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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
7/7/12 10:57 A

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For those of you who don't know how & want to learn . . . like me!

Putting Up Corn for Winter
by Heavenly Homemakers
heavenlyhomemakers.com/putting-up-co
rn
-for-winter


Remember you can do this with farmer's market produce if you don't have a garden.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
7/7/12 10:55 A

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For those of you who don't know how & want to learn . . . like me!

Remember you can do this with farmer's market produce if you don't have a garden.

Putting Up Green Beans for Winter
by Heavenly Homemakers
heavenlyhomemakers.com/putting-up-gr
ee
n-beans-for-winter


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BUELLRIDER's Photo BUELLRIDER SparkPoints: (13,707)
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3/7/12 9:53 A

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Thanks for the info Carol. I'm going to check out the web stite when I get back from vacation.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
3/4/12 9:01 P

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Bell Peppers & Onions
www.sparkpeople.com/myspark/team_mes
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geboard_thread.asp?board=0x13192x468R>91451


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
11/30/11 6:31 P

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By the way, see Erin's How-To & Cooking Tutorials page for EXCELLENT tutorials on many subjects, including but not limited to the following Freezer How-Tos, which goes right with this thread:

How to Freeze Strawberries
How to Freeze Blueberries
How to Freeze Raspberries
How to Freeze Carrot Juice
How to Freeze Pizza Dough
How to Freeze Meatloaf
How to Freeze Butternut Squash
How to Freeze Green Beans
How to Freeze Corn
How to Freeze Cookie Dough
How to Freeze Fresh Herbs

www.5dollardinners.com/cooking-tutor
ia
ls


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
11/30/11 6:27 P

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I cook pumpkin in my crock pot, then freeze it in 2-cup measures.

Erin at $5 Dinners has a great tutorial on cutting and freezing butternut. I have no idea about spaghetti squash, but, I do freeze puree and a couple sizes of chunks ala Erin.

Here's a link to Erin's vid for anyone interested:
How to Cut and Freeze a Large Butternut Squash
www.5dollardinners.com/2010/09/ways-
gi
ant-butternut-squash.html


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BUELLRIDER's Photo BUELLRIDER SparkPoints: (13,707)
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11/27/11 3:30 P

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could you also roast squash and puree it? Example: spaghetti and butternut.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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IMREITE's Photo IMREITE SparkPoints: (254,334)
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11/27/11 1:37 A

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most veggies that i have frozen, i blanched first.
for pumpkins, i roast it then puree it.

Don't forget to be awesome.


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BUELLRIDER's Photo BUELLRIDER SparkPoints: (13,707)
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11/25/11 2:32 P

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I've got to take an inventory of what I have in the freezer. I know it is full.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
11/24/11 12:33 P

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Did anyone use anything frozen for Thanksgiving?

I did not grow the pumpkin myself, but I used frozen pumpkin puree to make pie.

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

If you are in the States, I'm wishing you a wonderful Thanksgiving holiday, full of counting your blessings and giving thanks. Carol

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11/13/11 12:55 P

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I've been freezing swiss chard. It and my kale are still growing even though it snowed and got down into the high 20s.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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LAURIEANNIE1's Photo LAURIEANNIE1 Posts: 2,203
11/13/11 11:01 A

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I have been cooking and freezing healthy meals for my husband as I am going to be gone from next Tuesday until the following Monday, possibly Tuesday. I have been getting so many good products from the farmers market and making soups, stews and roasted veggies for him to combine with roasted chicken, beef, etc. He should have plenty to eat while I am gone and there may even be some for me to enjoy with him when I get back.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
11/11/11 9:44 P

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I'd heard of freezing tomatoes before . . . have never done it though.

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IMNAHA's Photo IMNAHA SparkPoints: (21,866)
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9/28/11 5:44 P

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I froze some tomatoes. I didnt know you could but they are great in soups and casseroles.

Jean From Imnaha Oregon


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
9/21/11 10:25 P

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What a great thread this is!

Even if I do say so myself!

emoticon

I love learning all these "insiders' tips"!

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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 677
9/21/11 1:40 A

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9 pans Lasagna went into the freezer today, I made them yesterday but was too tired to shred the mozza for them and they were too hot at the time for the freezer so the hung out in the frig for the night. I got the mozza done today. I think my freezers are full now. But I want to re-arrange them. Just gotta think of what way I am going to do this before I start as emptying 2-7 cu ft freezers is going to be a chore and a half.

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BUELLRIDER's Photo BUELLRIDER SparkPoints: (13,707)
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9/20/11 11:15 A

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I liked your roasted tomatoes also. I thought I had a lot of cherry tomatoes but it only made 2 bags. But they were mighty tasty bags. Thanks for the idea. I had never roast tomatoes before.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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GJSISSON's Photo GJSISSON Posts: 988
9/19/11 10:25 P

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Patti, glad you liked my roasted tomatoes. I have done a few batches, will probably do up a few more tomorrow. I have been way too busy with my overabundance of armenian and regular cucumbers! I have made a combined 25 quarts of dills and 6 quarts of refrigerator pickles. I was planning on making some zuccini pickles, but I don't think I need them so will grate and freeze it. Lots of other veggies so I will get some soup made up to freeze too. All too soon it will be soup weather!

Gayle


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LAURIEANNIE1's Photo LAURIEANNIE1 Posts: 2,203
9/19/11 3:49 P

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I have never roasted a frozen pepper, but I do roast them and then freeze them. I just took some out to put on a salad over the weekend. Yummy.

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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 677
9/19/11 1:35 A

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One kind of Zucchini Casserole today. I made 4 pans but we had 2 for dinner, the other 2 are in the freezer, I knew I should have tripled that recipe. I have plans on lasagna soon, I just gotta order some hamburger and pasta sauce from the restaurant supply store tomorrow, as they were closed today. Good thing I work at a school and can get these things delivered to me. I have a few zucchini sitting in the frig waiting for this.

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BUELLRIDER's Photo BUELLRIDER SparkPoints: (13,707)
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9/18/11 3:28 P

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I got some red peppers on sale for 69 cents a lb. I was going to roast them and then freeze them. I went on vacation so I just froze them. Has anyone ever roasted frozen pepper? I wanted to make roasted red pepper and carrot soup.

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (169,340)
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9/7/11 6:39 A

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With my ton of zucchini, I grated it in my food processor, put 2 cups in each FoodSaver bag and froze. Then, once frozen, will seal.
I can use in zucchini bread or in soup or make zucchini pancakes (like potato pancakes).
In soup, put in once soup is done. Just let wrm thru. The zucchini will be like noodles but only better for you.

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (169,340)
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9/1/11 8:03 A

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Gayle OMG ! ! ! Those Roasted Tomatoes are Simply Wonderful.
I made one tray yesterday and it made enough for 2 bags...(of course I had to munch on some...) AND of course...I'm going to make more !!!
Thank You for a Great Idea and a Wonderfully Tasty Treat....

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (169,340)
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8/30/11 7:48 A

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froze fresh parsley (just wash and dry and put in ziplock bags, roll the air out and then seal)
Beans are just now coming in, so blanched and air dried and froze in FoodSaver bags.

Paul, I do the same with all my berries. No need for cookie tray freezing. (except Strawberries)

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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PAUL324's Photo PAUL324 Posts: 1,272
8/29/11 7:36 P

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We let blueberries drain in a colander following washing. Then just put in bags and freeze. Alight slap on the kitchen counter before opening breaks all the berries loose so they can be removed and used. Cuts down on the cookie sheet freezing time also prevents frost gathering on the berries while transferring from the cookie sheet to the freezer bags.



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LAURIEANNIE1's Photo LAURIEANNIE1 Posts: 2,203
8/29/11 12:04 P

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Gayle - I love the idea of your roasted tomatoes!! I am going to do that. I freeze my blueberries and peaches (cut into wedges) on cookie sheets. Then after they are frozen I use my vacuum sealer to seal them and put them back into the freezer. Some of them I just put into a plastic bag so they are easier to get to and I can pull out a few or a cup since they are not stuck together.

Laurie

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IMREITE's Photo IMREITE SparkPoints: (254,334)
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8/27/11 2:54 A

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i slice up bananas in a small bag and freeze them. they do turn brown, but they still taste good. i have heard of some people who take the frozen bananas and blend them with a little juice to make a creamy nondairy "ice cream".

i freeze whole tomatoes and in a month or 2, cook them down into juice. then i either can the juice or add other veggies to make marinera sauce.

Don't forget to be awesome.


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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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8/25/11 9:51 A

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That's a great idea freezing then sucking the air out. That always was an annoying problem with it pulling the juices. I'll have to remember that.

~ Angela


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GJSISSON's Photo GJSISSON Posts: 988
8/25/11 8:57 A

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Patti, I love your idea of standing the bags up to freeze! I will try that as I get my tomatoes cooked up. Amazing that I can keep learning new tricks as I get older!!! Thanks.

Gayle


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8/25/11 7:22 A

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Great idea Gayle. I'll have to try that. I'm, also, a Huge Tomato Lover ! ! !
When I freeze anything, I use my FoodSaver.
I found a site on Ebay that sells bags at a super reasonable price.
(the sweet attack shop)
I put my food in the bags and freeze them standing up in a box, then when frozen, I use the machine to get the air out. Then the juice won't get sucked out.
Today, I'm freezing white corn.

Patti / NE Ohio
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Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene

Even if you are on the right track, you’ll get run over if you just sit there.



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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
8/20/11 1:28 P

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I label everything! It can sit for an average of 6 months on most veggies. Label with all the facts especially the date.
Freezer burn is common cause of nutrient loss through freezing.
Do not put Styrofoam board packaged meats and foods into the freezer for long; the air gaps between object and packaging edge promotes extra moisture crystals that cause freezer burn.
Some blanching of fast dipping in boiling water can destroy volatile nutrients and fragile essential oils but is necessary for some thick skinned foods.
Remove as much air as possible to retain freezer space and lock out unwanted oxygen in each package. I do FIFO my supplies of first into the box gets used before a similar item of a younger date is used F first I in F first O out.
All of this food care is not effective if the electrical power goes out. Case in point during a big storm in which the big electric company loses control along the power lines of blizzard or hurricane can set you back.
Dehydrating and canning are other options.
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The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
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GJSISSON's Photo GJSISSON Posts: 988
8/14/11 11:52 P

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My favorite way to freeze tomatoes is to quarter them and lay on a baking sheet with sliced onions, garlic cloves, herbs and olive oil. Roast until browned and bag up in quart bags - when you want to make pasta or soup or anything with tomatoes, you just grab a bag and throw it in for a quick meal. Use different herbs for different usage: basil for pasta, oregano for pizza, herbs de provence for lamb shanks. Did I mention that tomatoes are my favorite food?

Gayle


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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
8/14/11 10:47 P

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I freeze everything, also. I didn't see anyone talk about corn. We like it on the cob.
All we do is cut off the tip end in case there is a worm. Leave shucks on. Then pack in freezer bags. Take out of freezer, stick in microwave for 3 minutes and EAT !!
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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 677
8/14/11 10:32 P

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Your welcome, that is all I could think of that was in my freezers this morning. I lucked out and have a preserving coobook on my side table so I was able to get the times for blanching.

I do freeze potatoes as diced hashbrowns, in fall I make them when I harvest the garden and have a bunch of what I call ugly potatoes, they are the ones that won't store well because the skin peeled or they got cut when digging them out. To prepare them I dice, rinse and dry, toss with oil and seasonings (seasoning salt and Clubhouse Italiano), bake at 400F for about 15-20 minutes then cool, freeze the into freezer bags. To make them for breakfast I put a few handfuls in the microwave for 1 1/2 minutes then crisp them in a pan with some oil.

When I worked at the restaurant we used to freeze Mashed Potatoes, as we had dinner items on the menu but they weren't ordered that often, but we had to have mashed just in case someone ordered them. We cooked, mashed, leave them plain, no milk or butter, portioned with a ice cream scoop on a cookie sheet and froze, then wrapped in plastic wrap and into a freezer bag. I can't remember how long we microwaved them to defrost and heat, I think it was about 5 minutes. Then after they are hot then add butter and milk if you want.

I have also froze tomatoes, usually peeled and diced because that is what I like to use the most. Actually one year I had so many tomatoes in my garden I just kept freezing them. The next year I didn't get any tomatoes at all, so I pulled all those out and made a huge batch of pasta sauce and made lasagnas with it. I ended up with 11 meals out of those tomatoes. This year my tomato plants didn't survive, so I am debating one buying cans of tomatoes or buying for a grower. We will see on what the price is.

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KITTYF54's Photo KITTYF54 Posts: 4,745
8/14/11 8:58 P

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one thing that doesn't really freeze to well is potatoes. if they're raw they turn black which is actually a kind of medium grey. if they're cooked they can get mealy which really means sorta dry. if they're mashed they do best, but they'll still seem dry, so while reheating them you add a bit of water or milk. then stir it into the potatoes when they're nice and hot. people still will freeze them, you just have to be aware of the drawbacks. you can also freeze them in a soup of any sort. they'll stay moist that way but can get a bit soft, not hold their form as well as fresh.

most people don't mind but I suggest experimenting with smaller amounts of them different ways to see if their texture is acceptable to you.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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KITTYF54's Photo KITTYF54 Posts: 4,745
8/14/11 8:51 P

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freeze tomatoes while it's hot, just toss in bags and freeze.

when it gets chili, I mean chilly, boil a pot of water, get the tomatoes out and toss in the boiling water. leave for a minute, scoop them out and slip off the skins from the still frozen tomato.

you can either bag these frozen carcasses or cook them down now and freeze or can the thickened tomato sauce.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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8/14/11 3:25 P

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CRAZYNDNCOOK - Thank you so much for taking the time to write this all out for us. You're a doll!

Edited by: PUSHWAIT at: 8/14/2011 (15:26)
~ Angela


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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 677
8/14/11 1:35 P

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I freeze a ton of stuff, the reason why I accepted a second chest freezer. I use plastic containers for alot my bulk storage, I can easily stack them, open and grab what I need and close up. Bags tend to be hard to store. I put some pics on my Spark Page showing the containers. I have 3 industrial sized cookie sheets that are extremely handy for freezing everything on. There is a pic of that too beside a large cookie sheet that you would buy in Walmart to show the difference in size.

Fruit:

Blueberries, washed and frozen whole on a cookie sheet, transferred later to a container.
Strawberries, washed cut if large, frozen on a cookie sheet, transferred later to a container,.
Cherries, cut in half, pit removed, frozen on a cookie sheet, transferred later to a container.
Peaches, peeled, sliced, treated with FruitFresh, frozen on a cookie sheet, transferred later to a container.
Apricots, cut in half, pit removed, treated with FruitFresh, frozen on a cookie sheet, transferred later to a container.
Apples, peeled, cored, sliced, treated with FruitFresh, frozen in FoodSaver bags in 4 or 6 cup portions
Pears, peeled, cored, sliced, treated with FruitFresh, frozen in FoodSaver bags in 4 or 6 cup portions.

I have also made up pies from Apples, Peaches, Blueberries and froze those in the crust, unbaked. Got recipes from another site.

Veggies:

Carrots, sliced, blanched 2 mins, cooled, frozen on a cookie sheet, transferred to a container.
Beans, snapped to bite sized pieces, blanched 3 mins, cooled, frozen on a cookie sheet, transferred to a container.
Snow Peas, strings removed, blanched 1 1/2 mins, cooled, frozen on a cookie sheet, transferred to a conatiner.
Shelling Peas, shelled, blanched 1 1/2 mins, cooled, frozen on a cookie sheet, transferred to a container.
Zucchini (cubed), blanched 3 mins, cooled, frozen on a cookie sheet, transferred to a container (I really didn't like this way)
Zucchini (shredded), not blanched, put into FoodSaver bags in 1 or 2 cup portions, (I don't drain the zucchini when using it for bread/muffins, I just use less liquid ingredients.
Bell Peppers, seeded, chopped, not blanched, frozen on a cookie sheet, transferred to containers.
Corn on the Cob, blanched 7-11 mins depending on size, cooled, put into FoodSaver bags.
Corn Kiblets, blanched on cob 7-11 mins, cut niblets from cob, freeze on cookie sheet, transferred to container.
Pumpkin Puree, baked until tender, pureed, put into Ziploc freezer bags in 2 cup portions, if the pumpkin is very watery then I have put it into a jelly bag to drain before portioning.
Pumpkin Cubes, baked, cooled, frozen on cookie sheets, transferred to container.
Leeks, washed, sliced, frozen on cookie sheets, transferred to container.
Spaghetti Squash, leftover from dinner, frozen in container.
Spinach, blanches, squeezed into balls, balls frozen on cookie sheet, transferred to bag.
Swiss Chard, made into Chard Rolls, like Cabbage Rolls, frozen in foil pans for easy dinners.

In summer I usually make up different kinds of casseroles like the Chard Rolls, lasagnas, chili, a couple different kinds zucchini casseroles, I use 5x9 foil pans with lids that I get from a restaurant supply store for very cheap, I get 50 for about $27 instead of paying $6 for 5 at the grocery store. I make casseroles from leftovers after Thanksgiving dinner too. I went through about 100 of these last year.

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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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8/14/11 11:23 A

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What about root vegetables? Carrots, beets, kohlrabi? Can you just cut them and freeze, or do you need to blanch first?

Oops, I see that below, someone does carrots straight into the freezer. Do you think it works well for all root vegetables?

Edited by: PUSHWAIT at: 8/14/2011 (12:17)
~ Angela


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ATTAEYBERS's Photo ATTAEYBERS SparkPoints: (9,798)
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8/14/11 4:38 A

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Pumpkin, carrots, squash can be frozen straight after peeling and dicing. Just put in plastic bags and press the air out. Beans, broccoli, cauliflower needs to be blanched first - in a big pot, boil water with a spoon of salt, add veg in batches and boil for 3 minutes max. Take out and cool down (you can place them in ice water to stop the cooking process, I don't) bag them and freeze. 1-3 minutes in the microwave after defrosting and you have your veggies for a meal! Cook spinach first and then freeze otherwise they become brown. Potatoes don't freeze well. Onions chopped freeze raw. Tomatoes I cook down to a thick pulp and freeze. Berries can be frozen as is. Bread freeze as is in plastic bag. Take out what you need only. Takes a few seconds to defrost a slice.Hope this helps! Enjoy your day.

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SHONADOG's Photo SHONADOG Posts: 1,864
8/13/11 6:26 P

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I freeze almost everything also. Freezer jam is pretty easy. Ball Canning has a good site for that. I make strawberry and blueberry freezer jam for my husband and his family.

Mary

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
8/13/11 6:06 P

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How to Freeze . . . Everything, from About.com. Cherries, peppers, tomatoes, and a list "Can I Freeze That?"

specials.about.com/service/newslette
rs
/frugalliving/1311739200.htm


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
8/13/11 6:04 P

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I want to learn how to do . . . everything. Especially produce. I freeze meat bought on sale in family packs, and freeze them individually; and make large crock pot soups and freeze.

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GJSISSON's Photo GJSISSON Posts: 988
8/13/11 6:02 P

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I have made freezer jams, I freeze lots of veggies, fruits, soups, just about everything that can be frozen.

Gayle


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,891
8/13/11 5:59 P

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Please post your expertise in freezing food here.

Also remember some of us have NO knowledge whatsoever; we haven't done freezer jam, frozen veggies, etc.

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Edited by: CAROLFAITHWALKR at: 8/13/2011 (18:03)
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