Instructions: Freezing fruits and vegetables results in some loss of quality, but they will be fine in pies, casseroles, soups and smoothies. Try these tips from The Best Freezer Cookbook, by Jan Main. Freeze produce in freezer containers or bags.

FRUIT
Many fruits need to be packed in cold syrup. To make syrup, dissolve sugar in hot water; allow to cool before adding fruit.

Blueberries: Do not wash. First, freeze on wax paper-lined trays. Once frozen, store in freezer bags.

Cherries (sweet): Choose firm, ripe cherries, preferably black varieties.

Wash, stem and pit. Pack in sugar, using 1/2 cup sugar to 4 cups fruit.

Grapes: Wash and detach from stems. Freeze on wax paper-lined trays. Once frozen, store in freezer bags.

Melon: Choose fully ripened, firm, well-colored melons. Wash, cut in half, remove seeds and rind. Cut into cubes, slices or balls. Pack in cold syrup, dissolving 1 cup sugar to 2 1/2 cups water.

Pears: Not recommended for freezing.

Peaches: Choose firm, ripe peaches with no green color. Peel, pit and slice.

Pack in cold syrup, 2 cups sugar to 3 cups water. Or pack in sugar, 2/3 cup sugar to 4 cups fruit.

Plums: Choose firm, mature fruit. Wash, halve and pit. Pack in cold syrup, 2 cups sugar to 3 cups water. Or pack in sugar, 3/4 cup sugar to 4 cups fruit.

Raspberries: Choose firm fruit. Do not wash. Freeze on wax paper-lined trays; once frozen, store in freezer bags.

Rhubarb: Choose tender, well-colored stalks. Wash, trim and cut into 1 inch lengths. Freeze on wax paper-lined trays; once frozen, store in freezer bags.

Strawberries: Choose firm, fully ripe, red berries. Wash in cold water (do not soak); hull and slice (slicing improves texture and flavor). Freeze on wax paper-lined trays; once frozen, store in freezer bags.

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