Freezer Tips Part Two

Examples of how to prepare fruits for freezing

Apples: First Method, Fill a large bowl with water and the juice of a lemon, peel and core your apples and place the whole apple into the water, for a couple of minutes. When you are ready cut the apples into slices about ½ cm/ ¼” thick, then blanch in a pot of boiling water for about a minute and then transfer to a bowl of ice cold water. Drain away the water and pack into freezer bags of plastic boxes.

Second Method: Make an apple puree in the way that I described earlier, when you pack the puree into bags or boxes, be sure to leave room for expansion and ensure it has completely cooled before you put it in the freezer.

Blackberries: Use either the dry or sugar method.

Gooseberries: Use either the dry, sugar or puree method.

 Lemons: freeze whole, in slices or in wedges. Juice can be put into ice cube trays and once frozen transferred into bags or boxes.

Plums: wash, halve and pit the fruit. Use the syrup method, using a ratio of 1kg/2lbs Fruit, 250g/8oz Sugar and 500ml/1pint of water. 400mg of ascorbic acid will prevent discolouration of your fruit. Pack in firm plastic containers.

Rhubarb: Use either the dry method, or the syrup method. Your ratio should be 100g/4oz sugar, 100ml/4fl oz of water for every 500g/1lb of fruit.

Most fruits can be frozen successfully with the exception of bananas as with most things though I think it’s a case of trial and error, depending on who you talk to and what you have read, you’ll get different answers to your questions… So just experiment.

Do not forget to label your bags or containers clearly with the contents, date you put it in and approximate use by date.

 

FREEZING VEGETABLES

Freezing veg is less complicated, just prepare it as if you were going to cook it. Blanch it in boiling hot water, once the veg are in the water it will stop boiling, so bring back to a boil and then start to time it, a minute or so for peas and such like, 4 minutes for denser veg like carrots. Remove them from the hot water and place them in ice cold water, once cooled drain and pack them immediately into a freezer bag or use the “free flow” method, which is freezing them individually on a baking tray and once frozen putting them in a freezer bag.

Blanching the vegetables first will help preserve the colour, flavour and also helps the loss of vitamin C

FREEZING MEAT AND FISH

This is an even simpler process; I like to freeze each of the cuts individually for portion purposes. It’s simply a case of wrapping it in freezer bags, cling film, overwrapping if needed with foil. Approximate storage times are,

Beef – 8 months

Minced Beef – 3 months

Lamb, Pork and Veal – 6 months

Smoked Bacon – 2 months

Unsmoked Bacon – 3 weeks

Sausage and Offal – 3 months

Oily fish – 2 months

White fish – 3 months

SIX SIMPLE RULES FOR FREEZING

• Food cooked for the freezer, should be cooled as fast as possible, wrapped up and put in the freezer. Don’t leave it lying around at room temperature
• Flavours like herbs, spices and seasonings can change during the freezing process, so either add them later or sparingly
• Use cornflour to thicken soups and stews as the sauce is less likely to separate.
• Foil dishes for food which will be reheated in the oven are ideal. As it can go straight from freezer to oven.
• It’s best to remove food in plenty of time to thaw in the fridge, some foods, such as veg, fish, casseroles, uncooked pies and steamed puddings can be cooked from frozen.
• Frozen foods store for various times, check your user manual to see what the specifications are to avoid food poisoning.
   
  GOOD LUCK AND ENJOY YOUR FREEZING