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When a strawberry shortcake craving hits, few alternatives will satisfy the urge for that sweet, fruity treat! But what do you do during the fall and winter when strawberries aren’t in season?
With dry ice, you can now enjoy your favorite fruits and vegetables year-round. By rapid freezing, you’ll save a little money, support local farmers and spend less time in the grocery store. Using dry ice instead of traditional ice will help you avoid mushy or freezer burned food, so you’ll have no wasteful surprises when it’s time to thaw. Use the following instructions and seasonal fruits and vegetables chart to plan your next produce prep!
Directions — step by step
- Wash and dry your produce thoroughly. If moisture droplets are present, it may cause freezer burn to form on your items. You may also wish to pre-slice or chop your items for easier prep upon thawing.
- Fill the bottom of a large cooler with dry ice, making sure that there is enough empty space to sandwich your bounty of fruits and vegetables with dry ice below and on top of the produce.
- Place your washed and dried produce on a large baking sheet and set on top of the first layer of dry ice inside the cooler. Cover the produce with another baking sheet or other protective covering and add an additional layer of dry ice on top. Cover the cooler, but do not close it, and allow time for the produce to freeze. (Note: never store dry ice in airtight or locked containers.)
- Once your produce has completed the freezing process, use gloves and proper safety precautions to transfer to a container of your choice and store in your conventional freezer until you’re ready to thaw and indulge.
Seasonal produce guide
If you found this interesting dry ice idea helpful, wait until you see all of the other ways you can use dry ice around the house, the campsite and on the go! Visit our Penguin Dry Ice articles for more helpful tips and tricks.
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