Fruit is one of the best foods to freeze. Making jam is not the only way to preserve summer fruits while they are in season. It lasts for months and there is no need to thaw it before use for pies and smoothies.
Frozen fruit is great for drinks, baking or adding to your breakfast. 3 months is the optimum time to freeze fruit for, after this freezer burn can occur.
Try to avoid throwing the fruit all into a freezer bag, as this way the fruit often sticks together like a brick and when thawed can go mushy. Prepare the fruit as if you were going to use it, peel and core apples and pears and chop into bite-sized pieces. Berries and small fruit can be left whole. Remove as much air as possible from the freezer bag to delay freezer burn and place neatly in the bag before freezing.
Most vegetables need to be blanched or fully cooked before freezing, this is to preserve the shelf life and retains colour and nutrients. You can freeze onions, leeks and peppers raw.
Vegetables with high water content will tend to go limp and mushy like cucumbers and lettuce when frozen so it is best to avoid these.
Herbs can be frozen to keep their freshness. Soft herbs like parsley, basil and chives will work into dishes but will not look good as garnishes after being frozen.
Eggs can be frozen but not in their shells. Crack the eggs and place them either whites and yolks together or separate them into different containers. Large ice cube trays work well for freezing eggs.
Eggs can be frozen for up to 1 year, while cooked egg dishes can only be frozen for 2-3 months.