Streams

Freeze! Or Can or Pickle!

Friday, August 01, 2014

Frozen raspberries Raspberries and other summer fruits and vegetables can be frozen to preserve them. (Copyright: Alesikka/Shutterstock)

Fresh produce is plentiful all summer long and there are many ways to preserve it for the rest of the year. Daniel Gritzer explains how to freeze, can, pickle, or dry fruits and vegetables. Gritzer is Culinary Director at Serious Eats and he offers advice on how to make summer’s bounty last into winter’s dark days.

 

Guests:

Daniel Gritzer

Comments [7]

Beth from Vermont

Tips for preserving wild mushrooms you buy or pick:

(Note: unless you know your stuff well, never ever eat wild fungi raw.)

Boletes (like porcini aka king bolete) dried is best; remove spongy pores area if starting to get soft. Dried boletus edulus is much better tasting than fresh; brings out its dark, savory flavor.

Oysters: pleurotus ostreatus (sp?)
Best frozen after cooking in butter as duxelles. Freeze in small quantities.
Good dried also, but freezing in small batches allows you to use as added flavor to dishes.
Try in stroganoff...

Chanterelles
Don't dry, ruins flavor. Duxelles are best. Try freezing in ice cube tray, giving you lots of options for future use.

Aug. 01 2014 01:59 PM
Estelle from Brooklyn

My memory goes back years, but in Greece, the afternoon's dinner's leftovers were saved in a phanari for supper. A phanari was a framed box with screens to keep vermin away. No wasting space from the tiny refrigerator.

Aug. 01 2014 01:56 PM
Amy from Manhattan

No, "most of the time" people who neglect precautions won't get sick. But that's not safety, it's just luck. Don't confuse the two.

Aug. 01 2014 01:55 PM
Joseph from Brooklyn, NY

How long is it safe to eat fruit preserved in alcohol, like cherries in brandy, for example?

Aug. 01 2014 01:52 PM
Carolyn from Brooklyn, NY

We use an herb in some Mexican cooking - epazote. It is fairly difficult to find in most neighborhoods and shops, so I like to buy a lot at once and then freeze it. I wash the bunches, dry them, and roll them in a paper towel; and I then freeze the whole thing together, epazote & paper towel. The parcel lasts well and cooks up with no noticeable change in taste or texture. This is an herb that is generally cooked, so the "crisp" quality of a fresh herb is not important. My Mexican mother-in-law now does this as well!

Aug. 01 2014 01:51 PM
Ellen from Brooklyn

It really sounds like if you want frozen corn or frozen peas, you should just buy them that way to begin with. Buying fresh corn first thing in the morning, then cutting it off the cob then blanching it and then freezing it when you can buy affordable frozen corn that tastes fine seems a little bit insane to me.

If you can't eat all your corn on the cob, dry it and pop it in the microwave by placing it in a paper bag

Aug. 01 2014 01:35 PM
jane from nyc

We had a huge garden on the farm and everything went into the huge freezer. We froze corn on the cob, unshucked and un-peeked-at. Choose it by look and feel and have corn on the cob all winter long.

Aug. 01 2014 01:34 PM

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