Freezing
The easiest way to keep a glut
No jars, no canner, no special kit. Most vegetables want a quick blanch in boiling water first, fruit often goes in with a little sugar or syrup, and then it is straight into the freezer. Every guide here is tested, so you know how long to blanch and how to pack it.
Tested recipes only, in Australian units.
The recipes
Find a recipe
Search by crop or recipe name, or browse the lot. Open one to see how much it makes and how long it keeps.
Fruit and fruit products 6
Mixed produce and general guidance 67
- Freezing Apricots
- Freezing Artichokes
- Freezing Asparagus
- Freezing Avocados
- Freezing Bacon
- Freezing Bananas
- Freezing Blackberries or Dewberries
- Freezing Blackeye or Field Peas
- Freezing Blueberries or Huckleberries
- Freezing Broccoli
- Freezing Brussels Sprouts
- Freezing Butter
- Freezing Cabbage or Chinese Cabbage
- Freezing Cauliflower
- Freezing Celery
- Freezing Chayote Squash
- Freezing Cheese
- Freezing Cherries: Sour
- Freezing Cherries: Sweet
- Freezing Clams
- Freezing Crab
- Freezing Cranberries
- Freezing Currants
- Freezing Dates
- Freezing Edible Pea Pods
- Freezing Eggplant
- Freezing Eggs
- Freezing Figs
- Freezing Fish
- Freezing Fresh Coconut
- Freezing Fresh Herbs
- Freezing Garlic-In-Oil
- Freezing Gooseberries
- Freezing Grapes
- Freezing Grapes: Muscadine
- Freezing Green Peas
- Freezing Greens (Including Spinach)
- Freezing Guavas
- Freezing Ice Cream
- Freezing Kohlrabi
- Freezing Lobster
- Freezing Loquats
- Freezing Mangos
- Freezing Mayhaw Juice
- Freezing Meats
- Freezing Melons
- Freezing Mushrooms
- Freezing Onions
- Freezing Oysters
- Freezing Persimmons
- Freezing Pesto
- Freezing Pimientos
- Freezing Pointers
- Freezing Pomegranates
- Freezing Poultry and Game Birds
- Freezing Pumpkin
- Freezing Raspberries
- Freezing Rhubarb
- Freezing Rutabagas
- Freezing Scallops
- Freezing Shrimp
- Freezing Strawberries
- Freezing Summer Squash
- Freezing Turnips or Parsnips
- Freezing Whipped Cream
- Freezing Winter Squash
- Lemon Curd, Freezer
Vegetables and vegetable products 12
Before you start
How we keep this safe
- Tested recipes only. Every recipe here comes from published home preserving guidelines. We do not invent preserving recipes, because a guess in a jar can make you sick.
- Follow the recipe to the letter. The amounts, the jar sizes and the times are part of what makes it safe, not a suggestion.
- Blanch for the time the guide lists. Each vegetable has its own time, so check it every time rather than going from memory.
- Keep the freezer at minus 18°C or colder. Food kept longer than the keeping time is still safe while it stays frozen, it only loses flavour and texture.
- Australian units. mL, grams, millimetres and degrees Celsius. The conversion is ours. A tablespoon in these recipes is 15 mL, not the 20 mL Australian tablespoon.
- When in doubt, throw it out. A bulging lid, a broken seal, a smell or mould means the bin, not a taste test.