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Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
How to Prepare and Freeze Onions, Peppers, Zucchini, Beans, Corn and More
Collections of Directions for Freezing Several Foods
- Freezing Vegetables: Including green, wax and snap beans, corn, blanching time chart. 1-page brochure from Buy Fresh, Buy Local® Nebraska and UNL Extension
- Freezing Vegetables
(6 page fact sheet) Source: NCHFP
- How to blanch vegetables for freezing - scalding in boiling water or steam for a short time is necessary for almost all vegetables. Source: National Center for Home Food Preservation
Freezing Vegetables Directions for Specific Foods
University of Nebraska-Lincoln Extension Publications
- Corn: Freezing and Canning; includes recipe for creamed corn. 1-page brochure from Buy Fresh, Buy Local Nebraska and UNL Extension
- Asparagus: Freezing and Canning: - 2-page brochure from Buy Fresh, Buy Local Nebraska and UNL Extension
- Beets: Freezing and Canning (pickled) - 2-page brochure from Buy Fresh, Buy Local Nebraska and UNL Extension
- Freezing Raw Onions
- Freezing Zucchini
- Freezing Sweet Bell and Hot Peppers
- Freezing Raw Tomatoes (with or without their skins)
National Center for Home Food Preservation (NCHFP) Materials
- Onions (NCHFP)
- Peppers, bell or sweet (NCHFP)
- Green, snap or wax beans (NCHFP)
- Corn (NCHFP)
- Zucchini (and other summer squash) (NCHFP)
- Link to a list of ALL vegetables (and other foods) listed on NCHFP site
Quick Links to Canning, Freezing & Drying Sections
►Canning
- Fruits (includes canned pie fillings)
- Tomatoes and Tomato Products (includes Salsa)
- Vegetables (includes soups)
- Meat, Poultry and Seafood
- Jams and Jellies
- Pickles and Fermented Products
- General Canning information / What You Need to Know before You Begin Canning
- Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
- Altitude / Elevation information
- Unsafe Canning Practices
- Contacting Companies about Specific Products and Equipment
- Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)