You're receiving a FREE online gift!
I just LOVE gift-giving, don't you?? Well, today is YOUR lucky day!
YOU are a special follower of High-Heeled Gardener and I just wanted to show you my appreciation!
There's so much "out there" about gardening, food prep and creative storage, and decorating ideas, so what is there to add?
I can offer you the following TOP ideas for food preservation (i.e. canning, freezing, dehydrating and drying).
I've done my research--my gardening "homework--if you may. I’ve put in some hours putting this “gift” together for you and I’m convinced you’ll find SOMETHING that makes your life easier, especially since your garden is coming in as we speak, no doubt!
FREEZING
Choose vegetables that are free of bruises and are perfectly ripe, but not over-ripe. Wash vegetables to remove garden debris. Begin by placing vegetables into a steamer or strainer pot and place into a large pot of boiling water for 60-90 seconds for tomatoes or 3-5 minutes for other, more hearty vegetables. Remove strainer and place blanched vegetables into a large metal bowl of ice water to stop the cooking. Once again, remove the strainer over the sink, once they are completely drained, pat them dry.
Next, slice to desired size or leave halved and pack them into sturdy zipper-type freezer bags, removing all the air with a small straw before zipping closed.
For more information on specific vegetables, click on the link below.
National Center for Home Food Preservation
DRYING
Drying tomatoes, peppers, onions, mushrooms, etc., is a fast and easy process if you have a dehydrator. If you’re like me, and you haven’t purchased one yet, you can simply use your oven on a very low temp. This is a great alternative to freezing vegetables and you’ll preserve them with the most concentration of flavor.
Here's a great way to dry fresh, ripe Roma tomatoes in the oven:
Always select tomatoes that are in top condition. As with freezing, you’ll need to prepare your tomatoes by slicing them in even slices, removing seeds and releasing excess juice from the center (do not squeeze).
Be sure to dry them in the oven immediately once they are cut. This will assure the highest nutritional value and the very best taste. Don’t refrigerate them and do them later--Be sure you have time to prep, dry and freeze right away.
TIP: You might light to sprinkle the tomatoes with garlic salt or sea salt.
Using the oven, set temperature to 200. Place directly on a lightly oiled oven rack, evenly distributed, and leave in oven from 3-6 hours. You’ll want them to have a leathery feel before removing from the oven.
You can store tomatoes in the refrigerator for a limited time, freeze them, or place them into sterilized half-pint canning jars with extra virgin olive oil, infused with chopped, fresh basil or other herbs. Refrigerate or use sterilized lids and seal with rings until you hear the familiar “ping” (see CANNING below).
TIP: You can also add a half clove of garlic to the jar of olive oil.
CANNING
This is an old-fashioned method that is tried and true, but not without risk. If foods are not canned properly, bacteria that can cause BOTULISM can set up in your jars!
You MUST get instructions from a reputable source, like Ball Canning Jars company or a university extension service, and follow them to a “T.” Some people feel that canning vegetables reduces the nutrients (the same as cooking something too long) and dulls the taste and color. But it’s a time-tested system that I, myself, along with my mother and her mother and many mothers before her have used.
There are two types of canning processes: water bath and a pressure canning. Just be sure to FOLLOW DIRECTIONS! It will ensure safe food and pressure canning safety! Don’t skip a step. Here’s the Ball Canning Jars and Kerr Canning Lids link for easy, safe canning tips:
