What did you do in the garden today?

[Acre4Me]

I’ve heard of this one. But apparently a better one out there - an improved version.

 

[gtaus]

Use it all the time I love it never fails.

Thanks. I am looking forward to trying it out.

Since you seem to have some experience in this area, if you vacuum seal bags of veggies to put in the freezer, do you still have to blanch them first? I was told that if I blanch my beans, for example, before freezing them in normal bags, that they would taste fresher later on when we take them out to cook. Would you still recommend blanching the beans (and other veggies) before vacuum sealing them?

 

[WthrLady]

That is unreal. How can you judge without tasting? Ridiculous rules

agree.They stopped opening things at lockdown and just never picked it back up. Some counties open and some don't.

 

[WthrLady]

Thanks. I am looking forward to trying it out.

Since you seem to have some experience in this area, if you vacuum seal bags of veggies to put in the freezer, do you still have to blanch them first? I was told that if I blanch my beans, for example, before freezing them in normal bags, that they would taste fresher later on when we take them out to cook. Would you still recommend blanching the beans (and other veggies) before vacuum sealing them?

I blanch, freeze loose on a tray, and then vacuum seal the prefrozen bits.

 

[fuzzi]

I think I have something that has both? I’ll have to check, but it was for immune system I’m pretty sure.

I try to eat a good diet and take a multi vitamin daily so should have everything covered except I take extra D daily. D deficiency is common here in AZ because we all hide from the sun half the year.

This is what I take:

 

[Smokerbill]

Not entering the State Fair anymore. Period.
I got the comment cards back today along with the ribbons.
The state fair does NOT open jars and taste or test foods entered in the canning category, UNLESS they look like they are not what they say they are or are packed in oil or alcohol instead of what they should be packed in. It says so right in the rule book, they don't open or taste.
So basically they are judge on how pretty they are, which is nuts, but whatever.
So I never know how things are going to work out and I work extra hard to make things presentable.
My pickle slices were wavy cut, and had staged spices and bay leaf front and center lined up with the Golden Harvest logo and the lid lined up with that. It looked like a magazine prop.
I couldn't figure out how I came in 4th when 1st place was a quart jar of spears with no spices in it, and almost 3 inches of nothing in the bottom of the jar and spears floating at the top.
2nd and 3rd were so loosely packed they were only half full.
The comment on my card for 4th place, some bits of the pickle slices sticking up above the liquid.
UM, I handed over my entry in perfect condition, it was driven by fair employees 200 miles, handed over to other people to store at the fair, and then handled by others for display. I have NO control over that, and it doesn't matter anyway. Pickles should be TIGHTLY packed.
Then I look at my other entry cards.
2nd for Tomato PUREE. "Tastes wonderful, should think about simmering longer to thicken."
UM JAR was still vacuumed sealed when I saw it after judging at the fair. NO WAY it was opened. Concave lids are OBVIOUS. and it's puree not paste. I had simmered it from 6qts down to 3.
#1 entry, the jelly, comment "amazing color and marvelous taste" again, after judging, i saw my jars, NOT OPENED!!!!
What the flying frick???
IF I do the fair next year, I'm on the judging panel!

Dang. After all your hard work you're not fairly judged. I'd be PO'd too.

 

[CedarLane]

I didn't want to go to the trouble of blanching the zucchini. I considered cutting them up, but that would expose a lot more surface area, allowing more of the squash to suffer freezer burn.

Being whole when frozen, they're already in a tightly sealed container (the intact skin). So my theory was that they'd hold up better with less freezer burn being frozen that way.

When I decide cook one I'll thaw it slightly, cut it into big chunks and throw it into a pot with other veggies. I'm not going to be frying slices, so getting mushy won't be a problem.

I've never done it this way before, so I'll let you know how it works out.

Zucchini doesn't need to be blanched before freezing. I usually shred it and freeze in 2 cup containers or Ziploc bags (2 cups is what most of my recipes call for.)

 

[Justagalwithchicks]

I taught my adult daughter how to can. It was fun and she loved it. Then i made a big batch of saurkraut this evening.

 

[Justagalwithchicks]

Dang. After all your hard work you're not fairly judged. I'd be PO'd too.

Good grief, i would be upset also. All that hard work!

 

[gtaus]

I blanch, freeze loose on a tray, and then vacuum seal the prefrozen bits.

Perfect. Thanks for the response.