Before the season begins, clean out your freezer, defrost if necessary. Read up on freezing and caning methods—freezing handouts from our CSA cooking demonstration last fall are available. Get any supplies you need. You can freeze in plastic freezer bags, cellophane food storage bags or freezer paper. To freeze liquids, you will need ridged plastic containers or you may use Bell glass canning jars for freezing.

Set aside time for freeze as soon after pickup as possible—the closer to harvest the better the nutrition and flavor. Because freezing involves boiling water for blanching, Tuesday night after dinner cleanup and the sun has gone down can be a good time to do your summer freezing when the kitchen is a bit cooler. Don’t be intimidated and procrastinate—freezing 4 lbs. of beans takes very little time; just wash, blanch, drop in ice water, drain and pack. Don’t limit your self to just putting up what is in the pantry share; if you know you won’t be eating foods from your regular share over the next week—consider freezing—you will appreciate every bit of what you put up come next winter.