Its bad enough shoveling snow and dealing with chapped lips.
But no pulpy fruit smoothies or juicy berry cobblers for six months straight?
Or spending an arm and a leg for a tiny package?
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And luckily, it doesnt have to.
No Interest Til Almost 2027?
Just remember your sixth-grade science class: Water expands when it freezes.
All that juicy goodness inside a succulent peach or pear is you guessed it water.
Can you say blueberry muffins and banana bread?
You could also consider eating frozen fruits before theyre entirely thawed.
Theyre like tiny, self-containing grape slushies (that is: really freaking good).
First things first:Only choose the very best specimens to freeze for later.
The other secret?Almost anything you freeze will do better if you blanch it first.
Yes, its an extra step… but its a really simple one.
All right, ready to get chilling?
Heres our best advice for freezing some of your favorite produce.
How to Freeze Fruit
Want your Thanksgiving apple pie to be fresh?
Fancy a summery peach cobbler for Valentines Day?
Heres how to get your fresh fruit frozen and ready for all those applications and more.
This is also the time to peel them, unless you have plans that involve keeping the skins on.
to ensure they stay as fresh-looking as possible.
These methods also work for freezing nectarines, apricots and other stone fruits.
Its simple: Dissolve 3 cups of sugar in 4 cups of warm water.
Theyre too small and delicate to blanch, so you have your work cut out for you.
Simply wash, pit and destem them, then arrange them on a baking sheet and freeze.
(you’re free to choose to leave them whole or slice into halves.)
Not really a compromise, is it?
Choose a melon thats not too ripe, and either cube it or scoop it into rounds.
Be warned, though: Bitter flavors might increase if you use this method.
Their skins will slip right off.
(I like to use 2-cup portions.)
Frozen tomatoes will keep their fresh flavor as long as 18 months.
Freezing Cucumbers
Surprisingly, youcanfreeze cucumbers, despite their high water content.
The secret?Its a bit of a pickle.
Wait at least a week before eating your freezer pickles, and enjoy them for up to a year.
Then, enjoy thembraised in butterorpan-roastedas a hearty side to a winter meal.
Better yet, its super easy.
Just wash your greens (and dry them thoroughly), making sure youve removed any stems.
Since peppers are a tougher veggie, they can stand the boiling water for a little bit longer.
Dry-freeze them before transferring to a freezer bag, and steam or microwave to reheat.
After you cut them to your liking, blanch your carrots before dispersing into baggies.
Stick em in the freezer, and youre good to go!
Its a real possibility.
Simply clean, slice and blanch your excess zucchini before dry-freezing it and transferring to freezer bags.
Husk your ears and shuck the kernels off the cob.
Blanch for about two minutes and drain, placing briefly in an ice bath.
Your Turn: Do you freeze your fruits or vegetables?
How do you use them when you take them out of your freezer?
Jamie Cattanach is a staff writer at The Penny Hoarder.
Her writing has also been featured at The Write Life, Word Riot, Nashville Review and elsewhere.
Find @JamieCattanach on Twitter to wave hello.
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