Have More In Winter, Too!
(Page 5 of 10)
You already know that in comparison with canned foods, many
frozen foods taste better, look better and have more food
value. We have even found that vegetables and fruits frozen
immediately after picking are better than the so-called
"fresh" stuff you buy in the market. When you stop to think
how many hundreds or thousands of miles an out-of-season
tomato or cauliflower travels to meet you you realize that
the word "fresh" may mean a variety of things.
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As a home-maker I have found there are many, many pleasures
connected with our freezer besides its unequalled service
in preserving foods. A freezer saves a tremendous amount of
shopping time because you have your own little storehouse
of vegetables, fruits and meats , ready to use. If
you find you need a lot of fresh bread and don't make your
own, you simply buy a large quantity and freeze it. What's
more, you can freeze stale bread and when it defrosts, it's
fresh again. Practically a miracle, isn't it?
A freezer has fascinating possibilities. Every fall we
freeze lots of sweet apple cider at a cost of 2¢ a
quart for morning fruit juice, or it's elegant for hot,
mulled cider on a winter's evening. Also when I make stews,
soups or home-baked beans, it's just about as easy to cook
double or triple the amount needed and freeze some for
future use. You can also freeze cakes and pies - or the
dough to be used for pies and cookies. There seems to be no
limit as to what a freezer can do.
If you are preserving your own foods, you'll find that
freezing is far easier than canning. To show you how simple
it is, here are the steps involved in freezing green peas:
1. Pick the peas from your garden.
2. Shell and wash the peas, discarding old or imperfect
ones.
3. Blanch peas. That simply means placing peas in a
colander or wire basket and immersing them in rapidly
boiling water (at least a gallon to a pound of peas) for
one minute. Then immediately immerse peas in cold running
water.
5. Drain and pour peas in to a moisture-vapor-proof bag or
container and seal.
Quick freezing fruits is absurdly simple. Take strawberries
for instance. Remove stems, wash, cover with sugar syrup,
package, freeze. When it comes to meats, it's nothing at
all once the meat is cleaned and cut, ready for cooking.
Just wrap and freeze.
There is a wide assortment of containers made especially
for freezing - that is, vapor and moisture proof. I won't
describe these here, for you will have to get a bulletin or
book with complete directions if you are going to freeze
foods.
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