Saturday, September 10, 2011
Time to FILL the Freezers! Some EASY recipes for those veggies abundant right now!
Crazy busy here with harvesting and back-to-school!
I'm using every chance I can get to prep food for the winter.
When you're too tired to can, FREEZE! :)
Enjoy your early fall, y'all!
TO FREEZE SWEET CORN:
16 c. corn
1/2 to 1 stick butter
4 c. water
1/2 c. sugar
3 tsp. salt
Shuck and brush corn. Cut kernels from cob. Mix above ingredients. Heat and cook 1 minute. Cool and fill into cartons or Ziploc bars and freeze.
TO FREEZE CORN ON COB:
Use freshly picked corn
Strip, wash corn
Lay cobs on cookie sheet, freeze
Pack in freezer bags
Do not remove from freezer until water is boiling. Put promptly into water. When cooked put into water to cool.
Grated: If you would like to have grated zucchini ready to go for your favorite recipes in your freezer this is a method to use.
Grate the required amount for a specific recipe then steam it by placing it in a sieve or colander 1 inch deep. Steam it over water for 5 minutes. Steam the zucchini 3 inches above the boiling water and have a lid on the kettle. Cool the zucchini before putting it in a container for freezing. Label the package with the amount you started with.
Slices: To freeze wash and cut zucchini in 1/2 inch slices. Place in boiling water for 3 minutes. Start timing immediately, do not wait for the boil to return. Cool in cold water. Drain and freeze. If you wish to fry it in slices, freeze on cookie sheet and then package frozen. Dip slices in mixture and crumbs or flour before it thaws. For casseroles, freeze cubes or small slices of zucchini.
SPAGHETTI SAUCE (FOR CANNING OR
20 lg. tomatoes, with skins, quartered
4 lg. onions or 1 c. diced onions
4 lg. carrots, cut into sm. pieces
1/4 c. dry parsley
3 tbsp. sugar
3 tbsp. salt
3/4 tsp. pepper
Place in large pan. Boil. Lower heat to thicken, about 1 hour. Cool slightly. Measure about 3 cups in blender. Whirl at high speed 1 minute. Can or freeze. When using, you add the spices to taste.
TO FREEZE STUFFED PEPPERS:
1 lb. hamburger
1 clove garlic, crushed
1 tsp. salt
2 cans tomato soup
8 green peppers
1 c. chopped onions
2 tsp. chili powder
1/2 tsp. black pepper
1/2 lb. sharp cheese, cut up
1 1/2 c. cooked rice
Cook beef, onion, garlic until meat is brown. Add seasonings and soup, simmer covered 10 minutes. Add cheese, cooking until cheese melts. Stir in rice. Cool.
Cut peppers in half lengthwise and take out seeds. Cook in boiling salted water about 3 minutes. Drain and cool.
Place peppers on baking sheet. Stuff with meat-rice mixture. Place in freezer until frozen. Remove, wrap, seal and return to freezer.
To serve: Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 degrees for 30-45 minutes.
"A human being is primarily a bag for putting food into; the other functions and faculties may be more godlike, but in point of time they come afterwards. A man dies and is buried, and all his words and actions are forgotten, but the food he has eaten lives after him in the sound or rotten bones of his children. I think it could be plausibly argued that changes of diet are more important than changes of dynasty or even of religion....Yet it is curious how seldom the all-importance of food is recognized. You see statues everywhere to politicians, poets, bishops, but none to cooks or bacon-curers or market gardeners."
Posted by momdrinkstea at 9:03 PM