HOW TO FREEZE FRUITS AND VEGETABLES

How to Freeze Fruits & Vegetables
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FREEZING VEGETABLES:
To freeze many vegetables, you have to blanch them first.

1. Use one gallon of water for every pound of vegetables.
2. Pour vegetables in a pot of boiling water.
3. Cover with a lid.
4. Bring to boil again.
5. Let vegetables cook for a few minutes.
Corn, small ears—7 minutes
Whole kernel corn—4 minutes
Okra—3-4 minutes
Green Beans—3 minutes
Summer squash—3 minutes
6. Remove pot from heat.
7. Quickly place vegetables into large bowl filled with ice water.
8. Allow vegetables to drain and store in heavy weight, air tight containers or freezer bags.
9. Fill containers to top and remove as much air as possible from freezer bags.

FREEZING FRUIT:
Always rinse fruit and allow time to dry before freezing.

Apples and Pears
Core, peel and cut in quarters or slices.
Toss in lemon juice diluted with water (1 Tablespoon lemon juice in 1 cup water) so they don’t brown.

Blueberries and Blackberries
Leave whole for freezing.

Melons
Cut in cubes or slices.

Peaches
Peel, take out pits, and slice.

Strawberries
Cut off green caps, cut in halves or quarters.

Bananas
Cover baking sheet with wax paper or foil.
Spread fruit slices in single layer on baking sheet.
Please flat in freezer for several days.
Place frozen slices in freezer bags with label and date.
Press out as much air as possible to seal.

www.HappyHealthy.ms
Mississippi State University Extension
This institution in an equal opportunity provider.
This material was funded by USDA’s Supplemental Nutrition Assistance Program—SNAP.