30
2 1/4 cups
5 1/4 cups
6 1/2 cups
Medium
40
3 1/4 cups
5 cups
7 cups
Heavy
50
4 1/4 cups
4 1/4 cups
7 cups
Use these syrup estimates for planning the amount of syrup to make for filling your storage containers:
Sliced fruit or berries: 1/3 to 1/2 cup of syrup for 1 1/2 cups of fruit in a 1-pint container
Halved fruit: 3/4 to 1 cup of syrup for 1 1/2 cups of fruit in a 1-pint container
Headspace guidelines
Headspace is very important when freezing foods. Food expands when frozen, and you need the extra space to allow for this. In addition, if you’re using glass jars and don’t have enough headspace to accommodate the expanding food, the jars can break. To avoid this problem, use the headspace recommendation for the size containers you have (see Table 15-2).
Table 15-2 Headspace Guidelines for a Dry or Wet Pack
Packing Method
Container Opening Size
Pints
Quarts
Dry pack
Narrow mouth
1/2 inch
1/2 inch
Dry pack
Wide mouth
1/2 inch
1/2 inch
Wet pack
Narrow mouth
3/4 inch
1 1/2 inches
Wet pack
Wide mouth
1/2 inch
1 inch
Frozen Apples Packed in Sugar
Use crisp apples with a firm texture like Pippin or Golden Delicious. Because apples tend to get a little mushy when you defrost them, these are ideal for use in baked goods.
Preparation time: 20 minutes
Yield: 1 pint
1 1/4 to 1 1/2 pounds apples
1 1/2 tablespoons lemon juice
8 cups of water
1/2 cup granulated sugar
1 Peel, core, and slice your apples into 12 or 16 pieces, dropping the slices into 1 1/2 tablespoons of lemon juice to 8 cups of water to keep them from turning brown as you finish them all. (If you prefer, you can use an ascorbic or citric acid solution instead of the lemon juice and water.)
2 Remove the apples from the antioxidant solution and place them in a shallow dish or on a baking sheet. Sprinkle the apple slices with granulated sugar, one part sugar to four parts apples. Let your apples be the guide here: Taste a slice with sugar to see if it is to your liking.
3 Fill your container and allow the proper headspace (refer to Table 15-2) and freeze.
Vary It! You can also pack your apples in syrup. To do so, place your drained apple slices in rigid freezer containers, filling them with a cold heavy syrup (refer to Table 15-1), adding 1/2 teaspoon of an antioxidant solution to each container and allowing the proper headspace (refer to Table 15-2).
Per 1/2-cup serving: Calories 168 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 44g (Dietary fiber 2g); Protein 0g.
Frozen Peaches Packed in Syrup
In addition to freezing peaches with this recipe, you can also freeze nectarines and apricots the same way — all varieties of these fruits freeze well. Use fully ripe fruit without any bruised areas.
Preparation time: 30 minutes
Yield: 1 pint
1 to 1 1/2 pounds peaches
1/2 cup medium syrup
1/4 teaspoon antioxidant
1 Blanch the peaches to remove the skin (don’t leave the fruit in the boiling water for more than 1 minute).
2 Place 1/2 cup of cold medium syrup (refer to Table 15-1) and an antioxidant into each rigid freezer container. Slice or halve the fruit directly into the pint container, discarding the fruit pits.
3 Fill the container with additional syrup, allowing the proper headspace (refer to Table 15-2) and freeze.
Tip: Use freestone peaches to make removing the pit much easier.
Per 1/2-cup serving: Calories 65 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 17g (Dietary fiber 2g); Protein 1g.
Quick-Frozen Blueberries
Jams, jellies, and preserves made with frozen berries produce a product superior in color, flavor, and texture to one made with fresh berries. This recipe uses blueberries, but you can use any type of berry (except strawberries); they all freeze well with this method (the best way to freeze strawberries is to pack them in sugar, as explained in the later Frozen Strawberries Packed in Sugar recipe). Whatever berries you choose, make sure they’re firm.
Preparation time: 15 minutes
Yield: 1 pint
1 to 1 1/2 pounds blueberries
1 Gently wash the berries, removing any stems. Spread the washed berries onto a towel-lined cookie sheet and allow them to air dry (about 15 to 20 minutes) to prevent them from sticking together while freezing.
2 Spread your washed berries on a baking sheet, placing it in your freezer. (This process is known as quick-freezing or flash-freezing.) When the berries are frozen, transfer them to freezer bags or rigid freezer containers.
Vary It! To pack your berries in syrup, place the berries into rigid freezer containers, covering them with cold medium syrup (refer to Table 15-1), allowing the proper headspace (refer to Table 15-2). If the berries float, add a ball of moisture-proof paper to keep the berries submerged.
Per 1/2-cup serving: Calories 64 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 7mg; Carbohydrates 16g (Dietary fiber 3g); Protein 1g.
Frozen Strawberry Purée
Use frozen fruit purées for making fruit leathers (see Chapter 17), fruit sauces (by adding water, fruit juice, or a teaspoon of your favorite liqueur), as a concentrated flavor in fruit smoothies, or as a topping for your favorite ice cream. This recipe makes a strawberry purée, but you can make any kind of purée. Just use any amount of fruit you have on hand; 2 to 4 cups of raw fruit is a good working quantity, and add sugar to taste.
Preparation time: 30 minutes
Yield: 1 1/2 pints
2 to 4 cups strawberries
1/4 cup water
2 tablespoons granulated sugar (or to taste)
1 tablespoon lemon juice (or to taste)
1 Wash, hull, and slice the strawberries. Place them in a 2-quart saucepan. Add the water to prevent the berries from sticking. Cook the berries on medium heat until soft (about 20 minutes). Remove the pan from the heat and let the fruit cool.
2 Process the cooled fruit in a food processor fitted with a metal blade until pureed, or run it through a food mill. Add the granulated sugar and lemon juice to taste.
3 Return the mixture to the saucepan and bring it to a boil over medium-high heat, stirring constantly. Remove immediately from the heat.
4 Ladle the puree into 1-cup or smaller rigid freezer containers, allowing the proper headspace (refer to Table 15-2). Alternatively, freeze small amounts of fruit purée in ice-cube trays. Remove the frozen cubes from the trays and transfer them to a freezer-storage bag.
Per 2-tablespoon serving: Calories 16 (From fat 1); Fat 0 (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 4g (Dietary fiber 1g); Protein 0g.
Frozen Lemon Juice
Lemons (and limes) produce a superior juice that retains its flavor after juicing. Use freshly picked, fully ripe fruit. Because this recipes requires so little (just squeezing), you can make as much or as little as you prefer (or have on hand to do). You freeze lime juice the same way, so consider this recipe a two-fer.
Preparation time: 10 minutes
Yield: 2 cups
8 lemons
1 Squeeze the juice from the lemons into a measuring cup.
2 Pour the juice into 1-ounce freezer containers or ice-cube trays. After the cubes freeze, remove them from the ice-cube trays and store them in freezer bags.
Tip: If you prefer juice without pulp in it, place a small mesh strainer over
the edge of your measuring cup; juice your fruit over the strainer.
Per 1-tablespoon serving: Calories 4 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 1g (Dietary fiber 0g); Protein 0g.
Frozen Mangoes Packed in Syrup
Choose fully ripe mangoes that are slightly soft yet firm to the touch with a strong mango aroma.
Preparation time: 20 minutes
Yield: 1 pint
2 to 3 medium mangoes
1/2 cup cold light syrup
1 Peel the skin from the fruit, slicing the flesh away from the seed (see Figure 15-1).
2 Measure 1/2 cup cold light syrup (refer to Table 15-1) into a rigid pint container. Slice the fruit directly into the container. Press the slices to the bottom of the container, adding additional syrup to achieve the proper headspace (refer to Table 15-2).
3 Add a ball of moisture-proof paper to keep the fruit submerged, secure the lid, and freeze.
Per 1-cup serving: Calories 101 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 26g (Dietary fiber 2g); Protein 1g.
Figure 15-1: Peeling and cutting a mango.
Frozen Pineapple Packed in Syrup
Selecting a ripe pineapple can be challenging because of the thick peel. Start by smelling the skin. A strong sweet pineapple aroma, with no alcohol undertones, means the fruit is ripe. Here’s a little tip: The stem end develops sugar first, so check for yellow eyes around the base. Although it might seem tricky, getting the ripest pineapple is essential for a sweet juicy flavor.
Preparation time: 20 minutes
Yield: 1 pint
1 pound pineapple
1 cup cold light syrup
1 Peel and core the pineapple (see Figure 15-2), cutting it into wedges or cubes.
2 Pack your fruit into a rigid freezer container. Fill the container with the cold light syrup (refer to Table 15-1), allowing the proper headspace (refer to Table 15-2). Then seal and freeze.
Per 1/2-cup serving: Calories 96 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 25g (Dietary fiber 1g); Protein 0g.
Figure 15-2: Removing the rind and the core from a pineapple.
Frozen Strawberries Packed in Sugar
Strawberries are put in a category of their own for freezing. Cut them and treat them with sugar or pack them in syrup.
Preparation time: 20 minutes
Yield: 1 pint
3/4 to 1 1/2 pounds fresh strawberries
1/2 cup sugar
1 Wash your strawberries in water, being careful to not bruise them. Remove the hulls (stems).
2 Slice the strawberries lengthwise into a bowl. Add 3/4 cup granulated sugar for each quart of strawberries, stirring the berries to dissolve the sugar. Let the strawberries and sugar sit for 30 minutes for the juice to develop.
3 Transfer your strawberries to rigid freezer containers, allowing the proper headspace (refer to Table 15-2).
Vary It! To pack your strawberries in syrup, place the sliced strawberries into rigid freezer containers. Fill the containers with a cold medium syrup (refer to Table 15-1), allowing the proper headspace (refer to Table 15-2).
Per 1/2-cup serving: Calories 121 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 31g (Dietary fiber 2g); Protein 1g.
Thawing and using frozen fruits
For retaining the best quality of your fruit after freezing, refer to Chapter 13 and follow these guidelines:
Open your container when a few ice crystals remain in your fruit.
Use your fruit immediately after thawing.
When cooking with sweetened, thawed fruits, you may need to reduce the amount of sugar your recipe calls for.
Use your frozen fruit within one year.
Freezing Vegetables Like a Pro
Like fresh fruit, fresh vegetables are quick and easy to freeze. The key to great frozen vegetables is a process called blanching. Blanching scalds the vegetables in boiling water, slows down the enzymes and the spoiling process, and preserves the color, flavor, texture, and nutritive value.
Blanching isn’t necessary if you’re using your frozen vegetables, like onions, in foods when you’re only concerned with flavor and not color.
Blanching perfect vegetables
Blanching requires 100 percent of your attention. Vegetables blanched for too short of a time won’t stop the enzymes in the vegetables, and microorganisms start where they were stopped after the vegetables thaw. Vegetables left in the boiling water too long start cooking and may become limp.
Follow these steps for successful blanching:
1. Wash and drain your vegetables; then remove any peel or skin, if needed. If you’re not freezing your vegetables whole, cut them now.
2. Bring a 5- to 6-quart pot of water to a boil and fill a large mixing bowl with ice water.
Add ice cubes to the mixing bowl because the hot vegetables increase the temperature of the ice bath. Cold stops the cooking process.
3. Add your prepared vegetables to the boiling water for the amount of time specified in the recipe.
Begin timing your vegetables as soon as they’re in the boiling water; don’t wait for the water to return to a boil.
Blanch your vegetables in batches, no more than 1 pound of vegetables in 1 gallon of water.
4. Remove your vegetables from the boiling water and plunge them into the ice-water bath, stirring the vegetables and circulating the ice water to stop the cooking process as quickly as possible.
Don’t leave your vegetables in the ice-water bath longer than they were in the boiling water.
5. After the vegetables are chilled all the way through, remove them from the ice-water bath and drain them in a colander. If you’re dry- packing them, roll them in or lay them on clean, dry kitchen towels to remove excess moisture.
Packing your vegetables
Pack your vegetables immediately after preparing them. Moisture-proof, vapor-proof freezer bags are the best choice for your vegetables. Don’t season them before freezing them.
Removing all excess air is important to avoid the spoilers, such as freezer burn (refer to Chapter 13). To remove air from your containers, follow these guidelines:
Freezer bags: Package your vegetable pieces as close together as possible at the bottom of the bag, without bruising or squashing the vegetables. Fold the unfilled upper portion of the bag over the vegetables, gently pushing any air out of the bag. Seal the bag.
Rigid containers: Use reusable containers when you’re adding liquid to the vegetables. Allowing the proper headspace exhausts the air because the liquid in the container expands when it freezes. For headspace allowances, refer to Table 15-2.
After filling your bags, place them in a single layer in your freezer. Quick freezing is important to the thawed quality of your vegetables. After the packages are frozen solid, you may stack them on top of each other.
Step-by-step instructions for freezing vegetables
Follow these steps for freezing vegetables:
1. Choose only perfect vegetables, free of bruises and imperfections, not overly ripe.
2. Work with small, manageable quantities, about 2 pounds at a time.
3. Wash and drain your vegetables and prepare them according to your recipe (which usually specifies blanching the vegetables).
Be sure to allow the vegetables to dry thoroughly before freezing to prevent them from sticking together when frozen.
4. Chill your vegetables before packing them for freezing.
5. Fill your container, allowing the proper headspace if you’re using rigid containers (refer to Table 15-2), or removing all of the excess air from freezer bags.
6. Label your package, adding it to your freezer.
Frozen Asparagus
Asparagus is one of those vegetables that mean spring has arrived. If you are lucky enough to grow it yourself, you know that you can sometimes feel overwhelmed with what to do with the abundance. Try
freezing it!
Preparation time: 20 minutes
Yield: 1 pint
1 to 1 1/2 pounds fresh asparagus
1 Wash and drain the asparagus spears. Leave the spears whole or cut them into 1-inch pieces.
2 Blanch the spears or pieces for 1 to 4 minutes, depending on the size (thinner spears take less time). Take the time to test your spears after each minute to check for a slightly crisp texture. Cool the asparagus immediately in an ice bath. (See the earlier section “Blanching perfect vegetables” for complete blanching instructions.)
Canning and Preserving For Dummies Page 26