Living Well: 11 Secrets To Properly Freezing Produce


When I was a little girl, I loved going to my Grandma Maxie’s house. There was always something yummy to eat, especially during the summer when her garden was brimming with strawberries, rhubarb, peaches, and all sorts of veggies. I used to pass by the giant (ancient) freezer on my way through the garage to the backyard and I would stop, open it, and gaze at the stacks and stacks of square freezer containers with green or yellow lids. Each had tape around it and was labeled with the contents. My favorite, no surprise, was her strawberry and raspberry freezer jam.
Now that I’m a mom, I enjoy taking my kids to local pick-your-own farms to pick fruits and vegetables. Along with the harvest from our garden and stops at roadside stands and farmers markets, we end up with a lot of summer fruit and vegetables that we want to preserve and enjoy throughout the year, not just during the summer. While I really enjoy canning now and again, I’ve really been channeling my grandmother the past few years and taken freezing food to a new level.