|
farmgirl68
True Blue Farmgirl
369 Posts
Katie
Bangor
Pennsylvania
USA
369 Posts |
 Posted - Jul 17 2017 : 03:54:55 AM
|
I looked for this one and didn't see it so I decided to start a new thread. I'm sorry if I missed one that was already started.
For my beginner level, I researched three veggies that I plan on freezing for this winter from my garden. Here they are with an explanation for each. I also included an explanation of blanching because that is so important when freezing vegetables and even some fruits.
How to Freeze Three Different Types of Fresh Produce
1. Carrots
Wash, peel, and cut into rounds, chunks, matchsticks or keep whole
Blanch. For cut and shredded put carrots into a steamer basket and put into boiling water and blanch for 1 3 minutes. For whole carrots put in boiling water for 5 minutes
Put in an ice bath for 3 5 minutes. This stops the cooking process.
Drain and pat dry to remove any excess moisture
Pre-freeze cut carrots (not necessary for whole or shredded). Lay carrots out on a baking sheet and freeze for 1 2 hours. This helps reduce the carrots from sticking to itself.
Package, date, and freeze for up to 9 months
2. Zucchini
Wash, cut into about ½ rounds, chunks or shred it. How you cut it will determine how it will be best prepared after its frozen. For instance, shredded would be the best choice for making bread
Blanch. For rounds and chunks put into boiling water and blanch for 1 3 minutes. The colors should turn a bright green but they should not get really soft. For shredded blanch in a steamer basket for 2 minutes. Dont cut more than your pot can handle because the zucchini can turn brown.
Put in an ice bath for 3 5 minutes. This stops the cooking process.
Drain and pat dry to remove any excess moisture
Pre-freeze rounds and chunks. Lay zucchini out on a baking sheet and freeze for 1 2 hours. This helps reduce the zucchini from sticking to itself.
Package, date, and freeze for up to 1 year
3. Tomatoes
Blanch tomatoes in boiling water for 60 90 seconds.
Plunge tomatoes immediately into an ice bath. (Skins will fall from flesh)
Prepare tomatoes. Stem and core, leave whole or cut (cutting reduces space needs especially if you make every effort to freeze lying flat), make sure to save juices!
Pre-freeze by laying tomatoes on a baking sheet and freeze for 1 2 hours (check to make sure whole tomatoes have frozen)
Package, date and freeze for up to 12 18 months
Blanching is a way to stop enzyme action that can cause loss of flavor and texture. It also brightens the color of the vegetable. While this is important, dirt and organisms are removed during the blanching process so blanching times are critical.
You should boil water, then add the vegetable, bring the water back to a boil, then begin timing.
A comprehensive list of blanching times for vegetables can be found at the following website:
http://nchfp.uga.edu/how/freeze/blanching.html
Katie #7422
Friends are the flowers that bloom in life's garden. |
|
Putting Away for Winter
