Freezing fruit is a great way to make sure you have local food around all year long. Plus, you can buy extra when it’s cheap at the farmer’s market and save some money. Last summer I froze peaches, strawberries, and blueberries. This summer I plan to fill up our freezer again. Frozen fruit is great in smoothies or in baked goods.
Here’s the best way to freeze berries: First, wash them and let them dry on a towel. Once they are dry, place them on a baking sheet so they aren’t touching each other and put the baking sheet full of berries in the freezer for several hours. Then, put the berries in a bag or other air tight container. When you freeze berries this way, they don’t stick together in a clump and you can take out exactly how many you need.
To freeze peaches and other stone fruits, I wash them and let them dry and then cut them into chunks. I put the chunks in a freezer bag or other air tight container and into the freezer. You get chunks that stick together, but you still have delicious fruit all year round!
Here’s the first strawberry from my balcony garden:
Not too much longer until I will be eating them!