Farmer's wives, peasant women and women from all social circles have been putting food up for as long as they have been in charge of feeding the family. In some cases, this chore fell to the men of the family. Whether male or female, someone had to be responsible for providing food for the family well past the growing season.
Vegetables can be dried, canned and frozen; all of which extends their shelf-life providing stock for family pantries everywhere. Putting food up was a necessity for our forefathers and mothers but it is still a good idea today.
Commercial food producers pass the produce along to packing houses and factories where it is prepared and packaged for markets across the globe. The home grower is able to bypass all this by having produce right in the back yard. Growing and putting away fruits and vegetables is an easy way to know exactly what is being set on the family table every day of the year.
Most vegetables and many fruits freeze well and will keep for several months in the freezer. The average length of time for most vegetables is six months. Most fruits will keep longer. [1]
Ten Easy to Freeze Vegetables
Below is a list of common vegetables which are easily stored in the freezer to be enjoyed well after the garden has been put to sleep for the winter.
- Asparagus
- Beans, Green Snap
- Broccoli
- Brussels sprouts
- Cauliflower
- Carrots
- Corn
- Okra
- Peas, Field/Cow-peas
- Tomatoes
Arguably, tomatoes fall into the fruit category below. This most certainly depends on which gardener is asked the question; “Tomato; fruit or vegetable?”
Grow Fruit to Freeze
Fruits have a high water content which causes them to become soft or mushy when frozen. Frozen fruit can still be used to make cobblers, crisps and other homemade treats. Some fruits which freeze well are listed below.
- Blackberries
- Blueberries
- Cherries
- Cranberries
- Peaches
- Raspberries
When planting the spring garden or the backyard fruit orchard, plant extra to fill the freezer with homegrown freshness for the winter months.
Quick Tips
- Choose only young tender vegetables for the freezer.
- Most vegetables should be blanched before freezing.
- Most frozen vegetables should be used within six months.
- Contrary to many reports, tomatoes freeze very well. Frozen tomatoes make wonderful additions to cold weather soups and stews.
- Use zip-lock type freezer bags or plastic freezer containers for best results.
- Label every container making certain to include the date food was frozen or the ‘use by’ date.
- Fruits can be packed in syrup, sugar, dry or unsweetened. [2]
- Allow fruits to mature on the plant.
Average berry plant yields can be found in the article; “Average Berry Plant Yields.” For more information about freezing fruit, read the information sheet from the University of Georgia Extension Service; “Preserving Food: Freezing Fruit.” [2] Be sure to read Sally Odum’s article in which she provides information about blanching/cooking times for a variety of vegetables. It can be found here; "Freezing Vegetables:How to Freeze Vegetables; How to Blanch Vegetables."
Sources:
- The USDA’s National Center for Home Food Preservation recommends the updated fifth edition of the book "So Easy to Preserve" by the University of Georgia Cooperative Extension Service for information about safe food preservation.
- University of Georgia FACS
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