Every real gardener has a secret longing to keep their garden growing throughout the year. The harvest is so bountiful at times that we often wish there were some way to spread it more evenly to cover the lean months when the garden lies buried under snow and ice.
When we first became interested in freezing our fruits and vegetables about 10 years ago, it seemed we had found the answer. Having a family of six, fast-growing youngsters to feed, ages 12 to 20, we probably went into it more enthusiastically than many.
We purchased a 12’ cubic foot ice cream freezer, all that was available then, and began to read everything we could find on the subject — which wasn’t much.
We had to depend largely on our fast-growing ideas — and the freezer was soon filled to overflowing — some of everything the garden had produced.
We will never forget those first green peas we ate, the Thanksgiving turkey, and the strawberry and raspberry shortcakes we had that winter.
The green lima beans, the Kentucky Wonder beans, and perhaps most exciting of all was the big platter of Golden Bantam com-on-the-cob once, especially cold, stormy, January night.
A Family Project
We increased our freezer space the next year and used a local locker plant well. It must be a family project, with everyone helping to obtain the fullest enjoyment from freezing. It’s not work but a high adventure if you use a little imagination.
Now that only two are in our family, we find the freezer more indispensable than ever. Besides supplying us with fruits and vegetables and giving more variety to our meals, it saves half of the dessert, roast, or casserole for some time long after we have forgotten its first appearance.
It also keeps us prepared for unexpected guests.
Varieties Of Fruits And Vegetables
Much has been said about the superiority of certain varieties for freezing. We have had an unusual opportunity to try out most fruits and vegetables grown in this section because Mr. Dempsey has conducted extensive variety trials for many years at the Waltham Field Station.
In some seasons, we have frozen as many as 20 varieties of beans, 50 varieties of corn, 15 varieties of strawberries, and others.
Several packages of each were frozen and labeled. These were tried out on guests and the family during the Winter to get their reactions.
As a result of these tests over the years, we are convinced that your favorite variety fresh from the garden will also be your choice after freezing.
We have found some of the varieties recommended for freezing definitely inferior both before and after freezing. If you have favorite varieties, do not hesitate to use them for freezing.
Freezing Fruits and Berries In Containers
There are many kinds available. You can learn only by using which are best for your individual needs.
We find that it helps to use a different container for each fruit, thus making it easy to pick out a package of the desired kind.
Syrup
Instead of making up and using a sugar syrup which adds water to the fruit, thus diluting the flavor, we prefer to use a sugar and white Karo combination — half a cup of sugar and two tablespoons of Crystal White Karo to each pint of sliced or diced fruit or whole berries.
We like to work with this amount — enough for a one-pint container.
We have found it handier to use pints for all fruits and vegetables, even for our large family. After adding the sugar and Karo to the fruit, stir gently until all the sugar is dissolved and the fruit has formed its juice. Then, seal the container within ½” an inch of the top and seal.
Strawberries
Wash and hull fully-ripe berries. Slice into ¼” inch slices for the best flavor. If freezing large quantities, much time may be saved by using a wooden chopping bowl and sharp chopping knife.
However, do only enough berries for one package at a time, and chop carefully to the desired size. Add sugar and syrup, mix, and seal.
Raspberries
For full flavor, use dead ripe berries; this is very important. Use whole berries, and mix carefully with the sugar and Karo.
Blueberries
Ripe, clean berries may be frozen without adding sugar – fill and seal the container. A better product is obtained by washing, then adding the sugar and Karo.
It will be necessary to crush a few to start the juice flowing.
Peaches
We have found that scalding to peel spoils the real fresh peach flavor. Therefore, we freeze only those ripe peaches to peel easily. It is usually necessary to look over a basket daily to remove ripe ones.
The skin should almost roll off. For a quick, easy way to dice your peaches — hold the peach in your left hand, turning it around as you make ½” inch cuts with your knife; then turn it over to make the cuts the other way; then push out the seed, and the whole peach will be diced.
If you work quickly doing one container at a time, the peaches will not discolor or require added ascorbic acid. Always keep peaches scaled until thawed and ready for use.
Fruit-Mix
In the late summer, when several fruits are ripe simultaneously, combining three or more to make fruit mixes for salads, desserts, and fruit cups will be possible.
Dice peaches and pears, add raspberries or strawberries and purchase seedless grapes and pineapple for variety. As with the other fruits, add one-half cup of sugar and two tablespoons of Karo to each pint.
Freezing Vegetables Blanching
Nearly all vegetables should be blanched (scalded) and then chilled before freezing to stop the action of enzymes that spoil flavor and vitamins.
This process also improves the color and texture of the frozen product. Have about four quarts of water at a full “rolling boil” in a good-sized kettle.
Place a wire basket containing enough of the vegetable for one package in the boiling water and cover. Since it will start boiling again shortly, begin counting your time then.
When time is up, lift the basket and empty the contents into a colander or another wire basket set in a pan of running cold water.
Let run until the food is thoroughly cold, about as long as the blanching time. Lift out, drain, and fill the container to about ½” inch from the top, then seal, label, and freeze.
Asparagus
We cut the tender portion into inch lengths and blanch for one and one half to two minutes. If you prefer whole stalks, tie enough for a box and set on end in 3” or 4” inches of boiling water; blanch for four minutes.
Beans
Snap beans, either green, wax, or pole, should be young and brittle—snip or cut in ¾” inch lengths and blanch for two minutes.
Lima beans make one of the choices for frozen vegetables. Freeze only green and tender beans—Blanch for one to two minutes, depending on size.
Broccoli
We cut the tender portion, which includes buds and 2” to 3” inches of the stalks, into small pieces and blanch for two to three minutes. If you prefer whole stalks, slice lengthwise to fit the package and allow three to four minutes to blanch.
Carrots
Dice or slice thin and blanch for two to three minutes.
Corn
Blanch the whole ear for four to six minutes for com-on-the-cob, depending on size. For cut corn, prepare the same as for common-the-cob, chill, and then cut off kernels.
If you do a large quantity, you will find the special corn cutter available at larger garden supply stores a time saver.
Greens
Spinach, beet greens, chard, and dandelions should be cleaned carefully and blanched for about two minutes.
Peas
Discard overripe peas. Blanch for about one to one-and-one-half minutes.
Peppers
Remove seeds and slice in strips, then blanch for two minutes. Many recipes call for a small amount; wrap this quantity in squares of cellophane and pack several in a regular container. Then, you can remove individual packages as needed.
Vegetable Mixes
For variety, you can put up various combinations of vegetables, such as peas and carrots, com, peas, lima beans, snap beans, carrots (peas will have to be purchased), broccoli and cauliflower, and others.
Quality Is Important
Nothing will come out of the freezer any better than it went in. Therefore, it is necessary to use fruits and vegetables which are in excellent condition.
Fruits must be fully ripe for the best flavor. Vegetables should be slightly under, rather than over-mature, and freshly picked.
44659 by Marjorie Dempsey