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Post by hoosierheightsfarm on Mar 22, 2008 7:55:17 GMT -5
We're wanting to can and freeze a lot this year. The problem I have is, how do you know *when* to can or freeze? Especially things like zuchinni that bear all season long. Tomatoes?
Just don't understand how to synchronize it all together.
Thanks,
patrick
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Post by plantsnobin on Mar 22, 2008 9:25:20 GMT -5
Have you ever canned before? I recommend the Ball book that you can get at Rural King in Jasper. Has a lot of good info. You can when the crop is ready, you want the best quality going into the cans that you can get. You can't pick green beans and then let them sit for a couple of days, when it is time to do it, you have to devote yourself to getting it done. Do you have all of the supplies you need? Rural King really does have just about everything you could possibly need to can or freeze anything, at least they did last year, haven't been there for a while, but I will need to go to get some more jars and lids. It is kind of expensive to buy everything you need to get started, but it will last you a lifetime.
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Post by hoosierheightsfarm on Mar 22, 2008 9:34:59 GMT -5
My family has a nice big pressure cooker that was my grandmothers, but other than that I don't have anything. We'll have to buy jars and stuff.
I remember kinda helping when I was little to freeze corn, and some canning with my grandma.
My wife helped her parents, but they just did the hot bath type.
We have a HUGE pot that they used.....it is probably 10 gallon or so. they used it for hot bath canning.
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Post by grungy on Mar 22, 2008 14:32:40 GMT -5
When is simple. Can your vegetables when they are at the peak of perfection. Remember to wash all vegetables well before prep. When canning or freezing - cleanliness in everything is paramount.
As for jars, do you have a thrift shop or second hand store near you. If so, now is the time to go bargain hunting, long before canning season hits. Check jars for chips or cracks, before purchase.
Cheers,
Val
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Post by grungy on Mar 22, 2008 14:39:51 GMT -5
As for Zucchini - please try to freeze it as canning generally ends up in watery tasteless mush. Most people I know harvest it when it gets past the fresh eating size and before it is starting to ripen. They grate it, store it in 1/2-1 cup sized batches and add it to several things like cakes, muffins, even stir fries.
Tomatoes picked ripe off the vine, rinsed, dried and tossed into baggies. When you are ready to use, take out as many as you need, hold under running water until the skin slips off. Use as regular tomatoes in soups sauces or stews. A real flavour treat in summer is to take one of your frozen tomatoes, slip the skin, let it soften until you can just mush it. Sprinkle about 1/2 tsp. sugar on it and eat as a sherbert (sp?).
Canned tomatoes generally I do at the firm ripe stage, because they blanch easier.
Hope this helps. If you like you can PM with other questions.
Cheers,
Val / grungy
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Post by moonlilyhead on Mar 22, 2008 22:42:02 GMT -5
I like to freeze in "stir-fried veggies" packs. I slice up zukes, squash and onions, add some peas and whatever else there might be and there's a bag of stir fry veggies all ready.
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Post by plantsnobin on Mar 23, 2008 11:30:45 GMT -5
I don't do zucchini, but I wonder if you could at least partilally stir fry it, then freeze it. Might retain a bit of shape and better texture? Don't know, just wondering.
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Post by grungy on Mar 23, 2008 13:51:48 GMT -5
Just thought of another thing - when freezing - blanch your vegetables to stop enzyme activity.
Cheers,
Val / Grungy
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Post by ohiorganic on Mar 23, 2008 17:31:17 GMT -5
I freeze zucchinis when they are around 6" to 10". Slice them in half the long way, take out the seeds, cut into 1/4" slices (or what ever shape you want), blanch in boiling water for 1 minutes, cool in an ice water bath, dry off in a salad spinner that spread them out on a cookie sheet and freeze. When frozen bag in marked (date, what's in the bag) ziplock bags and put back in the freezer.
The freezing on the cookie sheet prevents a block of zucchini ice in the bag.
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Post by canadamike on Mar 28, 2008 8:25:35 GMT -5
plantsnobin, yes you can, The Michelina's and Stouffers of this world are doing just that, albeit with stuff of inferior quality...
It is nothing else than a pre-cooked meal, or the equivalent of frozen left-overs.
Michel
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Post by bluelacedredhead on Mar 28, 2008 8:31:30 GMT -5
I know the others have said this already, BUT, If you want a quality product from frozen zucchini, just grate it, bag it and freeze it to use later as zucchini bread.  |
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