How long does it keep frozen?
Preserving your harvest? Search a fruit or vegetable below for its freezer quality window, whether it needs blanching first, and the best way to thaw it. These are quality guidelines drawn from the USDA FoodKeeper and university extension programs.
🧊 The honest version: food kept frozen at a steady 0 F (-18 C) stays safe indefinitely - these times are about flavour and texture, not safety. Frozen produce picked and frozen at peak ripeness is often as nutritious as "fresh" that has travelled and sat in storage. This is general reference from public food-safety sources, not personalised food-safety advice; when in doubt, throw it out.
| Food | Freezer (quality) | Prep before freezing | Best thaw |
|---|---|---|---|
| Strawberries | 8-12 months | Wash, hull, pat dry, flash-freeze on a tray, then bag | Use frozen, or thaw in the fridge (they go soft) |
| Blueberries | 10-12 months | Do NOT wash until use, flash-freeze on a tray, then bag | Use frozen straight from the bag |
| Raspberries | 8-12 months | Gently rinse, dry, flash-freeze single layer, then bag | Use frozen; thawed they collapse |
| Blackberries | 8-12 months | Rinse, dry, flash-freeze single layer, then bag | Use frozen or thaw in the fridge |
| Cranberries | 12 months | Freeze straight in the bag, unwashed; wash at use | Use frozen |
| Apples (slices) | 8-12 months | Peel/slice, dip in lemon water to stop browning, flash-freeze | Use frozen for baking, or thaw in fridge |
| Bananas (peeled) | 2-3 months | Peel first, freeze whole or sliced in a bag | Thaw briefly; great for baking and smoothies |
| Peaches / nectarines | 8-12 months | Peel, slice, dip in lemon water, freeze in syrup or dry | Thaw in the fridge, still slightly frozen to serve |
| Cherries | 8-12 months | Wash, dry, pit (optional), flash-freeze on a tray | Use frozen or thaw in the fridge |
| Grapes | 10-12 months | Wash, dry, flash-freeze on a tray, then bag | Eat frozen or thaw briefly |
| Mango / pineapple | 10-12 months | Peel, cube, flash-freeze single layer, then bag | Use frozen in smoothies or thaw in fridge |
| Rhubarb | 10-12 months | Wash, slice, freeze raw (no blanch needed) in a bag | Use frozen straight into recipes |
| Figs | 10-12 months | Wash, dry, freeze whole or halved on a tray | Thaw in the fridge |
| Green beans | 8-12 months | Blanch 3 min, ice-bath, dry, bag | Cook from frozen, do not thaw |
| Broccoli | 10-12 months | Cut florets, blanch 3 min, ice-bath, dry, bag | Cook from frozen |
| Cauliflower | 10-12 months | Florets, blanch 3 min, ice-bath, dry, bag | Cook from frozen |
| Peas | 8-12 months | Shell, blanch 1.5 min, ice-bath, dry, bag | Cook from frozen |
| Sweet corn (on cob) | 8-12 months | Blanch 7-11 min by size, ice-bath, dry, wrap | Cook from frozen |
| Sweet corn (kernels) | 8-12 months | Blanch cob 4 min, cool, cut kernels, bag | Cook from frozen |
| Carrots | 10-12 months | Slice/dice, blanch 2-3 min, ice-bath, dry, bag | Cook from frozen |
| Spinach / leafy greens | 8-12 months | Blanch 2 min, ice-bath, squeeze dry, bag | Cook from frozen |
| Asparagus | 8-12 months | Blanch 2-4 min by thickness, ice-bath, dry, bag | Cook from frozen |
| Brussels sprouts | 12 months | Blanch 3-5 min by size, ice-bath, dry, bag | Cook from frozen |
| Zucchini / summer squash | 3-4 months | Slice/grate, blanch 1-3 min (grated: steam), dry, bag | Use frozen; grated goes into baking |
| Winter squash / pumpkin | 10-12 months | Cook and mash first, cool, freeze in portions | Thaw in the fridge |
| Bell peppers | 6-8 months | No blanch: dice, flash-freeze on a tray, then bag | Use frozen in cooked dishes |
| Onions | 3-6 months | No blanch: chop and bag (expect softer texture) | Use frozen in cooked dishes |
| Tomatoes (for cooking) | 8-12 months | No blanch: freeze whole or as puree/sauce | Use frozen; skins slip off under warm water |
| Mushrooms | 8-12 months | Saute or steam-blanch first, cool, bag | Cook from frozen |
| Garlic | 10-12 months | Peel and freeze cloves, or freeze as paste in a tray | Use frozen |
| Fresh herbs | 4-6 months | Chop into an ice-cube tray with oil or water, freeze | Drop cubes straight into the pan |
| Potatoes (blanched) | 10-12 months | Raw potatoes freeze badly - blanch or part-cook first | Cook from frozen |
⚠️ Times assume a freezer held steadily at 0 F, produce frozen fresh at good quality, and airtight packaging (freezer bags with the air pressed out, or a vacuum sealer, which roughly doubles quality life). Frost-free freezers cycle warmer and shorten these windows. Blanching (a quick boil then ice bath) stops the enzymes that turn most vegetables mushy and off-colour - it is why beans and broccoli keep far longer than an unblanched batch.