Slice It, Dice It, Serve It: Preserving Produce Bounty

Kieran McCourt, Weavers Way Ambler

Tips for Freezing

  • Prep your fruit or veg in the way you’d like to use it. Trim and cut hearty greens like kale and collards into ribbons. Cut off kernels from corn cobs. Halve or quarter stone fruits. Trim green beans.
  • Should you blanch? Depends. If the veggies will end up in soup or stews, you can skip it. Green beans always benefit from blanching before freezing, because that helps to set the bright green color.

Bonus Tip: Corn cobs can be simmered to make a broth that provides an excellent base for cooking grains, thinning sauces and chowders, especially plant-based ones.

Fruity Compound Butter

Combine ½ cup of fresh fruit (berries and peaches work well), two sticks of butter and honey or brown sugar to taste in a stand mixer or food processor. Shape into a roll, wrap in plastic or foil and store in the freezer. (The roll can also be pre-portioned with an ice cream scoop, frozen on a parchment-lined baking sheet and stored in a zip-top bag.) Peach or berry butter goes great on fresh biscuits, scones or pancakes.

Yes, You Can Can

The water bath method is easiest. Always make sure to follow a reputable recipe and food safety guidelines. “The Ball Blue Book Guide to Preserving” is an excellent source and point of reference.