How to Freeze Fruits and Vegetables

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How to Freeze Fruits and Vegetables


Freezing Vegetables:

To freeze many vegetables, you have to blanch them first.

  1. Use one gallon of water for every pound of vegetables.
  2. Pour vegetables in a pot of boiling water.
  3. Cover with a lid.
  4. Bring to boil again.
  5. Let vegetables cook for a few minutes.
    • Corn, small ears—7 minutes
    • Whole kernel corn—4 minutes
    • Okra—3-4 minutes
    • Green Beans—3 minutes
    • Summer squash—3 minutes
  6. Remove pot from heat.
  7. Quickly place vegetables into large bowl filled with ice water.
  8. Allow vegetables to drain and store in heavy weight, air tight containers or freezer bags.
  9. Fill containers to top and remove as much air as possible from freezer bags.

Freezing Fruit:

Always rinse fruit and allow time to dry before freezing.

Apples and Pears

  • Core, peel and cut in quarters or slices.
  • Toss in lemon juice diluted with water (1 Tablespoon lemon juice in 1 cup water) so they don’t brown.

Blueberries and Blackberries

  • Leave whole for freezing.

Melons

  • Cut in cubes or slices.

Peaches

  • Peel, take out pits, and slice.

Strawberries

  • Cut off green caps, cut in halves or quarters.

Bananas

  • Cover baking sheet with wax paper or foil.
  • Spread fruit slices in single layer on baking sheet.
  • Please flat in freezer for several days.
  • Place frozen slices in freezer bags with label and date.
  • Press out as much air as possible to seal.
     
Sliced mango, sliced strawberries, and blueberries in plastic bags for storage.