Freezer Fruit Sauce

I preserve the fruit we grow to enjoy all year long. Those summer flavors make the winter more bearable and, since the fruit is ready in the freezer, it also makes a quick dessert or breakfast. While I freeze and dehydrate whole berries, I process much of the harvest into fruit sauce.

I freeze the sauce in 1-2 cup increments, which comes in handy for waffles, shortcakes, over poundcake or angel food cake, or in a breakfast parfait with granola. I've used rhubarb here (not a fruit, but acts like it), but any berry, stone fruit, or a combination can be substituted with the same results. Feel free to alter the sugar to suit your tastes.

Mature rhubarb stalks are both red and green. The leaves contain oxalic acid which is a toxin (you'd
have to eat a lot to get sick). Leaves can be safely added to your compost pile. 

Remove leaves and wash stems. 

Chop stalks. Measure 4 cups and place in a saucepan.

Stir in sugar and cornstarch. Slowly heat to boiling. Reduce heat and simmer 5 minutes.

Place in freezer containers, label and freeze for up to one year.

Fruit Sauce
4 cups fresh berries, stone fruit, rhubarb, or a combination
3/4 to 1 cup sugar, depending on your tastes
1 Tbsp cornstarch
Squeeze of lemon (optional)

Combine all ingredients in a saucepan. Slowly bring to a boil. Reduce heat, simmer 5 minutes, stirring occasionally to prevent sticking. Remove from heat and let cool. Use immediately or freeze, consuming within one year.

Freezing Peppers

We recently harvested the rest of the produce from the garden, including the last of the sweet peppers. One of the easiest foods to preserve, peppers can be frozen whole (core & remove seeds) or chopped. I chop in fairly large pieces, seal in a freezer bag and place in the freezer. No need to blanch.

Frozen peppers make quick work of dinner. I typically run under cool water for a few minutes and toss into the cooking pan. My favorite fast meals using peppers include sausage & pepper sandwiches and baked penne (with our canned tomatoes). While I depicted sweet peppers, the same method can be used with hot peppers. Frozen peppers should be consumed within one year.

Last sweet peppers from the garden.

Chop peppers to the size you prefer and place into freezer bags.

We use a vacuum sealer to eliminate freezer burn.

Place bags into freezer and consume within one year.

Here's my favorite quick pasta sauce that I use to make baked penne. I substitute fresh herbs in the summer. Feel free to add more (or hot) peppers to suit your taste.

1 small onion, chopped

1/2 cup chopped sweet peppers

olive oil

1-2 cloves garlic, minced

1 quart home canned tomatoes, with juice

2-3 Tbsp tomato paste (depending on how thick you like your sauce)

1 Tbsp dried oregano

1 Tbsp dried basil

2 tsp sugar

Salt & pepper to taste

Saute onion and peppers in olive oil in a large pan until softened, 5 minutes. Add garlic and cook for one minute. Add tomatoes, paste, herbs, and sugar. Bring to a simmer and cook for 5 minutes. Finish with salt and pepper to taste. 

To make baked penne, toss with 12 oz cooked penne or ziti noodles. Meat eaters can add pepperoni or cooked Italian sausage. Pour into a greased casserole dish, top with shredded mozzarella and bake at 400 degrees for 18-20 minutes or until brown and bubbly.

What do you make with your frozen peppers? 

Freezing Berries

Besides being easy to preserve (just two steps!), summer berries taste delicious in the winter. I use frozen berries in a variety of dishes, including baked goods and pastries, sauces, smoothies and occasionally... margaritas!

When thawed, frozen berries will rend water. To avoid overly wet cakes, I use recipes where thawing isn't required. I've included one of my faves: Blueberry Buckle, a tender cake loaded with berries and topped with a lemony, cinnamon crumble.

Although we have about a dozen blueberry bushes, they're too young to produce many berries. Instead, we purchased about 10 pounds of big, sweet berries from a local grower. By volume, that's equal to about two gallons.

Freezing berries in a single layer prevents the berries from freezing in a mass, ensuring you'll be able to pull out just the amount you need. The method below can be used with most kinds of berries. We also grow and freeze strawberries, blackberries and raspberries.

Wash & dry berries and place on a rimmed baking sheet. Place tray in the freezer overnight.

When berries are frozen, remove to a ziplock freezer bag.
Place in freezer and use within one year. Easy peasy!

No need to thaw before using to make Blueberry Buckle.
Just scoop what you need from your freezer bag!

Frozen berries will hold their shape in baked goods. No more purple batter!

Buckle is perfect for dessert, breakfast or with afternoon tea.

Berry Freezing Process
Wash berries and place on a kitchen towel in a single layer. Gently pat dry. Place berries in a single layer on a rimmed baking sheet. Place pan, uncovered, in freezer overnight. Next day, remove frozen berries to a ziplock freezer bag. Date bag, place in freezer and use within one year.

Blueberry Buckle
From King Arthur Flour

• 
  
• Crumb topping:
• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• zest of 1 lemon
• 1/8 teaspoon salt
• 1/4 cup (1/2 stick) butter

• Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/4 cup (4 tablespoons) butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh or frozen (unthawed) blueberries

Preheat the oven to 375°F. Lightly grease a 9" square or 9" round cake pan. If you use a round pan, make sure it's at least 2" deep.

Make the topping: Mix the sugar, flour, cinnamon, lemon zest and salt in a small bowl. Cut or rub in the butter with a fork or your finger tips until it reaches a crumbly state. Set aside.

Make the cake: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Fold in blueberries. Pour the batter into the prepared pan. Sprinkle the topping over the batter.

Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve warm or at room temperature. Yield: about 12 to 16 servings.

Keep the conversation going! Follow me on Twitter.
Need one-on-one preservation help? Sign up for a Helpout.

Freezing Green and Wax Beans

After a rough start, our green and wax beans are producing. A lot. We love beans and find them a versatile veg that can be used in a variety of dishes.  Lots of folks preserve their beans by canning, but I prefer to freeze my beans. Seems the freezer is easier on the beans while the rigors of canning leaves them overcooked and soft. And freezing beans is fast and easy.

Just picked yellow wax beans

Beans with ends removed and snapped into bite sized pieces

Beans are blanched quickly in boiling water for 2-3 minutes

The vacuum sealer makes quick work of packing while eliminating freezer burn.

Beans ready for the freezer!

Prepare
After picking rinse beans and remove debris. Remove ends and snap into bite sized pieces (or leave whole, if you prefer).

Blanch
Bring large pot of water to a boil.  Lower beans into boiling water and cook for 2-3 minutes, just long enough to stop the action of enzymes that cause the beans to lose flavor, color and texture. Remove beans to ice bath to stop the cooking action.

Freeze
Place beans in freezer bags, removing as much air as possible to reduce freezer burn. We use a vacuum sealer. Place containers in the freezer and use with a year.

So what do I do with all those beans? They make a very fast side dish. Without thawing, I can heat in a pan with butter, salt and pepper. If I have a bit more time and I'll add bacon (recipe below). I also use in pot pie fillings, casseroles, stew and bean salads. When preparing, remember freezer beans are not as fully cooked (not as tender) as a commercially canned bean. Substituting in recipes may yield a different result.

Let me know how you prepare your fresh frozen beans!

Sauteed Green Beans
Beans and bacon pair well and while it's not an everyday side dish, it is a delicious way to showcase your bean crop!

3 slices bacon, chopped
1 Tbsp butter
1 small onion, chopped
2-3 cups fresh frozen green beans

Add bacon and butter to a large saucepan. Cook over medium heat, stirring occasionally until bacon is cooked, 3-4 minutes. Add onion and cook until softened, 4-5 minutes. Stir in green beans and lower heat. Add lid and cook for 10 minutes stirring occasionally (longer if beans were added frozen). Remove lid, cook until liquid is evaporated, 2-3 minutes. Serve.