The Big Freeze
It's the end of summer, and when we are all hovering around the heaters and thinking nostalgically about warm summer breezes and fresh fruit, there is nothing like a fruit or berry pie to bring back that loving feelin'. But where to start? Step one: plan ahead, plan now.
To start you out, it's important to know there are four types of freezing fruit: sugar-freezing, syrup-freezing, puréeing and dry-freezing. We're not big fans of adding unnecessary sugar to our diets, so we only focus on dry-freezing, which is about as simple as it gets.
Dummy-Proof Dry Freezing Technique
- Wash berries/fruit in very cold water, preferably chilled with ice cubes. Berries with soft skin (raspberries, blackberries and blueberries) needn't be washed before freezing.
- Dry quickly—you don't want to go freezing wet berries, which will discolor
- Lay them on a baking sheet so they aren't touching each other
- Freeze 'em!
- Transfer berries/fruit into a freezer-safe Ziploc bag or container, squeezing all the air out before closing.
When winter is all around, you can pull out a container from the depths of your freezer, whip up a pie or cobbler, and impress all your friends with your amazing forethought and planning.
For best results, you should use up your frozen produce within nine months, which means, savvy friends, if you do this now, you'll be good until next spring when you can start all over again.