The Time is Now to Freeze Fruits and Vegetables

On about every street corner there's stands galore stacked high with fruits and vegetables, even your local flee markets and farmers markets are spilling over with these delicious items. If you love fresh fruits and vegetables this is the time to stock up for the winter. Yes, that's right you can have fresh produce during those long cold winter days that are just around the corner but how, you ask? By freezing!

I have a gentleman just down the road from my house that has about every kind of fruit and vegetable you could want. I asked him one time how well he does on an average day. He said "I bring in about $400 to $450.00 a day." Boy! I wish I had my huge garden again. Anyway, every time I visit his stand I buy extra so I can freeze in order to have pies, cobblers, corn on the cob, what ever I decide to make my family during the winter months. It's sure nice to have fresh fruits and vegetables at that time of year when the grocery stores priced go sky-high and you same money to boot! You to can freeze fruits and vegetables for winter. But now's the time to stock up or you will miss the pickings!

All you have to do is just a few simple steps for fruit and your done but vegetables do take a little longer because you have to blanch them but that's easy to do.

For strawberries, blueberries and blackberries all you have to do is rinse them off, let drain, pat dry (you want to get as much water off as possible or it will form ice on your fruit), sprinkle with sugar, toss to coat evenly and put into air tight containers. You can use the white freezer containers you get at the store, there cheep, about 4 for $1.00 or do what I do and put in freezer bags. I even go as far as measuring out 2 cups for each bag. This makes it easier for baking. You don't have to thaw out a full bag and bake everything at once.

For peaches and I have even done this with plums, slice them in quarters, toss with sugar to coat. Place them on a baking sheet pan, put in freezer to quick-freeze, then store them in plastic containers or freezer bags. Don't forget about them or you will have fruit with freezer burn!

When you are ready to bake, place the container in the refrigerator to allow the fruit to thaw slightly. They will get a bit mushy when completely thawed so have what ever you are baking ready to add the fruit then pop in the oven.

You can even do this same preparation for apples and pears this fall when the season is all theirs.
Pumpkins are a bit different but that's another article!

For vegetable freezing you have to blanch them first before you can freeze them. This consists of boiling the vegetables for a required amount of time and quickly dunking in ice water to stop the cooking process, then freeze. The reason for blanching is that it stops the action of enzymes in the vegetables which will steal the flavor and color. All vegetables except onion and bell pepper have to be blanched.

This is what you do. Fill a large kettle (needs lid) with water to boil. When the water is at a good rolling boil immerse the vegetable. Work with one type of vegetable at a time and small amounts. Put the lid on the kettle and begin your counting time immediately. Keep the heat high and the lid on. You can use the same water again but bring to a rolling boil before adding the next batch.

When time is up take vegetables and immerse in ice water. I just clean my sink real good, plug and add cold water and ice for this process. When the vegetables are thoroughly cold, drain and put in freezer containers or freezer bags; I also pat dry for less ice crystals that form on the vegetables.

If you are freezing corn on the cob. Make sure the cob is completely cold before freezing and completely thawed before cooking.