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A-Z of Freezing Fruit and Veg

Freezing Apples
Peel and core, then halve, quarter, or slice.
Arrange whole berries on a baking sheet
Leave space so they don't stick.

Freeze until solid. Freeze dry, pack into freezer bags
Leave a small amount of headspace.

Freezing Artichokes
Peel or scrub thoroughly.  Cut off any small knobbles. Place immediately in a bowl of water with 15 ml/1 tbsp lemon juice
Blanch the cubes or slices for 3 minutes in boiling water with a further 15 ml/1 tbsp lemon juice added. Drain, then plunge in a bowl of iced water to cool. Drain and dry on kitchen paper. Remove any air, seal, label and freeze.
Storage time: 4 months.

Freezing Avocados
Cut & Peel and place Avocados in blender. Add a tbsp of lemon to each Avocados you are freezing. Pack in convenient quantities in polythene bags. Leave ½ to 1 inch of headspace in the container to allow for expansion. Remove the air, seal, label and freeze.
Storage time: 4-5 months.

Freezing Aubergines
Blanch peeled slices for 1 minute, unpeeled pieces for 3 minutes, in fresh boiling water with 15 ml/1 tbsp lemon juice added.
Drain, plunge in a bowl of iced water to cool. Then drain and pat dry on kitchen paper. Spread the pieces out in a single layer on a baking sheet.  Open-freeze on the sheet until firm, then pack
Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Asparagus
Blanch in boiling water for 1-3 mins depending on size. Drain in a colander and plunge in a bowl of iced water to cool. Drain again and dry on kitchen paper. Tie in small bundles and pack in polythene bags. Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Broad Beans
Shell the beans. Blanch in boiling water for 3 minutes. Drain in a colander, then plunge immediately into a bowl of iced water to cool. Drain well. Pack in polythene bags in convenient quantities. Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Fresh Berries
Wash and pat dry. Hull strawberries before freezing, and slice if desired. Arrange whole berries on a baking sheet. Leave space so they don't stick. Freeze until solid. Transfer berries to a freezer bag or container when frozen. Leave a little space at the top

Freezing Brussels Sprouts
Peel off any damaged outer leaves and trim the stalk end. Sort into large and small sizes. Blanch in boiling water for 11⁄2 minutes if small, 3 minutes if larger. Drain and plunge into a bowl of iced water to cool. Drain and pack in convenient quantities in polythene bags.
Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Beetroot
Cut off the leaves, leaving short stalks, but dont cut off the roots. Cook in boiling water for 10–25 minutes, depending on size, until tender. Drain, rinse with cold water and drain again and dry on kitchen paper.
Peel off the skins and cut off the roots.
Pack in convenient quantities in rigid containers or polythene bags. Remove the air, seal, label and freeze.
Storage time: 6 months.
Freezing Bananas
Peel & cut into slices . Arrange bananas on a baking sheet . Leave space so they don't stick. Freeze until solid.
Pack in convenient quantities in polythene bags.
Remove the air, seal, label and freeze.
Storage time: 6 months.
Freezing Green Beans
Clean and slice your green beans. Blanch by boiling for 2-4 minutes. Immersing beans in ice water. Once the beans have cooled, drain them.
Pack drained beans into freezer containers or bags. Label & Lay flat in freezer.
Use within 8 to 10 months.
Freezing Broccoli
Separate into even-sized florets.
Blanch in boiling water for 2 minutes.
Drain and plunge immediately in a bowl of iced water to cool. Drain.
Pack in rigid containers to prevent damage.
Remove the air, seal, label and freeze.
Storage time: 12 months.
Freezing Corn
Prepare corn for freezing the day it is picked if possible. Shuck the corn
Blanch ears few ears at a time in a pot of boiling water
Plunging into a bowl of ice water until cool.
Cut corn from the cob
Add to freezer bags remove air, and seal.
Freeze for up to 8 to 10 months.
Freezing Carrots
Use carrots that are no larger than 1 to 1 1/4 inches in diameter. Wash, trim, peel, and rinse.
Leave tiny carrots whole, slice or dice the rest. Blanch tiny whole carrots for 5 minutes, Cut-up carrots for just 2 minutes.
Cool quickly and pack tightly leaving 1/2-inch headspace.
Freeze.
Freezing Courgettes
Trim the ends and cut into thick slices or sticks.
Blanch in boiling water for 1 minute.
Drain and plunge immediately in a bowl of iced water to cool.
Drain, then dry on kitchen paper.
Pack in convenient quantities in polythene bags
Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Cherries
Wash and pat dry.
Arrange cherries on a baking sheet
Leave space so they don't stick
Freeze until solid.
Leave a little space at the top
Pack in polythene bags in convenient quantities.
Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Cauliflower
Separate into even-sized florets.
Blanch in boiling water for 3 minutes.
Drain and plunge immediately in a bowl of iced water to cool.
Drain again and dry on kitchen paper and pack in useable portions in polythene bags.
Remove the air. Seal, label and freeze.
Storage time: 12 months.

Freezing Celery
Trim off the green leaves and the root.
Cut stalks into even-sized pieces.
Blanch in boiling water for 3 minutes. Drain.
Plunge immediately into a bowl of iced water to cool.
Drain again and dry on kitchen paper.
Pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze.
Storage time: 9 months.

Freezing Cabbage (all)
Trim and quarter all varieties. Wash under cold water and pat dry on kitchen paper.
Finely shred hard white and red varieties.
Cut green varieties into shreds 1 cm/1⁄2 in thick. Blanch the raw cabbage in boiling water for 1 minute for hard red or white, 1 1⁄2 minutes for green. Plunge immediately into a bowl of iced water. Drain and pack in polythene bags. Remove the air, seal, label and freeze. Storage time: 6 months.

Freezing Chicory
Cut a cone shape out of the base with a sharp knife. Blanch in boiling water for 3 minutes. Drain, plunge into a bowl of iced water to cool completely.
Drain again and dry on kitchen paper.
Pack in polythene bags in convenient quantities.
Remove the air, seal, label and freeze.
Storage time: 6 months.

Freezing Celeriac
Peel, halve, then coarsely grate or cut into thick slices or large dice. Blanch in boiling water to which 15 ml/1 tbsp lemon juice has been added, for 3 minutes for slices or dice, 1 minute for grated. Drain, then plunge immediately in a bowl of iced water to cool.
Drain again and dry on kitchen paper.
Pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Fennel
Trim off the green fronds and chop finely.
Scrape the outer white stalks, to remove the strings. Trim the base, then cut each head in quarters lengthways. Blanch the quarters in boiling water for 3 minutes. Drain and plunge immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper. Pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze. Storage time: 6 months.

Freezing Herbs
Wash, pat dry
Spread herbs in a single layer on a cookie sheet.
Place in freezer.
Put herbs in labeled, sealed containers
Remove as much air as possible
Sealing and putting back in the freezer.

Freezing Kale
Separate leaves and remove thick stalks.
Blanch the whole leaves in boiling water for 1 minute. Drain and plunge immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper and shred.
Pack in convenient quantities in polythene bags.
Remove the air, seal, label and freeze.
Storage time: 6 months.

Freezing Leeks
Trim the roots and tops and remove any damaged outer leaves. Alternatively, cut into slices, then wash thoroughly to remove any grit. Blanch in boiling water for 2 minutes.  Drain, then plunge immediately in a bowl of iced water to cool.
Drain again and dry on kitchen paper.
Pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze.
Storage time: 6 months.

Freezing Mushrooms
Select very fresh mushrooms.
Wipe with a damp cloth but do not wash. Trim, slice or leave whole. Toss in 15 ml/1 tbsp lemon juice per 450 g/1 lb mushrooms
Pack in convenient quantities in polythene bags.
Remove the air, seal, label and freeze.
Storage time: 1 month.
Freezing Peaches
Using a sharp knife, make a shallow "X" on the bottom of each peach.
Blanch the peaches by lowering 3 or 4 at a time into a pot of boiling water for 30 to 60 seconds. Remove them to a bowl of ice water. When they are cool enough to handle peel them. Cut each peeled peach in half. Remove the pit.
Slice peaches, if desired.

Freezing Oranges
Shell the beans.
Blanch in boiling water for 3 minutes.
Drain in a colander, then plunge immediately into a bowl of iced water to cool. Drain well.
Pack in polythene bags in convenient quantities.
Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Onions
Peel, leave baby (pearl) onions whole, and slice or chop larger ones. Blanch in boiling water – 1 minute for chopped onions, 2 for sliced, 3 for whole ones.
Drain and plunge immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper. Pack in convenient quantities in polythene bags or rigid containers. Remove the air, seal, label and freeze. Storage time: 6 months.

Freezing Peppers
Cut in half lengthwise
Remove stems, seeds, and membranes.
Quarter large pieces or slice into strips.
Fill freezer bags packing tightly
Leaving a 1/2-inch headspace.
Freezing Potatoes
Scrub or scrape the new potatoes.
Blanch in boiling water for 2 minutes.
Drain and plunge immediately in a bowl of iced water to cool.
Drain and dry on kitchen paper.
Pack in convenient quantities in polythene bags.
Remove the air, seal, label and freeze.
Storage time: 12 months

Freezing Parsnips
Scrape or peel, then cut into slices or wedges.
Blanch in boiling water for2 minutes.
Drain and plunge immediately in a bowl of iced water to cool.
Drain again and dry on kitchen paper.
Pack in convenient quantities in polythene bags.
Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Squashes
Select small or medium-sized squashes depending on whether you want to stuff them or serve as a vegetable accompaniment. Blanch in boiling water for 2 minutes. Drain and place immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper. Pack in convenient quantities in polythene bags.
Remove the air, seal, label and freeze.
Storage time: 12 months.

Freezing Tomatoes
For whole or halved with no liquid added
Fill freezer containers
Pressing to fill spaces with juice.
Add 1 tablespoon of lemon juice per pint.
Leave a 1-inch headspace & freeze