Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Freezing Fresh Produce

 

 Go to:-   Preserving Fresh Produce  | Bottling  |   Drying   | 

 

 

  Jump to:     Freezing Fruit    |   Freezing Vegetables

 

Recipes4us is committed to encouraging people to eat locally grown seasonal produce. Often imported products lack flavour and their full compliment of nutrients due to the fact that they are picked young so they can be shipped without fear of spoiling before they get to us.

 

So, it can be realistically argued that eating produce which has been properly preserved when it was at its best is not only nutritionally as good (if not better) than eating out of season produce, but also environmentally more friendly.  As most of us have freezers which are running anyway, it's an  obvious first choice.

Below are tables showing various fruit and vegetables and how to freeze them "as is"  but there are many other ways to freeze fruit and vegetables.

How many recipes can you think of which call for frying onions until soft and transparent? That process takes between 5 and 10 minutes - time you could save by doing a whole load then freezing it in portion sizes. Or why not add tomatoes and use as a base for pasta sauces and stews.


Talking of pasta sauces, these open up a veritable Pandora’s Box when it comes to freezing. All sorts of vegetables can be used and they are a great way to get kids (or even adults) to eat vegetables without them even knowing it! Vegetables such as carrots, courgettes, aubergines, celery, onions, tomatoes, capsicums, mushrooms can be grated or chopped and added to minced meat which not only makes it go further, but adds extra vitamins and flavours. And if you have an abundance of fresh herbs even better.

So next time you’re shopping for fresh vegetables to make a pasta sauce, casserole or stew, if they are in season and a good price, buy 4 times as much as you need and freeze the rest.

IMPORTANT - don't forget to label the bags or containers - once prepared and frozen, it's often difficult to recognise exactly what's in the container.

 

 

FREEZING FRUIT

General tip

When using freezer containers instead of plastic bags, remember to leave 2.5cm/1 inch of headroom to provide for expansion.

 

Apricots Dip in boiling water for 1 minute, place in cold water then peel, dry, halve and stone.   Freeze in freezer bags or layered rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers. Can be sweetened with sugar.
Berries (All) Rinse and drain well.  Spread on a tray and freeze until solid. Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers. Can be sweetened with sugar.
Cherries Rinse, dry remove the stems and stone.  Spread on a tray and freeze until solid. Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.  Can be sweetened with sugar.
Figs Rinse, dry halve and remove stems. Freeze in freezer bags or layered rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.  Can be sweetened with sugar.
Grapes Remove from stems and rinse and dry. Spread on a tray and freeze until solid. Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Melons Cut in half, remove seeds then peel and cube. Place in freezer bags or rigid freezer containers.
Peaches,
Nectarines
Dip in boiling water for 1 minute, place in cold water then peel.  Freeze whole in freezer bags or halve, remove the stone and slice thickly. Spread on a tray and freeze until solid. Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Pears Peel, halve and core. Cook in syrup for 2 minutes.  Add lemon juice then transfer to ridged  freezer containers (with the syrup).
Plums Rinse, dry, halve and stone. Spread on a tray and freeze until solid. Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers. Can be sweetened with sugar.
Rhubarb Remove all the leaves as they are poisonous. Rinse then cut  the stems into 2.5cm/1 inch pieces. Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers. Can be sweetened with sugar.

 Follow us 

Share 

 

 

FREEZING  VEGETABLES

 

Asparagus Cut off tough ends, if any. Blanch in boiling water  for 3-4 minutes. Drain well.  Transfer to freezer bags or layer in rigid freezer containers placing a sheet of clingfilm or freezer paper between the layers.

Aubergines

(Eggplant)

Cut into slices, sprinkle with salt and allow to stand 30 minutes. Drain off the excess liquid, dry on kitchen paper then fry gently in butter until just just tender. Cool and pack into plastic containers, placing a sheet of clingfilm or freezer paper between the layers.
Beans - French, green, runner Top and tail, cut into two-inch lengths. Blanch for 3 minutes.  French beans can be left whole.  Drain well. Transfer to freezer bags.
Beetroot Cook whole beetroot until tender. Cool, slice and layer in plastic freezer containers placing a sheet of clingfilm or freezer paper between the layers.
Broccoli Trim ends and rinse. Cut into small pieces (about 2 inches, heads no more than 1 1/2 inches across. Blanch for three minutes.

Capsicums

(sweet Peppers)

Wash, halve, remove the seeds and cut slices. Place on a tray in a single layer. Freeze for 30 minutes then transfer to freezer bags, removing as much air as possible.
Carrots Peel and cut into slices or batons or leave baby ones whole. Blanch for 3 to 5 minutes depending on size. Place on a tray in a single layer. Freeze for 30 minutes then transfer to freezer bags.
Courgettes Wash and dry well. Slice into 2.5cm/1 inch pieces without peeling. Sauté gently in a little melted butter until just tender. Cool, pack into plastic containers, placing a sheet of Clingfilm or freezer paper between the layers.
Onions Peel and chop or slice. No cooking or blanching is necessary.  Can also be lightly sautéed in vegetable oil before freezing.
Peas Shell and freeze on a tray in a single layer for 1 hour. Transfer to freezer bags.
Spinach Wash and remove the stalks. Blanch in boiling water for 1 minute then immediately plunge into iced water for 1 minute. Drain very well then place small piles on a tray in a single layer and freeze for 30 minutes. Transfer to freezer bags.
Squash Cut squash into 12mm/½ inch thick slices or 2.5cm/1-inch cubes and blanch for 3 minutes. Drain very well then place on tray in a single layer and freeze for 30 minutes. Transfer to freezer bags, removing as much air as possible.
Sweetcorn (1) Clean well and remove all silk. Cut off top of cob then boil in boiling water for 5-7 minutes, depending on size. Chill in iced water for 5 minutes, drain on kitchen paper then wrap each cob in Clingfilm. Transfer to freezer bags removing as much air as possible

(2) As above but cut kernels off the blanched cobs. Place on a tray in a single layer and freeze for 30 minutes. Transfer to freezer bags.

Tomatoes (1) Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Transfer to plastic bags removing as much air as possible.

(2) Cut away the stem scar. Place the whole tomatoes in a single layer on a tray and freeze for 1 hour. Tomatoes do not need to be blanched before freezing. Transfer to freezer bags or containers.

Back to top
 

 

 Sign up for Free E-mailings
 
 

I still haven't found what I'm looking for

 

Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!

 

 

 

For full advanced search tips visit our main search page via the red "search this site" button at the top of the page

 

About Us  |  Contact Us  |   Advertise |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |  

 

Abbreviations on this site  

 

 

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk