Fast Summer Food Preservation

enviro girlIt’s wicked hot and gardens are overflowing with seasonal goodies.  Too bountiful and too good to not save for eating later–here are a few tips on preserving summer produce:

Berries: Rinse clean and gently pat dry.  You can freeze berries in plastic bags or other air-tight containers.

Zucchini:  Rinse, peel and grate.  Freeze zucchini in plastic bags or other air-tight containers.  (Smaller zucchini have better flavor, so don’t wait for them to grow the size of baseball bats before you pick them!)

Beans:  Rinse and blanch in boiling water for 2 minutes before plunging into ice water.  Drain and pack into plastic bag or other air-tight containers.

Broccoli:  Rinse and blanch in boiling water for 3-4 minutes before plunging into ice water.  Drain and pack into plastic bag or other air-tight containers.

Celery:  Rinse, pat dry, slice into rounds and freeze on a cookie sheet before packing into an air-tight container or plastic bag and storing in a freezer.

Cilantro, Thyme:  Freeze fresh leaves in a plastic bag.

Corn:  Rinse and blanch in boiling water for 3-5 minutes before plunging into ice water.  Drain and pack into plastic bag or other air-tight containers.

Peas:  Rinse and blanch in boiling water for 2 minutes before plunging into ice water.  Drain and pack into plastic bag or other air-tight containers.

Peppers:  Rinse clean and gently pat dry before slicing or chopping.  Freeze peppers in plastic bags or other air-tight containers.

Rhubarb:  Rinse clean and gently pat dry.  Freeze  in plastic bags or other air-tight containers.

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4 thoughts on “Fast Summer Food Preservation

  1. Would you take the corn off the cob before blanching and freezing? Or just leave it on the cob? We have the SWEETEST sweet corn here in Western Colorado and I’ve tried freezing it. It works okay either way, but the kernels are so little and juicy that I feel like they just turn to mush when I freeze them off the cob. On the cob works a bit better, but what do you think?

    Also, with rhubarb–this is the first year our plant has produced well, so I’d like to freeze it. Should I freeze the stalks whole (minus leaf), or chop it up first?

    • I’d cut it off the cob, but I don’t ever like to eat it ON the cob! You can chop up the rhubarb or freeze it as stalks.

    • I freeze mine off the cob. When I tried freezing the cobs, the flavor was good but the texture was off. I cut the kernels off the cobs now for freezing. As for rhubarb, you can freeze the stalks whole or chop it up. I’ve done both. Rhubarb cake in mid-winter = yum.

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