Food Topic: Garden abundance
Home Up Contact Us Cooking Skills Recipe Index

 

 

Now that the end of the summer garden is here, you may have an abundance of vegetables that you want to put up quickly. Here are a few recipes that I found on the ‘net that may help you.

 Remember that once a vegetable has been frozen, it is suitable for use only as a cooked vegetable.

  FREEZING EGGPLANT- Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time. Water blanch 4 minutes in 1 gallon of boiling water containing 4 1/2 teaspoons citric acid or 1/2 cup lemon juice. Drain, cool and package the drained slices with freezer wrap between slices. Seal, label and freeze.

 FREEZING SWEET OR HOT PEPPERS- Select firm, crisp, thick-walled peppers. Wash, cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips, rings or dice. Pack into containers, leaving no headspace. Seal, label and freeze.

FREEZING TOMATOES-  they can be frozen whole (all you need to do is rinse under cold water to peel, let sit for a couple of minutes and then chop), pureed or chopped and frozen in freezer containers or you can cook the tomatoes down to a thick sauce (either seasoned or unseasoned) and freeze in containers to use for an assortment of dishes that call for tomato sauce or puree.

 FREEZING CABBAGE-   Trim coarse outer leaves from head. Cut into medium to coarse shreds or thin wedges, or separate the head into leaves. Blanch shredded
cabbage 1 1/2 minutes, and wedges 3 minutes. Cool promptly in cold water and drain. Pack cabbage into containers, leaving 1/2-inch headspace. Seal, label and freeze.

 

*If you have any of your own end of season recipes and tips that you would be willing to share with others, please send me an email at office@889JOYFM.com with that information.

 

 

Questions or Comments:  Contact Webmaster
Copyright 2006