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    Bless This Mess > Recipes > Canning and Preserving > How to Freeze

    How to Freeze Fruit and Vegetables

    Published: Jun 26, 2021 · Modified: Jun 26, 2021 by Melissa · 1 Comment

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    frozen apricots in a freezer bag

    This method is the easiest, most convenient, and the least time consuming method of preserving foods.

    Learning how to freeze fruits and vegetables is such a great skill to have! If you have a small garden or a large one, freezing the harvest while it's in season is the a great way to have seasonal fruits and vegetables during the off season. Here's a full guide to help you along your way.

    green beans in plastic freezer bag with date

    How to Freeze Fruit and Vegetables

    I love canning, I love dehydrating, but what I find myself doing the most often is freezing! Freezing is a favorite long term storage solution for seasonal fruits and vegetables. It's easy to do, you don't need a lot of supplies, and one of my favorite parts is that you can freeze small or large batches!

    You don't need gallons and gallons of tomatoes to freeze like you might to do a batch of canning, you can put in one bag of fruits or vegetables at a time in the freezer. Before you know it, you'll have a freezer full of amazing fruits and vegetables to use all winter long.

    Why should I freeze fruits and vegetables? 

    This provides a supply of a variety of foods when those fresh products are not readily available. When properly done, freezing can preserve most of the quality of the fresh product. This method is also easier than other preserving options (such as canning) and it tends to be more accessible to more people.

    What fruits and vegetables shouldn’t I freeze?

    • Cabbage
    • Celery
    • Cress
    • Cucumbers
    • Endive
    • Irish Potatoes
    • Lettuce
    • Parsley (unless doing it in oil, see here)
    • Radishes

    What supplies do I need to freeze?

    • Freezer
    • Marker or something to label food
    • Packaging (such as: rigid containers such as plastic or glass, flexible freezer bags, vacuum packing)
    frozen apricots in a freezer bag

    How long are things good for in the freezer?

    ProductStorage Period
    Bacon1 month
    Butter6-9 months
    Chops4-6 months
    Egg whites or yolks12 months
    Fish, fatty2-3 months
    Fish, lean4-8 months
    Fruits8-12 months
    Ground or Stew Meat3-4 months
    Ham1-2 months
    Milk1-3 months
    Poultry, Cooked1 month
    Poultry, Uncooked12 months
    Roasts4-12 months
    Steaks6-12 months
    Vegetables8-12 months
    Yogurt1-2 months

    How does freezing affect the food? 

    Freezing can cause a change in texture and color, moisture loss, and nutrient loss. 

    How does this method work? Freezing does not sterilize foods. It reduces the temperature of the food so that microorganisms cannot grown; however, many will survive. Enzyme activity is also slowed down.

    Factors when Considering Freezing:

    Relatively high energy cost
    Medium preparation time
    Short processing time
    Closest to nutrient value of fresh product

    Raw Product FRUITApproximate Pounds needed for 1 Quart Jar or Container
    Apples2 ½- 3
    Apricots2- 2 ½
    Berries (except Strawberries and cranberries)1 ½- 3
    Cantaloupes1 large melon
    Cherries2- 2 ½ 
    Cranberries1
    Figs2- 2 ½ 
    Grapes4
    Grapefruit4- 6 fruits
    Nectarines2- 3
    Peaches2- 2 ½ 
    Pears2- 2 ½ 
    Pineapples2 ½ 
    Plums2- 2 ½ 
    Rhubarbs2
    Strawberries6- 8 cups
    Tomatoes2 ½ - 3 ½ 
    Raw Product VEGETABLESApproximate Pounds Needed for 1 Quart Jar or Container
    Asparagus2-3
    Beans, Lima4-5
    Beans, Green or Wax1 ½ -2
    Beets2 ½-3
    Broccoli2-3
    Brussels Sprouts2
    Cabbage2 ½ -3
    Carrots2 ½ -3
    Cauliflower2 medium heads
    Corn, Sweet4-5
    Eggplant2
    Greens2-3
    Okra1 ½
    Peas, Field Green3 ½ -4
    Peppers1 ⅓
    Pumpkin1 ½ -3
    Spinach2-6
    Squash, Summer2-2 ½
    Squash, Winter3

    Tips when freezing:

    • Cool cooked and blanched foods
    • Package in appropriate freezer materials
    • Remove as much air from containers as you can
    • Most vegetables need to be blanched before freezing to help prevent loss of flavor, color, texture, and vitamins. 
    • Some fruits such as peaches, apples, pears, and apricots darken when exposed to air. They need to be placed in a solution to prevent discoloration. These may include ascorbic acid mixtures, citric acid, lemon juice, and steaming (if you’re going to cook the food before eating)

    I have a few more in-depth posts on freezing specific things if you are interested. You can find them here:

    • How to freeze apricots
    • Hot to freeze green beans
    • How to freeze bell peppers
    • How to freeze asparagus
    • How to freeze bananas

    And there you have! One robust guide on how to freeze. I hope it encourages you to preserve some of the summer bounty for colder days. Pulling a bag of strawberries, zucchini, or cherries out in the middle of the winter is such a gift. And don't forget that learning how to freeze small amount of leftover food to prevent food waste is also a great skill to acquire!

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    Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...

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    1. deb c

      July 02, 2021 at 1:01 am

      Ahhhhh.....the how to freeze bananas post.....the one google found for me which hooked me on your blog.....it makes my heart smile seeing it listed!

      Reply

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