When your summer garden yields more fruits and veggies than you know what to do with, try freezing them. Here are some tips on freezing common summer produce.
Cucumbers.
Instead of using the typical blanching process, try freezing them in the same brine solution you’d use for pickling. When frozen this way, thawed cucumbers maintain their crunchiness.
Cherry tomatoes.
You don’t need to blanch cherry tomatoes before freezing them. Try freezing them on a cookie sheet, and then store the frozen tomatoes in a freezer bag.
Squash/zucchini.
Choose young squash with tender skin. Wash and cut in 1/2- inch slices. Blanch in boiling water for three minutes. Cool promptly, drain, and package in freezer bags, leaving 1/2-inch headspace. Seal and freeze.
Corn-on-the-cob.
For small ears (11⁄4 inches or less in diameter) blanch in boiling water for seven minutes; for medium ears (11⁄4 to 11⁄2 inches in diameter) blanch for nine minutes; and for large ears (over 11⁄2 inches in diameter) blanch for 11 minutes. Cool promptly and completely to prevent a “cobby” taste. Drain and package in freezer bags. Seal and freeze.
Green beans.
Select young tender pods when the seed is first formed. Wash in cold water, snip and cut into 2- to 4- inch lengths. Blanch for three minutes in boiling water, cool promptly, drain, and package in freezer bags, leaving 1/2-inch headspace. Seal and freeze.
Sources: National Center for Home Food Preservation site. How do I freeze? http://nchfp.uga.edu/how/ freeze.html. Accessed 1 May 2017; Martens JA. How to freeze vegetables from your garden. HGTV site. http://www.hgtv.com/outdoors/ gardens/garden-to-table/how-to-freeze-vegetables-from-your-garden-pictures. Accessed 1 May 2017.
