I'd make a terrible pirate. I'd be giving away more than I'd keep. But, this year, I've got more than enough to keep and give away, so I'm using a lot but I want to make sure I have some stuff for the doldrums of winter. What's better than taking a little sunshine out of your freezer on a cold blustery day and making a great soul-warming meal with it?
So in last night's Asian Fusion class I had some requests for information regarding freezing. Canning is a great option and okay if you don't mind the work and the additives, but I prefer freezing because it's easy, quick and a bit more nutritious. The only drawback is it's not easily "giftable". You can give someone a vacuum sealed pack of beans or tomatoes, but it's not as presentable and they have to have room in their freezer or use it right away.
So, for the past few months, I've been pulling out stuff from the freezer and using it in order to make more room for my new wave of produce.
What follows is a guide to freezing produce. I HIGHLY recommend investing in a vacuum sealer if you plan on going this route. You can find them at all kinds of places and buy rolls of uncut, customizable bags and pre-made bags in bulk from some of the big shopping clubs at a really good price. I have a Food Saver. This brand has been around forever and it's the same kind my mom had, so I've stayed loyal. The one I have now was a gift from my friend who owns the kitchen store, Culina. She helped me dig nearly 100 pounds of potatoes, I gave her about 50 and she bought me a sealer. Pretty good deal for me, I'd say! The model I have stands upright and is automatic, in that you don't have to hold down a button ad it senses the bag and starts right away. It's the V3840 and it's been a real life and penny saver.
I approve of the methods discussed here for tomatoes since all methods have worked for me.
Good luck, and have fun preserving those little rays of sunshine!
| Artichoke, Globe | Remove outer leaves. Wash and trim stalks. Remove "chokes" and blanch, a few at a time, for 7 minutes. Cool in iced water for 7 minutes. Drain. Pack in freezer bags, seal and label. Keeps up to 6 months. |
| Artichoke, Jerusalem | Peel and slice. Place in cold water with the juice of a lemon to prevent discoloration. Blanch for 2 minutes in boiling water. Cool in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Asparagus | Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months. |
| Beans, Broad | Shell and wash. Blanch in boiling water for 1½ minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months. |
| Beets | Only freeze young tender beets, not more than 2-3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Label. Freeze up to 6 months. |
| Broccoli | Choose tender young heads with no flowers and tender stalks. Wash well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain. Spread on tray in single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6 months. |
| Brussels Sprouts | Remove outer leaves and cut a cross at the stem end of sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3 minutes. Drain and spread on tray in a single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes, remove from tray and pack into plastic bags. Remove air, label and seal. Keeps up to 6 months. |
| Cabbage | Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months. |
| Carrots | Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months. |
| Cauliflower | Divide into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain and place on a tray in a single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Celery | Use young, tender stalks. Wash and cut into 1 inch pieces. Blanch for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Chayote | Cook sliced chayote until tender in boiling water. Drain well, mash and cool. Pack into plastic containers with well fitting lids, leaving space at the top for expansion. Freeze up to 6 months. |
| Chilies | Remove seeds, wash and dry. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Chinese Broccoli | Remove coarse leaves and thick stems. Wash and blanch in boiling water 2 minutes. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Chinese Cabbage | Only freeze crisp and young cabbage. Wash and shred finely. Blanch for 1½ minutes. Chill in iced water for 1-2 minutes. Drain and place in freezer bags, label and seal. Keeps up to 6 months. |
| Chinese Spinach | Wash and trim leaves off stalks. Blanch 1 minute. Chill in iced water 1 minute. Drain, pack into freezer bags and remove air from bags. Seal and label. Keeps up to 6 months. |
| Cucumber | Peel and chop in food processor. Pack into plastic containers with tight fitting lids. Label and freeze. Keeps up to 6 months. |
| Eggplant | Cut into slices, sprinkle with salt and allow to stand 30 minutes. Drain off excess liquid and fry gently in butter or margarine until just tender. Cool and pack into plastic containers. Seal and label. Keeps up to 3 months. |
| Fennel | Use fresh young stalks. Wash thoroughly. Blanch 3 minutes. Chill in iced water 3 minutes. Drain, pack in freezer bags and remove air. Keeps up to 6 months. |
| Garlic | Place separated bulbs in freezer bags. Remove excess air from bags, seal and label. Keeps up to 3 months. |
| Ginger | Separate ginger into convenient sized knobs. Place in freezer bags. Remove excess air from bags, seal and label. Freeze up to 6 months. |
| Kohlrabi | Wash well, peel and cut into pieces. Blanch for 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Leek | Remove tough outer leaves, wash remainder. Cut away green part of stem, slice white flesh or cut in half lengthwise. Blanch 2 minutes if sliced and 3 minutes if cut lengthwise. Chill in iced water 2-3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Winter Squash | Peel, cut into pieces and cook in boiling water until just cooked. Cool and place in freezer bags, remove air, seal and label. Keeps up to 3 months. |
| Mushrooms | Cultivated mushrooms need no preparation. Pack clean mushrooms in freezer bags. Remove air, seal and label. Freeze up to 6 months. |
| Okra | Wash and trim off stems. Blanch in boiling water 3-4 minutes. Cool in iced water 3-4 minutes. Drain and pack in freezer bags. Remove air from bags, seal and label. Freeze up to 6 months. |
| Onion | Peel, chop or cut into rings. Wrap in layers of plastic wrap, place in a plastic container. Label and freeze up to 3 months. |
| Parsnip | Peel and dice. Blanch 2 minutes, chill in iced water for 2 minutes, spread on a tray and freeze for 30 minutes. Pack into freezer bags, remove air, label and seal. Keeps up to 6 months. |
| Peas | Shell, wash and blanch 1 minute. Chill in iced water 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Pepper | Wash, remove seeds and cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months. |
| Potato | - Scrub new potatoes. Cook in boiling water until almost done. Drain, cool, pack in freezer bags. Seal, label and freeze for up to 6 months.
- Slice and deep fry 4 minutes. They should be tender but not browned. Drain and cool on paper towels. Place on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 3 months.
- Prepare mashed potatoes and freeze up to 3 months.
|
| Pumpkin | Peel and cook in boiling salted water until tender. Mash, cool and pack into plastic containers leaving headspace. Freeze up to 3 months. Alternatively, peel and cut into pieces. Bake until almost done. Pack into freezer bags when cool, remove the air, seal and label. Keeps up to 3 months. |
| Rutabaga | Only use tender young rutabaga. Cut to required size and blanch 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Shallots | Separate cloves and place in freezer bags. Remove excess air. Keeps up to 3 months. |
| Snow Peas | Use tender leaves. Wash and trim. Blanch 30 seconds. Chill in iced water 30 seconds. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Spinach | Wash well and trim leaves from stalks. Blanch in small quantities of boiling water for 1 minute. Chill in iced water for 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Squash | Peel and cook in boiling salted water until tender. Mash, cool and pack into freezer containers leaving room for expansion. Seal and label. Freeze up to 3 months. |
| Sugar Snap Pea | Remove pods, wash and blanch for 1 minute. Chill, drain and spread on a tray. Freeze of 30 minutes, pack in plastic bags, remove air, seal and label. Will keep up to 6 months. |
| Sweet Corn | Clean well and remove all silk. Cut off top of cob. Wash, blanch a few cobs at a time for 5-7 minutes, depending on size. Chill in iced water 5-7 minutes. Drain and wrap each cob in plastic wrap. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months. |
| Sweet Potato | Peel and cut into pieces. Blanch 3 minutes in boiling water, chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Tomatoes | - Wash, remove stems, cut into halves or quarters or leave whole. Dry and pack into freezer bags. Remove air, label and seal. Keeps 6 months.
- Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Place in plastic bags, remove air, seal and label. Keeps up to 6 months.
- Simmer chopped tomatoes in a pan for 5 minutes or until soft. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic containers, leaving headspace. Keeps 6 months.
|
| Turnip | Peel and trim young, tender turnips. Cut to required size and blanch 3 minutes. Chill in iced water for 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Water Chestnuts | Bring chestnuts to a boil. Drain and peel off shells. Pack in freezer bags or plastic containers, remove air, seal and label. Freeze up to 6 months. |
| Witloof | Wash well. Blanch for 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months. |
| Zucchini | Slice into 1 inch pieces without peeling. Sauté gently in a little melted butter until barely tender. Cool, pack into plastic containers leaving headspace at the top. Freeze up to 3 months. |
No comments:
Post a Comment