This is a great time of the year for anyone who enjoys eating. Farmers Markets, supermarkets, roadside produce stands and local gardens burst with vegetables and fruits we savor now, but long for during colder months of the year. Even though you might be regretting growing three zucchini plants, imagine how nice it will be to have summer squash in February! It’s impossible to eat all of the produce available, but it is possible to save a little summer and enjoy the delightful bounty of your garden in future months.

Freezing is the easiest method for preserving the seasonal plenty. Freezing fruits and vegetables requires less time and equipment than other food preservation methods, and if done properly, frozen produce retains much of its natural color, flavor and nutrition. There is no need to tackle huge amounts of fresh items for freezing, or to have extensive knowledge of food preservation.

Basic Information for Freezing
1. Freezing does not sterilize food; the extreme cold retards growth of microorganisms and slows changes that affect quality or spoilage.
1. Select produce at peak flavor and texture and process a short time after harvesting.
2. Use food quality moisture and vapor-proof containers (glass or plastic) with straight or flared sides for easy removal.
3. Freeze small quantities of produce at a time.
4. Follow instructions carefully for best results.

Below are two suggestions for freezing late summer produce that will enhance mundane meals or spice up special meals months from now:

Freezing a Summer Fruit Cocktail
Late summer fruits freeze well individually or can be mixed. The following frozen fruit cocktail includes melon, peaches, grapes and blueberries. Think how delightful it will be to serve a cheerful fruit cocktail during the middle of winter. Note: Any of the fruit mentioned can be eliminated according to taste, or may be frozen separately.

Ingredients and Supplies needed: watermelon, cantaloupe, honeydew, peaches, seedless grapes and blueberries (optional), sugar syrup (made with 2 ¼ cups of sugar dissolved in 5 ¼ cups water), commercial ascorbic acid mixture to prevent darkening (available where canning products are sold), freezer containers, small sauce pan of boiling water, pan or bowl of ice water, and parchment paper. Any remaining syrup can be stored for a short time in the refrigerator for future freezing plans.

Instructions: Sort, wash and drain fruit thoroughly. Immerse peaches in boiling water for a few moments to loosen the skin. Immediately place peaches in ice water to stop the cooking process. Peel, cut in half, remove the pit and slice peaches into a bowl. Following the manufacturer's instructions, pre-treat the peaches with the ascorbic acid product to prevent darkening. Chunk or ball the melons and place in a large bowl. Mix together grapes, blueberries, melon and peaches carefully.

Distribute the fruit evenly in freezer containers, leaving one inch of headspace between the fruit and the top of the container. Cover fruit with syrup and place a small piece of crumpled parchment paper between the fruit and the lid to keep the fruit submerged in the liquid. Wipe the sealing edge of the containers to remove moisture/food. Cover with lid. Label the package with name of food and date. Freeze immediately at 0 degrees F or colder. Most fruit maintains high quality for eight to 12 months at 0 degrees and colder. To serve, thaw to icy consistency. Completely thawing frozen fruit may decrease quality.

Note: Small whole fruits, such as blueberries, can be spread in a single layer on shallow pans to freeze. Remove and quickly package in labeled freezer bags or containers removing as much air as possible from containers, allowing no headspace. Seal and return promptly to freezer.

Freezing Fresh Tomatoes
Frozen tomatoes add a wonderful fresh tomato flavor to soups, stews and sauces and are less expensive when preserved in the summer at the peak of their flavor. Thawed tomatoes are soft so do not plan to use them as additions to salads, sandwiches or other foods that include fresh tomatoes.

Ingredients and supplies: Any amount of ripe, blemish-free firm tomatoes, a small sauce pan of boiling water, a pan or bowl of ice water and freezer containers.

Instructions: Wash tomatoes. Immerse the tomatoes in boiling water two to three minutes to loosen skin; place in ice water to stop the cooking process; peel and core. Cut into pieces. Place in freezer containers leaving ½ -inch headspace between the tomatoes and the lid. Wipe sealing edge of container to remove moisture/food and cover with lid. Freeze immediately at 0 degrees F or colder.

Serving suggestion: Sauté a combination of the following fresh ingredients: diced or sliced onion, chunked zucchini, strips of green pepper, minced garlic and sliced mushrooms until slightly soft, but a little crunchy. Add thawed frozen tomatoes, salt, pepper and herbs to taste. Heat and serve as a spaghetti sauce.

*The Master Food Safety Advisor program is offered by Larimer County Cooperative Extension and welcomes participation by anyone interested.

To acquire more tested food preservation and food safety information, or to obtain information about the Master Food Safety Advisor program, contact the Larimer County Cooperative Extension Office, 1525 Blue Spruce Drive, Fort Collins, CO, 80524. Phone 970-498-6000, or visit Extension online at www.larimer.org/ext

The authors have received training through Colorado State University Cooperative Extension's Master Gardener program and is a Master Gardener volunteer for Larimer County.

Gardening and Insect Fact Sheets are available on-line by clicking HERE.

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This page updated:  September 28, 2006