Difficulty: Moderately Easy
Instructions
Things You'll Need:
- Glass Containers
- Plastic Wrap
- Sugars
- Plastic Containers
- Plastic Freezer Bags
- Plastic Wrap
- Marking Pens
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Step 1
Freeze fruits and vegetables when they're at the peak of ripeness.
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Step 2
Prepare and freeze right after harvest or store in the refrigerator for up to one day.
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Step 3
Wash fruits and vegetables before freezing.
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Step 4
Sprinkle sugar on fruits that will be served uncooked after freezing and mix gently.
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Step 5
Mix a simple syrup of sugar and water and pour over fruits that will be cooked after freezing.
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Step 6
Blanch vegetables before freezing unless they'll be used in one week.
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Step 7
Store in glass or plastic containers, freezer bags and/or plastic wrap.
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Step 8
Fill glass or plastic containers 2/3 full to allow for expansion.
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Step 9
Date all packages.
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Step 10
Store blanched vegetables in the freezer for up to nine months.
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Step 11
Store fruits in the freezer for up to one year.
Comments
dja21149 said
on 12/25/2007 Hello George, what kind of "mineral oil" do you use?
Oh! and thanks for the tips.
Anonymous said
on 9/2/2006 I've frozen sweet corn for years. I don't par-boil it. I just cut it off the cob with an electric knife. I then vacuum pack it with a Food Saver type vacuum packer. The tip is to put the corn in a Hefty type zip lock bag leaving it about one quarter open. Place the bag into the vacuum bag with the open part in the bottom of the vacuum bag. This prevents the liquid from interfering with a good seal. The corn is as fresh tasting at Thanksgiving and Christmas as the day it was picked.
Another tip: If you are growing your corn, (I use Agway's Twice as Nice seed) when the silk comes out, squirt a little mineral oil on the silk at the top of the cob. This prevents the moths from laying eggs there and prevents corn borers from infesting your corn. The only drawback is that the tip of the corn probably won't develop. Try it, it works