Freezing Tips

Here is a good collection of tips and basics to review before starting to freeze:

Choose fruit that is firm and ripe. Before freezing refrigerate fruit until chilled because cold fruit freezes better. Rinse thoroughly and pat dry - removing as much moisture as possible.

Fruit Fresh is primarily ascorbic acid (vitamin C) to keep fruit such as peaches from turning brown. It works on guacamole too.

Choose young tender vegetables and chill immediately. Rinse as if you were preparing them fresh. Blanch most vegetables to overcome effects of enzymes which cause deterioration. Pat dry removing as much moisture as you can.

Using plastic freezer containers? Select shapes that let the cold penetrate quickly, e.g. A long flat rectangular container is better than a cube. Be sure to leave 1/2 inch headspace to allow for expansion. This space also is a place where ice crystals can form. Plastic containers are best for short term storage. Glass jars with rounded shoulders are not recomended for freezing as they can break when contents freeze.

Using plastic zip top bags? Buy those made for freezing as they are heavier than regular zip-top bags. Reusing bags can be a bad idea since tiny holes often will develop over time. After filling the bags, squeeze the air out of zip-top bags by squeezing air out and closing the zipper within 1/2 inch of the end. Slowly push the bags into a bowl of cool water making sure no water enters inside the zip-top bag. The water pressure will squeeze out the air. Zip the top close and remove from the water.

Ice Trays are great for freezing liquids, stocks and sauces. After freezing pop into plastic bags for longer term storage.

Label bags or containers with the name of contents and the "use by" date. Use most frozen fruit and vegetables within 6 months (conservative).