Tips for Freezing Produce, Herbs and Fruit
As an avid gardener, I often end up with more vegetables than I can eat. Whether you grow your own or love shopping at farmers' markets, you might find yourself with an abundance of herbs, veggies, or fruits that you can't consume right away. Freezing is the most convenient way to make the most of summer’s bounty and avoid waste. Here’s some tips on blanching, maximizing freezer space, and the easiest crops to freeze. Preparing Vegetables for Freezing Almost anything can be frozen, except for salads and high-water content vegetables like cucumbers. Always freeze produce in good condition that you'd eat fresh. Harvest as close to freezing as possible to lock in peak freshness. Process fruits and vegetables in batches to freeze them quickly. Staples like beans, peas, sweet corn, and young carrots freeze well. For beans, cut off the ends and chop larger ones in half. Whole cobs of corn take up a lot of space, so remove the kernels first. To do this, pop out the first row
