Freeze Vegetables - No Blanching
Years ago, when raising my children, we had a really large garden, and were blessed with an over-abundance of vegetables. I canned a lot, and froze a lot.
Freezing is easier and quicker, and in my opinion, more of the original flavor is retained.
If you have a freezer and a garden, or even if you just want to keep a few things, you may want to try freezing.
Instructions
1. To blanch or not to blanch
I did it both ways and since I saw very little difference, I don't blanch, except for tomatoes. Blanching is putting your vegetables in boiling water, bringing them back to a boil, and removing them to cold water.
2. Green Beans
If you like to cook your green beans whole, then just remove the ends before freezing. Otherwise, break the beans into bite-size pieces. Wash and dry and put in bags or containers.
3. Corn on the cob
Wash and remove silks and dry as much as possible. Place whole in gallon bags.
Corn off the cob
For a creamed corn, using a sharp knife carefully, skim over the top of the kernels just enough to break them open.
Hold the corn up touching the bottom of the pan and scrape with your knife down the cob.
I have a really good recipe for cooking creamed corn that everyone loves, but I'll save that for another time.
For whole kernel corn
Scrape the corn off as close to the cob as possible without scraping the cob.
4. Zucchini
Wash the zucchini well and dry.
Using a grater, grate into julienne strips, and place enough for a recipe for zucchini bread to make later.
Slice zucchini to put in stir fries and soups; place in quart bags.
5. Green Peppers and Onions
Wash and dry and chop or dice and place in bags.
Cabbage
Grate the cabbage for use later in a creamed cabbage recipe, or in soups and stews.
Tomatoes
Dip tomatoes in boiling water to aid in removing the skin. Place in bags and freeze.
Make cabbage rolls with your cabbage and freeze.
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