Ways to Preserve Leeks
- Freeze blanched raw leeks for nearly a year with proper preparation and containers. Start by washing the leeks and slicing off the top two inches and bottom white root. Cut the remaining vegetable into two-inch sections and boil in hot water for two minutes. Place the leeks in cold water immediately after boiling and store in an airtight, zip-seal plastic bag. Squeeze out excess air and place the bag in the freezer for up to one year.
- Place your leeks in an airtight container or zip-seal plastic bag as soon as possible after cooking. Strain any marinade, dressing or cream sauce from the cooked leeks unless you want to freeze the sauce as well. Squeeze all excess air from the freezer-ready plastic zip-seal bag. Avoid using tin foil or regular plastic bags for freezing your leeks as they may develop freezer burn or lose their taste.
- Do not wash or cut your leeks until you're ready to cook and eat them. Place the leeks in a zip-seal plastic bag and store them in the vegetable drawer of your refrigerator. Wash them right before use or they will become rubbery and wilted in the refrigerator.
- Refrigerate your leeks no more than two hours after cooking to ensure maximum flavor. Place them in an airtight container or durable zip-seal plastic bag. You can also wrap them tightly in tin foil, although this method does not offer the same airtight protection.
Freezing Raw Leeks
Freezing Cooked Leeks
Refrigerating Raw Leeks
Refrigerating Cooked Leeks
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