Garden Vegetable Mix

A batch of homemade frozen vegetables that beats anything from the grocery store freezer aisle. Shredded cabbage, green beans, carrots, celery, corn, and peas all get blanched together in seasoned water, shocked in an ice bath to stop the cooking, then packed into quart containers for the freezer.

Blanching before freezing is what keeps the vegetables from turning mushy and gray after months in storage. The brief boil deactivates enzymes that break down color, texture, and flavor over time. The ice bath locks in that just-cooked crispness so the vegetables thaw as close to fresh as possible.

This mix is a building block. Grab a container and add it straight to soups, stews, stir-fries, or fried rice without any prep work.

Kitchen Tips

• Bring the vegetables to a full boil, then immediately transfer the kettle to the ice bath. Overcooking during the blanch stage means mushy vegetables after freezing and thawing.
• Leave ½ inch of headspace in each container. Vegetables expand as they freeze and will crack a full container.
• Label each container with the date. Use within 6 months for the best quality.
• The basil and garlic powder season the blanching water lightly, so every vegetable carries a hint of flavor even before you cook with it.

Variations

• Add diced zucchini or yellow squash for a summer garden version.
• Include diced bell peppers for color and sweetness.
• Season the blanching water with Italian seasoning or bay leaves for a different flavor base.