Blog: Every Bite Counts

We often think of freezing fruits and vegetables as a summertime activity when there is a bounty of produce available all around. But freezing is a great strategy for preventing food waste and managing surplus fruits and vegetables any time of year.

Right now you likely have more apples and oranges than strawberries and peaches, and more carrots and squash than fresh peas and garden tomatoes. Whatever fruits and veggies you have in your fridge, chances are you can freeze them.

We want to help you do it well so you have long-lasting, high-quality food you’ll look forward to using. Here are some general tips for freezing food followed by specific tips for common winter fruits and vegetables.

For the best taste, colour and overall quality of frozen food, limit the amount of air and moisture your frozen food is exposed to at all times. This will extend the life of your frozen food by reducing ice crystals and freezer burn. Follow these tips:

• Use freezer grade containers/bags that are just big enough to hold the food.
• Remove as much air as possible from packaging when freezing and after each use.
• Remove surface moisture from food before freezing by draining or patting dry.
• Open and close freezers quickly to avoid temperature changes.
• Ensure your freezer stays at the correct temperature -18°C (0°F).
• Freeze food in small quantities for convenience and to promote quicker freezing.

Freezing fruits and vegetables requires a few simple steps. For most vegetables, blanching is very important to have good quality vegetables that last longer than a couple of months. Fruit does not require blanching, but some do require soaking in lemon water to prevent browning.

1. Choose good quality, fresh, ripe produce for the freezer. Eat any bruised or blemished fruits and vegetables right away.
2. Wash well.
3. Peeling is optional. (If you choose to peel your fruits and vegetables, keep the washed trimmings for soup stock or smoothies.)
4. Cut to a size and shape that you prefer using. For example, do you prefer large carrot coins or small diced carrots?
5. Keep fruit that browns quickly (apples and pears) in a mix of lemon juice and water while prepping. Use one tablespoon lemon juice for every cup of water.
6. Blanch vegetables (boil in water) for the recommended time (see chart below) to destroy aging enzymes and keep your frozen vegetables tasty, bright, and full of nutrients. Fruit does not need to be blanched.
7. Remove as much surface moisture as possible – strain, use a salad spinner, let air dry, or pat dry with a clean dish towel.
8. For free-flowing fruits and vegetables, lay on a baking sheet in a single layer and freeze for two hours. Once frozen, transfer to a tight-fitting container or freezer bag.
9. Remove as much air as possible.
10. Label and freeze.

Use within a year for best flavour and texture.

Every fruit and vegetable is unique and has special considerations in order to get the best quality frozen product. Here’s what you need to know for freezing common winter fruits and vegetables.

Looking for other ways to store or preserve fruits and vegetables? Use our Food Storage A to Z guide.

Is freezing a method you use to manage extra fruits and vegetables? How do you like to use your frozen fruits and veggies? Share your favourite ways to enjoy frozen fruits and vegetables with us on Instagram at @lovefoodhatewasteca.