Preserving Summer Produce
Use these easy recipes and freezing tips to make the most of summer produce both now and in the fall.
How to freeze them: You can't toss fresh tomatoes in the freezer and expect great results, but you can freeze tomato sauce for later. Ladle the cooled sauce (without the pasta) into resealable plastic bags, filling each halfway. Lay the bags flat on a baking sheet, freeze until solid, then stand the bags upright. Store for up to 3 months. To reheat the sauce, thaw it in a microwave on low heat or in the refrigerator overnight. Transfer to a saucepan, cover, and warm over medium-low heat for about 20 minutes.
How to freeze it: Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.
How to freeze them: Rinse the plums and pat dry. Do not peel. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. Transfer to a container or resealable plastic bag and freeze for up to 3 months. To defrost, place the container on a counter for 1 to 2 hours or rinse quickly under cool water. Pat the plums dry. Use immediately after thawing.
- Recipe to make now: Fresh Plums With Polenta Cake
- Recipe to make later: Pork Chops With Warm Plum Sauce