FREEZING LOCAL PRODUCE IN SEASON

Freezing produce that is in season is a great way to save them for later in the year. It is a relatively easy and quick process as well compared to other methods of saving. Buying in bulk during the season when your favourite veg or fruit is in season is cheaper and more sustainable. It is best to freeze produce that is freshly harvested so ideally grow your own or buy from your local farmers markets. Read about seasonal eating during Spring here

TO FREEZE VEGETABLES:

1. To prepare your veggies for freezing remove stems, trim off any unwanted bits then wash well in cold water. If they need to be peeled then do so now. Cut them to the size and shape that you want if necessary.
2. Blanching your vegetables before freezing stops them from ripening any further, it also gets rid of bacteria on the produce and slows mineral and vitamin loss. It keeps the colour bright as well.
3. Place a large saucepan of water on the stove and bring to a rolling boil.
4. Place a large bowl of iced water on the counter near the stove.
5. Dump the prepared veggies into the boiling water (you can do them in batches if you have a lot) and bring back to the boil. Wait one minute then remove the veggies quickly with a slotted spoon and transfer  immediately to your bowl of iced water to chill completely.
6. Drain well.
7. Once drained I place my veggies on cookie sheets in single layers into the freezer for about 2 hours.
8. Once frozen I package them into labeled freezer bags, seal well and return them to the freezer
9. Tomatoes do not need to be blanched before freezing. Just wash, peel and remove the core. I don’t peel my cherry tomatoes but I do peel the big tomatoes.  To peel tomatoes cut a small cross on the opposite side to the stem then dump them into very hot water for 2 minutes, remove and pop into cold water. The skins slip off easily.
10. To freeze waterblommetjies place them in heavily salted water for a few hours then wash them very well under running water. Once clean drain them well then slice off the stems, cut each one in half then open freeze in a single layer on a cookie sheet lined with wax paper. Once frozen pack them into airtight containers or freezer bags. Seal well and place in the freezer.

TO FREEZE FRUIT:

 Fruit does not need blanching.

1. Wash the ripe freshly harvested fruit, then drain well.
2. Remove and discard any bruised sections.
3. Core or stone fruit such as cherries, peaches, plums, apricots etc. Cut to desired size.
4. Place fruit in single layers on cookie sheets and freeze open for 2 hours before dividing into sturdy labeled freezer bags. Remove as much air as possible then seal and return to the freezer.
5. Always ensure that your containers or freezer bags are well sealed as you don’t want your product to make contact with the air in the freezer. This minimizes the chance of freezer burn.
6. Always date your containers. Most fruit will last for up to a year in the freezer and veggies up to 18 months
7. Open freezing as I have described above makes it much easier to remove just the right amount of fruit or veggies as needed without having to bash the contents about to loosen the frozen mass.
8. Fruit that tends to go brown, like apples,quince, peaches, nectarines, bananas and apricots can be treated in an acidulated bath before freezing.  Mix 15ml lemon juice in 1 liter of cold water and dip the fruit slices or halves into the bath. Remove, dry then open freeze as above before packaging, sealing and placing back in the freezer.

TO FREEZE HERBS:

Tender herbs like mint, parsley, basil, chives, dill, sage, coriander freeze well.

1. Wash then blanch as above for the vegetables, chill them down quickly in an iced water bath.
2. Dry on paper towel then open freeze in a single layer on a cookie sheet (it is best to line the tray with wax paper. Freeze for an hour or so then transfer to sturdy plastic freezer bags.
3. Frozen this way herbs should last for 4 to 6 months.
4. You can use them from frozen, they are easy to chop while frozen for soups and stews etc.

HOW LONG TO FREEZE:

When done properly and stored at around -18 deg C freezing will preserve the quality of fresh food for a limited time.

– Fruit can last between 4 – 12 months depending on the fruit

– vegetables can last between eight – 12 months.

– Poultry can last between six – nine months.

– Fish can be frozen for anything from 3 – 8 months.

– Beef and lamb will last three to 8 months.

– Herbs last 3 – 6 months

It is always best to use by the lower storage dates as the flavour and quality does deteriorate the longer it sits in the freezer

DEFROSTING FOOD:

– Vegetables: Most frozen vegetables should be cooked without thawing first.

– Fruit: I find that using fruit partially frozen in juicing and frozen in smoothies works best. ClemenGolds can be eaten frozen in the summer months.  To thaw fruit completely leave it in the fridge overnight on a tray or, if you want it done quicker, lie it, well sealed, in a basin of hot water.

– Butter, milk and cheese: Place in the fridge on a plate or tray to thaw completely. Never try to microwave frozen dairy for thawing.

– Herbs: use from frozen

– Meat, fish and poultry: Some fish can be cooked directly from frozen. Meat and chicken can be thawed in the fridge overnight (on a tray to catch the escaping water). If you want to thaw quicker you can defrost meat and poultry in the microwave on the defrost setting per frozen weight or lie it, well sealed, in a basin of hot water.

TIPS AND INFORMATION:

There are, unfortunately, some foods  that do NOT freeze well.

– cooked potatoes texture changes and they becomes mushy and water-logged. They are OK in stews and curries for freezing and reheating but never alone.

– raw cucumber, lettuce, cabbage, celery, cress, parsley and radishes become limp, water-logged and lose colour and flavour.  (I do freeze chopped parsley, blanched cabbage and celery and use it in my cooking successfully directly from frozen)

– dairy products like yoghurt, cream, sour cream and custard also don’t freeze well. They usually separate on thawing

– Defrost your freezer at least once a year after winter or if you notice a thick layer of  ice forming over the sides. Auto defrosting freezers don’t usually need to be defrosted.

Ensure that you maintain a temperature of -18deg C. It is never a good idea to place a freezer where the sunlight falls or next to an oven.

– When defrosting it is always a good idea to wash down the inside of your freezer to get rid of strong food smells by removing all the contents and washing down the inside with a solution of 1 Tablespoon Bicarbonate of Soda and 1 Tbs White Vinegar in 1 Liter cold water. I like to add a tiny dash of vanilla to the mixture as well.

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