Freezing Produce 101: How to Preserve Your Summer Bounty

Savor summer's many flavors in the fall and winter by freezing freshly picked produce at its prime. Here's how to freeze this season's fruits and veggies for year-round enjoyment.

Green Beans

Is there anything more evocative of summer in the South than snapping fresh green beans on a front porch, sweet tea on hand? Preserve that memory (and the beans) for a frigid winter night when July seems years away.

Freeze It: Green Beans

Zucchini

This versatile summer squash can be used in place of noodles, as a base for low-carb pizza or to enhance hearty vegetable soups.

Freeze It: Zucchini

Avocados

Millennials can enjoy their favorite fruit year-round. Although, it's best to use frozen avocados for guacamole instead of toast.

Freeze It: Avocados

Strawberries

Sure, frozen strawberries are easy enough to find in the store, but if you need to use up a fresh carton from the farmer's market, why not DIY? Add a bit of sugar so that the berries retain their color and flavor longer.

Freeze It: Strawberries

Peaches

Relive a hot, Southern summer day in the dead of winter with a sweet, lucious peach. Use them when you get a craving for comforting peach pie or cobbler.

Freeze It: Peaches

Watermelon

Yep, you can freeze watermelon. This seasonal favorite makes an excellent daquiri or sorbet once frozen. It also works well as a fruity ice cube to enhance water.

Freeze It: Watermelon

Tomatoes

With a freezer stocked full of tomatoes, you won't need to buy the canned variety anymore. Frozen 'maters shouldn't be used as burger topings, though. Stick to sauces and salsas, instead.

Freeze It: Tomatoes

Okra

Gumbo, anyone? This veggie is a standby in Southern kitchens, for good reason. Whether breaded and fried or simmered in soup, frozen okra can be enjoyed long after summer ends.

Freeze It: Okra

Onions

Bet you never thought of this one. Onions are a staple ingredient for any chef and any cuisine. While a frozen onion won't snap and crunch like a fresh one, it will impart tons of flavor.

Freeze It: Onion

Eggplant

Depending on desired use, eggplants can be blanched or breaded before freezing. You can even cook eggplant before freezing it to use later in soups or casseroles.

Freeze It: Eggplant

Cucumbers

Skip blanching for a brine when freezing cucumbers. They'll still have a crisp snap and flavor like pickles that you can use in relishes, dips or on sandwiches.

Freeze It: Cucumbers

Corn

No need to de-kernel a corn before freezing. Simply blanch the entire corn cob and seal in an airtight bag.

Freeze It: Corn

Blueberries

Blueberries freeze extremely well, retaining their texture and flavor for up to a year. Add them to yogurt, salads and smoothies.

Freeze It: Blueberries

Cantaloupe

Preserve the vibrant, juicy character of this summer melon by freezing it in chunks, slices or balls. Then, eat it as an afternoon snack once thawed or puree to use as sorbet.

Freeze It: Cantaloupe

Garlic

Extend the life of a garlic bulb by freezing its cloves. Either puree them and freeze in oil or just freeze whole, individual cloves.

Freeze It: Garlic

Spinach

Too many greens in the CSA box this month? Don't let them wilt! Blanch fresh spinach in a steamer basket, then place dry spinach in a bag to freeze. Use it in stir fries, quiches and pasta dishes.

Freeze It: Spinach

Raspberries

These beauties freeze extremely well, staying fresh for up to a year. Add them to yogurt and smoothes, or just eat them plain!

Freeze It: Raspberries

Lemons

This citrus fruit can be frozen in a variety of ways, depending on how you'll use it. Juice it completely and freeze as lemon ice cubes. Or, freeze whole lemons to use for zesting.

Freeze It: Lemons

Herbs

Don't let that bountiful herb garden go to waste! Instead of drying them, freeze herbs, which better preserves their flavor.

Freeze It: Herbs