CloseRight now at the grocery store, you may be more likely to find fresh produce than frozen. The reason people are buying lots of frozen fruits and vegetables is because they last a long time (months and months)—unlike their fresh counterparts. However, if you can only find fresh or have a bounty from your garden, we have plenty of tips to freezing fruits and vegetables to help make them last. It’s not quite as easy as buying a bag of pre-frozen strawberries or broccoli, but you’ll be happy when you have fruits and vegetables to eat down the road.You will have to stand over the stove for a couple of minutes to blanch (quickly-cooking in boiling water) vegetables before freezing. This step kills bacteria and stops the action of food-degrading enzymes, slows vitamin and mineral loss and brightens color. The subsequent freeze locks the vegetables in a relatively nutrient-rich state.Before you freeze your produce,place the cut-up fruits and vegetables on a large baking sheet. That way, the individual pieces don’t congeal into a single, solid block. I can take whatever I need out of the bag and put the rest back in the freezer. I no longer have to commit to using the entire container. I scoop out a few cups of berries, peaches or other fruit to make a pie, crisp or easyfruit smoothie.When the produce section at the grocery store looks bleak, I stir my frozen vegetables into a soup, stew ormake a quick vegetable side dish. So don’t pass up a great produce at the market or throw away fresh fruits or vegetables—here’s how to freeze them.Easy Recipes for Frozen Fruit and VegetablesStep 1Prepare produce. (Details on how to prepare 16 fruits and vegetables to freeze to follow.)Step 2Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched.To blanch:Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. See suggested blanching time for vegetables below.Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.Step 3Spread fruit or vegetables in a single layer on a large baking sheet and freeze until solid.Step 4Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags. Or pack fruits and vegetables in bags that are made to use with a vacuum sealer and seal them airtight before storing in the freezer.When frozen foods come in contact with air, off flavors can develop. Vacuum sealers, which remove all the air from a package, help keep flavors fresh. Hand-held models are economical, light and easy to store. They come with reusable plastic bags with zip-close tops and a vent where the sealer attaches to suck the air from the bag. Larger models are bulkier to store, but they’re more durable so they’re great if you plan to freeze food regularly. Their heavy-duty plastic bags can be cut and sealed to create any size bag.Guidelines for Prepping & Blanching1. AsparagusPrep:Trim woody ends.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes2. Bell PeppersPrep:Remove seeds; cut into 1/2-inch pieces.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes3. Broccoli & CauliflowerPrep:Cut into 1- to 1 1/2-inch florets.Blanching Time:3 minutesTo Reheat Frozen Vegetables (Microwave):2-4 minutesTo Reheat Frozen Vegetables (Steaming):2-4 minutes4. Brussels SproutsPrep:Remove outer leaves, trim stems. Halve small sprouts or quarter larger.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):2-4 minutesTo Reheat Frozen Vegetables (Steaming):4-6 minutes5. CarrotsPrep:Peel and cut into 1/4-inch slices or cubes.Blanching Time:2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes6. CornPrep:Husk corn and remove kernels.Blanching Time:2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes7. Dark Leafy Greens: Chard, Kale & SpinachPrep:Remove any woody stems and/or ribs; chop if desired.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes8. Green BeansPrep:Trim stem ends.Blanching Time:3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes9. Peas: Shelling Peas, Snap Peas & Snow PeasPrep:Remove any fibrous stems; remove shelling peas from the pod.Blanching Time:1-2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes10. TomatoesPrep:Remove the core.Blanching Time:N/ATo Reheat Frozen Vegetables (Microwave):N/ATo Reheat Frozen Vegetables (Steaming):N/A11. Zucchini & Summer SquashPrep:Cut into 1/2-inch slices.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes12. Blackberries, Blueberries & RaspberriesPrep:Wash and pat dry.Blanching Time:N/ATo Reheat Frozen Fruit:N/A13. CherriesPrep:Remove stems and pits, if desired.Blanching Time:N/ATo Reheat Frozen Fruit:N/A14. Nectarines, Peaches & PlumsPrep:Remove pit; cut into sixths.Blanching Time:N/ATo Reheat Frozen Fruit:N/A15. RhubarbPrep:Trim woody ends; cut into 1-inch pieces.Blanching Time:N/ATo Reheat Frozen Fruit:N/A16. StrawberriesPrep:Remove the stem and hull. Cut large ones in half.Blanching Time:N/ATo Reheat Frozen Fruit:N/AWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Right now at the grocery store, you may be more likely to find fresh produce than frozen. The reason people are buying lots of frozen fruits and vegetables is because they last a long time (months and months)—unlike their fresh counterparts. However, if you can only find fresh or have a bounty from your garden, we have plenty of tips to freezing fruits and vegetables to help make them last. It’s not quite as easy as buying a bag of pre-frozen strawberries or broccoli, but you’ll be happy when you have fruits and vegetables to eat down the road.You will have to stand over the stove for a couple of minutes to blanch (quickly-cooking in boiling water) vegetables before freezing. This step kills bacteria and stops the action of food-degrading enzymes, slows vitamin and mineral loss and brightens color. The subsequent freeze locks the vegetables in a relatively nutrient-rich state.Before you freeze your produce,place the cut-up fruits and vegetables on a large baking sheet. That way, the individual pieces don’t congeal into a single, solid block. I can take whatever I need out of the bag and put the rest back in the freezer. I no longer have to commit to using the entire container. I scoop out a few cups of berries, peaches or other fruit to make a pie, crisp or easyfruit smoothie.When the produce section at the grocery store looks bleak, I stir my frozen vegetables into a soup, stew ormake a quick vegetable side dish. So don’t pass up a great produce at the market or throw away fresh fruits or vegetables—here’s how to freeze them.Easy Recipes for Frozen Fruit and VegetablesStep 1Prepare produce. (Details on how to prepare 16 fruits and vegetables to freeze to follow.)Step 2Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched.To blanch:Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. See suggested blanching time for vegetables below.Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.Step 3Spread fruit or vegetables in a single layer on a large baking sheet and freeze until solid.Step 4Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags. Or pack fruits and vegetables in bags that are made to use with a vacuum sealer and seal them airtight before storing in the freezer.When frozen foods come in contact with air, off flavors can develop. Vacuum sealers, which remove all the air from a package, help keep flavors fresh. Hand-held models are economical, light and easy to store. They come with reusable plastic bags with zip-close tops and a vent where the sealer attaches to suck the air from the bag. Larger models are bulkier to store, but they’re more durable so they’re great if you plan to freeze food regularly. Their heavy-duty plastic bags can be cut and sealed to create any size bag.Guidelines for Prepping & Blanching1. AsparagusPrep:Trim woody ends.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes2. Bell PeppersPrep:Remove seeds; cut into 1/2-inch pieces.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes3. Broccoli & CauliflowerPrep:Cut into 1- to 1 1/2-inch florets.Blanching Time:3 minutesTo Reheat Frozen Vegetables (Microwave):2-4 minutesTo Reheat Frozen Vegetables (Steaming):2-4 minutes4. Brussels SproutsPrep:Remove outer leaves, trim stems. Halve small sprouts or quarter larger.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):2-4 minutesTo Reheat Frozen Vegetables (Steaming):4-6 minutes5. CarrotsPrep:Peel and cut into 1/4-inch slices or cubes.Blanching Time:2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes6. CornPrep:Husk corn and remove kernels.Blanching Time:2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes7. Dark Leafy Greens: Chard, Kale & SpinachPrep:Remove any woody stems and/or ribs; chop if desired.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes8. Green BeansPrep:Trim stem ends.Blanching Time:3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes9. Peas: Shelling Peas, Snap Peas & Snow PeasPrep:Remove any fibrous stems; remove shelling peas from the pod.Blanching Time:1-2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes10. TomatoesPrep:Remove the core.Blanching Time:N/ATo Reheat Frozen Vegetables (Microwave):N/ATo Reheat Frozen Vegetables (Steaming):N/A11. Zucchini & Summer SquashPrep:Cut into 1/2-inch slices.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes12. Blackberries, Blueberries & RaspberriesPrep:Wash and pat dry.Blanching Time:N/ATo Reheat Frozen Fruit:N/A13. CherriesPrep:Remove stems and pits, if desired.Blanching Time:N/ATo Reheat Frozen Fruit:N/A14. Nectarines, Peaches & PlumsPrep:Remove pit; cut into sixths.Blanching Time:N/ATo Reheat Frozen Fruit:N/A15. RhubarbPrep:Trim woody ends; cut into 1-inch pieces.Blanching Time:N/ATo Reheat Frozen Fruit:N/A16. StrawberriesPrep:Remove the stem and hull. Cut large ones in half.Blanching Time:N/ATo Reheat Frozen Fruit:N/AWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Right now at the grocery store, you may be more likely to find fresh produce than frozen. The reason people are buying lots of frozen fruits and vegetables is because they last a long time (months and months)—unlike their fresh counterparts. However, if you can only find fresh or have a bounty from your garden, we have plenty of tips to freezing fruits and vegetables to help make them last. It’s not quite as easy as buying a bag of pre-frozen strawberries or broccoli, but you’ll be happy when you have fruits and vegetables to eat down the road.You will have to stand over the stove for a couple of minutes to blanch (quickly-cooking in boiling water) vegetables before freezing. This step kills bacteria and stops the action of food-degrading enzymes, slows vitamin and mineral loss and brightens color. The subsequent freeze locks the vegetables in a relatively nutrient-rich state.Before you freeze your produce,place the cut-up fruits and vegetables on a large baking sheet. That way, the individual pieces don’t congeal into a single, solid block. I can take whatever I need out of the bag and put the rest back in the freezer. I no longer have to commit to using the entire container. I scoop out a few cups of berries, peaches or other fruit to make a pie, crisp or easyfruit smoothie.When the produce section at the grocery store looks bleak, I stir my frozen vegetables into a soup, stew ormake a quick vegetable side dish. So don’t pass up a great produce at the market or throw away fresh fruits or vegetables—here’s how to freeze them.Easy Recipes for Frozen Fruit and VegetablesStep 1Prepare produce. (Details on how to prepare 16 fruits and vegetables to freeze to follow.)Step 2Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched.To blanch:Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. See suggested blanching time for vegetables below.Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.Step 3Spread fruit or vegetables in a single layer on a large baking sheet and freeze until solid.Step 4Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags. Or pack fruits and vegetables in bags that are made to use with a vacuum sealer and seal them airtight before storing in the freezer.When frozen foods come in contact with air, off flavors can develop. Vacuum sealers, which remove all the air from a package, help keep flavors fresh. Hand-held models are economical, light and easy to store. They come with reusable plastic bags with zip-close tops and a vent where the sealer attaches to suck the air from the bag. Larger models are bulkier to store, but they’re more durable so they’re great if you plan to freeze food regularly. Their heavy-duty plastic bags can be cut and sealed to create any size bag.Guidelines for Prepping & Blanching1. AsparagusPrep:Trim woody ends.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes2. Bell PeppersPrep:Remove seeds; cut into 1/2-inch pieces.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes3. Broccoli & CauliflowerPrep:Cut into 1- to 1 1/2-inch florets.Blanching Time:3 minutesTo Reheat Frozen Vegetables (Microwave):2-4 minutesTo Reheat Frozen Vegetables (Steaming):2-4 minutes4. Brussels SproutsPrep:Remove outer leaves, trim stems. Halve small sprouts or quarter larger.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):2-4 minutesTo Reheat Frozen Vegetables (Steaming):4-6 minutes5. CarrotsPrep:Peel and cut into 1/4-inch slices or cubes.Blanching Time:2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes6. CornPrep:Husk corn and remove kernels.Blanching Time:2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes7. Dark Leafy Greens: Chard, Kale & SpinachPrep:Remove any woody stems and/or ribs; chop if desired.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes8. Green BeansPrep:Trim stem ends.Blanching Time:3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes9. Peas: Shelling Peas, Snap Peas & Snow PeasPrep:Remove any fibrous stems; remove shelling peas from the pod.Blanching Time:1-2 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes10. TomatoesPrep:Remove the core.Blanching Time:N/ATo Reheat Frozen Vegetables (Microwave):N/ATo Reheat Frozen Vegetables (Steaming):N/A11. Zucchini & Summer SquashPrep:Cut into 1/2-inch slices.Blanching Time:2-3 minutesTo Reheat Frozen Vegetables (Microwave):1-2 minutesTo Reheat Frozen Vegetables (Steaming):2-3 minutes12. Blackberries, Blueberries & RaspberriesPrep:Wash and pat dry.Blanching Time:N/ATo Reheat Frozen Fruit:N/A13. CherriesPrep:Remove stems and pits, if desired.Blanching Time:N/ATo Reheat Frozen Fruit:N/A14. Nectarines, Peaches & PlumsPrep:Remove pit; cut into sixths.Blanching Time:N/ATo Reheat Frozen Fruit:N/A15. RhubarbPrep:Trim woody ends; cut into 1-inch pieces.Blanching Time:N/ATo Reheat Frozen Fruit:N/A16. StrawberriesPrep:Remove the stem and hull. Cut large ones in half.Blanching Time:N/ATo Reheat Frozen Fruit:N/A
Right now at the grocery store, you may be more likely to find fresh produce than frozen. The reason people are buying lots of frozen fruits and vegetables is because they last a long time (months and months)—unlike their fresh counterparts. However, if you can only find fresh or have a bounty from your garden, we have plenty of tips to freezing fruits and vegetables to help make them last. It’s not quite as easy as buying a bag of pre-frozen strawberries or broccoli, but you’ll be happy when you have fruits and vegetables to eat down the road.
You will have to stand over the stove for a couple of minutes to blanch (quickly-cooking in boiling water) vegetables before freezing. This step kills bacteria and stops the action of food-degrading enzymes, slows vitamin and mineral loss and brightens color. The subsequent freeze locks the vegetables in a relatively nutrient-rich state.
Before you freeze your produce,place the cut-up fruits and vegetables on a large baking sheet. That way, the individual pieces don’t congeal into a single, solid block. I can take whatever I need out of the bag and put the rest back in the freezer. I no longer have to commit to using the entire container. I scoop out a few cups of berries, peaches or other fruit to make a pie, crisp or easyfruit smoothie.
When the produce section at the grocery store looks bleak, I stir my frozen vegetables into a soup, stew ormake a quick vegetable side dish. So don’t pass up a great produce at the market or throw away fresh fruits or vegetables—here’s how to freeze them.
Easy Recipes for Frozen Fruit and Vegetables
Step 1
Prepare produce. (Details on how to prepare 16 fruits and vegetables to freeze to follow.)
Step 2
Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched.
To blanch:Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. See suggested blanching time for vegetables below.
Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.
Step 3
Spread fruit or vegetables in a single layer on a large baking sheet and freeze until solid.
Step 4
Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags. Or pack fruits and vegetables in bags that are made to use with a vacuum sealer and seal them airtight before storing in the freezer.
When frozen foods come in contact with air, off flavors can develop. Vacuum sealers, which remove all the air from a package, help keep flavors fresh. Hand-held models are economical, light and easy to store. They come with reusable plastic bags with zip-close tops and a vent where the sealer attaches to suck the air from the bag. Larger models are bulkier to store, but they’re more durable so they’re great if you plan to freeze food regularly. Their heavy-duty plastic bags can be cut and sealed to create any size bag.
Guidelines for Prepping & Blanching
1. Asparagus
Prep:Trim woody ends.
Blanching Time:2-3 minutes
To Reheat Frozen Vegetables (Microwave):1-2 minutes
To Reheat Frozen Vegetables (Steaming):2-3 minutes
2. Bell Peppers
Prep:Remove seeds; cut into 1/2-inch pieces.
3. Broccoli & Cauliflower
Prep:Cut into 1- to 1 1/2-inch florets.
Blanching Time:3 minutes
To Reheat Frozen Vegetables (Microwave):2-4 minutes
To Reheat Frozen Vegetables (Steaming):2-4 minutes
4. Brussels Sprouts
Prep:Remove outer leaves, trim stems. Halve small sprouts or quarter larger.
To Reheat Frozen Vegetables (Steaming):4-6 minutes
5. Carrots
Prep:Peel and cut into 1/4-inch slices or cubes.
Blanching Time:2 minutes
6. Corn
Prep:Husk corn and remove kernels.
7. Dark Leafy Greens: Chard, Kale & Spinach
Prep:Remove any woody stems and/or ribs; chop if desired.
8. Green Beans
Prep:Trim stem ends.
9. Peas: Shelling Peas, Snap Peas & Snow Peas
Prep:Remove any fibrous stems; remove shelling peas from the pod.
Blanching Time:1-2 minutes
10. Tomatoes
Prep:Remove the core.
Blanching Time:N/A
To Reheat Frozen Vegetables (Microwave):N/A
To Reheat Frozen Vegetables (Steaming):N/A
11. Zucchini & Summer Squash
Prep:Cut into 1/2-inch slices.
12. Blackberries, Blueberries & Raspberries
Prep:Wash and pat dry.
To Reheat Frozen Fruit:N/A
13. Cherries
Prep:Remove stems and pits, if desired.
14. Nectarines, Peaches & Plums
Prep:Remove pit; cut into sixths.
15. Rhubarb
Prep:Trim woody ends; cut into 1-inch pieces.
16. Strawberries
Prep:Remove the stem and hull. Cut large ones in half.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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