Freezing Fresh Produce
| Preserving Fresh Produce | Bottling fresh produce (Jams, Pickles, Chutneys) | Drying fresh vegetables & herbs |
| Freezing Fruit know how | Freezing Vegetables know how |
Laura's Recipes are committed to encouraging people to eat locally grown seasonal produce.
Often imported products lack flavour and their full compliment of nutrients due to the fact that they are picked young so they can be shipped without fear of spoiling before they get to us.
So, it can be realistically argued that eating produce which has been properly preserved when it was at its best is not only nutritionally as good (if not better) than eating out of season produce, but also environmentally more friendly.
As most of us have freezers which are running anyway, it's an obvious first choice.
Below are tables showing various fruit and vegetables and how to freeze them "as is" but there are many other ways to freeze fruit and vegetables.
How many recipes can you think of which call for frying onions until soft and transparent?
That process takes between 5 and 10 minutes, time you could save by doing a whole load then freezing it in portion sizes. Or why not add tomatoes and use as a base for pasta sauces and stews.
Talking of pasta sauces, these open up a veritable Pandora’s Box when it comes to freezing.
All sorts of vegetables can be used and they are a great way to get kids (or even adults) to eat vegetables without them even knowing it!
Vegetables such as carrots, courgettes, aubergines, celery, onions, tomatoes, capsicums, mushrooms can be grated or chopped and added to minced meat which not only makes it go further, but adds extra vitamins and flavours. And if you have an abundance of fresh herbs even better.
So next time you’re shopping for fresh vegetables to make a pasta sauce, casserole or stew, if they are in season and at good price, buy 4 times as much as you need and freeze the rest.
IMPORTANT!
Don't forget to label the bags or containers, as once prepared and frozen, it's often difficult to recognise exactly what's in the container.
Happy Freezing!
General tip
When using freezer containers instead of plastic bags, remember to leave 2.5cm/1 inch of headroom to provide for expansion.
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FREEZING FRUIT
Apricots |
Dip in boiling water for 1 minute, place in cold water then peel, dry, halve and stone.
Freeze in freezer bags or layered rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Can be sweetened with sugar. |
Berries (All) |
Rinse and drain well. Spread on a tray and freeze until solid.
Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Can be sweetened with sugar. |
Cherries |
Rinse, dry remove the stems and stone. Spread on a tray and freeze until solid.
Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Can be sweetened with sugar. |
Figs |
Rinse, dry halve and remove stems. Freeze in freezer bags or layered rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Can be sweetened with sugar. |
Grapes |
Remove from stems and rinse and dry. Spread on a tray and freeze until solid.
Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers. |
Melons |
Cut in half, remove seeds then peel and cube.
Place in freezer bags or rigid freezer containers. |
Peaches,
Nectarines |
Dip in boiling water for 1 minute, place in cold water then peel.
Freeze whole in freezer bags or halve, remove the stone and slice thickly.
Spread on a tray and freeze until solid.
Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers. |
Pears |
Peel, halve and core. Cook in syrup for 2 minutes.
Add lemon juice then transfer to ridged freezer containers (with the syrup). |
Plums |
Rinse, dry, halve and stone. Spread on a tray and freeze until solid.
Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Can be sweetened with sugar. |
Rhubarb |
Remove all the leaves as they are poisonous.
Rinse then cut the stems into 2.5cm/1 inch pieces.
Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Can be sweetened with sugar. |
| Preserving Fresh Produce | Bottling fresh produce (Jams, Pickles, Chutneys) | Drying fresh vegetables & herbs |
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FREEZING VEGETABLES
Asparagus |
Cut off tough ends, if any. Blanch in boiling water for 3-4 minutes.
Drain well.
Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
|
Aubergines (Eggplant)
|
Cut into slices, sprinkle with salt and allow to stand 30 minutes.
Drain off the excess liquid, dry on kitchen paper then fry gently in butter until just just tender.
Cool and pack into plastic containers, placing a sheet of clingfilm or freezer paper between the layers.
|
Beans, French, Green and Runner |
Top and tail, cut into two-inch lengths (French beans can be left whole).
Blanch for 3 minutes. Drain well. Transfer to freezer bags.
|
Beetroot |
Cook whole beetroot until tender.
Cool, slice and layer in plastic freezer containers, placing a sheet of clingfilm or freezer paper between the layers.
|
Broccoli |
Trim ends and rinse.
Cut into small pieces (about 2 inches, heads no more than 1 1/2 inches across.
Blanch for three minutes.
|
Capsicums
(sweet Peppers) |
Wash, halve, remove the seeds and cut slices.
Place on a tray in a single layer.
Freeze for 30 minutes then transfer to freezer bags, removing as much air as possible.
|
Carrots |
Peel and cut into slices or batons or leave baby ones whole.
Blanch for 3 to 5 minutes depending on size.
Place on a tray in a single layer. Freeze for 30 minutes then transfer to freezer bags.
|
Courgettes |
Wash and dry well. Slice into 2.5cm/1 inch pieces without peeling.
Sauté gently in a little melted butter until just tender.
Cool, pack into plastic containers, placing a sheet of Clingfilm or freezer paper between the layers.
|
Onions |
Peel and chop or slice, bag and freeze. No cooking or blanching is necessary.
Can also be lightly sautéed in vegetable oil before freezing.
|
Peas |
Shell and freeze on a tray in a single layer for 1 hour.
Transfer to freezer bags.
|
Spinach |
Wash and remove the stalks.
Blanch in boiling water for 1 minute then immediately plunge into iced water for 1 minute.
Drain very well then place small piles on a tray in a single layer and freeze for 30 minutes. Transfer to freezer bags.
|
Squash |
Cut squash into 12mm/½ inch thick slices or 2.5cm/1-inch cubes and blanch for 3 minutes.
Drain very well then place on tray in a single layer and freeze for 30 minutes.
Transfer to freezer bags, removing as much air as possible.
|
Sweetcorn |
Clean well and remove all silk.
Cut off top of cob then boil in boiling water for 5-7 minutes, depending on size.
Chill in iced water for 5 minutes, drain on kitchen paper then wrap each cob in Clingfilm.
Transfer to freezer bags removing as much air as possible
As above, but cut kernels off the blanched cobs.
Place on a tray in a single layer and freeze for 30 minutes. Transfer to freezer bags.
|
Tomatoes |
Dip into boiling water 1 minute.
Remove and peel. Place on a tray and freeze for 30 minutes.
Transfer to plastic bags removing as much air as possible. OR
Cut away the stem scar.
Place the whole tomatoes in a single layer on a tray and freeze for 1 hour. Transfer to freezer bags or containers.
Tomatoes do not need to be blanched before freezing. |
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| Preserving Fresh Produce | Bottling fresh produce (Jams, Pickles, Chutneys) | Drying fresh vegetables & herbs | |