Thursday, July 21, 2011

It’s re-stocking the freezer season

I cleaned out our freezers last night—the one on our refrigerator and the small freezer chest we bought a few years ago so we could freeze the in-season local produce we cannot can. Like most people who have a freezer, I did find a handful of bags that I had to throw out. Browning cabbage labeled 2008 isn’t appetizing to even think about in 2011.

As soon as everything looked organized and ready to accept more food, I began filling the space. I had prepared yellow squash and greens to freeze. Today the task is to take the cucumbers that have been sitting in a water-vinegar-sugar solution since last night and bag them up. My preservation book says they make for a good winter salad so I followed the instructions and we’ll try it out when the leaves are dropping from the trees.

Although freezing produces different results than canning, it’s less time-consuming and an especially smart move for items you plan to later throw into a soup or stew. You’ll be softening and flavoring then anyway so if the vegetables have lost their crispness when they come out of the freezer, it won’t be a problem. So get the freezer bags ready and after you harvest your garden or bring home a load from the farmer’s market, decide within the first day what to eat and what to preserve. The sooner you preserve it, the more of its nutrients you’ll also save.


  1. I'm definitely going to try my hand at canning this year, but glad to know I can also get some of this summer's bounty in the freezer as well =)

  2. I think it's great to have both options. Through trial and error you'll figure out which vegetables you prefer for which method. Enjoy!