6 Ways to Make Food Preservation Faster, Easier and Cooler

| 9/16/2015 9:59:00 AM

Tags: freezing, fermenting, food preservation, Andrea Chesman, Vermont,


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.

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