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.
Freezing Turnips or Parsnips
- Keeps: 8 to 12 months at minus 18°C or colder. After that it is still safe, just lower in quality.
- Crops: Parsnip, Turnip
The full recipe is for members on a paid plan: 6 steps, in Australian units.
Please read. Keeping times are for best quality and come from published home preserving guidelines. They are a guide, not a guarantee. They only hold for a tested recipe followed to the letter, jars that sealed properly, and storage that is cool, dark and dry, or a freezer at minus 18°C. Look at, and smell, every jar and bag before you eat from it. When in doubt, throw it out.
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.