Many summer gardens are running a little late this year as the weather was colder and damp in the spring during planting. The summer has remained a little cooler than usual, but the bounty is ready for many of us to enjoy. What happens when you have more than you planned for? Or when you find a great bargain at the market? Even if you don’t have canning equipment, freezing is a wonderful option to save fruits and vegetables for use later in the fall and winter. How do you do it for best results? The answer is really simple, for vegetables:
*Choose young, tender vegetables. Over-mature vegetables may be hard, tough or flavorless when frozen.
*Wash, peel and cut into pieces.
*Blanch vegetables to inactivate the enzymes—this will help them maintain their color and nutrients and destroy any microorganisms on the surface. Each vegetable is a little different, follow the chart in the Ohioline Fact Sheet Freezing Vegetables (HYG-5333-09) found at http://ohioline.osu.edu/hyg-fact/5000/pdf/5333.pdf
*Use a gallon of water for a pound of vegetables, water should return to a boil within a minute or you are putting too many vegetables in at one time. Start your blanching time when water returns to a boil.
*Remove vegetables from the water and dip into ice water to stop the heating, drain thoroughly.
*Pack items into freezer bags or freezer containers and squeeze as much air out as possible. Leave ½ to 1 inch headspace at the top for expansion. If you want to freeze items like blueberries to use a few at a time, freeze them on a cookie sheet, place in freezer package, label and date, and then put back into the freezer.
*Freezing fruits is very similar, but instead of blanching, most of them need to be treated with ascorbic acid or something similar to prevent discoloration during the freezing time.
*Decide if you want to freeze them sweetened or unsweetened (they lose their quality faster than sweetened fruits). Artificial sweeteners do not provide the benefits of sugar by preserving quality; they only give them the sweet flavor. Follow the guidelines found at http://ohioline.osu.edu/hyg-fact/5000/pdf/5349.pdf to make a syrup pack to meet your family’s needs.
*Frozen fruits and vegetables should be used within the 12 months for best quality. Citrus fruits and juices should be used within 6 months. Keep a list on top of the freezer with the items you have and make notes when you remove items to keep a running inventory.
Freezing is the simplest method of food preservation. Why not give it a try today with your family’s favorite summer food?
Source: Ohioline: Freezing Basics, HYG 5341-09; Freezing Vegetables- HYG 5333-09 and Freezing Fruits- HYG-5349-09
For additional resources visit: http://fcs.osu.edu/food-safety/home-food-preservation
Author: Melinda Hill, Extension Educator Family and Consumer Sciences, OSU Extension, Wayne County
Reviewed by: Linnette Goard, Field Specialist, Food Safety, Selection and Management, Family and Consumer Sciences, Ohio State University Extension
Melissa Reynolds says
Great info?
leslie butler says
great information
Kola says
Very educational
Destiny says
Thanks for the info
Jessica Rich says
Thanks for the info
Anne Arnold says
Helpful I did not know how to do this before reading this article.
Mabi Marquez says
Thank you for sharing my babies will enjoy.
Lindsay says
Good info!! Thank you for sharing!!
Susan Averill says
Great info
Nicole pukoff says
Thanks for the info!