If freezer meals are your jam, working with the properly frozen produce straight from the store is often the easiest option. One of the many budgetary benefits of freezing food, however, is that it lets you keep fresh food from going to waste. Whether you’ve got a bumper crop of peas in the garden or a bunch of odds and ends that need using up, it’s worth knowing how to use your freezer to get the best bang for your buck.
For all types of produce, follow the FDA guidelines (PDF) for time limits on storing frozen food.
Broccoli Peanut Stir Fry
This stir-fry is a great option for testing out your produce-freezing techniques.
View recipe »Leafy Greens
- Don’t try to freeze delicate greens like lettuce or sprouts. Prioritize using these quickly, while they’re fresh.
- Hearty greens like kale, spinach, collards, and chard freeze beautifully. Wash well, towel dry, chop roughly, and store in 2 cup increments. Use in smoothies, soups, stir-fries, dips, and casseroles as you would fresh.
- Store as flat as possible for ease in breaking into dishes later.
Veggies
- Chop into bite-sized pieces before freezing.
- Blanche your veggies to preserve texture: bring a large pot of water to a boil, add veggies, cook for 1 minute, and rinse to cool immediately.
- Freeze in a single layer on a baking sheet until firm (1-2 hours) and transfer to a freezer bag to keep from clumping together.
Fruits
- Chop into bite-sized pieces before freezing.
- Freeze in a single layer on a baking sheet until firm (1-2 hours) and transfer to a freezer bag to keep from clumping together.
Last week’s tip: Prepping Protein for Freezer Storage