To freeze turnips, wash, peel and cut turnips into cubes, boil a pot of water, place turnips in the pot, cook them, plunge the cooked turnips into an ice bath, pat them dry, and store them in freezer bags. Be sure to lay the bags flat in the freezer.Know More
With a kitchen knife, chop the turnips into 1/2-inch cubes.
Fill a large covered stockpot with cold water, and bring it to a rolling boil.
Use a slotted spoon to place the turnips in the stockpot, and allow them to cook for two minutes.
Fill a large kitchen bowl with water and ice. Remove the turnips from the stockpot with a slotted spoon, and place turnips in the ice water for two to three minutes.
Use a kitchen towel and gently pat the blanched turnips dry.
Place the turnips flat in a freezer bag. Remove as much air as possible from the bags.
Place the bags of turnips flat on the freezer shelves.
To freeze kale without blanching it, wash and dry the kale thoroughly and then transfer the kale leaves to freezer bags. Use the frozen kale in smoothies or soups within four to six weeks.Full Answer >
To freeze zucchini, wash, slice, blanch and cool it before putting the squash into a freezer bag and freezing it. You need a knife, a cutting board, a large pot, a large bowl and freezer bags.Full Answer >
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Place whole lemons in freezer bags before storing them in a freezer. When freezing lemons, choose only fresh lemons with no soft spots. Wash the fruit with water, vegetable soap or diluted white vinegar to remove any residual pesticides.Full Answer >