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Canning & Freezing Tips for Freezing Produce Feel like making muffins? Simply thaw sliced strawberries and add them to your favorite basic muffin recipe. Whip up some cream cheese with confectioners’ sugar and place a dollop on each muffin for a creamy surprise. Craving a bowl of piping hot soup? Make a pot of comfort-inspired corn chowder. Simply place thawed corn in a pot, add diced potatoes, onions, red peppers, and a bit of garlic and thyme. Swirl in some milk and broth, simmer and adjust spices to your taste. Follow our simple tips below, and soon your freezer will be stocked and ready for winter. Although if you happen to run out of your favorite frozen veggies or fruits, Henry's Markets and Henry’s carry a great selection of natural and organic frozen products ready to eat and enjoy! In General: Whether you choose freezer bags or package your produce in plastic food containers, always label it with a freezer-friendly sticker or permanent marker with contents and date processed. Always thaw fruits and vegetables in the refrigerator. Keep in mind that frozen produce will last up to one year. Always choose perfectly ripe produce, overripe or under ripe produce does not fare well in the freezer. Choose vegetables wisely: vegetables that you usually cook are better candidates for freezing. Purchase only the amount of fruits and vegetables you can freeze right away. When produce sits, it loses nutrients, quality and flavor. Keep in mind that frozen fruit loses it firmness, making it perfect for pies, tarts, smoothies, or a fruity addition to breads, muffins and scones. Freezing Fruit: Bananas: Freeze completely overripe bananas, or peel and blend into a puree. Thaw whole for 15 minutes before removing the peel. Excellent for muffins, quick breads and pancakes. Berries: Blueberries, raspberries, blackberries, loganberries, cranberries and strawberries. Rinse under ice-cold water if choosing berries that have been sprayed. Hullstrawberries. Place berries on a baking sheet, freeze, and then transfer to freezer bag or container. Cherries: Rinse in ice-cold water and pit the cherries. Place cherries on a baking sheet, freeze then transfer to freezer bag or container. Melons: Watermelon is the only melon that does not freeze well. Simply peel casaba, Crenshaw, honeydew or cantaloupe, remove the seeds and cut into slices chunks or balls. Place in freezer bag or container. Peaches: Cut an X into the bottom of each peach. Place in a large pot of boiling water for 30 seconds. Remover, allow to cool slightly and peel off the skin. Slice in half and remove the pit. Cut into slices or cubes. Toss with a tablespoon or two of lemon juice to prevent browning. Place in freezer bag or container. Rhubarb: Choose young, bright red rhubarb stalks. Rinse under ice-cold water and cut into 1/2-inch to 1-inch chunks. Place rhubarb on a baking sheet, freeze, and then transfer to freezer bag or container. Excellent for sauce, crisps and pies. Freezing Vegetables: While most vegetables require a quick blanch and then a plunge into an ice bath, some vegetable require a longer cooking process before freezing. This includes root vegetables like beets. Timing is very important when blanching; under-blanching actually stimulates enzyme activity, while over blanching causes loss of flavor, color and valuable nutrients. If you choose not to blanch vegetables before freezing, you will notice a big change in flavor. |
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