It's that time of year again, when our freezers are filled with the summer's bounty in preparation for the long winter months ahead. Get the most out of your freezer, and learn a few of its other uses, with these great tricks.

Photo by: Stevedepolo

Freezers are hard working appliances that can do more than just keep your bagged veggies chilled. Try on one of these 10 ideas below and see if you can make it pull double duty, or at least keep it running a little more efficiently:

Can I freeze that? A Guide to Freezer Do's and Don'ts

More often than not things can be saved from expiration date, mold or for a later use, by freezing them. But how do you know what can be frozen and how long it keeps? The National Center for Home Food Preservation has done the dirty work for you and made a list! (Original Post) Photo by gregoryjameswalsh

Unstick Plastic Wrap in the Freezer

Plastic Wrap loses it's static cling when placed in the freezer. It will attach to any bowl or plate that needs covering, but eliminates it sticking back on itself. (Original Post) Photo by Mike Wade

Freeze Ground Meat in Small Portions with a Chopstick

The extra 10 minutes it takes to thaw ground meat in the microwave is time you could have spent doing something else. Eliminate it by pressing a chopstick into the meat on the outside of a zip top bag. It will allow you to break off as much as you need without thawing the entire amount. (Original Post)

Preserve Surplus Summer Herbs for Winter Use

Fresh herbs bought from your local grocer can cost more than buying an entire plant. Try chopping and covering them with water, stock or oil before freezing. They'll be ready for any dish, all winter long. (Original Post) Photo by suavehouse113

Make Your Freezer More Efficient

Freezing used plastic bottles or jugs (milk and orange juice work great) full of water will help keep your freezer at a level temperature and use less energy to maintain it. (Original Post) Photo by Sarah Rae Trover

Save Your Hard Drive in the Freezer

A hard drive that is left in the freezer for 24 hours and then quickly inserted back into your machine can make a recovery. Or at least long enough to back things up before it says adios forever. (Original Post)

Tame Freezer Burn to Keep Food Tasty

Freezer burn can get the best of everything in your freezer. To make sure it doesn't happen as frequently, try keeping your freezer at a more steady temperature and keeping out as much air as possible. (Original Post)

Make Freezer Jam as an Easy Alternative to Canning

Freezer Jam is an easy way to use up remaindered fruits and doesn't even require a waterbath or any other canning know-how. Just a little pectin. (Original Post) Photo by Jennie Faber

Convert a Chest Freezer into a Super-Efficient Refrigerator

Chest freezers use 1/10th of the energy that an upright refrigerator does. With the addition of a thermostat, a chest freezer can end up being the ideal place to keep things cool, without freezing them. (Original Post)

Frost-Proof Meat with "Drugstore Wrap"

Zip top bags and Seal-a-Meal systems can be time consuming and inefficient. Try kicking it old school and wrap your meats in freezer paper for a frost free freezer experience. (Original Post) Photo by Rio Designs

How do you put your freezer to good use—apart from the obvious? Have something to add to the list above? Sound off in the comments.

Send an email to Sarah Rae Trover, the author of this post, at tips@lifehacker.com.

Freezing Fruits and Vegetables

HOW TO PREPARE VEGETABLES FOR FREEZING

VEGETABLES	PREPARATION
Asparagus Pick bright colored brittle stalks that snap when broken and have tight heads.	Wash and sort medium and large stalks. Discard woody and blemished stalks. Break off fibrous ends. Leave whole or cut in 1- to 2-inch lengths. Blanch medium stalks 3 minutes, large stalks (½- to ¾-inch diameter) 4 minutes. Chill in ice water. Asparagus has a shorter storage life than other frozen vegetables. Should be used within 9-10 months.
Beans (Green and Yellow Podded) Pick young tender beans that snap when broken. Harvest while seeds are small and tender.	Wash, snip off tips and sort for size. Cut or break into suitable pieces or freeze small beans whole. Blanch 3½ minutes. Chill in ice water.
Beans, Lima Pick well-filled pods containing green, young tender beans (white beans are overmature).	Wash, shell and sort. Blanch small and medium beans, 3 minutes; large beans, 4 minutes. Chill in ice water.
Beans, Snap (Italian)	Wash, snap off ends and cut or break into l - or 1½-inch lengths. Blanch 3½ minutes. Chill in ice water.
Beets Use garden varieties of good color and quality. Pick smooth, tender small to medium beets.	Remove tops leaving 2 inches of top and wash. Cook until tender. Chill. Remove skins. Slice or dice large beets.
Broccoli Choose firm, tender stalks with bright green compact heads.	Discard off-color heads or any that have begun to blossom. Remove tough leaves and woody butt ends. Cut through stalks lengthwise, leaving heads 1 inch in diameter. Soak ½ hour in salt brine (½ cup salt to 1 quart water) to drive out small insects. Rinse and drain. Blanch 4 minutes in water. Steam-blanch 5 minutes. Chill in ice water. Pack heads and stalks ends alternately in container. Broccoli may be cut into chunks or chopped.
Brussels Sprouts Pick firm, compact heads of good green color.	Wash and trim. Soak ½ hour in salt brine (see broccoli). Rinse and drain. Blanch medium heads, 4 minutes; large heads, 5 minutes. Chill in ice water.
Carrots Pick smooth, tender carrots before roots become woody. Harvest in cool weather.	Top, wash and scrape. Dice or slice ¼-inch thick. Blanch 3½ minutes. Chill in ice water.
Cauliflower Use well-formed, compact heads with fresh leaves.	Trim and wash. Split heads into individual pieces 1 inch in diameter. Soak ½ hour in salt brine (see broccoli). Rinse and drain. Blanch 4 minutes. Chill in ice water.
Sweet Corn—On-the-Cob Use Golden Bantam types. Small to medium ears are preferred. Harvest early in the morning if weather is hot. If corn is immature, it is watery when cooked; if too mature, it is doughy. Process rapidly.	Husk, remove silks and trim ends. Use a large kettle (12- to 15-quart capacity) for blanching. Chill in ice water. Corn which is not thoroughly cooled may become mushy. The long blanching time is necessary to inactivate enzymes which are in the cob. The long cooling time is needed to chill the cob. Failure to follow the blanching and freezing times will result in the development of cobby off-flavors.
Blanching Time—12 Quarts Water
Size of ears	Number ears	Diameter (inches)	Blanch (minutes)	Cooling time (minutes)
Midget	24	1¼ or less	8	16
Small	14	Between 1¼ and 1½	8	16
Medium to large	10	Over 1½	11	22
Sweet Corn—Cut	Husk, remove silks and trim ends. Use a large kettle (12- to 15-quart capacity). Blanch whole kernel corn to be cut from the cob 4½ minutes.
Eggplant Use garden varieties of good color and quality.	Precooked eggplant is usually more satisfactory for freezing than blanched eggplant. Peel, cut into ¼ to 1/3-inch slices, or dice. To retain light color, drop pieces immediately into cold water containing 4 tablespoons salt per gallon. Blanch 4½ minutes. Chill and package in layers separated by sheets of freezer paper.
Garden Herbs	Wash and drain, but do not blanch leaves. Wrap a few sprigs or leaves in foil or seal in film bags. Store in carton or glass jar.
Kohlrabi Choose young, tender kohlrabi.	Cut tops, wash, peel and dice in ½-inch cubes. Blanch 2½ minutes. Chill in ice water.
Mushrooms Pick young firm mushrooms of edible types.	Wash and remove stem base. Freeze small mushrooms whole; cut large ones into 4 or more pieces. When blanching mushrooms, add 1 teaspoon citric acid (or 3 teaspoons lemon juice or ½ teaspoon ascorbic acid) per quart of water to prevent darkening. Blanch medium or small whole mushrooms 4 minutes; cut pieces, 3 minutes. Chill. OR: Slice mushrooms ¼-inch thick. Saute in butter, 2 minutes. Cool.
Onions Sweet Spanish types preferred. Can use good garden varieties.	Peel onions, wash and cut into quarter sections. Chop. Blanch 1½ minutes. Chill in ice water. (They will keep 3-6 months.)
Peas (Green, English) Avoid Alaska (smooth skin) and other starch peas. Pick bright green, crisp pods with tender, sweet peas but not overmature.	Wash, shell small amount at a time. Blanch 1½ to 2 minutes. Blanch black-eyed peas 2 minutes. Chill in ice water.
Peas (Edible, Podded, Sugar or Chinese) Select bright green, flat tender pods.	Wash. Remove stems, blossom ends, and any string. Leave whole. Blanch 2½ to 3 minutes. Chill in ice water,
Peppers (Green) Choose crisp, well developed peppers of deep green color.	Wash, cut out stem and remove seeds. Halve, slice or dice. Blanch halved peppers, 3 minutes, sliced or diced ones, 2 minutes. Chill in ice water. You can freeze chopped peppers without blanching them.
Peppers (Pimiento) Choose crisp, well developed peppers of deep red color.	Oven roast at 400° F for 3 to 4 minutes. Cook, skin and pack dry without additional heating.
Potatoes Any good quality potato. For french fries, a russet type preferred.	Wash, peel, remove deep eyes, bruises and green surface coloring. Cut in ¼- to ½-inch cubes. Blanch 5 minutes. Cool. For hash browns: Cook in jackets until almost done. Peel and grate. Form in desirable shapes. Freeze. For french fries, peel and cut in thin strips. Fry in deep fat until very light golden brown. Drain and cool.
Pumpkin Select any good pie pumpkin of good color.	Cut or break into fairly uniform pieces. Remove seeds. Bake at 350° F, or steam until tender. Cool, scoop pulp from rind, and mash or put through ricer. You can prepare pie mix for freezing, but omit cloves.
Spinach and other Greens Select young, tender leaves.	Sort and remove tough stems. Wash. Blanch most leafy greens 2 minutes. Blanch collards and stem portions of Swiss chard 3 to 4 minutes. Blanch very tender spinach 1½ minutes. Chill in ice water.
Summer Squash—Zucchini Select when 5-7 inches long and rind tender and seeds small.	Wash, peel and cut in pieces. Blanch ¼-inch slices, 3 minutes; 1½-inch slices, 6 minutes. Chill in ice water. If skin is tender, you do not need to peel.
Winter Squash Select squash with shells hard enough so you cannot push thumbnail through them. "Dry" types are recommended.	Prepare same as pumpkin. You can blend two or more varieties or blend squash with pumpkin.

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The information given in this publication is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by University of Minnesota Extension is implied.

Freezing Fruits and Vegetables

HOW TO PREPARE FRUITS FOR FREEZING

FRUITS	PREPARATION
Apples Most firm-fleshed cooking varieties, especially apples suitable for pies or sauces.	Wash in cold water, peel, core, and cut into pie slices. An ascorbic acid powder sold in supermarkets to prevent browning of fruit may be used. Follow package directions. Fill container, seal, label, date and freeze. OR: Soak apple slices in brine solution (½ cup salt to 1 gallon water) for 15 minutes. Drain. Pack in sugar syrup using 2 cups sugar and ½ teaspoon ascorbic acid to 1 quart water. OR: Wash whole apples, drain and dry. Place in freezer bags. Freeze. To use for pie, sauce or other cooked dessert, run cold water over each frozen apple just before peeling. Peel, slice and use immediately.
Apricots Well-ripened fruits of uniform golden-yellow color. Apricots are better canned than frozen.	Wash in cold water and sort. Dip six fully-ripened apricots into boiling water until skins loosen, about 15 to 20 seconds. Chill, peel, halve and remove pits. Fill containers one-third full of syrup—3 cups sugar to 1 quart water with ½ teaspoon ascorbic acid. Pack apricots in syrup. OR: Halve soft ripe fruit, steam 4 minutes, crush and pack with 1 cup sugar to 8-9 cups fruit.
Blackberries, Boysenberries, Dewberries, Loganberries, Youngberries and Nectarberries.	Wash in cold water and sort. Pack in sugar syrup using 3 cups sugar to 1 quart water. OR: Crush and pack in sugar using 1 cup sugar to 7-8 cups fruit. For pies, pack berries dry without sugar.
Blueberries Any good quality berry, cultivated or wild.	Wash in cold water and sort. For desserts, pack in sugar syrup using 3 cups sugar to 1 quart water. OR: Pack in sugar using 1 cup sugar to 8-9 cups fruit. For pies, pack dry without sugar or sugar syrup.
Pie cherries Any good quality cherry.	Wash in cold water, stem and pit. For pies, use 1½ to 2 cups sugar to 4 cups cherries for 9-inch pie. To improve color, add ¼ teaspoon ascorbic acid.
Sweet cherries Choose bright, fully ripe cherries.	Wash in cold water, sort, stem, and pit. Pack in syrup using 2 cups sugar to 1 quart water, ½ teaspoon ascorbic acid, and either 1 teaspoon citric acid or 4 teaspoons lemon juice.
Citrus Fruit Mixes Available citrus fruits.	Wash, peel, section or slice fruit. Sprinkle sugar over each layer of citrus fruit, sweetening to taste. Let stand in refrigerator until fruit forms its own juice. If you wish to keep the mix 3-4 months, add ¼ teaspoon ascorbic acid to the sugar used for each 2 pints fruit.
Cranberries Any good quality fruit.	Wash in cold water, sort and pack without sugar.
Currants Red Lake and similar large fruit varieties.	Wash in cold water and sort. Pack in sugar using 1 cup sugar to 8-9 cups fruit. For cooking, pack dry without sugar.
Gooseberries Any good cooking variety.	Wash in cold water and sort. Pack without sugar or syrup or mix berries and sugar called for in pie recipe.
Ground Cherries Any available varieties.	Wash in cold water and sort. Husk, then scald cherries for 2 minutes. Pack in sugar syrup, 3 cups sugar to 1 quart water.
Muskmelons-Cantaloupes Use firm-fleshed fruit.	Wash in cold water. Cut flesh into ½- to ¾-inch cubes or balls. Cover with sugar syrup, using 2 cups sugar to 1 quart water. You can add whole seedless grapes. Serve partially frozen.
Nectarines Any good quality fruit.	Same as apricots for preparation and packing.
Peaches Choose well ripened fruit of good quality.	Wash in cold water and sort. Dip 3 or 4 peaches into boiling water until skins loosen—15-20 seconds. Chill and peel. Freeze in a sugar syrup following directions for apricots. You may halve, quarter, or slice peaches. See steps 4 and 5 under To Freeze Fruits. OR: Freeze non-browning varieties with dry sugar using ½ teaspoon ascorbic acid and 4 cups sugar with 8 pounds fruit (about 4 quarts).
Pineapple Any fruit of bright appearance, dark orange-yellow color.	Peel and core. Dice, slice or cut into wedges. Cover with syrup, 3 cups sugar to 1 quart water. OR: pack in dry sugar, 1 cup sugar to 8-9 cups fruit. Do not use uncooked pineapple in gelatin molds.
Raspberries Red or purple fruit of good quality.	Wash in cold water and sort. Pack raspberries in syrup, 3 cups sugar to 1 quart water. OR: Pack in dry sugar, 1 cup sugar to 7-8 cups fruit. Handle gently. Pack purple raspberries for jam without sweetening.
Rhubarb Select stalks that are crisp and tender and of good red color in early spring. Do not pick after July 1.	Remove leaves and woody ends, wash in cold water and cut in 1-inch lengths. Do not blanch. For sauce, pack in sugar syrup using 3½ cups sugar to 1 quart water. For pies, pack in dry sugar using 1 cup sugar to 4 cups rhubarb, or pack without sugar for a few months' storage.
Strawberries Choose firm, ripe berries of bright red color, or rich aromatic flavor.	Wash in cold water, sort and stem. Pack whole, sliced (preferred), or crushed berries in 1 cup sugar to 7- 8 cups fruit. OR: Pack whole berries in syrup, 3-4 cups sugar to 1 quart water.

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Agriculture \ Community \ Environment \ Family \ Garden \ Youth
Home \ Search \ News \ Workshops \ Online Shopping
About Extension \ Extension Offices

Produced by Communication and Educational Technology Services, University of Minnesota Extension.

In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact your University of Minnesota Extension office or the Extension Store at (800) 876-8636.

University of Minnesota Extension is committed to the policy that all persons shall have equal access to its programs, facilities, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation.

The information given in this publication is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by University of Minnesota Extension is implied.