Freezing Organic Garden Vegetables or Fruit, how to keep them fresh?

Freeze green beans whole to prevent sogginess. Blanch in boiling water for three minutes, cool in ice water, and blot dry before freezing.

Chop or slice onions and green pepper and freeze raw. Toss into cooked dishes straight from the freezer.

To quick-freeze berries, pour them, unwashed if possible, or well-drained, on a cookie sheet and pop into the freezer. When frozen, spoon into small plastic bags or containers and return to freezer.

Blueberries are almost as good as fresh ones when thawed.

Raspberries and strawberries lose their texture. Use them in a jiffy lunch for the working man or woman. In the morning, throw one-half cup frozen raspberries or strawberries, one tablespoon honey, and one cup plain yogurt into a container. Stick it into the refrigerator at work. By lunch time, the berries will be thawed. Stir vigorously and enjoy the rich flavor of summer berries on a snowy day.

Cucumbers and zucchini don’t freeze well. Take five minutes to pick them while they’re young and little, slice thinly, and dry them for mid-winter snacks. It’s especially easy if you live in a dry, sunny climate.

Freeze ripe tomatoes whole for use in cooking. Wash, dry, place in a plastic bag or container, and freeze. When you need one, run cold water over it, and the skin will fall away. No need to struggle with immersion in boiling water and peeling before freezing.

Pick more vegetables than you’ll eat for supper and freeze the extra each night. Avoids a marathon.

If you must freeze spinach, its bulk makes washing a messy chore. To keep from getting water and mud all over the kitchen, do the washing outdoors. Use a large washtub or a child’s plastic swimming pool and the garden hose to make quick work of sand and soil imbedded in its crumply green leaves. Prop up on old screen on bricks, concrete blocks, or lumber, and let drippy spinach drain through it before heading back to the kitchen to blanch, cool, pack, and freeze.

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