Frozen Fun

Freezing is a great way to preserve food because it changes food the least. According to the Purdue Extension, you should freeze only the highest quality produce and preserve berries, beets, asparagus, green beans, broccoli, corn, and leafy greens the same day you pick them. Pick tomatoes, apples, and peaches when they are ripe but still firm, and allow them to ripen a bit more for a few days before preserving them. For better veggies, blanch them in boiling water or steam before preserving them to stop the action of natural enzymes that cause produce to spoil and lose nutrients. To blanch: use at least one gallon of water per pound of vegetables. Bring water to a vigorous boil, then place veggies in a wire basket and lower them into the water, making sure they are covered. Put a lid on the pot and set your timer according to info below based on what veggie you are blanching. Keep the heat on high while blanching.

*asparagus - cut or leave whole - blanch 3 minutes
*lima beans - shell and sort - blanch 3 minutes
*snap, green or wax beans - cut in 1 or 2 inch pieces - blanch 3 minutes
*broccoli - soak in salt water for 30 minutes to drive off insects. Cut stalks lengthwise, leaving one inch florets for even blanching - steam for 5 minutes
*carrots - leave small carrots whole, slice or dice large carrots - blanch 3 minutes
*corn - freeze clean cobs or cut corn from cob after blanching - blanch 4 minutes
*peas - shell only what you'll blanch and freeze immediately - blanch 1.5 minutes
*sweet peppers - trim, cut out stems and seeds - blanch 3 minutes
*summer squash - cut in 1/2 inch slices - blanch 3 minutes
*apples - place slices in solution of 2 tbsp salt to 1 gal water for 15-20 minutes, drain, blanch 2 minutes and cool in cold water
*berries - steam blueberries for 1 minute to tenderize skin and make for better flavor, or just wash and freeze
*rhubarb - cut into 1 to 2 inch pieces - blanch 1 minute, cool promptly
*herbs - wash, drain, chop, and freeze. Herbs will be limp when thawed so use in cooked dishes.

What NOT to freeze: foods with very high water content, such as lettuce, cucumbers, and watermelon; celery; potatoes; raw vegetables (must be blanched first).