Freezing Fruits and Vegetables

For all produce listed, you can save space by using quart-sized freezer bags. Just lay the filled bag in the freezer as flat as you can so it freezes flat, and once it's frozen you can stack them to save space in the freezer! If space isn't an issue, you can reuse plastic containers from sour cream, margarine, etc. And don't forget to label your bags with the name and date of whatever you're putting in them!

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Fruits

Blueberries

• Don't wash them!
  
• Sort through the berries to remove stems, little leaves, or any bad berries
• If freezing in a bag: put berries in the bag and very carefully shake them level. Don't press down on them, just shake level. Seal bags and freeze
• Blueberries won't stick together when frozen, so you can freeze them in a large container and scoop out a handful or add more blueberries to the container

Blackberries & Raspberries

• Don't wash them!
  
• Sort through the berries to remove stems, little leaves, or any bad berries
• If freezing in a bag: put berries in the bag and very carefully shake them level. Don't press down on them, just shake level. Seal bags and freeze
• Blackberries and raspberries will break apart, so freeze them in the amount that you're going to use at a time. For example, 1 cup per container if a recipe you make calls for 1 cup of berries

Peaches

• Note: you can do this with freestone or cling peaches, but cling peaches take longer to process
  
• Dip peaches into simmering hot water, not boiling
• Simmer for 90 seconds and take them out
• Rinse with cold water and slip off the skins
• After peeling peaches, halve them and remove pit
• Place peach halves on a parchment-covered baking sheet and put in freezer
• After they're frozen, pop the peach halves off of the baking sheet, place in a bags and freeze

Apples

• Choose nice apples that aren't bruised
  
• Peel, core, and slice apples like you would for a pie
• Spread out slices on a parchment-covered baking sheet and put it in the freezer
• After they're frozen, pop the apple slices off of the baking sheet, place in a bags and freeze
• Note: if you fill up a quart bag with as much apples as it'll hold, that will be enough apples for a pie

Vegetables

Cabbage

• Remove the outer leaves
  
• Core the cabbage, making sure you get all the core out
• Whole or quartered: place in a bag and freeze
• Shredded: place the amount of shredded cabbage you plan on using in a bag. Lay the bag flat and press down to squeeze the air out. Seal bag and freeze
• Note: a gallon freezer bag of shredded cabbage is just about the right amount for a large batch of soup

Green Beans & Yellow Beans

• Don't wash them! If you wash beans before you handle them, they'll get spots
  
• Snap beans: Take the stem end off, remove any bad spots, and break them into the size that you would like to eat them in (like 1.5-2 inches long)
• Simmer a large pan of water on the stove. Not boiling, just a real strong simmer like it's almost ready to boil
• Drop the beans in and simmer for 3 minutes
• Take them out of the pot and place in a large bowl of cold water to cool
• Drain beans
• Place into serving size bags (like 2 cups per bag)
• Put those bags into a larger bag, squeeze the air out. Seal bag and freeze

Bell Peppers

• Wash peppers and seed them
  
• Cut into strips or dice; mix colors
• Put about 2 cups of peppers into a bag, squeeze the air out and seal. Place those bags into a larger bag. Seal bag and freeze
• Note: always double bag peppers so they don't make your freezer smell

Banana Peppers

• Wash peppers, stem them, and seed them
  
• Slice into rings
• Put about 1 serving into a bag, squeeze the air out and seal. Place those bags into a larger bag. Seal bag and freeze
• Note: always double bag peppers so they don't make your freezer smell

Jalapeños

• Wash peppers and cut the stem off
  
• Cut into 1/8 inch rings
• Place in small bags, squeeze the air out and seal. Place those bags into a larger bag. Seal bag and freeze
• Note: always double bag peppers so they don't make your freezer smell

Corn

• Place ears of corn in a pot of water and bring it to a boil
  
• Boil 10 minutes
• Remove corn and place in cold water to cool
• Take corn out of the water and set it on a towel to dry
• Cut kernels off of the cob into a bowl
• Put about 2 cups of corn into a bag, squeeze the air out. Seal bags and freeze
• Note: you can cook a dozen ears of corn at a time for dinner, eat however much you want, and then freeze the rest

Tomatoes

• Wash tomatoes, score them, and remove any bad spots (you can peel them or leave skin on)
  
• Quarter tomatoes and try to get as many seeds out as you can
• Cut into cubes, around 1 inch
• Place in bags and freeze

Zucchini

• Wash zucchini, cut in half, and remove seeds
  
• Shred or cut into half inch cubes
• Measure out the amount you use in your recipes, place in bags and freeze

Yellow Squash

• Wash squash, cut in half, and remove seeds
  
• Peel with a vegetable peeler
• Cut into half inch cubes
• Measure out the amount you use in your recipes, place in bags and freeze

Cauliflower

• Cut the middle of the head of cauliflower out
  
• Break up into florets, about 2 inch diameter
• Simmer a large pan of water on the stove. Not boiling, just a real strong simmer like it's almost ready to boil
• Drop the cauliflower in and simmer for 3 minutes
• Take it out of the pot and place in a colander to drain
• Rinse with cold water and let drain
• Place into serving size bags and freeze

Broccoli

• Trim off the end of the stem, then trim the thicker, denser skin off of the stem using a vegetable peeler
  
• Break up into large florets
• Simmer a large pan of water on the stove. Not boiling, just a real strong simmer like it's almost ready to boil
• Drop the broccoli in and simmer for 3 minutes
• Take it out of the pot and place in a colander to drain and cool
• Place into serving size bags and freeze

Asparagus

• Wash asparagus
  
• Remove the woody end by bending the stalk to snap it
• Dry asparagus on a towel
• Leave whole or cut into 2 inch pieces
• Place into serving size bags and freeze

Herbs

Basil

• Pick leaves, rinse, let dry on paper towels
  
• Place into a bag, squeeze the air out. Seal bag and freeze

Parsley

• Chop up parsley, rinse, and let dry
  
• Place into a bag, squeeze the air out. Seal bag and freeze

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