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Learn these methods for freezing common fruits and vegetables so that you and your family can eat healthy all year long.
Frozen spinach can last up to 14 months, steam blanch the greens for 2 minutes and then submerge in ice water for another 2 minutes. Blot dry to remove excess water, and then stuff them in sealed bags and simple pop them into your freezer.
Tomatoes are one of the few items you can freeze without blanching. For full-size tomatoes, just core fruits and toss into zip lock bags — you don't even have to dip into boiling water to remove skins.
To blanch, add mushrooms to steamer basket over boiling water. Steam whole mushrooms for about 3-4 minutes and cool mushrooms quickly by placing them in ice water for the same amount of time you steamed them. Strain, then place mushrooms in airtight bags or containers. For best flavor, use frozen steamed mushrooms within a year.
To freeze lettuce, separate leaves and wash well. Remove leaf bases as desired. Blot leaves dry with towels, and handle them gently. Slip dried leaves into zip lock bags and remove as much of the air as possible. Use frozen lettuce within six months for best quality.
Peel, core and slice apples. If you’ve got apples to freeze, but no plans for their use yet, this is the way to go. Once sliced, dip the apples in a bowl of water with a tablespoon of lemon juice to prevent browning. To prevent clumping, arrange slices on a plate with parchment paper and pre-freeze them for a few hours before bagging into zip lock bags.
To freeze berries, gently wash them in cold water and leave to dry awhile to remove any surface moisture. To avoid crushing the berries, place them in trays to freeze for at least 4 hours before transferring them to sealed bags. Frozen berries can last up to a year!
Grapes need to be washed well before freezing and it’s important to cleanse the skins well. Remove grapes from stems before washing and drain and dry them before freezing. Place the grapes on a baking tray with parchment paper and quick freeze them. After they are frozen solid, pack them into zip lock bags and continue to freeze until you wish to eat them.
Cooked meats can be put in an airtight container and frozen for about 6 months. You can pull out the individual pieces of meat for portion control.
Place in an airtight container and freeze for up to 6 months. Thaw completely and then reheat on the stove in a large pot.
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