Freezer safe guacamole recipe (frozen in glass jars)

by Kylie Foster March 06, 2020

I had a huge supply of avocados recently after Gisborne hit very high temperatures and some local trees decided to drop a lot of fruit. I decided to give freezing avocado a go as there was no way we'd get through what we had collected.

Did you know that the mashed avocado you might have at fast food chains is usually frozen? It's certainly a great option as you can do this when avocados are in season / much cheaper in price and have avocado all year round. We love guacamole as a snack with carrot, cucumber, celery and capsicum so that's what I decided to make with most of the avocado (I also made a delicious chocolate ganache too which I'll share another time).

Freezing in glass jars is pretty fool proof if you follow a few simple tips:

• Always freeze in straight sided jars (ones that don't have a shoulder - that's a curve before the thread part of the jar). Our 8 oz and 12 oz quilted jelly jars and regular mouth half pint jars are a great size and shape for frozen guacamole.
• Leave a decent headspace (about 2.5 cm) to allow for some expansion during freezing. Ball mason jars which are suitable for freezing food in (straight sided jars) also include a freezer fill line. 

Ingredients:

Double, triple or quadruple this recipe as needed

2 ripe avocados
2 Tblsp of lemon or lime juice (or more to taste) + extra for on top of the guacamole
Pinch of ground cumin (optional)
Salt and pepper to taste

Method:

Give your avocados a quick wash before cutting open. Remove the flesh and discard any rotten or bruised bits from the flesh. Mash in a bowl then add the lemon juice, cumin, salt and pepper (adjust to suit your taste buds).

Transfer to a freezer safe glass jar and try to remove any air pockets by pressing the avocado down into the jar. Add a small squeeze of lemon juice to the top to help stop browning on the surface which is the most exposed to air. Add the lid, label then place into the freezer.

When it comes time to use the guacamole, remove from the freezer and, once thawed, you can eat it as is or add chopped coriander, tomato or any other herbs or vegetables.

This will last in the freezer for at least 6 months.

Getting the best results with your frozen guacamole:

• Freeze in the amount you will use at one time. I've found the half pint (8oz) and 12oz jars to be a good size for us.
• Use good quality, ready-to-eat avocados. Don't use underripe ones as your guacamole will not end up with a good texture or flavour. Overripe avocados don't taste good. Always remove any rotten or bruised bits of flesh from the avocado.
• The lemon juice in the recipe serves to reduce the amount of browning. You are best to mash the avocado well to disperse the lemon juice throughout.
• 2 tablespoons is enough lemon juice for reducing the browning of 2x avocados but your taste buds may like more. Add more if you want - I do. 
• Thawed guacamole doesn't quite have the same texture as fresh guacamole. You could improve the texture by adding some fresh avocado to bulk out the thawed guacamole. Or you could add fresh herbs, tomatoes, onions etc. To be completely fair to frozen guacamole, it's actually pretty darn good - one of my daughters has now eaten all of my frozen guacamole and loved every morsel of it.

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