NoPlaceLikeHome Posted July 3, 2009 Share Posted July 3, 2009 I am interested in freezing strawberies this year as well as broccoli and cauliflower or zucchini. Any info on success of doing this and methods would be appreciated:) Also, if anyone knows length of time that you safely freeze these items, then I would be very grateful;) Quote Link to comment Share on other sites More sharing options...
jujsky Posted July 3, 2009 Share Posted July 3, 2009 With vegetables, you'd have to blanch them first, and then freeze them. Strawberries are a lot easier. Wash them, core them, and then spread them out on a cookie sheet & stick them in the freezer. When they're frozen, transfer them to a freezer bag. If you want to cut them up, I would do that prior to freezing them because they will be a little mushier when they come out of the freezer than when they went into the freezer. Quote Link to comment Share on other sites More sharing options...
Tenaj Posted July 3, 2009 Share Posted July 3, 2009 What I've done in the past is just take the stems out and leave them whole, spread them on a cookie sheet in the freezer until they are frozen then bag them up. You can put them in serving size bags or just big gallon freezer bags just reach in and get the amount you want for a serving. This method works best without too much water washing before freezing or they will get really mushy. I usually rinse them quickly and then spread them on a towel and let them dry a bit before putting them in the freezer. Broccoli, Caulifower : I think you have to blanche them first to have them freeze well. Zucchini : I always freeze it only for the purpose of making bread/cake and I just shred it and put it in the freezer bags in the right quantity for the recipes I use. Hope it works well for you. Quote Link to comment Share on other sites More sharing options...
Radish4ever Posted July 3, 2009 Share Posted July 3, 2009 These are great tips! My grandmother just throws cartons in the freezer, but without flash-freezing, they always end up in a huge clump, soggy, and difficult to chop! Quote Link to comment Share on other sites More sharing options...
Nestof3 Posted July 3, 2009 Share Posted July 3, 2009 You don't have to blanch the zucchini. I always shred mine in my food processor and store in bags of 2 cups each. This is the amount called for to make the 24 muffins I make each time I make zucchini bread. Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted July 3, 2009 Share Posted July 3, 2009 A good friend of mine blogged about this earlier this week: http://www.homeschoolblogger.com/hickoryridge/704008/ Quote Link to comment Share on other sites More sharing options...
kalanamak Posted July 3, 2009 Share Posted July 3, 2009 Wash, let dry, spread out as a single layer, not abutting on one another, freeze hard, scrape off with spatula into freezer bags. Easy, peasy. Quote Link to comment Share on other sites More sharing options...
Tap Posted July 3, 2009 Share Posted July 3, 2009 I do the same as others for all berries, except I use a huge lasagna pan, making layers of berries alternated with wax paper. This way I can freeze more in less space. :0) Quote Link to comment Share on other sites More sharing options...
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