How to Freeze, Can, and Preserve Summer Fruits and Vegetables

Summer in Michigan comes with a bounty of locally-grown fruits and veggies – making it a great time to Double Up on fresh produce. But as much as we want summer to last forever, it will inevitably come to an end … and so will the bounty of berries, tomatoes, and more. Here are some ideas to help you preserve fruits and vegetables for the colder months ahead. 

Freezing: Keeping It Very Cool 

Fruits like berries and stone fruits are great candidates for freezing. Give your fruits a good rinse, let them dry out, and then spread them out on a baking sheet that you can transfer to the freezer. Once frozen, toss them into freezer bags or freezer-safe containers. Voila!  

Veggies like tomatoes, corn, and green beans are plentiful in the summer and can last for up to a year in the freezer. The process of blanching can help veggies stay crunchy and colorful. It involves a quick dip in boiling water followed by an ice bath. After letting the veggies dry out and spread them on a baking sheet or flat surface you can transfer them to the freezer. Once the veggies are frozen solid, bag them up and you’ve got produce stockpiles for stir-fries, soups, and more.  

Learn more about blanching and freezing fruits and veggies from our partners at Michigan State University.

Recipes to Try: Turning fresh fruits and veggies into freezer jams, sauces, and salsa is another way to take advantage of your summer surplus. Check out this recipe for easy berry freezer jam  and explore some ideas for salsas from Michigan State University.   

Canning: When Mason Jars Become Your Jam 

Canning is a great way to extend the life of fruits and veggies you bring home with Double Up. Preserve your fresh tomatoes. Pickle your cucumbers and carrots. Turn apples into sauce. The possibilities are endless! 

Canning can be a time-consuming task that involves special equipment and food safety knowledge. Check out the blog post “Canning for Beginners” from our friends at Taste the Local Difference and check out other learnings and a low-cost canning course from our partners at Michigan State University. 

Recipes to Try: Refrigerator pickles are a quick and easy way to enjoy veggies for up to two weeks without the need for canning. Check out this refrigerated pickled vegetable guide from Michigan State University that walks you through all the options from what veggies to pickle to what types of brine you can use.   

Enjoy Your Summer Fruits and Veggies for Longer 

Grab those aprons and get preserving! Your future self will thank you when you’re cozied up with a bowl of peach cobbler or a tangy salsa that tastes like summer in a jar. 

Find a grocery store or farmers market near you and Double Up on Michigan-grown fruits and veggies!