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Aug 2, 2012 08:02 AM

?s About fruit & vegetable freezing

I mostly freeze blackberries,blueberries,raspberries,strawberries & bananas.
I usually buy them already frozen,except bananas of course.I try to get organic when I can,but my income is pretty low & its rare to find frozen organics.I heard not to rinse berries unless you're using them shortly after.I bought 2.25lbs driscoll's organic raspberries for $6,was on sale $1 per 6oz.I just packed them in freezer bags.
How should these be prepared for freezing?
Citrus fruits(lemons/limes etc.)
Kale,spinach,watercress & celery
Ginger & yucca root
Also I was wondering why wild foods aren't labeled organic,like wild blueberries.

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  1. I can help w. a few:
    Bananas can be pureed, packed and frozen. Label w/ amounts. You can freeze them whole, sure, but....why? Unless for frozen 'nanner treats?
    Berries: best if you spread them out on a cookie sheet, single layer, freeze fast, and then bag up.
    Citrus: juice it. Pour juice into ziplocs; lay flat and freeze. Stack side by-side.
    Sorry - the greens, I don't know about.
    Ginger and yucca, I believe, can just be frozen, or grated and frozen.

    1. We always had swiss chard in our garden growing up. It's just blanched, iced bath, then put into bags and freeze (after draining). The greens will have lots of moisture, so depending on usage, after thawing, squeeze dry.
      here's a google search:

      1. I love my freezer and use it to freeze many things. I’ll tell you how I do it and you can decide if anything helps.

        Berries. For strawberries and cherries (haven’t tried freezing others on your list). I always clean before freezing but DRY THOROUGHLY. (They’re difficult to clean when thawed because they’re too mushy.) Lay them out in a single layer on a sheet pan and freeze for a few hours before transferring to a freezer container. This prevents clumping and gives you portion control. A friend told me she uses Fruit Fresh to prevent browning. Haven’t tried it.

        Bananas. I don’t freeze these too often bec I always have some on hand. But when I did I left them unpeeled and tossed them in a freezer bag. Worked fine.

        Pineapple. Peel and cut into chunks. I usually put in a jar and add pineapple juice (made from frozen concentrate), and freeze for smoothies. Make sure you leave enough headspace so that the jar won’t crack when contents expand. If you want to keep in chunks then freeze separately and store like the berries above.

        Ginger. I freeze unpeeled in ziploc. But when ready to thaw, peel/chop while still semi-frozen. Otherwise juice runs everywhere if you try to peel/chop after thawed. To freeze peeled I think I would treat like pineapple and freeze separately. But I often juice the ginger then freeze for smoothies.

        Lemons/Limes. I juice them and freeze in glass jars.

        1. Berries: what mamachef said.
          Bananas: Wash the whole bananas, then put in freezer bags. Thaw in the skin, then cut the end off and squeeze out the "puree" for baking.
          Pineapple: don't know
          Citrus: I wouldn't waste the freezer space - just buy fresh as you need them.
          Greens: what wyogal said
          Ginger: I peel, slice, and store mine in a jar of dry sherry in the fridge. This preserves it for a very long time.
          Yucca: don't know

          The reason "wild" foods are not labeled organic is because the organic label is a legal certification that involves inspections, specific practices, and $$$$$.

          1 Reply
          1. re: sandylc

            Thanks all!I might get a salad spinner.Never knew about them till I was at the store lastnight.
            Probably will be useful for berries too long as i'm careful.Will help cut down paper towel usage

          2. Here are the official USDA food preservation guidelines--everything you need to know is right here, from canning to freezing to dehydrating.