Sun-drenched tomatoes, fragrant basil, sweet corn, freshly picked berries… The summer harvests are too short to let them disappear with the first hint of cold weather. But you don’t need to master canning techniques to enjoy this produce all year round. The freezer, the fridge and a few tricks are all it takes to preserve the flavours of summer.
1. Freeze Cubed Pesto
Basil, and also parsley, coriander and arugula lend themselves perfectly to the preparation of a homemade pesto. Classic or revisited, this Italian sauce can easily be frozen in an ice cube mould. Simply transfer the cubes to an airtight bag to be used over the next few months.
A cube of pesto is enough to spice up pasta, soup, pizza, salad dressing or grilled vegetables. You can also let it melt on a fish fillet, incorporate it into homemade mayonnaise, flavour a potato salad, or use as a garnish for improvised bruschetta.
2. Roast Tomatoes Before Freezing
Very ripe tomatoes gain even more flavour when roasted in the oven with a drizzle of olive oil, garlic and some herbs. Cooking evaporates some of their water, which concentrates their natural sugars and gives them a melt-in-your-mouth texture, ideal for stews. Once cooled, they easily freeze in portions and can be used in sauces, soups, pasta dishes, risottos, chilis, or even as a base for homemade pizza sauce.
This method also works with other water-rich vegetables, such as peppers, eggplant and zucchini, whose flavours are fully revealed after being heated in the oven. Once thawed, they’re ready to top a pizza, quiche, meal bowls, lasagna or sandwiches.
3. Freeze Shelled Corn
Take advantage of the short corn season to cook a few more cobs. Once cooled, remove the kernels, spread them out in a single layer on a plate, and then freeze before transferring to an airtight bag. This keeps them well separated and only the necessary amount can be used as needed. It’s a method that’s perfect for chowders, salads, stir-fries, tacos, omelettes, or savoury muffins. The kernels can also be used in fried rice, salsa, meal bowls or legume salads to add a touch of sweetness.
4. Fill the Freezer with Berries
Blueberries, raspberries, blackberries and strawberries freeze very well. To prevent them from sticking to each other, first freeze them on a baking sheet before transferring them to an airtight container. This makes it easy to measure them out, and they can be added directly to many recipes, without prior defrosting. They are perfect for smoothies, muffins, crisps or oatmeal. They can also be added to yogurt, made into an express compote, incorporated into pancake batter or simmered for a few minutes to accompany ice cream or cake.
5. Make Quick Pickles
No need to sterilize jars. Quick marinades can be prepared in a few minutes with vinegar, water, sugar, salt and aromatics. They can be kept for several weeks in the refrigerator and add a crunchy touch to meals.
Try them with:
- cucumbers
- radishes
- red onions
- yellow beans
- cauliflowers
- carrots
- green beans
These pickled vegetables enhance sandwiches and burgers as well as salads or charcuterie boards. This recipe for quick canning of vegetables marinated in maple syrup and dill is a delicious example.
6. Make Herb Butter
Parsley, chives, thyme, tarragon and basil are perfect flavours for making compound butters. The chopped herbs are mixed into the softened butter, then the mixture is shaped into a sausage in parchment paper before being placed in an airtight freezer bag. Then simply cut a slice to accompany steak, fish, grilled corn or vegetables. This butter can also be placed on a baked potato, fresh pasta, sautéed mushrooms or a hot baguette.
7. Flavour Vinegar
A few sprigs of tarragon, thyme, rosemary or even raspberries turn a simple vinegar into a homemade condiment. After a few weeks of brewing, it develops subtle aromas that enhance even the simplest dishes. This is ideal for making salad dressings, marinades, or tomato salad. A few drops are also enough to spice up grilled vegetables, potato salad or bean salad.
8. Dry the Herbs
Drying is particularly suitable for certain herbs, such as oregano, thyme, sage and rosemary. Hung in small bunches in a dry and well-ventilated space, placed in a dehydrator or dried in the oven at low temperature, they gradually lose their moisture while preserving their aromas. Once the herbs are dry, they can be stored in an airtight container, away from light. They enhance soups, sauces, marinades, roasted vegetables, stews and salad dressings.
Two Recipes to Extend the Summer
Surplus tomatoes and freshly picked apples inspire delicious homemade preparations. Ketchup is a great accompaniment to grilled meats, while apple butter adds a gourmet touch to toast, waffles, oatmeal or yogurt.
