Freezing food is a great way of preserving if you do not want to can it. In my opinion is somewhat easier than canning, but foods do not keep as long. The reason you can preserve food by freezing it is because organism that cause spoilage become inactive. As long as the food stays frozen, this bacteria will not grow. Once you thaw the food out, however, bacteria will start to grow again.
Before freezing your fruits and vegetables, you should be aware of some changes that will occur in your harvest. After freezing, foods become mushy because ice crystals damage its cells. Also, if you leave your food in the freezer too long, and if it has been packaged in an inadequate container, it will freezer burn; the color and taste of the food will change for the worse. The food will still be safe to eat at this point, however it will not be as appealing.
Freezing is fairly simple, and you do not need a lot of equipment to get started--just a freezer and containers to freeze in. I usually use plastic bags to freeze in, however you can use just about anything you have on hand. You can freeze in canning jars, cardboard boxes, plastic containers (like butter tubs and cottage cheese containers,) plastic bags, aluminum foil, plastic wrap or freezer paper. Thick plastic bags are best, but if you only have thin ones, double them up. No matter what container you use, you will need to keep in mind that food expands when it is frozen, and you will need to leave ample room for this. If you don't, your food will expand during the freezing process, leaking out of the containers and all over your freezer; you will have an icy mess to clean up.
Most fruits will darken after they are cut, so you will need to prevent this by using an anti darkening agent. I usually soak cut fruit in a solution of water and bottled lemon juice (about 1 tsp. per quart), but you can use commercial anti darkening agents such as Fruit Fresh. Both work with great results.
Sugar is added to some fruit to help retain color and to enhance taste. You can either add sugar to the fruit and mix it in, or you can mix sugar and water together to form a syrup and pour it over the fruit.
Syrup Recipe
Light Syrup
Boil 2 c. sugar and 4 c. water=5 c. syrup
Medium Syrup
Boil 3 c. sugar and 4 c. water=5 1/2 c. syrup
Heavy Syrup
Boil 4 3/4 c. sugar and 4 c. water=6 1/2 c. syrup
Cool syrup before using.
Apples for pies: Peel, core and slice apples. Treat apples with an anti darkening agent. Drain. For each quart of apples, sprinkle with 1/2 cup sugar (optional.) Mix, seal and freeze.
Applesauce:Wash and quarter apples. Cook until tender with enough water to prevent apples from scorching. Run cooked apples through a colander or food mill and sweeten if desired. Pack into containers.
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Apricots for pies:Wash, halve, pit and peel (optional.) If you do not wish to peel, heat apricots in boiling water for 1 minute so skins won't toughen. Treat with an anti darkening agent, drain and mix one quart fruit with 1/2 cup sugar (optional.)
Blackberries for pies and jams:Remove stems, wash, and drain. Mix 3/4 cup sugar(optional) to 1 quart berries. Fill containers and freeze.
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Cherries for pies:Stem, wash, drain and pit. Mix 3/4 c. sugar(optional) to 1 quart cherries. Pack, seal and freeze.
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Gooseberries:Remove blossom ends and stems. Wash and pack into containers. You do not have to add sugar. If you wish, you may cover with a heavy syrup and freeze.
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Melons:Cut up melons and pack into containers with a packing syrup from above. Seal and freeze.
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Peaches for pies: Wash, pit and peel. If you do not wish to peel the peaches, you can dip them in boiling water for a minute to loosen skins; the skins will then slip right off. Treat with an anti darkening agent, drain (if desired), and pack peaches into containers. Cover with cold water, seal and freeze.
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Pears:Wash, peel, core and quarter. Heat pears in syrup (using a recipe from above) for 2 minutes. Drain and cool. Pack pears in containers with syrup an anti darkening agent (Fruit Fresh or lemon juice.) Seal and Freeze.
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Plums:Wash, pit, and cut in halves. Pack into containers and freeze.
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Raspberries:Same as for Blackberries.
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Rhubarb:Wash and cut into 1-2 inch pieces. Heat in boiling water for 1 minute and cool in cold water. Pack into containers and freeze.
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Strawberries:Wash, drain, and remove stems. Add 3/4 c. sugar to 1 quart berries and mix. Put into containers and freeze.
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Tomatoes:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter, halve or leave whole. Pack into containers leaving 1/2-inch head space.
Tomatoes, stewed:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter and cook until tender (about 20 minutes.)Place the pan of cooked tomatoes in cold water to cool, and pack into containers, leaving 1/2-inch head space.
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