I recently harvested the last of my sugar snap peas from my “winter” garden, along with some of my late growing carrots. I didn’t really have time to do anything with them, but didn’t want my home grown produce to go to waste, so I blanched and froze both crops. I did the same thing, minus the blanching, with some fresh-from-the-field strawberries recently, as well, when I’d purchased more than I could whip into desserts in a week. Anyway, all this food preservation got me wondering whether I was preparing and freezing things properly, and how to do so to best maintain the quality of the product. Coincidentally, Sfgate ran an article today on just this topic. I recommend reading it, it’s got some useful information and links on not just freezing produce but on just about everything.
