How to freeze fall produce so you can enjoy autumn’s bounty all year long

How to freeze squash

There are two ways to freeze squash: raw or cooked.

To freeze raw squash, peel and cut it into 1-inch cubes. Place the cubes in a single layer on a baking sheet and then into the freezer. Once fully frozen, move the squash to a zip-top plastic bag or freezer-safe container. The frozen cubes can be added to stews, soups and casseroles or be reheated and mashed.

Alternately, you can cook the squash first. Peel, then roast, steam or boil. You can then mash the squash and freeze it. You can freeze squash in ice cube trays or muffin tins and then transfer it to a freezer-safe container, or just freeze it in a zip-top bag or freezer-safe container. Use the thawed puree in creamy soups or baked goods.

How to freeze pumpkin

Pumpkin can be frozen raw or cooked.

Large field pumpkins, the kind you use to make jack-o’-lanterns, aren’t very suitable for eating. They tend to be stringy and flavorless.

Smaller pumpkins, like sugar pumpkins, Dickinson pumpkins, Baby Pam pumpkins and New England Pie pumpkins, can be frozen and enjoyed all year.

To freeze raw pumpkin, remove the seeds, cut into wedges, and peel. Then cut the pumpkin into chunks, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container once frozen through. The frozen pumpkin cubes can be added to stews, soups and casseroles or be reheated and mashed.

Cooked pumpkin can be frozen by roasting, steaming or boiling the peeled pumpkin chunks. Puree or mash the cooked pumpkin. You can freeze pumpkin in ice cube trays or muffin tins and then transfer it to a freezer-safe container, or just freeze it in a zip-top bag or freezer-safe container. Use the thawed puree in creamy soups or baked goods.

How to freeze cranberries

Cranberries couldn’t be easier to freeze. If you buy a bag of cranberries at the store, you can freeze them right in their bag. Otherwise, you can just place unwashed fresh cranberries in a freezer-safe container. When you’re ready to use them, there’s no need to thaw; just rinse them with cold water, and use the cranberries in baked goods or to make cranberry sauce.

How to freeze potatoes

Potatoes are tricky to freeze, but certain preparations freeze better than others. Raw potatoes shouldn’t be frozen; their cellular structure will be too damaged by the freezing process. Similarly, plain boiled potato cubes and baked potatoes aren’t good candidates for freezing.

Mashed potatoes, especially those that have milk or butter added, freeze well. Just add them to a freezer-safe container. When ready to use, let them thaw, and help reconstitute the mash by adding some warm milk, cream or butter.

Keep frozen shredded potatoes on hand for easy hash browns. Blanch shredded potatoes for 3 minutes, then drain, pat dry, and store in a freezer-safe container. Use as you would parboiled hash brown potatoes.

For french fries, cut the potatoes into logs or wedges, and then blanch them for 2 minutes. Drain, pat dry, and then fry them in 375-degree F oil until golden brown. Drain them on paper towels, then freeze them in a single layer, and transfer them to a freezer-safe container. When ready to eat, refry the potatoes in 375-degree F oil until crispy and golden brown.

How to freeze apples

Apples can be frozen in a variety of ways and cooked later. Frozen apples that are thawed won’t be suitable for eating unless they’re cooked.

You can peel and slice apples, and then spread them out in a single layer (to prevent browning, soak the apple slices in an ascorbic acid solution or lemon juice and water, then drain). Once frozen, add them to a freezer-safe container, and use the frozen apples in your next baking project.

A really neat trick is to prepare and freeze apple pie filling ahead of time. Mix raw sliced apples with sugar and spices (use your favorite apple pie filling recipe). Cover an aluminum pie plate with plastic wrap, and fill it with the apple pie filling. Wrap the whole thing in more plastic wrap and then a layer of foil. When ready to bake your pie, just pop out the frozen filling, and add it to a pie plate lined with crust. Top with a second crust, then bake at 375 degrees F for about an hour.

How to freeze onions

Though you can technically freeze raw onions, they lose a lot of their texture, and their flavor can be altered.

Instead, try freezing caramelized onions. Much of the water is cooked out during the caramelization process, and since it takes so long to properly caramelize onions, it makes sense to do a big batch of them. Freeze the caramelized onions in an ice cube tray or muffin tin, then transfer them to a freezer-safe container once solid.

How to freeze carrots

Carrots are easy to freeze. Just scrub your carrots clean, and then cut them into sticks, rounds, quarters or shreds. Blanch the carrots in boiling water (time will vary based on size), then drain and freeze them. The frozen carrots can be added to stews, soups and casseroles or pureed for soup or baby food, and the shreds can be added to quick breads and cakes.

How to freeze persimmon

Firm fuyu persimmon can be frozen like apples: Peel, cut into slices, soak in an acidic solution to prevent browning, drain, pat dry, then freeze on a baking sheet in a single layer, and transfer to a freezer-safe container once frozen.

Hachiya persimmon can only be frozen after they are fully ripe. Ripe hachiya persimmon will feel like a water balloon ready to burst.

Wash and peel the persimmon, then press them through a sieve to make a puree. You can add 1/8 teaspoon of ascorbic acid per quart of puree to better preserve the color and flavor of the persimmon. Freeze the persimmon puree in a freezer-safe container or zip-top bag, laying it flat to save room in the freezer.

The frozen puree can be eaten raw like a sorbet, used to sweeten smoothies or turned into jam. You can also bake it into cakes or puddings.

How to freeze beets

Colorful beets are easy to freeze once they’re cooked through. Clean raw beets well, and trim the stems and any root hairs. Boil or steam them until tender all the way through. Shock the beets in ice water, and then slip off the skins. Cut into slices or shreds, and place in a freezer-safe container.

What foods not to freeze

Which produce doesn’t freeze well? Usually those with a high water content, especially if frozen raw.

Cabbage, celery, lettuce, delicate herbs, radishes, onion, greens, sprouts and potatoes should not be frozen raw. When cooked, such as in soups and stews, most of these vegetables will freeze just fine, though potatoes may have a slightly watery, crumbly texture.