6 Ways to Make Food Preservation Faster, Easier and Cooler



This harvest needs preserving.  The tomatoes and peppers will be frozen to make sauce later.  The eggplant will go into a finished dish.  The basil will be made into pesto and frozen, and the cucumbers will be fermented to make dill pickles. 

Relentless summer (and fall) heat brings abundant garden produce, but it also makes for cranky cooks who find themselves in hot steamy kitchens, preserving that bounty.

The good news is that it is possible to cut the heat in numerous ways. The best way is to put off for tomorrow what you don’t want to do today. 

Wash the tomatoes, cut away any bad spots, and freeze in plastic bags to make into sauce some time later.  Mix together cherries, paste tomatoes, salad tomatoes, green zebras, whatever variety is clamoring for attention. 

9/17/2015 1:25:16 PM

Save freezer space when freezing tomatoes. Close the bag, smack it with a fist a few times to smoosh the tomatoes, let the air out and reclose. Save about 1/3 the space and, since the tomatoes no longer have air, they're less likely to freezer burn or get ice crystals.

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters