Freezing Summer’s Bounty

How to prep fruits and vegetables for freezing

Summer has an abundance of fresh fruits and vegetables that will quickly disappear when cooler weather comes. But you don’t have to miss out on your favorite produce even when the first flurries of snow start to fall.

Here’s how, so now you can have a taste of summer’s bounty anytime, right from your freezer.

For fresh fruit, freezing is as easy as pie.

1. Label zipper-lock bags with a Sharpie.
2. Cut or slice fruit, remove the pits or stems, and transfer to the bags.
3. Use within 6 months for smoothies, pie fillings, or to make low-sugar fruit syrups for pancakes and waffles.

Love making your own tomato sauce? Stock up on the August tomato surplus.

1. Heat a large stockpot with water and bring to a boil.
2. Mark an “X” on the bottom of each tomato and dunk it in the water for about 20 seconds to make it easy to peel off the skins.
3. Transfer to a bowl of ice water and repeat with remaining tomatoes.
4. Peel off the skins and discard.
5. Then cut the tomatoes in quarters and scoop out the seeds.
6. Chop and transfer to zipper-lock bags and freeze.

Use them within 6 months. So now you can have a taste of summer’s bounty anytime, right from your freezer.