Freezing food is one of the easiest and most common forms of food preservation. It works because the cold temperatures inhibit the growth of microorganisms.
Historically, if you lived in a cold climate this form of preservation by freezing had been used for centuries. The quick-freezing methods we use today, are credited to a Canadian fur trader who learned by observing the Inuit freezing fresh fish. It wasn’t until the 1940s that complete, pre-packaged, frozen meals took off due to their convenience and affordability. Because of the high fat and salt content in these pre-made meals, frozen foods got a bad rap as being unhealthy. However, it has been found that freezing food is the best preservation method for retaining nutrients.
Even though it has the word ‘freeze’ in its name, we’ll cover freeze drying when we approach dehydrating and drying as it is a low-temperature dehydration process.
I am not a proponent of single-use plastics, however, one exception I make is for vacuum-sealing foods. Because of the lack of exposure to air, vacuum-sealed food can last months or even years longer than conventionally stored foods. It is especially convenient for storing large quantities of food for an extended period. I have quickly packaged choke cherries and rhubarb during the height of the season for making jams and pies later.
If you would like to portion out things you use regularly for easy additions to meals, here are a few ideas:
Freezing Food In Ice Cube Trays
Chopped Green Chiles
Our plant of the month highlights green chiles. The season these are available is fleeting, so my family roasts and stores as much as possible.
For chopped chiles I put some up in the freezer in tubs or jars for making a green chile sauce we use to smother burritos, or for recipes that call for larger portions.
For daily use, I chop and freeze them in ice cube trays. Add a little water if they don’t have much juice.
Once frozen, they can be removed from the trays and stored in another container. I use reusable silicone bags. It’s easy to take 2-3 cubes out to thaw and add to scrambled eggs, mac & cheese, cornbread, or to top a burger. For those who don’t like bell peppers, consider substituting green chiles. We put them on pizza and in gumbo and pozole.
Herbs
Herbs are another good candidate for storing portions in ice cube trays. The addition of water helps to limit the exposure to air, which is normally the cause of discoloration or browning. Ice cube-size portions of prepared herbs like pesto can be helpful for small households or when you just need a little pop of flavor.
Freezing Food Individually
Many vegetables will lose some quality or change texture after freezing. You can still use these as you would normally in cooking as the heating process also softens these foods.
Because tomatoes have a high water content they don’t do well freezing the whole fruit, but if you turn them into a sauce, they can be frozen in any size portion you need.
Leeks
We had a large harvest of leeks from the Growing Domes in June. I cleaned and chopped them and froze them in a single layer on baking sheets covered with wax paper. Once frozen, I also packaged them in silicone bags and can easily sprinkle a few in a pan or stew.
Garlic Cloves
Last month I mentioned how I like to roast whole heads of garlic. The skins slip right off and the cloves can be frozen individually for future use.
Whole Chiles
If I am successful at removing the seeds from my green chiles and keeping the fruit mostly intact, I will freeze a few whole to use for rellenos. I don’t usually bother to freeze them individually on a tray, but wrap them in a sheet of wax paper, so the paper is layered between the chiles, and tuck the roll in foil for the freezer.
Blanching Before Freezing Food
It’s recommended for many vegetables such as corn, green beans, or spinach to blanch before freezing. This kills bacteria that may be present and preserves the quality. Blanching is scalding the vegetable in boiling water or steaming it for a very short time and then transferring it to an ice bath or running under cold water to halt the cooking process. After blanching, the fruit or vegetable can still be frozen and packaged together or individually.
Convenience of Prepared Foods in the Freezer
I am always tossing our leftovers in the freezer, from baked goods like muffins and breads to soups or casseroles. Whole pies can even be made ahead and frozen before baking. We are a small family of two, and rather than eat the same thing for an entire week, I’ll still make the portions for a larger family but store individual portions in the freezer. Pulling out a package to thaw in the fridge for lunch or a busy weeknight meal is very convenient.
When I make pie crust or dough for bread, I often make more than one batch and put the extra raw, in the freezer for next time. Sometimes the yeasted doughs don’t rise quite as much after thawing, but they are still homemade goodness.
I buy whole chickens and after carving them up, the carcasses go into the freezer until I have five or six to make a big batch of stock, and then I also freeze the broth in jars. Currently, I have a glut of carrot tops and celery in the freezer for adding to my broths. Save shrimp and crab shells to make the seafood version.
If you have something you’ve just made hot, put it in the refrigerator first to chill and then move it into the freezer. Remember to always label and date your stash. Foods left too long in the freezer won’t necessarily be unsafe to eat, but the quality may degrade, especially if they come in contact with the air and are freezer-burned.
I hope this article has encouraged you to freeze more of the fruits and vegetables you have grown in your greenhouse. Freezing food is a simple way to extend the season and reduce food waste. Make freezer storage part of your growing plan. Pull those beets in the spring, roast and freeze them, and make room for the tomato plants. Freeze your corn for the winter and you’ll thank me in December.
