No-Stress Food Preservation


Saskia EsslingerIs your garden overflowing with vegetables, but the thought of spending endless hours in a hot kitchen makes you break out in hives?  No worries!  Here are some strategies to help you stock your larders without the stress and headaches.

Do a Little at a Time

Instead of saving all your food preservation for one day, do just a few tasks each day.

Harvest and process one thing at a time.  You won’t feel so overwhelmed and your preserves will taste better because your vegetables were so fresh.

Double up on dinner.  Cooking with fresh garden ingredients is more fun, so why not make a double batch and stick half in the freezer for another time? Many soups, stews, and casseroles freeze well.

Keep your pot boiling.  When you are steaming vegetables for dinner, steam-blanch a few extra batches for the freezer.  You might have a couple pounds of green beans, a few broccoli shoots, or some beet greens. It only takes a few extra minutes, but it can really add up!

Try Different Techniques

dehydrating mushrooms

5/16/2019 7:05:08 AM

one of the perks of freezing tomatoes for canning later in the year is that the skins come off easily when they thaw. i wash a core tomatoes when they are at their peak and freeze them in zip bags. in november or later, i pull them out and let them thaw in the bags. i can easily strip the skins off and cook them down for canning when i welcome the added heat that canning makes.

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