Freezing Vegetables and Fruits

Susan Brannon
Vegetables freeze well and have a life span of three months. Some people say vegetables can freeze longer, but I like using the three month rule for the best taste.
clean the vegetables
trim them
cut them into bite sized portions

How To Blanch your vegetables:
boil some water
prepare a bowl of ice water
Use a slotted spoon, and put a handful of vegetables into the boiling water Most vegetables will take about two-three minutes to blanch,
transfer the vegetable into the ice water. 
Pat the food dry
and put the vegetables into freezer bags

Vegetables that blanch for more than two-three minutes:
Cabbage wedges 3-4 minutes
Corn on the cob 8 minutes

Fruit:
It is best to freeze fruit when they are in season for the lowest price and best taste. 

Dry Pack: blueberries, cranberries, currants, gooseberries, etc.. Place them on trays to lay flat not stacking them, so they can freeze individually.  Once they are frozen, place them into freeze bags.  Then you will be able to remove only what you need.

Sugar Pack:  Sprinkle sugar over the fruit and mix. Allow the fruit to stand for about 15 minutes.  You can also place the pieces on trays, and sprinkle the sugar before freezing.  Then once frozen, place them in freezer bags.

Fruit can turn brown, and to prevent this, you can add ascorbic acid (Vitamin C) you can buy this for freezing at the grocery store.  For dry pack, dissolve 1/8 teaspoon with 2 tablespoons cold water for 2 cups of prepared fruit.  Sprinkle over the fruit and mix!
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How To Freeze Foods