How to freeze summer vegetables...

September 3rd 2014
By: Melanie Hollidge

If you’ve been successful with your vegetable and fruit garden this year, you will probably find that you are inundated with fresh, delicious vegetables and fruit, that you know longer what to do with.  You could jar them or if you would like to keep the texture and colour, freezing them is the best option – and will enable you to use them throughout the winter months. The only limit is how much room you have in your freezer.
So what’s the best way to freeze your homegrown produce?

1. Make sure you pick the freshest fruit for freezing. Vegetables that are not very good for freezing are ones that have a high water content such as potatoes, lettuce, cucumber, radishes and water melon.

2. Prepare your vegetables before freezing by removing and stems and leaves, like you would if you were preparing them for cooking, and cut them into the size you would like to eventually eat them.

3. Most vegetables will need to be blanched, this is where you immerse them in boiling water or steam them. Steaming is a good way of retaining the colour and the goodness of the vegetables. After steaming or boiling, you will then need to drain them quickly, dry them and then cool them before freezing, this process needs to be done quickly. Tomatoes and peppers do not need freezing.

4. If you want to take out small quantities at a time, the best way to freeze them is on a tray, this will stop them from sticking together and you will be able to use a few at a time. If you are planning on preparing containers or freezer bags of vegetables to be used in their entirety, then you won’t need to do this process.

5. It’s best to label your packs with a description and a date, otherwise you will be wondering what you have frozen.

If you have an iPhone or an iPad then you might also be interested in downloading this freezer organising application which is available on iTunes for 69p