With a little know-how and a good freezer, you can preserve just about any favourite fruit or vegetable. (Shutterstock.com)

Wanna preserve Canada’s beautiful bounty? Deep freeze the idea!

With a little know-how and a good freezer, you can preserve just about any favourite fruit or vegetable — from apples to zucchini, it’s all fair, tasty game. You can even freeze bananas, whole in their skins, wrapped in plastic wrap, for up to six months. Eat them while slightly frozen, or mash and use them in baking or drinks.

Every type of berry is up for the big chill and anything that’s in abundance at your local farmer’s market, grocery store or supermarket can be perfectly preserved. It’s easy, affordable and fun.

“When markets are full of fresh local produce at this time of year, our wish is that we could get such good food all year round,” says award-winning cookbook author Rose Murray, whose latest book, A Taste of Canada, is now in its second printing. “Canada’s four seasons bring so many joys — and we can preserve what is available now to enjoy in the midst of winter’s cold.”

Plus, “when you buy fresh local fruits and vegetables you’re supporting our farmers by buying the good things that grow in Canada. You’re helping the economy and it’s also good for the environment,” notes Joan Fraser of Foodland Ontario.

Preserving is an ideal way to lock in the flavours and tastes, provided we preserve as soon as possible — the freshest produce will give you the freshest results.

According to Christine France, author of The Ultimate Book Of Cooking Hints And Tips (Macmillan Canada), successful freezing maintains foods at peak freshness, with minimal loss of vitamins.

So chill already — and get ready to enjoy your sunny summer bounty in the cold of winter.

Peaches

Peel and pit peaches. 
Mix 4 to 5 parts fruit with 1 part sugar until it dissolves and juice is drawn. Fill freezer bags and squeeze out any air bubbles. 
Lasts 8 to 12 
months.

New potatoes

Remove deep eyes, 
bruises or green-coloured flesh. Blanch new potatoes for 3 to 5 minutes. Cool and drain. Pack in freezer bags with 1/2-inch headspace.

Broccoli and cauliflower

Wash and cut into florets, drop into water that is at a rolling boil for 30 seconds and then transfer to an ice bath for 30 seconds. 
Drain and drop into 
freezer bags.

Blueberries

Freeze in a single layer 
on a cookie sheet. Do not wash before freezing. Transfer to freezer bags when completely 
frozen.

Corn

Blanch or steam corn, 
cool in ice bath. Cut 
kernels from cob about 2/3 depth of kernels. 
Seals in Ziploc bags 
and remove air.

BLUSHING PEACH ALMOND FREEZER CONSERVE

Recipe courtesy of 
Bernardin Complete Book of Home Preserving

1½ cups (375 ml) granulated sugar

1 pouch (1.59 oz./45 g) light pectin or freezer jam pectin

3½ cups (875 ml) finely chopped, pitted, peeled peaches

4 Tbsp. (60 ml) chopped, drained maraschino cherries

1 Tbsp. (15 ml) lemon juice

3 Tbsp. (45 ml) slivered almonds, toasted

¼ tsp. (1 ml) almond extract

In a medium bowl, combine sugar, pectin, stirring until well blended. Add peaches, cherries, lemon juice, almonds and almond extract. Stir for 3 minutes.

Ladle jam into plastic or glass freezer jars, leaving 1/2-in. (1 cm) headspace. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately, if desired. For longer storage, refrigerate for up to 3 weeks, or freeze up to 1 year.

Makes about five 8 oz. (250 ml) jars.

To freeze fruit like peaches, work in small batches. Peel, pit and slice 4 cups (1 L) at a time. Combine ½ cup (125 ml) granulated sugar with ¼ tsp (1 ml) ascorbic acid and mix gently into peaches. Pack into plastic containers leaving a bit of headspace. Top with a sheet of crumpled waxed paper and cover tightly. (Waxed paper keeps ice crystals away from the fruit.)

Did you know?

Freezing storage time 
for most fruits and 
vegetables is 1 year. 
Store foods at 
-18C (0F) or lower
 with little 
temperature 
fluctuation.-Canadian 
Produce
 Marketing Assoc.

Most foods require only simple preparation prior to freezing. It’s essential to blanch vegetables, since this will destroy the enzymes that cause deterioration and help preserve colour, flavour, texture and nutrients. Look for young, tender, high-quality vegetables — avoid tough, starchy or woody types. And freeze on the same day the produce is purchased.

“Often, people freeze fruit until the weather is cooler and they have more time to make jam,” adds Rose Murray, who offers the following tips:

BLANCH: Immerse prepared vegetables in a large amount of boiling water for a short time, depending on the kind of vegetable and size (about three minutes, with corn-on-the-cob longer, at 7 to 11 minutes).

IMMEDIATELY DRAIN: And refresh in ice water. Dry well and pack in freezer bags, removing as much air as possible (or use vacuum sealer).

TOMATOES: Dip in boiling water for 30 seconds to peel, freeze whole or in pieces.

FRUIT: Berries may be frozen in a single layer on a cookie sheet first, then immediately stored in bags or plastic containers. Do not wash blueberries first as this will result in tougher skins.

Tip

Pasta sauce is one of the easiest and most versatile foods to freeze, thaw and use.