Frozen Vegetables Tip

Frozen Vegetables - Make your own frozen vegetable combinations by buying bags of individual vegetables and combining your favorites.  Re-package in resealable plastic bags and freeze.  Try adding chopped onions, garlic or cooked pasta to the vegetable mixture as well. 

I want to add to this - you can divide your veggies, fresh or frozen, into more 'needable' sizes.  I often buy a large package of frozen vegetables but won't be needing the whole package at any one meal.  You can divide them into smaller packages so that when needed you can thaw only what you need.  I often buy vegetables such as celery, bell peppers and onions but find that they won't be used before I find they have to be thrown out.  I'll chop these up, scatter in a single layer on a cookie sheet with sides, freeze and then place into a bag for later use.  These work perfectly in soups and stews.

Fruit, Vegetables & Pesticides

A friend sent this article to me so I'm sharing.  I love fresh fruit and vegetables but didn't realize just how much pesticides they might have on them.  She found this at a site titled  Natural Health Care For You - Thanks Lynn

Recently, we all became aware of the grand contamination of fruit and vegetables. This is why we must learn how to reduce the level of pesticides. Pesticides cannot be washed only with water. Washing fruits and vegetables using vinegar.

In this article we will present a great solution for removing bacteria from fruit and vegetables. You need to use a mixture consisted of water and vinegar in a ratio of 3:1. This solution can remove even 98% of bacteria. Fruits and vegetables should be soaked in the mixture for 10 to 20 minutes and then rinsed with water. Or you can pour the liquid into a bottle with sprayer and spray the fruit and vegetables with it. Let them stand still for 10 minutes and then rinse them with water.

You can also make other effective mixtures

– 1 tablespoon of lemon juice, 2 tablespoons of baking soda and 1 cup of water
– 1 tablespoon of lemon juice, 2 tablespoons of apple cider vinegar and 1 cup of water

For products with very high percentage of pesticides, try the following solution:

– 1 cup of water, half a cup of apple cider vinegar, 1 tablespoon of baking soda and a few drops of grapefruit seed extract. Let the ingredients soak in this mixture for an hour.

Peel fruits or vegetables

This is maybe the best way to remove harmful pesticides, especially when it comes to apples. Rinse the apples with water before you peel them.

Remove outer layers

Try to eat only the internal parts because outer layers may contain a high percentage of chemicals.

I Didn't Know That - Eggplant

I never ate eggplant as a kid and have only had it, I believe, once in my adult life.  The dish I ate was Italian, I believe.  The eggplant was sliced very thin, stuffed with a cheese mixture and covered with a tomato sauce.  I do remember it being quite delicious, even to the point that I went back later for seconds, which I didn't even bother to heat.  I don't know why, but I've just not tried ordering eggplant dishes while dining out nor have I tried cooking with it.  After reading this information, I just might give it a try.

According to a 1982 cookbook titled The Silver Palate the eggplant originated in tropical Asia and was gradually adopted by Near-Eastern and Mediterranean cuisines, where it is now very much at home.  This rich, dark purple, due to its subtle and elusive flavor is best when combined with stronger-flavored vegetables and seasonings.

Eggplant is versatile and available year-round but buy only those that are firm, shiny and free form wrinkles and blemishes.  Store them for no more than a day or two.  They contain a lot of moisture which can be bitter and the eggplant has a tendency to soak up tremendous amounts of oil or butter when sauteed.  Salting or occasionally blanching, will eliminate both problems.  Cut the eggplant as directed in each recipe; there is usually no need to peel it.  Layer into a colander, salting generously as you go.  The eggplant should stand for about 1 hour while it exudes its juices.  Rinse off the salt and pat it thoroughly dry on paper towels before processing with the recipe.  Blanching for a minute or two in boiling salted water is faster; while more tender eggplant is the results, it can reduce the vegetable's already subtle flavor.

When sauteing eggplant, use only as much oil as directed in the recipe, or the minimum necessary to coat the skillet, and be sure the skillet is quite hot before the eggplant is added.  Toss or turn the pieces as you add them to coat all sides evenly with oil.  DO NOT ADD ANY MORE OIL.  Even after the salting procedure, eggplant can absorb an amazing amount of oil and the resulting dish could be greasy.  If the skillet seems dry, merely stir or turn the eggplant more frequently until properly browned.   Drain on paper towels and proceed with the recipe.

The Color of Food

For years I've heard that you should eat a rainbow of food which means that I need to eat a variety of colors.  Why?  Well, according to Redbook this is the answer to my why.

Red Fruit and Veggies:

The rosy hue in the luscious produce comes from lycopoene, an anitoxidant that protects skin from sun damage and decreases the risk of heart disease and certain forms of cancer.  Red fruits and veggies are also rich in anthocyanins, powerful flavonoids that fight cancer and reduce the risk of heart attack.  Plus, they maintain memory function and keep the urinary tract healthy.

Orange and Yellow Fruit and Veggies:

Fruits and veggies in this color family are all immune-boosting powerhouse, thanks to their carotenoids, which are converted to vitamin A in the body.  Vitamin A is just as important as vitamin C, if not more so, when it comes to building a healthy immune system.  You might not think of mango and butternut squash as foods that can prevent you form getting sick, but they are.  Adding sunshine-colored foods to your diet also boosts reproductive health and gives you clearer skin.

Green Fruit and Veggies:

Doctors and dietitians agree that if you're looking to lose weight, you should load up on greens.  That's because every vegetable in the green spectrum is low in calories and high in fiber.  You get a lot of nutrition in a low-cal package that'll fill you up.  The chlorophyll in greens may help ward off cancer and has alkalizing benefits, helping to bring the body back to a healthy pH balance.  (Most of us are acidic, thanks to the processed foods we eat.)  Green foods also have high levels of certain phytochemicals that help break down carcinogens and strengthen bones and teeth.

White and Tan Fruit and Veggies:

These fruits and veggies may look bland but they've got plenty of health benefits.  They're loaded with anthoxanthins, which have been shown to help lower cholesterol and blood pressure as well as prevent heart disease.  Many of the foods in this color group also contain allicin, which may decrease the risk of stomach cancer and inhibit tumor growth.  Plus, when it comes to white and tan produce, these foods have a lot of texture which makes them interesting to cook and eat.

Blue and Purple Fruit and Veggies:

These dark beauties have hefty doses of phenolics and resveratrol, two plant nutrients that reduce the risk of cancer, stroke, and heart disease while they improve memory.  And like produce in the red color group, blue and purple fruits and veggies get cancer-fighting powers from anthocyanins, those powerful antioxidants.  While purple veggies like cabbage and eggplant might seem daunting to work into your diet, they're a lot easier to cook than you might think, and less expensive than berries.

Now I know why my plate should look like a rainbow and so do you!  

Recommended power Foods - Part 4 - Other Vegetables

Recommended Powers Foods - Part 4 - Other Vegetables
(Information from The Power of Food - Bonnie Raffel R.D., Author)

Other Vegetables - Pumpkin, sweet potatoes, carrots, and winter squash, have the deep orange-yellow hues.  Add the leafy greens to help maintain healthy skin and hair, protect against prostate cancer, and strengthen healthy vision.  The redness in tomatoes and watermelon (fruit) contains the chemical lycopene, which is believed to fight cancer and promote heart health.  The green vegetables such as; kale, broccoli, cabbage, turnip greens, and spinach are just a few foods high in anticancer compounds.  The Asian mushroom (shittake, maitake) also contain active ingredients that help your body fight off infection.  Other vegetables that fight inflammation in the body include; bok Choy, cauliflower, watercress, chard, collards, mustard greens, and spinach.  Vegetables also provide phytonutrient antioxidants that strengthen the immune system.  The top 1 foods include; cooked artichokes, cooked red cabbage, frozen spinach, red and white cooked potatoes, baked sweet potatoes, russet cooked potatoes, cooked red peppers, cooked broccoli and steamed carrots.  Strengthen your immune system by adding 4 or more servings a day of a variety of vegetables for antioxidant protection.

I Didn't Know That - Grilling Vegetables

As well as chicken, fish and seafood on the grill I also like vegetables but haven't taken the time to try grilling them myself.  That is about to change now that I know how simple it can be.

1.  Be careful not to overcook vegetables when grilling, watch them closely.  (This, I assume, is something that will take some time getting used to.  I know that most vegetables I've eaten that were cooked on the grill still have a 'nip' to them so this, I feel sure, will come with practice.)

2.  The simplest way to grill vegetables is to brush them with oil, then rub them with minced garlic and fresh herbs.  Cook vegetables over direct heat alongside meat, poultry, or fish on an oiled grill.  (This sounds like another good use for the basket grill like the one you cook fish in.  I've also run across some throw away pans that have holes in the bottom.  They would be perfect for grilling vegetables but I think I would spray them with non-stick 1st so the vegetables can be turned easily while cooking.)

3.  If you want to add vegetables with meat, poultry or fish onto skewers, select vegetables that will cook in about the same amount of time.  For example, shrimp cooks very quickly, so the best choices would be cherry tomatoes, green onions, or mushrooms which also cook quickly.  Any meat that takes longer to cook goes well with vegetables like bell peppers, onions or zucchini.   (This, of course makes sense but for a beginner like myself I think I'll start with cooking my vegetables by themselves until I actually learn how long each seems to take and how thick it should be before I pair it with a meat/seafood.)

Now that I know a little more about grilling I can't wait to crank up the grill.  Spring is here and so are my taste buds.

Storing Fruits and Vegetables Part 5 (final)

This information came from SparkPeople and is worth sharing as a final addition to the food preservation ideas.

The freezer is often underutilized. Bread, scrambled egg mix, leftover coffee, tea, and broths can all be frozen for later use. Your homemade soup, cooked rice and other dinner entrees can also be frozen if you don't have a chance to eat the leftovers in time. Try using an ice cube try to store single serving pieces of purees, sauces and beverages. Freeze leftover coffee for an iced coffee drink, or a cube of frozen veggie broth to whip up some gravy later in the week. Make smoothies down the road by freezing mashed or chopped fruit. Almost anything can be frozen except for canned foods in the can (although they can usually be removed and frozen) and eggs in the shell. The USDA’s Freezing and Food Safety information sheet offers tips on freezing food and thawing it successfully.

Keep your eyes on the size.
Serving up the correct portion size can help stretch you food dollars and eliminate waste created from uneaten portions—not to mention cut calories for weight management. You should be getting two servings from each boneless, skinless chicken breast. If you’re cooking for one or two, cut your meat into the correct portion sizes and freeze the rest that you won’t eat right away. Stick to these proper portions to feed more people per dollar and cut down on what you may be scraping off the plate!

 

Compost.
Throwing away (or composting) food should be your last resort if you can't eat it or preserve it first. When food lands in a landfill, it's out of sight, out of mind. So what's the big deal? Well, food and lawn waste makes up 25% of all waste in landfills, which are so densely packed that oxygen isn't readily available. When oxygen is lacking during the decomposition process, the food emits methane gas, which is 20 times more toxic than carbon dioxide. All this methane is bad for the environment, and the inhospitable conditions of landfills make it difficult if not impossible for natural materials like food to break down properly. Each ton of organic matter we can divert from a landfill can save 1/3 of a ton of greenhouse gases from being emitted into the environment. Plus, composting can provide you with your very own "black gold" for free, allowing you to condition and enrich your soil, saving money and turning your food into nutritious fertilizer that will nourish future plants.

If you can’t think of a way to utilize extra foods and food scraps, composting is a better alternative than the trash. Think of it as a way to save the nutrients you’ve paid for by transferring them into new foods as you garden! Many foods can be composted, and it's a lot easier and sanitary than you might think. Check out SparkPeople's Composting Guide for Beginners to get started.


Overall, reducing food waste requires you to become more aware of what you’re tossing and come up with creative ways to utilize the scraps—or prevent them entirely. Becoming a leftover king or queen, being a savvy shopper, and serving up proper sizes will all help you become a more efficient user of food, saving you money and helping preserve our natural resources.

Storing Fruits and Vegetables Part 4

 

I found these tips to help us conserve our food and money.

Create a plan—and stick to it!
Meal planning is a critical step to help you spend less and waste less. When you know what you're going to eat today, tomorrow and this coming weekend, you will only purchase the foods you need at the store, preventing you from buying foods on a whim only to have them spoil before you eat them. Creating the plan isn't enough—you must stick to it if it's going to work. Setting your sights for making chili next weekend is great, but when you lose track of time during the week and let the veggies wilt, you are throwing away more than spoiled food; you're wasting your money, too. Stay on top of your planned meal schedule by keeping a calendar on the fridge to remember what’s on the menu each day. When planning, account for all the foods you have to buy and creatively use them throughout the week. Use that eight-pack of whole-wheat hamburger buns for a cookout one night and tuna sandwiches for lunch the next day, for example.

Scrape your scraps.
Look for new ways to use food scraps. Instead of throwing away half an onion or extra bits of carrot, store extras in a container in the freezer. Once you’ve saved enough, boil them in water to make your own homemade vegetable broth that you can use when cooking rice and soup.

Don't like the heels of a loaf of bread? Chop them up and bake your own croutons, or dry them to use as breadcrumbs.

Leftover bits of chicken, fish, shrimp, or tofu can be used in a soups or salads the next day. If you have a dog, you may be able to treat her to certain scraps from fruits, vegetables, and meats as a treat, but check with your vet first.

Plan to preserve.
Consider preserving your own food if you don't have time to eat it before it goes bad. Pickling, canning, drying (dehydrating) and freezing are all ways to extend the shelf life of many fresh fruits, vegetables and meats. We often only think of cucumbers when it comes to pickling, but in reality, almost any vegetable can be pickled. Canning your own fruits, vegetables, sauces and soups can be a fun family event, and it can make farm-fresh foods available all winter. Raisins are dried grapes, but have you ever considered drying mango, pineapple or apple slices? This can be done in a food dehydrator or on a low setting in your oven. However you do it, drying fruit is a great way to make your own grab-and-go snacks and to prevent fruit from going bad.

Storing Fruits and Vegetables Part 2

REFRIGERATE THESE GAS RELEASERS:

Apples
Apricots
Canteloupe
Figs
Honeydew

For produce that is best stored in the refrigerator, remember the following guidelines.

Keep produce in perforated plastic bags in the produce drawer of the refrigerator. (To perforate bags, punch holes in the bag with a sharp object, spacing them about as far apart as the holes you see in supermarket apple bags.)

Keep fruits and vegetables separate, in different drawers, because ethylene can build up in the fridge, causing spoilage.

When storing herbs (and interestingly, asparagus, too), snip off the ends, store upright in a glass of water (like flowers in a vase) and cover with a plastic bag.

“The main way to lengthen shelf life is by using cold temperatures to slow food’s respiration, or ‘breathing’ process,” explains Marita Cantwell, PhD, a postharvest specialist at the University of California, Davis. In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don’t want to stop the breathing altogether. “The worst thing to do is seal fruits and vegetables in an airtight bag,” says Barry Swanson, a food scientist at Washington State University. “You’ll suffocate them and speed up decay.”

Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. So the first trick is to separate produce that emits ethylene from produce that’s sensitive to it.

Storing Fruits and Vegetables Part 1

According to the US Environmental Protection Agency, Americans throw away about 31.6 million tons of food every year!  A University of Arizona study found that the average family throws away 1.28 pounds of food every day.  That is a total of 470 pounds a year!  And that comes to about $600 each year.  I don't know about you but that is a lot of wasted food and a lot of wasted money. 

After reading these numbers I decided to go in search of ways to conserve my foods and money and quit throwing so much away.  I've looked at many articles and finally found a way to compile them in a way that will help us all.  Since the information is so lengthy I'm breaking it down into parts.

If your produce rots after just a few days, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas——a ripening agent——will speed the decay of ethylene-sensitive foods. Keep the two separate. Use trapped ethylene to your advantage: To speed-ripen a peach, put it in a closed paper bag with a ripe banana. One bad apple really can spoil the whole bunch. Mold proliferates rapidly and contaminates everything nearby, so toss any spoiled produce immediately. For longer life, keep your produce whole——don’t even rip the stem out of an apple until you eat it. “As soon as you start pulling fruits and vegetables apart,” says Barry Swanson, a food scientist at Washington State University, “you’ve broken cells, and microorganisms start to grow.”

 These are some of the produce items called 'Gas Releasers' and should be stored on the counter:

• Avocados
• Bananas, unripe
• Nectarines
• Peaches
• Pears
• Plums
• Tomatoes

Cold-sensitive fruits and veggies lose flavor and moisture at low temperatures. Store them on the counter, not in the fridge. Once they’re fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp. Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate.

Vegetable Seasons

Arugula	April through May - September through October
Asparagus	March through June
Bell Peppers	July through November
Broccoli	September through December
Brussel Sprouts	May through August
Carrots	January through December
Celery	June through October
Corn	June through September
Cucumbers	June through October
Eggplant	June through September
Green Beans	June through August
Green Onions/Scallions	January through December
Kale	August through October
Lettuce	April through September
Mushrooms	April through May - September through October
Onion	January through December
Peas	April through August
Potatoes	January through December
Spinach	April through September
Sweet Potatoes	January through December
Tomatoes	June through September
Zucchini	May through August

How to Freeze Fresh Summer Vegetables: Smart Storage

Sent to me by a friend I thought this worth sharing.

Written on August 27, 2012 at 11:00 am, by Ruth Cousineau

The freezer is our friend. It operates at its most efficient when filled. So treat it nicely and fill it up with lots of summer-ripe veggies.

Vegetable flavor is at its best during summertime, and trust me, you’ll be happy mid-winter when you can pluck some frozen veggies out of your freezer instead of paying sky-high prices at the store for so-so quality.

There are a few instructions that you must follow to freeze vegetables properly. First, you should cut vegetables into uniform pieces. Green beans are fine whole, as are snow and snap peas, and okra. Cauliflower and broccoli are better if cut into florets. Bell peppers can be diced or cut into strips. Lima beans and other shell beans (butter beans, black-eyed peas, etc.) also freeze well.

All these vegetables need blanching. This is simply plunging them into boiling water for 2–3 minutes, then draining well. Lay the vegetables in a single layer on a double layer of paper towels. Once they’re completely dry, put them in plastic freezer bags and seal them, forcing all the air out. You can also use a vacuum food-saver or rigid plastic containers, but if you use the latter, be sure to leave an inch of headspace in case of expansion.

Tomatoes can be frozen in many ways, too. The easiest way is to cut them in quarters, bag and freeze. I prefer to blanch them whole for one minute to slip off their skins, then seed and freeze in usable quantities of 2–4 cups. Even more useful make a big batch of tomato sauce, divide it into individual portions and freeze the portions in separate bags.

Winter squashes taste better if they are cooked thoroughly before freezing. I like to roast and then purée them for best flavor. (It’s easy to make a pie when you have a stash of already cooked filling!) Personally, I don’t care for freezing summer squash, eggplant, or potatoes. They get soggy and are best eaten freshly cooked.

 

Roasted Brussels Sprouts

The original recipe did not include the cheese.  That was my idea.  You can also use Parmesan cheese instead of the Romano.  You might even want to try this with broccoli instead of the Brussels sprouts.  See this simple recipe by going to Martha's Recipe Cabinet.

Freezing Vegetables

A friend sent this to me and since its that time of the year when veggies are coming in I decided to share.

Freezing our bountiful harvest is an easy way of preserving our produce, but the foods will not keep as long. In freezing the organisms that cause spoilage become inactive. However, they don’t die. The bacteria can’t grow as long as the produce remains frozen, but once it is thawed, they will begin growing once again.
You should be aware of some changes in your vegetables before you start freezing. Foods may become mushy when thawed because ice crystals cause damage in the cells of the foods. If you keep foods frozen for too long or if they are frozen in improper containers, it will cause freezer burn. This will cause the color and taste of the foods to be changed for the worse. Such food is still safe to eat in this condition, but it is not be as appealing.

Freezing is a simple process, and not much equipment is required to get started – just your household freezer and containers. The easiest containers are common freezer bags found in your local supermarket. You can also freeze in your canning jars, plastic containers (such as butter or cottage containers), aluminum foil, plastic wrap, and freezer paper. You will need to allow for the food to expand as it freezes, so be sure to leave plenty of space for this process. Not leaving this room for expansion will cause your containers to leak in your freezer and make an icy mess to clean up later.

Freezing Veggies

Freezing Vegetables is much like freezing fruits, only you won’t be adding sugar. Instead you will be blanching them (heating in boiling water for 2 to 3 minutes and then immediately cooling in cold water) before packing into containers and freezing. Blanching kills the enzymes that age vegetables. Blanched foods will taste fresher when taken from the freezer. Submerging in cold water stops the cooking process.

You will need to leave a headspace on some of your vegetables.

Some vegetables darken after they are cut, and to prevent this darkening you will need to use an anti-darkening agent. A natural anti-darkening solution that can be used is a teaspoon of lemon juice to a quart of water. Soaking your veggies for five to ten minutes prior to placing them in the containers for freezing will prevent this. You can also use commercial anti-darkening, such as “Fruit Fresh” by following the instructions on the package. Using either will work with great results.

Veggie Freezing Instructions

• Asparagus: wash and cut off tough stems. Blanch small stalks 2 minutes, large ones for 4 minutes. Cool, drain, and pack into containers, alternating tip and stem ends. No headspace needed.
• Beans, Green and Wax: pick when young and tender (beans with strings are too tough). Remove stems and break into 1-2 inch pieces. Wash. Blanch 3 minutes, dip into cold water to cool. Drain, pack, and freeze. Leave ½ inch headspace.
• Beets: When trimming beets leave 1 inch of their tops to prevent them from bleeding. Not leaving the stems will cause them to bleed out and turn white during cooking. Wash beets and cook for 25 minutes. Cool in cold water. Rub off peels when cool—skins should slip off easily now. Cut into cubes or slices, pack into containers, leave ½ inch headspace, and freeze.
• Broccoli: Wash and peel stalks. To remove insects, soak in a solution of 4-5 teaspoons salt to a gallon of water for half an hour. Blanch three minutes, cool in cold water, drain, pack into containers leaving no headspace, and freeze.
• Brussels Sprouts: Trim and remove outer leaves. Wash and blanch 3 minutes for small heads, 5 minutes for large heads. Cool in cold water, drain, pack into containers leaving no headspace, freeze.
• Cabbage: Remove outer leaves and cut into quartets. Wash. Blanch for 2 minutes. Cool in cold water, drain and pack into containers leaving ½ inch headspace. Once frozen cabbage is only suitable for use as a cooked vegetable, not for coleslaw.
• Carrots: Remove tops, wash, and peel if desired. Leave small carrots whole; slice large ones. Blanch whole carrots 5 minutes, sliced carrots 2 minutes. Cool in cold water and drain. Pack into containers leaving ½ inch headspace, freeze.
• Cauliflower: Break into 1 inch pieces and wash. To remove insects soak in a solution of 4-5 teaspoons salt to a gallon of water for half an hour. Drain and rinse. Blanch three minutes and cool in cold water. Pack into containers leaving no headspace, freeze.
• Corn: Husk and remove silk from ears. Blanch ears five minutes. Cool in cold water and drain. Cut kernels from cob and cover with water, pack into containers leaving 1-inch headspace.
• Corn-on-the-cob: Husk and remove silk from ears. Blanch ears five minutes. Cool in cold water and drain. Wrap each ear in plastic wrap, pack into freezer bags and freeze.
• Mushrooms: wash in cold water. To remove insects soak in a solution of 4-5 teaspoons salt to a gallon of water for several hours or overnight. Rinse well. If mushrooms are larger than 1-inch, slice or quarter them. Soak mushrooms in anti-darkening solution for 5 minutes, drain. Steam for 5 minutes, cool in cold water and pack into containers leaving ½ inch headspace, freeze.
• Okra: Pick young, tender pods. Wash and cut off stem ends, being careful not to open seed cells. Blanch for 4 minutes, cooling promptly in cold water. Leave whole or slice, pack into containers leaving ½ inch headspace, freeze.
• Onions: Wash and peel. Chop and place into containers, leaving NO headspace.
• Peas: Shell peas and wash to remove blossom ends and pod particles. Blanch 2 minutes, cool in cold water. Drain, pack peas into containers leaving ½ inch headspace, freeze.
• Pea pods: Wash. Blanch for 2 minutes. Pack into containers and freeze.
• Peppers: Wash, cut out seeds and chop. Pack into containers leaving no headspace, freeze.
• Pumpkin: Wash and cut into quarters. Cook until soft by baking, steaming or boiling. Press through sieve. Cool, pack into containers leaving ½ inch headspace, freeze.
• Sweet Potatoes: Wash and cook until almost tender. Cool in cold water and peel. Slice, mash, or leave whole. To prevent darkening dip in anti-darkening solution for 5 seconds. If mashed, add 2T lemon juice to each quart of sweet potatoes. Pack into containers leaving ½ inch headspace, and freeze.
• Tomatoes: Wash, remove stems and blanch 3-4 minutes*. Cool in cold water and remove skins. Can quarter, halve, or leave whole. Pack into containers leaving ½ inch headspace and freeze.
• Stewed tomatoes: Wash, remove stems and blanch 3-4 minutes*. Cool in cold water and remove skins. Quarter and cook about 20 minutes or until tender. Place pan into cold water to cool, pack into containers leaving ½ inch headspace and freeze.