I try to grow enough veggies to eat during the growing season as well as extra to preserve for the upcoming winter months. What I don't/can't grow myself I try to buy locally and do the same with. We eat in season as much as possible, with the majority of out-of-season items being those I preserved either through canning, freezing or drying.
The way that I attempt to plan what we'll need is to figure out which month we'll likely stop eating fresh produce and switch to preserved produce. Then, I plan on each veggie once a week with a few extra of most items {corn, peppers, onions, beans} that I would also add to soups. I count the weeks until I would likely stop relying on preserved food {once asparagus, lettuce, etc. would be available}, and that's how many packs of each type of veggie I'll need to preserve. I've done this for 2 years and so far it's worked quite well.
The items you preserve should be freshly picked, completely ripe, and in perfect condition in order to have a superior product when it's time to dine on it.
Freezing Green Beans
What you'll need:
- a large pot of water
- a large bowl of ice water
- a clean kitchen towel {or two}
- a sharp knife
- a slotted spoon or something to retrieve the beans from the boiling water
- fresh veggies
- freezer-safe containers or bags
I start with thoroughly washing my beans and trimming the ends. Because the batches go quick, if I start with everything ready to go the task is completed quite quickly.
Bring the water in the large pot to a boil over high heat. Once it comes to a rolling boil add beans.
There's not a specific amount you can/can't add, however, I don't fill my pot too full as you want it to come back to a boil quickly.
Boil for 3 minutes then remove with a slotted spoon to the ice water to stop the cooking. Remove from the ice water and put on a clean kitchen towel to dry.
As soon as the water comes back to a rolling boil you can add more beans and repeat the process. If you would prefer to steam the beans, steam, covered, for 4 minutes.
Remove green beans and place in a prepared ice water bath and then to a towel to dry.
Once the beans are cooled and dry, pack into freezer-safe containers or bags. I label my bags but don't bother dating as I ensure my produce is used up within the year prior to preserving more. This way, I can re-use my bags for a year or two.
Store packed beans in the freezer for up to a year.
Pin for later:
I can tell you are a very organized woman. Your method of preserving food and storing it seems to be a good way to do the job. My Mom used to can and freeze when I was younger. We had several acres where all types of vegetables and some fruits were grown. I miss those good old days. I guess you stay pretty busy in the summer but there will be plenty of good meals this winter at Cobble Hill Farm. Take care!--------- Shannon
ReplyDeleteWhat a sweet comment Shannon, thank you. I try to be organized although I'm not always so. :) Yes, summer is busy but we enjoy it during the winter!!
ReplyDelete