweet peppers | Choose crisp peppers. Wash, remove stems and seeds, then cut into halves, ½-inch strips, or rings. | For cooking: water blanch halves for 3 minutes or strips and rings for 2 minutes. For a crisper texture, NCHFP also permits freezing them raw. | If blanched, cool promptly in ice water for the corresponding time and drain. Blanched peppers: leave ½ inch of headspace. Raw peppers: pack tightly with no headspace. | Fajitas, omelets, sauces, stir-fries, soups, and pizza. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-bell-or-sweet-peppers/ |
| Summer squash or zucchini slices | Choose young squash with tender skin. Wash and cut into ½-inch slices. | Water blanch for 3 minutes. | Cool promptly in ice water for about 3 minutes, then drain thoroughly. Pack in freezer containers or bags, leaving ½ inch of headspace. | Soups, stews, casseroles, pasta sauces, and cooked side dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-summer-squash/ |
| Grated zucchini for baking | Choose young, tender zucchini. Wash and grate. | Steam blanch in small quantities for 1 to 2 minutes, until translucent. | Pack measured amounts into containers, then cool the containers in cold water. Leave ½ inch of headspace; seal after cooling. | Zucchini bread, muffins, pancakes, fritters, and soups. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-summer-squash/ |
| Tomatoes | Choose firm, ripe tomatoes. Wash; dip in boiling water for 30 seconds to loosen skins, then core and peel. Freeze whole or in pieces. | No vegetable-blanching step is specified. The 30-second boiling-water dip is for loosening the skin. | Cool after peeling if needed before packaging. Pack in freezer containers, leaving 1 inch of headspace. | Cooking and seasoning only; thawed tomatoes will not remain firm. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-tomatoes/ |
| Spinach and tender greens | Choose young, tender leaves. Wash thoroughly and remove woody stems. | Water blanch spinach and most greens for 2 minutes; blanch collards for 3 minutes. | Cool promptly in ice water for the corresponding time, then drain. Pack in freezer containers or bags, leaving ½ inch of headspace. | Soups, curries, casseroles, dips, pasta, and cooked side dishes. | Read guidehttps://nchfp.uga.edu/how/freeze/vegetable/freezing-greens-including-spinach/ |
Freezing reference · plainandfrugal.com/tools/free-food-preservation-toolkit · Chart updated September 27, 2026. Keep food frozen at 0°F (-18°C) or below. This chart summarizes preparation; use the complete method for cooling, packaging, and headspace. It is not a canning guide.
Method matters
Blanch vegetables; protect cut fruit from browning.
The National Center for Home Food Preservation says blanching is necessary for almost all vegetables because it slows enzyme action that harms flavor, color, and texture. For water blanching, start timing when the water returns to a boil.
Cool vegetables promptly after blanching, usually for about the same length of time, then drain thoroughly. For apple slices, measured ascorbic acid is an alternative to steam blanching. This tool summarizes freezing guidance; it does not make food shelf-stable and must not be substituted for tested canning instructions.
Read the NCHFP blanching guidance ↗Keep the freezer at 0°F (-18°C) or below. FoodSafety.gov explains that frozen-food storage limits refer to quality: food kept continuously frozen at 0°F or below can remain safe indefinitely, although quality declines over time.
FoodSafety.gov cold-storage guidance ↗