Freezing or Canning?

[halo]

You dont get freezer burn using the freezer zip lock bags? That sounds too easy to be true.

 

[hencackle]

Oh I forgot we freeze squash to use in cassaroles.

mcg30-40...I've gone "by the book" using Rodale Press' Stocking Up and the frozen squash was terrible. Watery, rubbery and disgusting. My MIL says summer squash just doesn't freeze well. I use the vacuum seal bags, btw.
Do you have some tips?​

 

[Guitartists]

When we freeze we close up almost entirely except for a small spot where we stick in a straw... then suck out all the extra air and snap the bag shut! Works great.

 

[chickenannie]

Do you blanch first before freezing? I froze some mushrooms, broccoli, tomatoes, beets, and chard last summer without blanching and they *seemed* fine. Just wondering if/why it's necessary to blanch.

 

[mcg30_40]

You have to blance summer squash to freeze it. I blanch it for 3 mins in boiling water and then put it straight into ice water till it cools off. Then drain it and freeze it, I use ziplock bags. When you want to use it...simply take it out of the bag and boil it till it's done. Then add it to a cassarole. If you like I can send you the recipe I use for squash cassarole, just email me at [email protected].

Blanching stops the natural aging process.

 

[chickenannie]

OK. I thought freezing stopped the aging process?

 

[kbarrett]

I utilize my chest freezer by buying meat in bulk and putting up lots of veggies. I just used the last bag of the corn I put up last summer for Easter Dinner. I have very good luck with hamburger, corn, peas and zucchini by using the quart ziplock baggies and making flat "bricks" out of them so the whole bag is full but flat. I found this very convenient for storage in the freezer as they stack and really cuts thawing time as they're thin. My SS & his fiance got us a food saver...so far I've only put up meats but am planning a very large garden this year and am anxious to put it to work

I also do strawberry freezer jam, I save all my Jif plastic jars and use them. I do want to try some canning this year, my mother did it years ago and my grandmother still cans chowchow...I'm sure I can get some tips from them.

 

[mcg30_40]

If you have a Cooperative Extenstion Office near you then check into their canning book. It gives you all the times and pressures for canning different stuff. It's a great stable to keep for reference...

 

[ams3651]

I have one grandmother who freezes everything except tomatoes and juice, jelly, pickles and pears. My other grandmother canned everything including meats. Both are good, its just personal preferance. I do know that some vegetables like corn and peas should be blanched, cooled and then put in freezer bags. We only use the vacum sealer for meats (lots of venison). We dont have a problem with freezer burn as long as you use them within the year and use heave duty freezer bags of a brand name. I did find this website that may be helpful. I know there are lots of books out there that can help too, this is becomming more popular these days also.

http://www.canningpantry.com/freezing-foods.html

 

[halo]

I just found this site...very informative and simple.

http://www.pickyourown.org/index.htm