The Big Freeze

If you have a vegetable garden in the back yard, or even if you’re just a farmers’ market junkie, you know you can’t possibly use up the season’s bounty of fruits and vegetables. It’s just too much in too little time. If jams and preserves are not your thing, think about freezing, which is a great way to preserve the fresh flavors of fruits and veggies at their peak. And it’s easy—all you need is a baking sheet, heavy-duty freezer bags, and the best your summer garden has to offer (oh, and a freezer, of course). Here’s a handy guide for freezing all the season’s favorites.

How to freeze: three easy steps from fresh to frozen

1. Prepare your fruits or vegetables (Learn how to prep 20 different fruits and vegetables for freezing). Create a level area in your freezer to fit a rimmed baking sheet. If you’re strapped for space, use something smaller—like a cake pan—and repeat the freezing steps below as needed.

2. Line the baking sheet with parchment, foil, or waxed paper. Arrange the prepared fruits or vegetables in a single layer, making sure they don’t touch. Freeze until solid, 60 to 90 minutes, depending on size and freezer temperature.

3. Transfer to heavy-duty freezer bags. Press out as much air from the bag as possible (if you have a vacuum sealer, use it), seal, and store in the back of the freezer (the coldest part) until ready to use. To thaw, transfer the amount you need to a bowl or plate and thaw in the refrigerator.

From freezer to table

Freezing is a great way to preserve flavor, but don’t expect fruits and vegetables that have been frozen to have the same texture as fresh ones. That’s why it’s better to cook with them than eat them out of hand. Here’s how:

Fruits
Frozen: Use in pie or galette fillings and in smoothies.
Partially frozen (5 to 10 minutes out of the freezer at room temperature): Use in sauces, smoothies, cake batters, and pancakes, and as garnishes.
Thawed: Use in sauces, smoothies, and jams.

Vegetables
Frozen: Use in soups, braises, and stews, and steamed.
Thawed: Use in sautés, stir-fries, and purées.
A couple of exceptions: Tomatoes should always be thawed and drained before using in soups, braises, stews, and sauces (don’t use in sautés or stir-fries). Corn on the cob can be steamed frozen but should be thawed before grilling.

Freezer basics