Canning, Freezing and Saving

I just love the idea of gathering as much fresh produce I can at this time of year and then figuring out the different ways in which to put it all away for the winter. The most bounteous Summer harvest is just about now – farmer’s market stalls overflowing with beans, corn, zucchini berries, beautiful tomatoes and more. It’s so satisfying taking out a bag of beautifully sliced frozen peaches in the winter and serving them with pancakes for breakfast.

Perhaps my favorite thing to freeze is tomato sauce for pasta. When beautiful organic tomatoes are actually affordable (July thru Sept,) we can all stock up and make this very simple Italian sauce, which can be used for pasta or pizza – so much better than even the most expensive gourmet jar.

Simple Tomato Sauce (for freezing)

Serves 5 or 6 for pasta

INGREDIENTS

• 6 medium tomatoes
• 2tbsp olive oil
• 2 large cloves garlic, minced
• 1tbsp tomato paste
• 1tsp sea salt
• 1tsp brown sugar

DIRECTIONS

1. Place the tomatoes in a large bowl. Cover with boiling water. Leave for about 1 minute. Rinse under cold water then peel off the skins.
2. Roughly chop the tomatoes, discarding the cores.
3. Heat the olive oil in medium saucepan. Add the garlic and gently fry for about a minute. Add tomatoes, paste, sugar and seasoning. Turn down heat low and simmer for 20 minutes, stirring now and again and smooshing down the tomatoes into a pulp. Allow to cool completely before spooning into reusable glass containers, or freezer bags. It will keep for up to 6 months in your freezer. Remember to write the date on the bag/container.

Freezing Veggies

I love to freeze as many veggies as I can while the going is good. You do need to blanch them (boil or steam for a couple of minutes,) to kill any enzyme activity that could cause the food to go bad. I think the best way to do it is to ideally use a large pan with a colander insert (I have one that is for cooking pasta in,) as it’s quick and easy to get the veggies into cold water.  You need to blanch them for the specified amount of time (see below,) and then get them into iced water asap to prevent them cooking. I fill a sink half full of iced water and then add a bunch of ice. When the blanching time is up, I lift out the colander/steaming basket and dump the whole lot in the icy sink for a couple of minutes.

Blanching time in minutes:

• Artichoke-Globe (Hearts) – 7 minutes
• Artichoke-Jerusalem – 3-5 minutes
• Asparagus – 3 minutes
• Beans-Snap, Green, or Wax – 3 minutes
• Beans-Lima, Butter, or Pinto – 3 minutes
• Beets – Cook fully
• Broccoli – 3 minutes
• Cabbage or Chinese Cabbage (shredded) – 1 1/2 minutes
• Carrots – 4 minutes
• Cauliflower (flowerets, 1 inch across) – 3 minutes
• Corn-on-the-cob – 7 minutes
• Eggplant – 4 minutes
• Peas-Edible Pod – 1 1/2 to 3 minutes
• Peas-Field (blackeye) – 2 minutes
• Peas-Green – 1 1/2 minutes
• Peppers-Sweet (Strips or Rings) – 2 minutes
• Pumpkin – Cook fully
• Rutabagas – 3 minutes
• Soybeans-Green – 5 minutes
• Squash-Chayote – 2 minutes
• Squash-Summer – 3 minutes
• Squash-Winter – Cook fully
• Sweet Potatoes – Cook fully
• Turnips or Parsnips (cubes) – 2 minutes

Freezing Berries & Soft Fruits

For smoothies, I tend to just freeze berries as they are after washing them under cold water. If, however, I am using them for desserts or as a side to pancakes, it’s best to add sugar before freezing as it will help retain the color and flavor. Simply add 3/4 cup sugar to 1 quart of berries/sliced fruits.

I prefer freezing to canning because it’s quicker, easier and the foods taste almost although they were fresh. I also love to make preserves, jams and jellies because it’s fun and a little pot of jelly makes a wonderful holiday gift. There are numerous good preserves/jam recipes but for ease, I often go back to Delia Smith’s wonderfully simple directions.

So do try you hand at putting some Summer goodies into your freezer or a jar for the Winter. Head to the farmer’s market this weekend and stock up on your favorites.  When you dip a teaspoon into a jar of homemade plum or strawberry jelly on a wintery February morning, you’ll smile.