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Get organised! Storing Oven-drying Freezing

Methods of freezing Herbs Jam, jellies and chutneys

Types of jams Successful jam-making Equipment checklist

Freezing doesn't preserve food indefinitely, but frozen fruit and vegetables will keep for up to six months. Inevitably some deterioration will occur, but with correct care it can be kept to a minimum. It is easy to over-stuff the freezer and then not use all your produce, so always label the food.

Golden rules for freezing

• Only freeze small quantities at any one time - this ensures rapid freezing that results in small, rather than large, crystals forming and minimises damage to the structure of the food.
• Divide foods to be frozen into usable amounts.
• Always wrap food carefully - the intense cold air of the freezer has a drying effect on the food.
• Long-term, direct contact with cold air in a freezer will cause freezer burn. Choose plastic boxes with tight-fitting lids or use heavy-duty freezer bags to store the food.
• Always label food carefully - you can keep an eye on your own 'use by' dates and this will prevent waste in the long term.
• Always defrost food thoroughly and avoid re-freezing.
• Defrost food in the refrigerator, not at room temperature or submerged in water - this prevents loss of moisture.

Method 1
Fruit and vegetables - open freezing
This method stops fruit or vegetables freezing into a solid block. It also minimises structural damage.

• Arrange the prepared fruit or vegetable on a large tray and freeze for a few hours until solid.
• Transfer to a freezer bag - extract as much air as you can using a straw.
• Tie securely and label.

Using fruits
Using vegetables

Method 2
Fruit only - sugar packed
If you are planning to use the fruit for puddings or jam you can toss the prepared fruit in a little sugar, transfer to a heavy-duty bag, extract the air, tie securely and freeze. The sugar will absorb juice that runs from the fruit and will become syrupy on defrosting.
Using fruits

Method 3
Fruits and some vegetables - purée (cooking to a pulp)
Stew fruits such as apples, pears or plums, mash lightly, then leave to cool completely. Freeze in plastic tubs or heavy-duty bags. These fruits can then be used for sauces, puddings and jams. This method is also good for cooking orchard fruits such as quinces. Once defrosted they can be dripped through a muslin bag and the juice used for making jelly.
Using fruits
Using vegetables

Method 4
Vegetables - blanching
Frozen vegetables are great for cooked dishes, but not for eating as raw. The vegetable needs to be prepared as if you were going to eat it straight away so French beans, broad beans, peas and broccoli are ideal for this method. Blanch quickly for 1-2 minutes in boiling salted water - this stops enzyme activity - but take care not to overcook. Refresh for a few seconds under running cold water, then leave to go completely cold. Bag, seal and label as above.
Using vegetables

Dry-freezing
Coarse herbs including rosemary, sage and thyme can be dry-frozen. Strip the leaves from the stalk and pack into small plastic bags, extract the air and freeze.
Using herbs

Ice-freezing
For soft herbs including parsley, basil, tarragon and chives. Chop the herb finely and pack into ice-cube trays, top up with water and freeze. If you have lots to freeze, transfer to a plastic bag when frozen and then take out as and when you need them. You will find the herbs discolour during freezing, but a certain amount of flavour remains.
Using herbs