I haven’t had much experience putting either of these away, so I did a little internet research.  It seems as if the quickest and easiest way to save these veggies for later use is freezing them raw.  What could be simpler than that?

I grated the zucchini and placed it in freezer bags in two cup portions since most of my normal recipes call for about this much grated zucchini.  So far, I’ve frozen 20 cups!

With the onions, I sliced some and chopped some.  I didn’t worry about measuring since frozen onions come apart with a quick tap on the counter.  One website said to place the onions on cookie sheets and freeze before bagging, but I didn’t have time to fool with that. 

Both of these will need to be used in cooked recipes since they won’t hold their original texture.  For the zucchini, the directions said to add any liquid in the bag (after thawing) to the recipe since it will be the juices that are normally in the zucchini.

Mahayla and Caleb grew carrots this year.  They were able to can 10 quarts – and I only had to supervise!  Sorry, I forgot to take a picture of the finished jars.

Looks like green bean canning will be next on the list!  Anybody have a really good idea for saving summer squash?  I have attempted to parboil and freeze, but it turned out way to mushy to use, even in cooked dishes.

No related posts.

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!

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