KATHY’S HOME & GARDEN TIPS – TIME TO START PRESERVING SUMMER PRODUCE
All around Chicago the gardens have been bursting with copious harvests from a great year! By now I'm sure you have been harvesting many delicious fruits and veggies from your garden. But soon an over abundance, especially tomatoes, will try your patience. Friends, neighbors and co-workers can only eat so many. My simplest way to
preserve fresh tomatoes is by freezing.
Tomatoes do not need to be blanched prior to freezing (unlike other fresh veggies). Peel prior to coring. The best way to do this is to cut a small cross in the bottom of the tomato. Drop into almost boiling water. After a minute or two remove to an ice water bath. The skins will slip off easily. Core and quarter them and place in a quart size freezer bag. Make sure the bag is not overfilled! Contents will expand during freezing. These tomatoes can be used in any recipe for whole canned tomatoes. The flavor is amazing especially in the middle of winter.
Most other veggies like beans, snap peas and corn need to be blanched before freezing. Blanching is quick cooking (two minutes) in boiling salted water. Clean and trim veggies before cooking. Plunge into an ice water bath and drain well before packing those freezer bags. Try and squeeze out as much air as possible to prevent freezer burn.
I know some people can their summer produce. More power to you! I have always been a little nervous about this method. I have no experience here with all the sterilizing and cooking. The only thing I can are hot peppers. These are so easy! Pack clean jars (after washing, soak in a large pot of boiling water for a few minutes) loosely with peppers. Pour hot, boiling vinegar and water solution (half white vinegar and half water) to within ½ inch of the top. Cover tightly with boiled rings and lids. Store in basement or another dark cool space.
KATHLEEN WEAVER-ZECH & DEAN'S TEAM CHICAGO
