Freeze extra garden produce for later use

As the end of summer nears, many gardens are still producing abundant supplies of vegetables. The following information may help you preserve some of that produce for later use.

Raw tomatoes can be quickly frozen without blanching them first. They may be frozen without their skins or frozen whole with their skins. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when thawed.

Wash each tomato under running water and dry. Cut away the stem scar and surrounding area. Washing tomatoes in a sink filled with water is not recommended since contaminated water can be absorbed through the fruit's stem scar. The use of soap or detergent is neither recommended nor approved for washing fruits and vegetables because they can absorb detergent residues.

To freeze whole tomatoes with peels, simply place the tomatoes on cookie sheets with sides and freeze, without blanching. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags, removing as much air as possible from the bag.

To use the frozen tomatoes, remove them from the freezer a few at a time as needed. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily. I tried this method last summer and found the frozen tomatoes to be very convenient for adding to soups and casseroles during the winter. Just the amount needed can be removed from the package and the skins do slip off quite easily.

If you prefer to freeze peeled tomatoes, after washing dip them in boiling water for about 1 minute or until the skins split. Peel and freeze as noted above.

Bell peppers are another of those veggies that can be frozen raw without blanching first. Thawed, raw peppers still retain some crispness and can be used raw in some uncooked dishes, but can best be used in cooked dishes.

Wash, dry, cut out stems and cut peppers in half. Remove seeds and membrane. Cut peppers into strips, dice or slice, depending on how you plan to use them. Freeze in a single layer on a cookie sheet with sides, about an hour or until frozen.

Transfer to a freezer bag when frozen, removing as much air as possible from the bag. Large mouth jars can also be used. The peppers will remain separated for ease of use in measuring out for recipes.

If you like cooking with fresh onions, but frequently toss an unused portion, try freezing it. Wash, peel, and chop raw, fully mature onions into about 1/2 pieces. There is no need to blanch onions. Bag and freeze in freezer bags -- be sure to use "freezer" bags rather than "storage" bags or sandwich baggies, to prevent odor in the freezer. Double bagging is a good idea with onions. Lay the package flat in the freezer on a cookie sheet until onions are frozen. Then, restack bags to take up less room. When ready to use, the needed amount can easily be broken off and the remainder of the package returned to the freezer.

The onions can be used in many cooked products, such as soups and stews, ground meat mixtures, casseroles, and so forth.

To extend the time frozen foods maintain good quality, package foods in material intended for freezing and keep the temperature of the freezer at 0 degrees F or below. In general, it is recommended that frozen vegetables and fruits be eaten within about 8 months for best quality.

More information on food preservation, visit the University of Georgia Cooperative Extension Service website at http://www.uga.edu/nchfp.

Editor's Note: Ann Ludlum is a K-State Research and Extension family and consumer sciences and 4-H extension agent assigned to Bourbon County. She may be reached at (620) 223-3720 or aludlum@ksu.edu.