Throwing out too much produce? Freeze it for later!
Quick Tips for Freezing Fruits and Vegetables
- Freeze fruits and veggies when they’re at their peak of freshness.
- Blanch vegetables first, then submerge in ice water. Dry thoroughly.
- Freeze fruits and vegetables quickly.
- Store in heavy-weight, air-tight containers or freezer bags. Be sure to date the packages.
- Fill containers to the top and remove as much air as possible from freezer bags.
- Vegetables that hold up well to cooking (corn, peas) generally freeze well, too.
- For better texture, try eating previously frozen fruit before it’s completely thawed.
- Fruits and veggies freeze best at 0-degrees F or colder.
- Store frozen fruits for about a year; vegetables, about 18 months. (Storing longer is fine, but the quality may decline.)
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