By Maritza Molina
Bronx Personal Trainer

Quick freezing tips: Store in a tightly sealed plastic bag or container in the freezer. Label your food the name and date frozen. They will last up to 6 months. Wash all fruits and vegetables and dry before freezing.

 

1- Freeze raw fruits and corn:

Wash, dry, chop up, and remove the seed.

Corn: Cut the kernels off the cob.

 

2- Blanch

• Put water to boil, then add the vegetable you would like to blanch.
• Once the water is boiling add the vegetable until it comes to a boil again.
• Remove the vegetable out of the pot and putting it under running cold water or a big boil of ice to stop it from cooking.
• Put the vegetable under a colander to strain all the water out, you don’t want any of that water freezing with your vegetable, it will cause freezer burns.
• Place in a sealed plastic bag and put it in the freezer

 

3- Cook fully

You can make pastas and salsa and put them in small containers.

When needed just take what is needed out.