eat local all year

Strawberries, Raspberries and Blueberries

Freezing berries is very simple.

• Step 1 -Pick berries that are ripe.
• Step 2 - Strawberries need to be hulled.
• Step 3 - Rinse berries and drain for about 10 minutes.
• Step 4 - If you have a lot of freezer space lay berries in a single layer on a cookie sheet (this will help for easier separation after frozen). If you have little freezer space use whatever container will fit in your freezer (berries may stick together but should be fairly easy to break apart).
• Step 5- Put berries in the coldest part of the freezer. Freezer for 24 hours.
• Step 6- Pour berries into a freezer bag and label. Try to get as much air out as possible, as the fruit will be better quality when thawed.
• Step 7 - When you are ready to use them simply thaw, rinse and sort and you can have berries all winter long.

Peaches,Nectarines, Plums and Cherries

• Step 1 - pick ripe fruit not too firm not too mushy.
• Step 2 - peel the fruit. this only applies to peaches unless you would prefer to remove the skin of the nectarine. An easy way to remove the skin is to place the peaches in boiling water for 30 to 60 seconds, then remove with a slotted spoon and place in to ice water for about 2 minutes. The skin should easily slide off.
• Step 3- slice the fruit and remove pits. You can freeze peaches in halves or slices.
• Step 4 - Now you need to choose how you want to freeze your fruit. You can freeze in sugar or in fruit juice or water. Your fruit will retain color and flavor best if packed in sugar.

To freeze in sugar

• Step 5 - For each quart of halved or sliced fruit, combine 1/4 teaspoon of ascorbic acid (to preserve color) with 1/4 cup cold water. Sprinkle over fruit.
• Step 6 - Add 2/3 cup of white sugar for each quart of prepared fruit. Coat fruit well.
• Step 7 - Spoon fruit into container, leave a little space, seal, label and freeze.

To freeze in water or fruit juice

• Step 5 - Combine 1/4 teaspoon ascorbic acid per quart of fruit juice or water. Best juices are apple, white grape or peach.
• Step 6 - Spoon fruit into container, leaving space at the top. Pour juice or water over top of fruit covering the fruit.
• Step 7 - Seal, label and freeze.

To freeze without additives (not recommended for plums)

• Step 5 - Spread fruit out on cookis sheet in a single layer. Freeze 24 hours. Peaches may darken.
• Step 6 - Pour fruit into freezer bag or container, label and return to freezer.

Apples

• Step 1 - pick ripe fruit.
• Step 2 - peel, core and slice apples.
• Step 3 - decide whether you want to freeze with sugar or without. Sugar helps preserve the color and texture of the fruit but it is not necessary.
• Step 4- Dissolve 1/2 teaspoon ascorbic acid in 3 tablespoons of water (keeps apples from darkening). Sprinkle over apples.
• Step 5- Place apples on cookie sheet and freeze for 2- 4 hours.
• Step 6- Transfer apples to freezer bag or container, label and place back in freezer.

With Sugar

• Step 1 - Follow instructions above.
• Step 5 - Mix 1/2 cup sugar to each quart of apple slices.
• Step 6 - Place in freezer bag or container, label and freeze.

Pumpkin

• Step 1 - Preheat oven 325.
• Step 2 - Wash and cut pumpkin crosswise. Remove strings and seeds.
• Step 3 - Put about an inch of water in the bottom of a cassarole dish and place pumpkin skin up in dish.
• Step 4 - Bake about an hour maybe more depending on size of the pumpkin. It is done when the flesh is tender and it starts to cave in.
• Step 5 - Scrape pulp from shell, let cool.
• Step 6 - Portion for future recipes and place in freezer bags, label and freeze.