While it may not be the flashiest method of food preservation, your freezer is a fantastic asset at your disposal to preserve your harvest or reduce food waste.
Freezing (and refrigeration) is the most convenient and flexible way to preserve foods and prevent food waste. If you have that special recipe and cannot find a safe way to can it, chances are it can be successfully frozen.
Find USDA's "Storage Times for Refrigerated Foods" here.
(Scroll down below the expandable topic lists; the chart is below them.)
Freezing Tips
The National Center for Home Food Preservation has a wealth of information of freezing. Information of particular interest to home cooks to improve the quality of frozen foods includes:
- Containers to use and required headspace
- A list of foods that do NOT freeze well
- What to do when the freezer stops (link to a PDF factsheet that can be kept in the kitchen in case of a power outage or PSPS.)
- How long can you store food in the freezer?
Freezing food is a very safe way to preserve, however improper thawing can be very dangerous. This is how to properly defrost most foods you'll have in the freezer.
Because of the importance of freezing as part of our modern lives, there is an abundance of excellent quality, research based knowledge available beyond the above topics. Reliable sources include UDSA, National Center for Home Food Preservation, and university Food Science or Cooperative Extension departments.
Blanching Can Improve Quality
Some vegetables need to be blanched to maintain optimal quality. Blanching is a quick immersion in boiling water or steam that stops enzyme activity to improve quality. Blanching can be done with steam or boiling water followed by a quick immersion in cold water to stop further heating. The process is described well here.
Here is a chart of blanching times. (NCHFP)
Lemon Curd
A curd is a traditional spread made with fruit juices, butter, eggs, and flavors. Citrus curds are very popular and delicious with lemon curd being a long-time favorite.
While there is a approved canning recipe for lemon curd, freezing is usually easier, more predictable, and yields a good product. Frozen lemon or lime curd can he stored for up to a year. Thaw in a refrigerator at or below 40°F for 24 hours before serving. After thawing, keep refrigerated and use within 4 weeks.
Here is an informative fact sheet on making and freezing lemon or lime curd.
Freezing fresh fruit safely
This video demonstrates how to freeze fresh fruit. This is a great method to help deal with more backyard fruit than you're ready to use.
Video provided by Michigan State University Extension