Homemade jams and preserves are delicious, but they take hours my garden demands I spend weeding and harvesting. As I explain this week in my Twice as Tasty column for the Flathead Beacon, freezing homegrown fruit lets me keep up with the harvest and save that haul to preserve in a different way when I have more time. Two-step preserving may seem like extra work, but it’s really a time saver when that second process needs some dedicated hours and focus, like canning jam and rolling up dried fruit leather.
Berries freeze particularly well for later preserving projects, as well as for smoothies, baked goods, and more. I always spread them on a tray for a first round of freezing to discourage clumping in the freezer bag. Again, what seems like extra work makes pulling out just a few berries for muffins or a galette so much easier. Even defrosting an entire bag for my nephew and niece’s favorite fruit leather flavors seems to happen more quickly if the berries haven’t frozen into a solid brick.
Learn to make Homemade Fruit Leather