Freeze Now, Make Later: Extend Summer Produce Into Fall and Winter Cooking
Summer is such a rewarding season with a beautiful array of vegetables and fruits. If only there was some way of extending the season so we could enjoy the amazing produce all year long. There is! The freezer is the perfect tool for stocking your favorite fruits and vegetables. You can make summery dishes in winter or use your stash in comforting dishes during the holidays. It's easy to put up a haul of goods in the freezer when you follow our guide.
Almost all vegetables are freezeable, especially when you blanch them first. Blanching involves cooking vegetables for mere minutes in salted boiling water, and then shocking the vegetables in ice water. This technique ensures the vegetables hold their color and helps them last longer once frozen, preventing a mushy texture. Some vegetables don't even need to be frozen, like tomatoes and peppers. You should blanch beans, peas, corn, artichokes and all leafy greens.
To freeze berries, spread them out on trays and then bag them for storage in the freezer. Stone fruits (peaches, plums, nectarines) should be peeled, sliced and tossed with lemon juice and simple syrup. This will help preserve them better for desserts like pies, crisps and cobblers.
Follow our guide below with recipes included.