What is The Best Way to Freeze Fresh Produce at Home?

When fruits and vegetables are in season, they have the finest flavor and are frequently the cheapest. That's why learning how to properly freeze fruits and vegetables is a good idea so you can enjoy their flavor and freshness long after the season has passed. Learn how to freeze, store, and thaw fruits and vegetables by reading on.

Learn how to freeze fruits and veggies so that they can stay fresh for months.

Important to keep in mind

Pick produce that is ripe and free of blemishes.

Blanch and shock veggies before freezing by boiling them briefly, draining, and then plunging them into ice water. Thoroughly dry the area. What's the point of blanching and shocking? Blanching protects color, flavor, and nutrients from enzyme damage. Microorganisms that may be remaining on the surface of produce are also destroyed by blanching.

Spread fruits and veggies in a single layer on a rimmed sheet pan to freeze fast.

Store the frozen produce in airtight containers or freezer bags once it has solidified. Fill hard-sided containers to the brim and remove as much air from freezer bags as possible. Make sure the packages are dated.

Fruits and vegetables freeze best when temperatures are below 0 degrees F.

How to freeze fruits?

Fruits should be washed and placed away if they are damaged. Some fruits freeze well when prepared with sugar or sugar syrup. Blueberries, currants, and cranberries are sugar-free.

Arrange delicate berries, such as strawberries or raspberries, in a single layer on a baking sheet to freeze. Transfer to a plastic freezer bag or container after frozen. Sugar or sugar syrup can also be used to cook delicate berries.

Treat fruits that brown easily, such as apples, peaches, nectarines, and apricots, with ascorbic acid (Vitamin C). In the vitamin section of health food stores, drugstores, and some supermarket stores, look for the powdered form. To prepare an ascorbic acid wash, follow these steps: In 3 tablespoons water, dissolve 1/2 teaspoon ascorbic acid powder (or finely broken vitamin C tablets).

This mixture should be strewn over the chopped fruit. A suitable replacement is: Before drying and freezing the fruit, slice it and immerse it in an acidulated water bath (approximately one quart water with a tablespoon of lemon juice).

How to freeze vegetables?

Corn, peas, and other vegetables that hold up well to cooking freeze nicely.
To freeze veggies, blanch them for a few seconds in boiling water. Then, to avoid cooking, rapidly submerge the vegetables in icy water.

Dry completely on sheet pans lined with paper towels. Learn more about blanching and shock-cooking veggies.

Spread vegetables in a single layer on a rimmed sheet pan to freeze fast.

Store the frozen produce in airtight containers or freezer bags once it has solidified. Fill hard-sided containers to the brim and remove as much air from freezer bags as possible. Make sure the packages are dated.

The perfect packing

The key to freezing fruits and vegetables is to keep moisture inside and air outside the packaging. When food comes into contact with air, the flavor and color can change.

Fruit and vegetables should be packed in airtight containers or moisture-proof, heavy-duty freezer bags with as much air as possible squeezed out. Seal freezer bags with freezer tape after wrapping them in heavy-duty foil. Avoid using plastic sandwich bags because they aren't strong enough.

Set the freezer to its coldest setting a few hours before putting food in it. Also, don't put too much food in the freezer (it will slow the freezing process).

Frozen fruits and vegetables can be kept for up to a year; frozen veggies can be kept for up to 18 months. (Storing for longer periods of time is fine, although the quality may suffer.)

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