freezing

As the easiest of all preserving methods, freezing works for a variety of fruits and vegetables from gardens and farmers markets. for best results, use top-quality, garden-fresh produce and follow these guidelines.

freezing basics

select fruits and vegetables that are at their peak of maturity. Hold produce in the refrigerator if it can’t be frozen immediately. Rinse and drain small quantities through several changes of cold water. Take fruits and vegetables out of the water; do not let them soak. Prepare cleaned produce for freezing as specified (opposite).

blanch vegetables (and fruits when directed) by partially cooking them in boiling water for specified time (tip, What is Blanching?). This inactivates or slows enzymes that cause loss of flavor and color and toughen the food. Do not blanch in the microwave; it might not inactivate some enzymes. Timings on veggies vary.

spoon cooled, drained food into freezer containers or bags, leaving the specified headspace (tip). If using containers, wipe rims.

seal containers or bags according to the manufacturer’s directions, pressing out as much air as possible. If necessary, use freezer tape around container lid edges for a tight seal.

label each container or bag with its contents, amount, and date. Lay bags flat; add packages to the freezer in batches to make sure food freezes quickly. Leave space between packages so air can circulate around them. When frozen solid, the packages can be placed closer together.

freezer containers

what to use When freezing foods, use containers and packing materials that are durable, easy to seal, resistant to cracking at low temperatures, and moisture- and vapor-resistant. Choose the right size container for your volume of food; wasted space can lead to oxidation and freezer burn. Remember that foods containing water expand when frozen, so leave enough headspace for expansion.

plastic containers Use rigid plastic containers with airtight lids designed for freezing.

Canning jars Select canning jars that are approved for freezing—this information is clearly noted on the jar packaging. Use only wide-mouth glass jars; jars with necks can crack more easily as contents expand. To allow for food expansion, do not fill jars above the 1-inch line.

Plastic freezer bag Use bags designated for freezing, such as resealable bags and vacuum freezer bags. These are made of thicker material than regular plastic bags and are more resistant to moisture and oxygen. Remove as much air as possible from the bags.

FREEZING VEGETABLES

Wash fresh vegetables with cool tap water. Scrub fi rm vegetables with a produce brush.

VEGETABLE: ASPARAGUS

PREP: Allow 2½ to 4½ lb. per quart. Wash; scrape off scales. Break off woody bases where spears snap easily; wash again. Sort by thickness. Leave whole or cut into 1-inch lengths.

FREEZING: Blanch small spears 2 minutes, medium 3 minutes, and large 4 minutes (tip). Cool quickly by plunging into ice water; drain. Fill containers, shaking to pack and leaving no headspace (tip).

VEGETABLE: BEANS (GREEN, ITALIAN, SNAP, OR WAX)

PREP: Allow 1½ to 2½ lb. per quart. Wash; remove ends and strings. Leave whole or cut into 1-inch pieces.

FREEZING: Blanch 3 minutes (tip). Cool by plunging into ice water; drain. Fill containers, leaving a ½-inch headspace (tip).

VEGETABLE: beets

PREP: Allow 3 lb. (without tops) per quart. Trim off beet tops, leaving 1 inch of stem and roots, to reduce bleeding of color. Scrub well.

FREEZING: Cook unpeeled beets in boiling water until tender. (Allow 25 to 30 minutes for small beets; 45 to 50 minutes for medium beets.) Cool quickly in ice water; drain. Peel; remove stem and roots. Cut into slices or cubes. Fill containers, leaving a ½-inch headspace.

VEGETABLE: carrots

PREP: Use 1- to 1¼-inch-diameter carrots (larger carrots might be too fibrous). Allow 2 to 3 lb. per quart. Wash, trim, peel, and rinse. Leave tiny carrots whole; slice or dice the remainder.

FREEZING: Blanch tiny whole carrots 5 minutes and cut-up carrots 2 minutes (tip). Cool quickly by plunging into ice water; drain. Pack tightly into containers, leaving a ½-inch headspace (tip).

VEGETABLE: corn

PREP: Allow 4 to 5 lb. per quart. Remove husks. Scrub with a vegetable brush to remove silks. Wash and drain.

FREEZING: Cover ears with boiling water. Boil 4 minutes. Cool quickly in ice water; drain. Cut corn from cobs at two-thirds depth of kernels; do not scrape. Fill containers, leaving a ½-inch headspace (tip).

VEGETABLE: peas (english or green)

PREP: Allow 2 to 2½ lb. per pt. Wash, shell, rinse, and drain.

FREEZING: Blanch 1½ minutes (tip). Cool quickly in ice water; drain. Fill containers, shaking to pack and leaving a ½-inch headspace (tip).

VEGETABLE: peppers (chile)

PREP: Select firm chile peppers; wash. Halve large peppers. Remove stems, seeds, and membranes (tip). Bake, cut sides down, on a foil-lined baking sheet in a 425°F oven 20 to 25 minutes or until skins are bubbly. Wrap in foil; let stand 15 minutes. Pull the skin off with a small knife.

FREEZING: Pack in freezer containers, leaving no headspace (tip).

VEGETABLE: peppers (sweet)

PREP: Select firm sweet peppers (any color); wash. Remove stems, seeds, and membranes. Bake, cut sides down, on a foil-lined baking sheet in a 425°F oven 20 to 25 minutes or until skins are bubbly. Wrap in foil; let stand 15 minutes or until cool. Pull the skin off slowly using a small knife.

FREEZING: Quarter large pepper pieces or cut into strips. Fill containers, leaving a ½-inch headspace. Or spread peppers in a single layer on a baking sheet; freeze until firm. Fill container, shaking to pack and leaving no headspace (tip).

Freezer Confetti Corn

hands-on time 25 minutes

freeze 3 hours

½ cup butter, softened
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley
½ tsp. salt
½ tsp. black pepper
14 ears of corn, husks and silks removed
¾ cup finely chopped red sweet pepper
½ cup finely chopped sweet onion

1. In a small bowl combine the first five ingredients (through black pepper). Shape butter mixture into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place in a freezer container and freeze until needed.

2. Meanwhile, in an 8-qt. pot cook corn, covered, in enough boiling water to cover 3 minutes; drain. Plunge corn into two extra-large bowls of ice water. Let stand until chilled. Cut kernels from cobs; do not scrape (should have about 7 cups).

3. Line two 15×10-inch baking pans with parchment paper or foil. Spread corn kernels, sweet pepper, and onion in an even layer in the prepared pans. Freeze, loosely covered, about 2 hours or until nearly firm.

4. Divide vegetables evenly among four 1-qt. freezer bags. Add two slices frozen butter to each bag. Squeeze air from bags; seal and label. Freeze up to 6 months.

Makes 8 servings (½ cup each).

to Cook Transfer one portion frozen vegetables to a medium saucepan or skillet. Cook, covered, over medium heat 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.

each serving 114 cal., 7 g fat (4 g sat. fat), 15 mg chol., 134 mg sodium, 14 g carb., 2 g fiber, 5 g sugars, 2 g pro.

FROZEN VEGETABLES are best used within 8 to 10 months. Cook vegetables from a frozen state, without thawing them first. Thaw fruits in their containers in the fridge.

Place corn, a few cobs at a time, in a large pot of boiling water; return to boiling. Boil 4 minutes. Remove and plunge into a bowl of ice water.

When corn is cool, remove from ice water and cut kernels from cob using a downward motion with a sharp knife.

Spoon corn into freezer-safe bags or containers. Squeeze air from bags and seal. Label each container with contents, amount, and date.

Freeze-Your-Own Vegetable Blend

hands-on time 45 minutes

freeze 2 hours

½ cup butter, softened
Seasoning Mix
¼ tsp. salt
2 ears of corn, husks and silks removed
2 cups broccoli and/or cauliflower florets
3 medium carrots, bias-sliced ¼ inch thick
1½ cups yellow summer squash and/or zucchini, bias-sliced ½ inch thick
1 large sweet pepper, seeded and cut into bite-size strips
1 small sweet onion, cut into thin wedges

1. In a medium bowl stir together butter, Seasoning Mix, and salt. Shape butter mixture into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place in a freezer container and freeze until needed.

2. Meanwhile, in a 6-qt. pot cook corn, covered, in enough boiling water to cover 1 minute. Add broccoli, carrots, and squash. Cook, covered, 2 minutes; drain. Plunge vegetables into an extra-large bowl filled with ice water. Let stand until chilled. Remove corn cobs. Cut kernels from cobs; do not scrape. Using a slotted spoon, transfer the remaining vegetables to a paper towel-lined tray and pat dry.

3. Line a 15×10-inch baking pan with parchment paper or foil. Spread corn kernels, drained vegetables, sweet pepper, and onion in an even layer in the prepared pan. Freeze, loosely covered, about 1 hour or until nearly firm.

4. Divide vegetables evenly among four 1-qt. freezer bags. Add two slices frozen butter mixture to each bag. Squeeze air from bags. Seal and label. Freeze up to 6 months.

Makes 12 servings (½ cup each).

to Cook Transfer one portion frozen vegetables to a 2-qt. saucepan or a 10-inch skillet. Cook, covered, over medium heat 5 to 10 minutes or until butter is melted and vegetables are heated through, stirring occasionally. Season to taste with salt and black pepper.

each serving 106 cal., 8 g fat (5 g sat. fat), 20 mg chol., 136 mg sodium, 8 g carb., 2 g fiber, 4 g sugars, 2 g pro.

For Saucy Vegetables Stir 2 Tbsp. all-purpose flour into a reheated portion of vegetable mixture. Stir in 1 cup reduced-sodium chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. If desired, stir in 2 cups bite-size strips of cooked chicken breast, beef sirloin steak, or pork loin chops; or 2 cups peeled, cooked shrimp. Season to taste with salt and black pepper.

seasoning mix

asian Stir together 1 Tbsp. grated fresh ginger; 2 cloves garlic, minced; and 3 drops toasted sesame oil.

southwestern Stir together 1 tsp. ground ancho chile pepper; ½ tsp. dried oregano, crushed; and ½ tsp. lime zest.

italian Stir together 2 cloves garlic, minced, and ½ tsp. dried Italian seasoning, crushed.

herb and citrus Stir together 1 Tbsp. lemon zest; ½ tsp. dried dill; ½ tsp. dried basil, crushed; and ¼ tsp. coarsely ground black pepper.

what is blanching?

Blanching is a heat-and-cool process. Fill a large pot with water, using 1 gal. of water per 1 lb. of prepared food. Heat to boiling. Add prepared food to the boiling water (or place it in a wire basket and lower it into the water); cover. Start timing immediately. Cook over high heat for the time specified in the chart (Freezing Vegetables). Fill a large clean container with ice water. When blanching time is complete, use a slotted spoon to remove the food from the boiling water. Immediately plunge food into the ice water. Chill for the same amount of time it was boiled; drain. (For high-altitude adjustment, see Altitude Adjustments.)

Fresh Tomato-Meat Sauce

hands-on time 20 minutes

cook 20 minutes

1 lb. lean ground beef or uncooked ground turkey
2 oz. pancetta, chopped
⅓ cup finely chopped onion
4 cloves garlic, minced
2 lb. fresh roma tomatoes, peeled (tip, Pick a Pot), seeded, and chopped (about 3 cups)
½ cup dry red wine
1 to 2 tsp. balsamic vinegar
½ tsp. salt
½ tsp. black pepper
½ cup chopped fresh basil

1. In a 3-qt. saucepan cook ground meat and pancetta over medium heat until meat is browned. Drain fat. Stir in onion and garlic; cook 3 to 5 minutes more or until onion is tender, stirring occasionally.

2. Stir in next five ingredients (through pepper). Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.

3. Cool slightly and transfer to freezer containers. Seal and freeze up to 3 months. (Or store in the refrigerator up to 3 days.)

Makes 7 servings (½ cup each).

to Cook Thaw sauce in the refrigerator overnight. Transfer to a 2-qt. saucepan. Cook over medium-low heat until simmering, stirring occasionally.

each serving 177 cal., 8 g fat (3 g sat. fat), 44 mg chol., 263 mg sodium, 7 g carb., 2 g fiber, 4 g sugars, 16 g pro.

FREEZING TOMATOES

Allow 2½ to 3½ lb. unblemished tomatoes per quart.

CUT: crushed

PREP: Wash and peel tomatoes (tip). Cut into quarters; add enough to a pan to cover bottom. Lightly crush with a spoon. Heat and stir until boiling. Slowly add remaining pieces, stirring constantly. Simmer 5 minutes.

FREEZING: Set pan of tomatoes in ice water to cool. Fill containers (tip), leaving a 1-inch headspace. If desired, add ¼ to ½ tsp. salt for pints or ½ to 1 tsp. salt for quarts.

CUT: whole or halved (no added liquid)

PREP: Wash and peel tomatoes (tip); halve if desired.

FREEZING: Fill freezer containers, pressing to fill spaces with juice, leaving a 1-inch headspace. If desired, add ¼ to ½ tsp. salt for pints or ½ to 1 tsp. salt for quarts.

CUT: whole or halved (water-pack)

PREP: Wash and peel tomatoes (tip); halve if desired. Heat all of the tomatoes in a saucepan with enough water to cover; simmer 5 minutes.

FREEZING: Set pan of tomatoes in cold water to cool. Fill containers with tomatoes and cooking liquid, leaving a 1-inch headspace. If desired, add ¼ to ½ tsp. salt for pints or ½ to 1 tsp. salt for quarts.

Freezing Crushed Tomatoes

Peel tomatoes as directed on Pick a Pot. Cut the peeled tomatoes into quarters. Place a single layer of tomatoes in a large pot. Using a wooden spoon, lightly crush the tomatoes.

Add the remaining tomato pieces. Bring to boiling over medium heat, stirring constantly with the wooden spoon. Reduce heat to low and simmer 5 minutes.

Fill freezer containers with hot tomatoes, leaving a 1-inch headspace.

Dinner’s ready!

Any hot cooked pasta works with this rich tomato sauce. You also can spoon it over (Chicken Parmesan). Add a fresh green salad (options, Greens), and dinner’s done.

ways to freeze fruit

unsweetened (dry)Pack does not require sugar or liquid to be added to the fruit; simply pack fruit in freezer jars or containers. This works well for small whole fruit, such as berries. (Or freeze berries in a single layer on a parchment-lined sheet pan; transfer to a resealable freezer bag.)

water-pack has water covering the fruit. (Do not use glass jars for this method.) Maintain the recommended headspace. Unsweetened fruit juice also can be used.

sugar-pack involves layering fruit with sugar. To do this, place a small amount of fruit in the container and sprinkle lightly with sugar; repeat layering. Cover; let stand about 15 minutes or until juicy. Seal container.

syrup-pack has syrup (Syrups) covering the fruit. Select the syrup that best suits the fruit and your taste. Heavier syrups are used with sour fruits; lighter syrups are recommended for mild fruits.

check headspace while filling containers. When using unsweetened pack, leave a ½-inch headspace (tip, Measuring Headspace) unless otherwise directed. When using water, sugar, or syrup, pack in freezer containers with wide tops; measure a ½-inch headspace for pints and a 1-inch for quarts.

Freezer Berry Pie Filling

hands-on time 20 minutes

1 cup sugar
2 Tbsp. quick-cooking tapioca (info, Tapioca)
1 Tbsp. cornstarch
4 cups fresh raspberries, blueberries, blackberries, and/or chopped strawberries
2 Tbsp. lemon juice

1. In a large bowl stir together sugar, tapioca, and cornstarch. Gently stir in berries and lemon juice.

2. Transfer berry mixture to a 1-gal. freezer bag. Squeeze air from bag; seal and label. Freeze up to 3 months. To use, thaw in the refrigerator overnight.

Makes 1 pie (8 servings).

each serving 144 cal., 0 g fat, 0 mg chol., 1 mg sodium, 36 g carb., 3 g fiber, 29 g sugars, 1 g pro.

double-crust berry pie

Preheat oven to 375°F. Let one 14.1-oz. pkg. (2 crusts) rolled refrigerated unbaked piecrust stand according to package directions (or prepare Pastry for Double-Crust Pie). Unroll one piecrust and fit into a 9-inch pie plate. Transfer thawed Freezer Berry Pie Filling to pastry-lined pie plate. Trim pastry even with pie plate rim. Place the remaining piecrust on filling; trim pastry to ½ inch beyond edge of plate. Fold top pastry edge under bottom pastry. Crimp edge. If desired, brush top pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below pie in the oven. Bake 30 minutes. Remove foil. Bake 35 to 40 minutes more or until filling is bubbly. Cool completely on a wire rack. Makes 8 servings.

Brandied Strawberry Freezer Jam

hands-on time 25 minutes

stand 30 minutes

8 cups strawberries
1⅔ cups sugar
5 Tbsp. instant powdered fruit pectin (not regular pectin)
3 Tbsp. brandy
½ tsp. lemon zest

1. In a large bowl crush 1 cup of the strawberries with a potato masher. Continue adding berries and crushing until you have 4 cups crushed berries. In a small bowl stir together sugar and pectin. Add to the strawberries; stir in brandy and zest. Stir 3 minutes.

2. Ladle jam into five clean half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature 30 minutes. Store in the freezer up to 1 year or in the refrigerator up to 3 weeks.

Makes 5 half-pints.

each 1 tbsp. 26 cal., 0 g fat, 0 mg chol., 8 mg sodium, 6 g carb., 0 g fiber, 5 g sugars, 0 g pro.

INSTANT PECTIN gives freezer jams the best flavor because the formulation requires less sugar to gel than other pectin (don’t substitute other pectin types here). Look for instant pectin where canning supplies are sold or online. Note that freezer jam has a softer set than canned jam

Blueberry-Rhubarb Freezer Jam

hands-on time 15 minutes

cook 10 minutes

cool 2 hours

stand 30 minutes

2 cups fresh blueberries
2 cups chopped fresh or frozen rhubarb
1 large Granny Smith or other tart apple, peeled, cored, and coarsely shredded (1 cup)
1 cup honey
1 Tbsp. lemon juice

1. In a 2-qt. saucepan combine first four ingredients (through honey). Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, uncovered, 10 to 15 minutes or until slightly thickened (mixture will thicken as it cools); stir mixture occasionally while cooking, using a wooden spoon to gently crush the blueberries against the side of the saucepan.

2. Stir in lemon juice. Remove saucepan from heat; cool about 2 hours or until room temperature.

3. Ladle jam into three clean half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature 30 minutes before storing. Store in the freezer up to 1 year or in the refrigerator up to 3 weeks.

Makes 3 half-pints.

each 1 tbsp. 28 cal., 0 g fat, 0 mg chol., 1 mg sodium, 8 g carb., 0 g fiber, 7 g sugars, 0 g pro.

Quick check

To see if jam is cooked enough, remove it from heat. Drop 1 tsp. of jam onto a plate. Place it in the freezer 1 to 2 minutes. The jam should be slightly set with no running juices. If not set, continue cooking.

FREEZING APPLES, PEARS & STONE FRUIT

Wash fresh fruits with cool tap water, but do not soak them; drain.

FRUIT: apples & pears

PREP: Allow 2 to 3 lb. per quart. For apples, select varieties that are crisp, not mealy, in texture. Peel and core; halve, quarter, or slice. Dip into ascorbic-acid color-keeper solution (tip, below); drain.

FREEZING: Use a syrup-, sugar-, or unsweetened pack (tip), leaving the recommended headspace (tip).

FRUIT: Peaches & Nectarines

PREP: Allow 2 to 3 lb. per quart. Dunk peaches in boiling water (as with tomatoes; photos) to loosen skins to peel. Peeling nectarines is not necessary. Halve and pit. If desired, slice. Treat with ascorbic-acid color-keeper solution (tip, below); drain.

FREEZING: Use a syrup-, sugar-, or water-pack (tip), leaving the recommended headspace (tip).

FREEZING BERRIES, CHERRIES & RHUBARB

Wash fresh fruits with cool tap water, but do not soak them; drain.

FRUIT: berries

PREP: Allow 1 to 3 lb. per quart. Berries that freeze well include blackberries, blueberries, boysenberries, currants, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries, and strawberries.

FREEZING: Slice strawberries if desired. Use a syrup-, sugar-, or unsweetened pack (tip), leaving the recommended headspace (tip).

FRUIT: cherries

PREP: Allow 2 to 3 lb. per quart. If desired, treat with ascorbic-acid color-keeper solution (tip, below); drain. If unpitted, prick skin on opposite sides to prevent splitting.

FREEZING: Use a syrup-, sugar-, or unsweetened pack (tip), leaving the recommended headspace (tip).

FRUIT: rhubarb

PREP: Allow 1½ lb. per quart. Discard leaves and woody ends. Cut into ½- to 1-inch pieces.

FREEZING: Blanch 1 minute (tip); cool quickly and drain. Use a syrup- or unsweetened pack (tip) or use a sugar-pack of ½ cup sugar to each 3 cups fruit, leaving the recommended headspace (tip).

WHAT IS ASCORBIC-ACID COLOR-KEEPER?

The main ingredient of this product is vitamin C. It is marketed under different names (such as Fruit-Fresh). It prevents certain fruit s-like apple slices-from oxidizing and turning brown during preserving. Look for it with canning supplies and online. Follow package directions for use.