Most vegetables freeze well, but steer clear of watery produce that you’d normally eat raw: think lettuce and cucumbers.
- Wash and prepare your produce just as you would normally. Cut green beans into segments, remove seeds from bell peppers, cut corn from the cob.
- Blanching and shocking your vegetables before freezing them is a sure-fire way to prevent them from thawing into watery pulp. Let them dry in a single layer, then spread out on a parchment paper lined baking sheet and freeze in a single layer. Once frozen, transfer to an airtight freezer bag.
- Vegetables like zucchini, squash, eggplant, and tomatoes, which have a high water content, generally don’t hold their structure well. Try cooking down into a sauce first, and then freezing.
- Tomatoes can be frozen whole with the skin on. Bonus: when you thaw, their skins slip off easily, so they’re instantly ready for marinara
- Wash all fruit, let dry, and prep as you normally would: hull strawberries, remove seeds and rinds, slice peaches and plums.
- Fruit is too delicate to blanch. If it’s destined for pie filling, simply spread out on a parchment paper lined baking sheet and freeze in a single layer. Once frozen, transfer to an airtight freezer bag.
- Or, to preserve the fruit’s shape and texture, try freezing it packed in sugar, which reduces the formation of ice crystals. Shoot for a ratio of about 2 cups of fruit to 1 cup of sugar.
Tips on Freezing
- Remove all air to prevent freezer burn—dry, grey discoloration. Double bag, and squeeze (then re-squeeze) all of that air out!
- Remember, overcrowding your freezer will cause the temperature to rise. Don’t freeze more than 8 cups of fruit in one go.
- Eat your frozen produce within three months!