Freezing Produce

If you find you have too many fruits and vegetables, you can usually save them for a later time by freezing them. (Celery, cucumbers, radishes and anything resembling lettuce doesn't freeze well. Cabbage can be frozen after it's made into slaw, and cucumbers can be frozen as pickles.)
Freezing fruit is fairly uncomplicated. For blueberries, remove any stems and pack into freezer bags. Do not rinse them until thawing or cooking with them. For other berries, wash them (and, in the case of strawberries, hull them), then spread in a single layer on a metal sheet pan. Place in the freezer until fruit is hard, then transfer to freezer bags. Always press the air out of your freezer bags before sealing them. (This will help prevent freezer burn.)
Tomatoes don't need to be cooked before you freeze them. Cherry and grape tomatoes can be frozen whole. For all other tomatoes, wash and peel them (by dropping up to 12 tomatoes at a time into boiling water--carefully, don't burn yourself--for 30-60 seconds and then transfering them to a bowl of ice water. After about three minutes, remove them from the ice water. The peel should come off easily. Tomatoes can then be frozen whole, quartered or chopped.
Other vegatbles require blanching to preserve color, flavor and nutrients. Put your vegetables into boiling water for the following times, then trasfer them to ice water. As soon as the vegetables have cooled, remove them from the water and transfer them to freezer bags or containers. Remember to label your bags and containers with contents and date before freezing.
Asparagus: 2-4 minutes depending on thickness, green or wax beans: 3 minutes, broccoli or cauliflower: 3 minutes, carrots: 2 minutes for strips or 5 minutes for small whole carrots, corn: 7-11 minutes for ears with an additional 4 minutes for kernels cut from blanched cobs, green peas: 1 1/2 minutes, summer squash and zucchini: 3 minutes, sweet peppers: 2 minutes for strips or rings and 3 minutes for cored halves.

When I have too many red bell peppers, I roast them, then chop them into bite size pieces and freeze them in an ice cube tray. When the cubes have hardened, I transfer them to a freezer bag. Each cube is about 2 Tbsp of red pepper and very easy to drop into a meal when it's cooking later on. You won't want to use this tray for ice cubes, as it takes on a reddish tinge and can transfer flavor. To roast the peppers, cut vertically in half, remove the seeds and core and place cut side down on a baking tray. You may brush them with olive oil if you like. This can speed the process, but is not necessary. Place the tray on the top rack in the oven under the broiler. Roasting time will vary. Peppers are done when the majority of the skin is blackened and blistering up from the pepper. Remove the tray from the oven and let sit until the peppers are cool enough to handle. Then peel the skins (this will be harder in the areas that aren't blackened) and chop the peppers into strips or pieces.