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Food dehydrators are relatively inexpensive and are easy to use. Most vegetables will dry out in the period of six to eight hours, depending on the vegetableâs water content. Once they are dried, you can pack then in an airtight container and store them in a cupboard. Freeze the vegetables after you have cut them up. Place the vegetables in airtight bags or containers and place them in the freezer. You can thaw them out in a microwave when you need them. It is helpful to label the container with the date the food was prepared.
Cook frozen vegetables with fresh or dried herbs for extra flavor. Add dried herbs to the frozen vegetables while cooking to allow them to absorb moisture. Add chopped, fresh herbs to the hot vegetables one to three minutes before you have finished cooking to retain their fresh taste.educe the heat and remove the frozen vegetables from the steaming pot. Remove the lid and allow the vegetables to cool slightly. Alternatively, you can avoid overcooking by blanching the vegetables. To do this, dunk the cooked vegetables into a pot of ice water for a second or two.