The Ultimate Guide to Freezing Fresh Produce Before Fall Hits

Late summer is bursting with beautiful fruits and veggies—but let’s be honest: there’s only so much you can eat before it all starts to turn. Instead of letting that gorgeous bounty go to waste, it’s time to make friends with your freezer. Freezing produce is one of the easiest ways to extend the life of summer’s best flavors, and with a few simple tips, you’ll be enjoying peaches, berries, and green beans well into winter.

Step 1: Choose the Right Produce

Some fruits and veggies freeze better than others. Great options include:

• Berries (strawberries, blueberries, raspberries)
  
• Peaches & nectarines
  
• Corn (off the cob)
  
• Green beans & peas
  
• Zucchini (grated or chopped)
  
• Tomatoes (for sauces, not slicing later)
  
• Herbs (in oil or butter cubes)

Step 2: Prep Like a Pro

Give your produce a quick rinse and dry. For most vegetables, blanching—a quick dip in boiling water followed by an ice bath—helps preserve texture and color.

Pro tip: Skip blanching for berries and herbs. Just wash, dry, and go.

Step 3: Flash Freeze to Prevent Clumps

Lay fruit or veggie pieces in a single layer on a lined baking tray and freeze until firm (2–4 hours). Then transfer to freezer bags or airtight containers.

Why it matters: No more frozen clumps! You can scoop out what you need, when you need it.

Step 4: Label Everything

Frozen strawberries and tomatoes can look awfully similar months later. Label bags with the name and date so you don’t play freezer roulette.

Step 5: Don’t Forget Liquids

Chop fresh herbs and freeze them in olive oil using an ice cube tray. You can toss the cubes into soups, stir-fries, or pasta sauces later.

Final Thoughts

Freezing your summer haul is like putting sunshine on layaway. With just a little prep now, you can enjoy peak-season flavor long after the leaves start to turn. So grab those berries and beans—your future self will thank you. ❄️🍑🌽