Snow on the ground and temperatures way, way below zero and we are reaping the rewards of last year’s harvest. Last summer we picked windfall apples, hedgerow blackberries and from our garden and friends’ gardens, beetroots, runner- beans, carrots, cherries, raspberries, rhubarb, pears, tomatoes and herbs. It was a few weeks of hard graft, picking, peeling, chopping, parboiling and freezing but – it was so worth it.
We have a freezer full of ready to use fruit and vegetables – healthy and economical convenience food! Jars of jams and chutneys made great Christmas presents and we still have some left for ourselves. Cakes, dinner and desserts are never a problem. And when I lift the lid off the frozen parsley, mint and basil leaves they release beautiful memories of a gorgeous hot summer’s day.
Top Freezing Tips
Pick only the best of the crop and then wash and pat the leaves or fruit dry.
Then spread out on a tray or baking sheet in the freezer. Tomatoes can be frozen like this and they are great for home- made passata, soups or stews.
When completely frozen store in a plastic container in the freezer.
For apples, pears, runner beans, carrots, etc – wash first, core and peel, blanche in boiling water for two minutes, then cool. Slice into bite sized pieces, drain and place in freezer bags in serving sized portions. Remove air, seal, label and freeze.
Do you freeze fruit and vegs? I would love to hear how you get on.