Here’s how to freeze fresh fruits and vegetables so they’ll last much longer.
Right now at the grocery store, you may be more likely to find fresh produce than frozen.
The subsequent freeze locks the vegetables in a relatively nutrient-rich state.
Before you freeze your produce,place the cut-up fruits and vegetables on a large baking sheet.
That way, the individual pieces don’t congeal into a single, solid block.
I can take whatever I need out of the bag and put the rest back in the freezer.
I no longer have to commit to using the entire container.
Step 1
Prepare produce.
(Details on how to prepare 16 fruits and vegetables to freeze to follow.)
Step 2
Most vegetables should be blanched (briefly cooked in boiling water) before freezing.
Fruit does not need to be blanched.
Add the vegetables, cover, return to a boil and cook.
See suggested blanching time for vegetables below.
Transfer the vegetables to a large bowl of ice water.
Drain well; pat dry.
Step 4
Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags.
When frozen foods come in contact with air, off flavors can develop.
Vacuum sealers, which remove all the air from a package, help keep flavors fresh.
Hand-held models are economical, light and easy to store.
Their heavy-duty plastic bags can be cut and sealed to create any size bag.
Guidelines for Prepping & Blanching
1.
Asparagus
Prep:Trim woody ends.
Bell Peppers
Prep:Remove seeds; cut into 1/2-inch pieces.
Broccoli & Cauliflower
Prep:Cut into 1- to 1 1/2-inch florets.
Brussels Sprouts
Prep:Remove outer leaves, trim stems.
Halve small sprouts or quarter larger.
To Reheat Frozen Vegetables (Steaming):4-6 minutes
5.
Carrots
Prep:Peel and cut into 1/4-inch slices or cubes.
Blanching Time:2 minutes
6.
Corn
Prep:Husk corn and remove kernels.
Green Beans
Prep:Trim stem ends.
Blanching Time:1-2 minutes
10.
Tomatoes
Prep:Remove the core.
Zucchini & Summer Squash
Prep:Cut into 1/2-inch slices.
Blackberries, Blueberries & Raspberries
Prep:Wash and pat dry.
To Reheat Frozen Fruit:N/A
13.
Cherries
Prep:Remove stems and pits, if desired.
Nectarines, Peaches & Plums
Prep:Remove pit; cut into sixths.
Rhubarb
Prep:Trim woody ends; cut into 1-inch pieces.
Strawberries
Prep:Remove the stem and hull.
Cut large ones in half.
