|
|
|
|
|
|
|
|
|
Enjoy Garden-Fresh Vegetables All Year Long You love to garden, and spend hours outdoors lovingly caring for your fragrant flowers, gorgeous green shrubs and vibrant vegetables. After months of hard work, you reap the rewards -- the seeds that you toiled over have become beautiful blossoming flora. Your garden is abloom with sweet-smelling flowers and a sea of green plants, trees and bushes. You also have plenty of fresh, home-grown vegetables that are ready to be eaten. One problem though -- you've planted so many vegetables that you have no idea where to store them. What should you do? Try freezing them so you can enjoy the taste of home-grown vegetables all season long. Following are some simple guidelines for freezing a variety of vegetables commonly grown in home gardens, courtesy of GardenGuides -- a growing resource for gardeners www.gardenguides.com Asparagus -- Wash and remove woody portions and scales of spears. Cut into 6-inch lengths and blanch in boiling water for three minutes. Cool in iced water for three minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. It keeps for up to six months. Beets -- Freeze only young tender beets, no more than 2 inches to 3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Label. Freeze for up to six months. Carrots -- Wash and scrub carrots, and cut large carrots into pieces. Blanch for three minutes in boiling water. Chill in iced water for three minutes. Drain. Spread on a tray in a single layer and freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. They keep for up to six months. Cucumbers -- Peel and chop in a food processor. Pack into plastic containers with tight-fitting lids. Label and freeze. It keeps for up to six months. Eggplant -- Cut into slices, sprinkle with salt and allow to stand for 30 minutes. Drain off excess liquid, and fry gently in butter or margarine until just tender. Cool and pack into plastic containers. Seal and label. Freeze for up to three months. Ginger -- Separate ginger into convenient-sized knobs. Place in freezer bags. Remove excess air from bags, seal and label. Freeze for up to six months. Peppers -- Wash, remove seeds and cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze for up to six months. Squash -- Peel and cook in boiling salted water until tender. Mash, cool and pack in freezer containers, leaving room for expansion. Seal and label. Freeze for up to three months. Sweet potatoes -- Peel and cut into pieces. Blanch for three minutes in boiling water, then chill in iced water for three minutes. Drain and place on a tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. They will keep for six months. Tomatoes -- Wash, remove stems, cut into halves or quarters, or leave whole. Dry and pack into freezer bags. Remove air, label and seal. They will keep for six months. For whole tomatoes, dip into boiling water for one minute. Remove and peel. Place on a tray and freeze for 30 minutes. Place in plastic bags, remove air, seal and label. Freeze for up to six months. Simmer chopped tomatoes in a pan for five minutes, or until soft. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic containers, leaving head space. They keep for six months. Turnips -- Peel and trim young, tender turnips. Cut to required size and blanch for three minutes. Chill in iced water for three minutes. Drain and place on a tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. They will keep for six months. |
Click on photo for
larger view Local Resources Visit our local resource center for links to Home & Garden services in your area. To advertise your business here, contact the SentinelSource Design Team by email or phone 603-352-1234, ext. 290 |
