Corn on the cob
Corn on the cob is a culinary staple for summer barbecues and parties, and if you wish you could chow down year round, you’re in luck. You can stock up on fresh sweet corn just as it’s going out of season (aim for early September) and freeze it for up to a year. Seal your corn in freezer bags, with the husks and silk still intact, and store immediately after buying it.
Some gardening enthusiasts dry and store herbs until a recipe calls for them, but this method can diminish the flavor. Freezing herbs like basil, oregano, parsley, thyme, or mint (just to name a few) keeps them in prime condition to be added to a meal. Here’s how to do it, courtesy of TasteofHome.com: Chop herbs finely, place in ice cube trays, cover with water or olive oil and freeze. Once frozen, place in a freezer bag. Take out cubes as needed to add to stews, soups and casseroles. However, frozen herbs will be too limp to use as a garnish. Check out these foods you should never store in the freezer.
Freezing nuts helps preserve their natural oils. Store in an air-tight container or wrap well in plastic and put in a freezer bag, and they can stay good for up to eight months.