I also have shredded zucchini in the freezer for casseroles tomato sauce and breads. Am still working on drying parsel and plan to get somwe fancy glass spice bottles and use some of surplus as Christmas gifts
I shred carrots raw and freeze them (no blanching) in ziploc freezer bags. Then I throw the shredded carrots into soups, breads, meatloaf, jello, etc all winter. It's a nice way to up the nutrient value of a recipe.
current weight: 153.0
Fitness Minutes: (230,847) Posts: 13,149 10/7/09 8:14 P
Frozen grapes are wonderful. Be sure to wash them, then dry them before freezing. They aren't as hard as an ice cube and are very refreshing on a hot day.
I also turned my sister on to freezing fresh red raspberries ... and she in turn, turned me on to turning those frozen raspberries in to a treat ... she adds a chocolate chip into each raspberry before freezing!
APPLES:You could puree the apples, or for slices, you'd have steep in a solution of 1 lemon added to 1 3/4 pts water for 15 minutes. Dry on absorbent paper. Open freeze (on a cookie sht) then pack in poly bags.
PEARS:Poach for 1 1/2 minutes in heavy syrup to which has been added ascorbic acid or lemon juice to prevent discoloration. Cool then pack in rigid containers leaving at least 1 inch head-space and cover with crumpled greaseproof paper.
CARROTS:Blanch small, whole carrots for 5 minutes. Diced or sliced for 3 minutes. Pack in polybags or rigid containers. Allow 1/2 head space.
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