" writes
On May 16, 11:02 pm, K wrote:
" writes



I tried carrot but I thought the fibres changed and I didn't like it.

Carrots might freeze better after cooking. They're certainly OK if
frozen in a stew.

I freeze a glut of tomatoes without any treatment at all to use later
on for chutney. Strawberries freeze without any treatment but they
are only good for making jam or toppings. My blackcurrants and
redcurrants. I cook them down and put them in a jelly bag to drip all
night into a saucepan and I freeze the juice for making icecream and a
pouring sauce.

Redcurrants and blackcurrants freeze nicely whole


Kay, what do you use yours for after freezing?

Anything. Pies, puddings, mix in with yogurt, serve with egg custard or
rice pudding. Anything I'd use fruit for. At the moment I've a general
frozen fruit glut - redcurrants, alpine strawberries and mulberries -
need to get through it before the new soft fruit season starts ;-)
--
Kay