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Jam on Bread

Make Your Freezer Work For You: Jams, Jellies And PicklesThere are many ways of preserving food. You can can it or you can dehydrate it, but if you have a freezer, you have a world of possibilities. The freezer is not just for storing your meat and TV dinners anymore.

 

apples on tree

Freezing ApplesHow do you prepare fresh apples for freezing? I plan on making pies later. Selecting High-Quality Apples: If you're purchasing apples, fall offers the greatest selection. Choose ripe apples for freezing that feel firm and crisp in hand and have a bright color.

 

Picture of turnips.

Freezing Turnips or ParsnipsA Guide to Freezing Turnips or Parsnips. Select small to medium, firm turnips or parsnips that are tender and have a mild flavor. Look for crisp green tops as an indicator of freshness.

 

Freezing WatermelonCut in half, remove seeds and rind. Cut watermelon into slices, wedges, cubes or balls.

 

stack of zucchini

Freezing ZucchiniA guide to freezing zucchini. Choose young zucchini with smooth, tender skin and a vibrant, dark green color.

 

blanching Vegetables

Blanching VegetablesBlanching Vegetables. All vegetables contain naturally occurring enzymes. In some vegetables, unless these enzymes are deactivated with heat before the vegetable is frozen, the enzymes will continue to break down and age them even at freezing temperatures.

 

Snow Peas

Freezing Snow Peas (Sugar, Chinese, or Sugar...A Guide to Freezing Snow Peas (Sugar, Chinese, or Sugar Snap Peas). Select tender, flat pods that are bright green in color.

 

Pies

Freezing PiesA Guide to Freezing Pies. The best material for freezing pies is heavy-duty aluminum foil or freezer-grade plastic wrap.

 

raw chicken on grill

Freezing PoultryGreat information about freezing chicken, turkey and other poultry.

 

Fresh Spinach

Freezing SpinachA Guide to Freezing Spinach. Select young, tender green leaves. Leaves on spinach should be at least 6 inches long.

 

Freezing TomatoesTomatoes will not be solid once thawed, but they do freeze well for use as sauces, juice, pastes or purées. Select firm, ripe tomatoes with deep red color.

 

Rhubarb

Freezing RhubarbA Guide to Freezing Rhubarb. Because rhubarb is usually used for cooking, baking or making jams, the loss of texture during freezing is not important.

 

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Freezing PumpkinsLeave pumpkins on the vine until they are fully mature and are vibrant orange in color. They should appear firm and have a hard outer skin.

 

Basket of Okra

Freezing OkraSelect young tender pods with a velvety green appearance, that have a firm, crisp texture and snap easily.

 

Freezing RaspberriesA Guide to Freezing Raspberries. Put raspberries into a colander and dunk in cold water to wash gently.

 

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Freezing Melons (Cantaloupe, Crenshaw, Honeydew & Watermelon)A Guide to Freezing Melons (Cantaloupe, Crenshaw, Honeydew & Watermelon). Look for firm-fleshed, well-colored, ripe melons that are free from blemishes and have a symmetrical shape.

 

Bowl of Strawberries

Freezing StrawberriesA Guide to Freezing Strawberries. Select fully ripe, firm berries with a deep red color. They should be plump and moist in appearance.

 

Freezing String Beans

Freezing String BeansA Guide to Freezing String Beans. Select slender, smooth young pods when the seed is first formed. Beans should be firm and tender.

 

Freezing Meat

Freezing MeatA Guide to Freezing Meats (Beef, Veal, Lamb or Pork). Select fresh, high quality meats from a reputable butcher, meat packer or grocery store.

 

Green Tomatoes

Freezing Green TomatoesA Guide to Freezing Green Tomatoes. Freezing radically alters the texture of tomatoes, but they can still be used successfully in certain recipes after freezing. Select firm, undamaged green tomatoes.

 

Frozen Fish

Freezing FishFreeze fresh as soon as possible after catching-within 24 hours. Keep fish on ice until you're ready to process.

 

Field Peas

Freezing Field Peas (Black-Eyed Peas)A Guide to Freezing Field Peas (Black-Eyed Peas). Field peas are called by many names, including southern peas, cowpeas, field peas, crowder peas, and black-eyed peas. For freezing, select well-filled flexible pods with tender seeds.

 

Ginger on a spoon

Freezing GingerA Guide to Freezing Ginger. Look for roots that are that are plump and unbroken. Skin should be pliable and not dry or shriveled. Young ginger will have a soft, pinkish-colored skin and a slightly more intense flavor than older roots.

 

Herbs

Freezing HerbsA Guide to Freezing Herbs. The leaves of most herbs will appear limp and discolored after being frozen, and are not suitable for use as garnishes. However, they are still excellent when used in soups, sauces, salad dressings and cooked dishes.

 

Photo of Assorted Fruits

Freezing FruitSelect fruits for freezing that are ripe (or have started to ripen), have good color and are free from cuts, scars and mold. They should feel firm in texture (not hard), be free of soft spots and have a sweet odor.

 

A bunch of ripe green cucumbers.

Freezing CucumbersCucumbers do not freeze well by traditional methods, but if sliced, preserved in vinegar or brine and frozen, they will retain their texture and make delicious additions to salads year round.

 

frozen corn

Freezing CornA Guide to Freezing Corn. Corn should be harvested for freezing in the "milk stage" (as soon as the kernels are full of sweet, milky-colored juice). If the fluid in the kernels is clear, the corn is not ready yet.

 

Freezing Pizza

Freezing PizzaA Guide to Freezing Pizza. Prepare and freeze pre-baked crusts ahead of time to have on hand when you need them. Freeze leftover meat, vegetables and cheese to use as toppings.

 

Three different wedges of cheese.

Freezing CheeseWhen selecting cheeses for freezing, avoid those with dry or cracked edges, mold that doesn't belong or cheeses that appear greasy on the surface. Check the date of prepackaged cheese to make sure it hasn't expired.

 

Chilies

Freezing ChiliesWhen freezing this vegetable, select crisp, thick-fleshed chilies that are free from blemishes and have a bright color.

 

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Different Cookies

Freezing CookiesFestive cookies can be made in advance and frozen for the holidays. Cookies should be completely cooled before freezing.

 

Chayote

Freezing Chayote (Squash)Chayote goes by many names, including vegetable pear, but it has a unique taste all to its own. It is usually prepared like a summer squash, but has a crispier texture and longer cooking time.

 

Bunch of Carrots

Freezing CarrotsA Guide to Freezing Carrots. Fresh carrots may lose some of their crisp texture during freezing but will still be good for cooking. Select young, tender, medium length carrots free from cracks and dryness. Small carrots are usually the most tender.

 

asparagus

Freezing & Storing AsparagusSelect firm, tender young spears. If growing your own, cut them immediately before freezing, as once cut, asparagus spears wilt quickly.

 

Broccoli in a Basket

Freezing BroccoliA Guide to Freezing Broccoli. Broccoli can be added to dishes for cooking directly from the freezer without thawing.

 

Freezing & Storing Artichokes (Globe)A Guide to Freezing & Storing Artichokes (Globe). Artichokes should only be frozen after cooking, and not frozen raw. Left uncooked, they will become discolored during freezing and have a poor flavor when cooked.

 

Bread

Freezing BreadA Guide to Freezing Bread. If purchasing bread or bread dough for freezing, be sure to check the "sell by" date on the packaging to make sure its fresh. Frozen products, including dough, should be frozen rock solid in air-tight packaging that contains no rips or tears.

 

Red, Yellow and Green Bell Peppers

Freezing Bell or Sweet PeppersA Guide to Freezing Bell or Sweet Peppers. Select crisp, thick-fleshed peppers that are free from blemishes and have a bright color. Pick home grown peppers when they have fully matured.

 

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