Throughout July and August, region farmers and gardeners undertake the joyful task of reaping the fruits (and vegetables, and flowers) of their arduous labor. While some of these delights will be used immediately in a fresh salad or summer feast, the phenomenon of overabundance means that, inevitably, some will go to waste. On average, American households waste 14 percent of their food purchases (according to a 2004 study conducted by the University of Arizona). Further estimates state an average family of four tosses out $590 per year just in meat, fruits, vegetables, and grain products. Besides taking part in gleaning programs or donating to food pantries, another way to avoid wasting fresh produce is to can and freeze your excess vegetables and fruits.

Freezing produce is far more than a simple “pick-and-store” process. All fruits and vegetables must first be blanched and thoroughly dried before going into storage, but the reward is worth the effort. Gardiner resident Janine Brutvan says with confidence that there is nothing better in the winter than enjoying sautéed farm fresh greens which have nested safely on the shelf of her basement freezer. While many of us have learned to place food we would like to freeze in plastic bags, Brutvan, who cites Carol Hupping’s Stocking Up as her ultimate reference guide for food preservation, reuses paper-based containers (such as emptied half-gallon milk cartons) in order to avoid the possibility of chemicals leaking into her food.

Her process for freezing greens is simple but effective: First, steam or blanch them for the appropriate amount of time (for example, 30 seconds for spinach; two minutes for strawberries, broccoli, squash, and hearty greens). Exceptions include tomatoes and juicy fruits, which should be washed, sliced, de-seeded, and oven-dried on low heat for about two hours to dehydrate before freezing.

Next, dry the produce on a cookie rack placed on top of a baking sheet to allow all the moisture—the main culprit behind freezer burn—to drain completely. Making sure the milk carton has been thoroughly cleaned, open the top, place the veggies inside, and seal it securely with freezer tape (available at most hardware stores), being sure to label the month and date of the packaging. Besides being safer as well as biodegradable, the milk cartons stack easily, allowing for maximum use of space.

For more information:
uga.edu/nchfp/how/freeze.html