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Quick freeze blueberries by spreading in a single layer on a cookie sheet and place in the freezer for 1 to 2 hours; then place in a freezer bag and freeze up to two years.

Trim and cut into 1 to 2 inch pieces. Place prepared rhubarb into freezer bags. Seal, label and freeze.

Freeze rhubarb in individual pieces to easily removal just the amount you need. Freeze in a single layer on a baking sheet, transfer to a freezer bag when frozen, and return to the freezer until needed.

Freeze strawberries individually on a cookie sheet; when frozen place in an airtight sealable bag and store in the freezer. Frozen individually, it will be easy to remove just the amount needed and store the remainder back in the freezer.

Save the zest from lemons, limes and oranges to use later. Place the citrus zest in a sealable bag and store in the freezer until you need it.