Do you have a garden, or buy the vegetables at the peak of the season? Freeze them, this will give you wonderful vegetables and save a lot of money in the long run. Giving you fresh vegetables in December and throughout the winter.
The freezing recipes tell you to shuck and clean the corn, then blanch for 3 minutes, drain and freeze. Baloney!!
Pull the husk back just far enough to get to the majority of the silk. Then pull the husk back around the corn.
Place in a (for small quantities) zip lock bags and put in your freezer.
For large quantities and if you have the room, just use a trash bag or the free plastic bags (double) from your groceries, secure with a twist tie.
When you are ready for fresh corn, take out the amount you want to use, thaw and clean as you would if you had just brought the corn home from the grocery.
Unfortunately, these you have to blanch, but only for about 1 minute. Peel your carrots and cut into pieces if you wish, or use them whole. Place in zip lock bags and place in your freezer.
Yes, you can freeze spinach.
How many times has your recipe called for x amount of frozen, thawed spinach? Just pack a zip lock bag full and put it in your freezer. When thawed you have the perfect amount for the Quiche Lorraine or Spinach Dip or whatever.
You can freeze those tomatoes and at the cost of them, you might want to do so. If you do not care about the peel, place clean tomatoes on a cookie sheet and freeze.
When frozen, put into zip lock bags and put back in your freezer.
Or, place the tomatoes in boiling water for about a minute and then remove the skins. The boiling water helps loosen the skin, making it easy to peel.
After removing the skin, dry with a paper towel and place on a cookie sheet in the freezer. After they are frozen, put into zip lock bags and back into the freezer.
Take out the amount you want to use and put the rest back into the freezer.
Great for soups, sauces or anything that calls for tomatoes.
This works for any color, green, red, yellow or orange.
Remove the stem and all the seeds. You can either slice them in the size you would normally use or freeze them whole. This is so you can make stuffed peppers even in the winter.
You will need to blanch them in boiling water with just a little salt. Boil slices for 2 minutes, halves or whole for 3 minutes. Cool immediately and drain.
Place the slices or the whole pepper on a cookie sheet and freeze. Once frozen, put into zip lock bags and back into the freezer. Ready to use any time.
You can freeze squash. Crookneck or zucchini can be sliced and frozen without any preparation.
Butternut, acorn or any gourd type must be cooked first. Put into a container and freeze, thaw and ready to use.
I do not recommend any seasoning before freezing. Add these when you thaw and before you serve.
PEAS, BEANS (any kind)
These can also be frozen, simply rinse well and put on a cookie sheet to freeze. Then put into zip lock bags and back into the freezer.
Rinse and clean your green beans, cut into pieces if desired or leave them whole, doesn’t matter. Put into zip lock bags and freeze. You don’t have to blanch or do anything to them.
Just pull out what you want, cook and enjoy.
Some people like this vegetable, I don’t, but if you do; it can also be frozen. Just slice, freeze on a cookie sheet and into zip lock bags and back into the freezer.
FRUIT FREEZING TIPS
These are best prepared to freeze by slicing and coating with a bit of sugar. Into a freezer container or a zip lock bag. When they thaw you will have juice and perfect for serving strawberry shortcake.
Rinse well and place on a cookie sheet to freeze. Put into zip lock bags and back into the freezer. Use for any recipe that calls for frozen berries.
Best sliced and coated with a bit of sugar. Put into freezer containers or zip lock bags. When they thaw the sugar creates syrup.
Delicious by themselves, or for shortcake. Serve over pancakes.