When it comes to storing fresh produce, there are several ways to do that and keep your summer bounty fresh for months. The easiest method is freezing, said Master Gardener Debbie Roland with the Texas A&M Agrilife Extension Service Permian Basin.
Many vegetables – other than leafy vegetables or those that have a high water content - can be frozen.
To properly store vegetables, you’ll want to blanch them first. Put small amounts of vegetables into boiling water and remove after a bit, then put them into a bowl of ice water to stop the cooking.
Dry the vegetables carefully and put them into bags for freezing. Remove as much air as possible from the bag before you put them into the freezer.
For vegetables, Roland suggests these blanching times:
Peas: one minute
Beans: two minutes
Carrots and other sliced vegetables: three to four minutes
For other suggestions, visit the FDA’s Refrigerator and Freezer Storage Chart.
Preparing fruits for freezing
For fruits, like berries and grapes, many do not require blanching. Many are easier to prepare for storage, because you just have to put them into the bags and remove the air.
For tomatoes, it’s important to process them first, because they will not hold their shape as well and do not taste as delicious after they’ve been frozen. After tomatoes have been pureed and turned into sauces, other ingredients added if desired, tomato sauce can be stored in plastic or glass containers, or bags.
Herbs are easy to store too. All you have to do is wash and dry them, then chop them up. A popular way to store fresh herbs for long-term freezing is to put them into an ice cube tray with just enough water to cover the chopped herbs. After those are frozen, remove them from the ice cube trays and store in Ziplock bags for ease in storage.
To learn more about how to easily and properly store the summer’s harvest, visit https://aggie-horticulture.tamu.edu or westtexasgardening.org or call the AgriLife office in Odessa at 498-4071 or in Midland at 686-4700 for more gardening information.