Tag Archives: fruits

A tip sheet on how to properly freeze fresh produce for long-term storage

Newstarget – Jun 3, 2019 – Michelle Simmons

Do you have excess fresh produce, but don’t know what to do with them? Try freezing them. Freezing fruits and vegetables, herbs, and even your favorite meals is an efficient way to saving food for long-term. Here are some tips on how to freeze them: (h/t to RockinWHomestead.com)

  • Freezing fruits: Before freezing your fruits, wash and dry each piece before cutting. You can also freeze your fruits in a plastic tub with dehydrator sheets as a separator. This saves you space in the freezer and makes your frozen fruits easier to handle. Once the fruit is completely frozen, take the plastic tub out and pack the fruits in individual freezer bags. One of the quickest fruits to freeze are blueberries. Some fruits like peaches can be frozen with their skins on, or blanched to remove the skin. Bananas can be frozen in slices or as a whole with the skin on, while pineapples need to be cut and cored before freezing. When freezing apples and pears, you have to make them into a pie filling or sauce first before freezing. You can freeze grapes as well, but they don’t thaw well. Melons have to be seeded and separated from the rind first, then cut into bite-sized chunks before freezing. For tomatoes, you have to turn them into sauce or soup first before you can freeze them
  • Freezing vegetables: Items like cabbage, cucumber, garlic, horseradish, herbs, leafy greens, leeks, mushroom, pepper, and summer squash can be rinsed, chopped, and frozen immediately. For potatoes, you have to peel and grate them first. Vegetables like broccoli, cauliflower, green beans, peas, and squash should be blanched first before freezing. Blanching helps preserve the texture and quality of vegetables. You may also skip the blanching process if you want, but only if you plan to store your vegetables for one to two weeks.
  • Freezing herbs: The easiest way to freeze herbs is to wash and chop them, then put them into ice cube trays. Then, top them with water, chicken broth, or olive oil and freeze. Once they have been frozen, remove them out of the ice cube tray and put them in a freezer bag for longer storage.
  • Freezing meals: You can also freeze your favorite freezer-friendly meals with the leftover produce. You can freeze soups, stews, pot pies, and casseroles. Cook up a big batch of chili or vegetable soup and freeze them to save for rainy days.

Generally, freezing food is a safe way to preserve food at home for future use. However, frozen food safety depends on how you prepared the food for freezing. Working with clean hands and on clean surfaces are crucial in preparing foods. Proper thawing of frozen foods is also important. If not done properly, these frozen foods may pose food safety risk.

Benefits of freezing your produce

There are several benefits to freezing your excess produce. These include the following:

SOURCE

Unusual foods that you can pickle now, for use in an emergency

Natural News – Feb 9, 2019 by: Zoey Sky

Pickling is a handy skill to have, especially when SHTF – and you don’t need expensive equipment or a large work area to start pickling. Pickling can easily extend the shelf life of many perishable food items like fruits or vegetables. (h/t to ApartmentPrepper.com.)

Pickling, one of the oldest methods of food preservation, involves submerging your food of choice in either a salt or vinegar brine to keep it from spoiling.

Here are some of the many benefits of pickling your own food:

  • Consuming pickled foods regularly is good for your overall well-being.
  • It’s a cost-effective way of preserving food.
  • Pickling food helps prevent bad bacteria from growing.
  • You can pickle the same food in different ways.

Brine and vinegar pickling

Controlled fermentation is encouraged in brine pickling, like when you make kimchi or sauerkraut. This allows beneficial bacteria to grow in the mixture and crowd out any bad bacteria that can make the food spoil. With brine pickling, you may notice that the flavor, look, and texture of the food changes. (Related: How to quickly pickle a variety of veggies.)

When you use vinegar to make pickles, its high acidity prevents most bacteria from growing in the food. Food pickled in vinegar remains preserved as long as it is submerged in the solution.

Kosher pickles are cucumbers preserved in a vinegar solution. Meanwhile, most dill pickles are preserved in brine. Dill pickles may include vinegar, but it is preserved in a mixture that includes dill and other pickling spices and salt.

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