Still Freezing
Posted by Cindy on August 25, 2008
The green and orange peppers are finally coming on the garden. Freezing them is such a snap that I can have a whole bucket done in about 15 minutes. Wash, cut off the tops, take the seeds out, slice, parboil for three minutes, place in ice water, dry and freeze in ziptop bags. It’s that easy!
We took a trip last week to the local orchard to stock up on peaches and apples that had been graded out. (They’re much cheaper that way!) Again, freezing is easy. Wash, peel, cut in slices, sprinkle a little sugar over the peaches or dip apples in water with a little lemon juice, place in ziptop bags and freeze.
All of these things can be used in a recipe just as you would use them if they were fresh. They aren’t great, however, for thawing and eating plain.
I promised a couple of ladies that I would share recipes throughout the year using things I’ve canned or frozen. Here’s a fried corn dish we had at supper last week.
Ingredients
- fresh or frozen corn cut off the cob
- fresh or frozen green pepper, chopped
- fresh yellow squash, chopped
- fresh or frozen onion, chopped
- butter
Melt butter in a frying pan. Saute all veggies until crisp-tender. Add salt and pepper to taste. Yummy!
