Not sure if this is the correct place to post this but wanted to share with you all -- I had frozen fresh peaches a yr. & 1/2 ago cut up in quart bags and forgot about them in my freezer until now. I pulled them out a couple days ago and added 1 cup sugar per 3 quarts and boiled them on the stove for about 1 hour. Their color came back and they tasted great. I put them in the fridge for about a day & half and when I pulled them out and tasted, they taste as good if not better than canned peaches you can buy in store. I've made a delicious peach cobbler and used the rest for homemade ice cream. I have a few more quarts and will do the same with them within the next week or so. Happy I didn't have to toss them :-)
Make Slow Cooker Caramelized Onions for the freezer
It takes time and patience to transform eye-watering, nose-assaulting, sharp-tasting raw onions into soft and nutty-sweet caramelized onions. Done stove-top, it’s a labor-intensive, 30- to 45-minute cook time that can’t be hurried along if you want the food science to work. But the good news is, there’s an easier way to make caramelized onions.
Use the Slow Cooker to Caramelize Onions
Low and slow from the get-go, a slow cooker eliminates the frequent stirring and constant tending needed to ensure the onions don’t go from brown to burnt behind your back. Bonus: You can make a large quantity to bank for multiple recipes, saving you loads of prep time down the road.
Ingredients •8 medium/large onions* •¼ cup melted butter or olive oil (about a tablespoon for every 2 onions) •1 teaspoon salt (¼ teaspoon for every 2 onions)
Directions 1.Peel, cut in half, and thinly slice enough onions to fill a slow cooker half to three-quarters full. 2.Sprinkle onions with the melted butter or olive oil and salt. Toss to coat. 3.Cook for 10 hours on LOW. At this point, I found the onions had reduced from about 4 quarts raw to a little over 1 quart cooked onions and 1 1/4 cup liquid. To reduce further, leave the liquid in and cook for another 4 or 5 hours on LOW, stirring occasionally, until the onions are deeper brown and the liquid is almost completely cooked off.
*Note: I used a 6 1/2-quart slow cooker. Adjust the recipe amounts to suit the size of your equipment.
You can, also, pressure can pints for 70 mins at 10 lbs pressure...
From VSHWBOOMER from my Managing Diabete Group! team...
Breakfast Burritos for the freezer...Makes 24
breakfast burritos for the freezer 12 Scrambled Eggs milk butter 1lb cooked crumb sausage 1 large sauté chopped onions, 1/2c chopped bell pepper 2 TBS Green chili chopped (optional)(to tasted) shredded potatoes Salt Pepper Shredded cheese (I use a Mexican blend) 1 jar salsa [pick your own heat] flour tortillas (makes about 24 large) Cook breakfast sausage, drain in colander allowing grease to drain, set aside in a large bowl. Melt butter in skillet, whisk eggs with a little milk, scramble eggs and then add to large bowl with the sausage. Saute bell pepper, green chili and onion in the skillet, add shredded potatoes, cook until browned. Season to taste with salt and pepper. add to egg and sausage mixture. Mix well Wrap tortillas in a damp tea towel, warm tortillas in microwave. Place 1/3 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place single layer of burritos on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags. (If I'm in a hurry I wrap the burritos in parchment paper and then in foil paper and stick in a zip lock bag and throw in the freezer.) I save and reuse the foil paper. When you're ready to eat, remove the foil from the burrito leave parchment on, microwave on high power for 1-3 minutes until hot and cheese is melted.
Freezing my Pie Pumpkins. Love that Pumpkin Pie ! ! !
Cut pumpkins in half and scoop out the seeds. Place cut side down in a glass rectangle casserole dish and put in a preheated 375 degree oven for about 1 hour. You'll know when they are done when there is water in the bottom of the pan. OK to let them carmelize a bit as that only adds to the richness of the flavor. Let cool a tad and then scoop out pumpkin into a food processor and process for 20-30 seconds. Place pumkin in containers (I put 2-4 cups in each as my recipe calls for 2 cups per pie). Do not put lids on until completely cooled... Once cooled, Label and freeze.
Hi I came into a case of lemons this past summer. I did hand juice them all... But first I zested them, dried the zest and then ground it into powder. It's great on fish, pasta, veggies, mix with other seasoning to make your own blend, etc.... I froze it in 1 cup containers as my lemon pie calls for 1 cup and lemonaide calls for 2 cups. It was a pain to juice them with my little press, but boy is it nice to go to the freezer and get that fresh juice. Not sure about a puree...
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.