KATHY’S HOME & GARDEN TIPS – WHAT TO DO WITH TOO MUCH SUMMER PRODUCE
After a cold, rainy spring and a hot summer the gardens around Chicago are really starting to produce. If your garden is anything like mine it's looking like I'll be getting a lot of tomatoes all at once. It's great to have all these great veggies for a while, but soon an over abundance of 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 quart size freezer bags. Make sure the bags are not overfilled! Contents will expand during freezing. These tomatoes can be used in any recipe calling for whole canned tomato; the flavor is amazing especially in the middle of January.
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 and with all the sterilizing and cooking. The only things 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
