Wildstead Way

When you bring in your harvest, you want to make sure nothing goes to waste. Freezing is one of the easiest ways to extend the life of your fresh produce and enjoy it well beyond the growing season.

Knowing what and how to freeze after harvest can save you time, reduce food waste, and keep your meals fresh and flavorful. This guide will help you understand which items work best for freezing and how it benefits your kitchen throughout the year.

Tomato halves or chunks

You can freeze tomato halves or chunks easily by cutting them into pieces that suit your cooking needs. Remove the core or any blemishes before freezing to keep them fresh. Lay the pieces on a tray to freeze individually, then transfer to a bag for easy portioning later. This method works well for sauces or stews where texture isn’t as critical. For details on freezing methods, see freezing tomatoes in chunks.

Bell peppers, sliced or whole

You can freeze bell peppers either sliced or whole, depending on how you plan to use them later. Just pick fresh peppers without soft spots for the best results.

If you freeze them whole, leave the stems on and don’t wash until you’re ready to use them. For sliced peppers, wash, clean out the seeds, and cut before freezing. Pre-freezing slices helps keep them from sticking together.

For more tips on freezing peppers, check out this guide on freezing bell peppers.

Fresh herbs like basil and parsley

You can freeze fresh herbs like basil and parsley to keep their flavor longer. Chop them roughly and pack into ice cube trays with a little water or oil.

Once frozen, you can pop out cubes whenever you need a quick burst of fresh herb flavor in your cooking. This method preserves their oils better than drying.

Freezing herbs is simple and keeps your harvest usable for months. See more tips for freezing fresh herbs like these here.

Pesto in ice cube trays

You can freeze pesto easily by scooping it into ice cube trays. This lets you store small portions, perfect for when you just need a bit.

After freezing, pop the cubes into a sealed container or bag to save space. Covering the pesto with a little olive oil helps keep it fresh and prevents freezer burn. For a simple method, check out how others use ice cube trays for pesto storage here.

Caramelized onions

You can make a big batch of caramelized onions after your harvest and freeze them for later. They hold up well in the freezer and save you time when cooking.

Try freezing them in small portions, like ice cube trays. This helps you thaw just the amount you need for your meals.

Using frozen caramelized onions means you can always add rich flavor to your dishes without starting from scratch. For more tips, check out how to freeze caramelized onions.

Pumpkin puree

You can freeze pumpkin puree easily to keep it fresh long after harvest. Store it in airtight containers or freezer bags to prevent freezer burn.

When frozen, pumpkin puree stays good for up to a year, although the texture may change slightly. Thaw it in the fridge before using in recipes for the best results.

Learn more about freezing homemade pumpkin puree here.

Winter squash cubes

You can freeze winter squash by cutting it into cubes. Blanch the cubes in boiling water for 3-5 minutes to preserve texture and color.

After blanching, dunk the squash in ice water, then drain well. Spread the cubes on a tray to freeze individually before storing in bags.

This method works well for soups and stews, letting you use fresh squash anytime. For more details, check out how to freeze butternut squash for soups and stews.

Frozen homemade soups

You can freeze most homemade soups safely for up to three months without a major quality change.

Be careful with soups that have potatoes or noodles, as they may become mushy after thawing.

Use airtight containers or freezer bags to keep your soups fresh longer. When reheating, thaw in the fridge overnight for best results.

For more tips, check freezing soup guidelines from reliable sources like the USDA or food safety experts.

Berries like strawberries and blueberries

You want to remove any leaves or damaged bits before you freeze your berries. Wash them gently and dry carefully with a paper towel to avoid extra moisture.

Lay them out on a tray to freeze individually first. Once frozen, transfer your berries to a sealed container or plastic bag. This method keeps them fresh and easy to use for months.

Berries frozen this way usually last 8-12 months if fresh at freezing time. For more tips, check how to preserve fresh berries.

Green beans, blanched

You should blanch green beans before freezing to preserve their color, flavor, and nutrients. Blanching stops enzymes that cause spoilage and helps keep the texture firm.

After blanching in boiling water for a few minutes, cool your beans quickly in ice water. Drain them well, then pack and freeze for best results. For detailed steps, see how to blanch green beans correctly.

Corn kernels off the cob

You can easily freeze corn kernels after cutting them off the cob. Spread the kernels in a single layer on a tray to freeze quickly and prevent clumping.

Once frozen, transfer them to freezer bags for long-term storage. Your corn will keep its taste and nutrition, though the texture may be softer after thawing. Freezing corn is a great way to enjoy fresh flavor later in the year.

Learn more about freezing corn kernels here.

Zucchini slices

You can freeze zucchini slices easily by washing and cutting them into about half-inch pieces. Blanch the slices briefly in boiling water, then cool them quickly in ice water to preserve texture.

After draining, pack the slices in airtight bags or containers to prevent freezer burn. Properly stored, they keep well for several months and are ready to use in soups or sautés. For more details, see how to preserve zucchini slices.