Freezing fresh fruits and vegetables

Flash-freeze fresh fruits–Fruits that are frozen slowly may be mushy when thawed. For best results, quick-freeze them at -10 degrees F. and serve with a few ice crystals remaining. In addition, freezing fruits with sugar will help preserve their appearance and taste.

Blanch fresh vegetables before freezing–In general, fresh vegetables benefit from blanching, to maximize color and texture. Many fully cooked vegetables will have less desirable color (they turn olive-brown), aroma, and flavor when reheated.

Cook frozen vegetables without thawing–They'll be fresher tasting. The exceptions are leafy greens and corn on the cob.

                                     See the best ways to freeze meat and casseroles: