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Post by krisinmi on Aug 22, 2020 23:17:29 GMT
Got a pork loin on sale for 99 cents a pound. So I cut it into chops and packaged those for the freezer.
Broke down and shredded about 24 more cups of zucchini for the freezer.
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Post by susannah on Aug 23, 2020 16:39:34 GMT
5 quart bags of roasted tomatoes.
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Post by susannah on Aug 24, 2020 15:33:04 GMT
Another quart bag of kale.
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Post by solargeek on Aug 25, 2020 3:44:15 GMT
Two very stuffed gallon bags of shredded kale, and an entire jelly roll tray of roasted cabbage steaks.
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Post by gran29 on Aug 25, 2020 14:46:27 GMT
More okra and peppers picked this morning; will process for freezer after I rest a little while. I freeze on a baking sheet til frozen then put in a gallon freezer bag.
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Post by susannah on Aug 26, 2020 0:58:01 GMT
3 more quart bags of roasted tomatoes, and another gallon bag of kale.
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Post by susannah on Aug 29, 2020 14:16:57 GMT
Another bag of kale.
Six more quarts of roasted tomatoes.
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Post by oma2three on Aug 30, 2020 22:02:45 GMT
Only 2 more jars of vegetable juice.
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Post by solargeek on Aug 31, 2020 21:15:11 GMT
I have been dehydrating huge quantities of tomatoes to different stages of "done-ness". I will use the more gooey ones for pizza toppings, as sundried on top salads or bruschetta, or as a fresh tomato pesto, etc. The crispier ones we defrost, lightly re-dehydrate or put in the oven, and eat as snacks.
Doing about 20lbs of tomatoes a day. I figure I will use at least 100lbs for this or more. Have enough sauce already so now onto ready-made pestos and other treats.
ALL of these are frozen and stacked for easy use.
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Post by ketoriverfarm on Sept 3, 2020 19:31:26 GMT
Froze one quart of green beans and one quart of tomatoes tomatoes. My garden is slowing down.
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Post by susannah on Sept 3, 2020 20:12:45 GMT
Three quart bags of cabbage.
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Post by oma2three on Sept 4, 2020 4:30:39 GMT
Cut up a whole bunch of basil and chives and froze them in ice cube trays filled with water.
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Post by dw on Sept 5, 2020 21:41:22 GMT
Roasted and froze 6 doz. anaheim chilis. 3 bowls of hot peppers waiting for a plan.
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Post by susannah on Sept 6, 2020 16:34:02 GMT
Another bag of kale, and 8 more pesto cubes. Did that yesterday, actually.
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Post by ketoriverfarm on Sept 7, 2020 3:12:40 GMT
Eight pints of peaches.
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Post by solargeek on Sept 7, 2020 3:33:44 GMT
I froze something new today. I had made 7 trays of sundried tomatoes and decided not to just freeze and not to make pesto. So I ground them up finely (but the seeds are in still) and made "cubes" 1"x1" to freeze. Used some of it to make a really tasty french dressing.
I plan to use the cubes to up the umami taste in soups and stews and such. Hoping the seeds won't drive me crazy.
Also froze 3 bags of chopped kale to sneak into recipes.
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Post by vickilynn on Sept 8, 2020 11:40:34 GMT
I’ve been chopping and freezing bell peppers. Like to have them handy for soups and to put in sloppy joes.
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Post by solargeek on Sept 8, 2020 21:37:47 GMT
I’ve been chopping and freezing bell peppers. Like to have them handy for soups and to put in sloppy joes. Thanks for the idea. I usually roast them I didn’t realize I could freeze them raw.
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Post by susannah on Sept 9, 2020 0:49:44 GMT
We stopped at the farm market in Black Creek today, and I got a bag of 9 multi-colored bell peppers for $2. I have half of them cut up and freezing on a cookie sheet. When those are done tomorrow, I'll freeze the rest.
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Post by vickilynn on Sept 9, 2020 12:43:06 GMT
I’ve been chopping and freezing bell peppers. Like to have them handy for soups and to put in sloppy joes. Thanks for the idea. I usually roast them I didn’t realize I could freeze them raw. I spread the chopped bell peppers on a cookie sheet that I line with plastic wrap and place in the freezer until frozen, then put in freezer bags. They don’t stick together that way.
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Post by dw on Sept 9, 2020 18:53:40 GMT
peppers, tomatoes that will later be ketchup, and drying some hot peppers.
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Post by susannah on Sept 11, 2020 16:08:59 GMT
A bunch of carmelized onions. Frozen into what look like flattened hockey pucks, I can just break off what I need when I need it.
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Post by solargeek on Sept 11, 2020 18:53:07 GMT
Roasted 5 full jelly roll sheet pans of cabbage steaks and am freezing the "steaks" as I post. Then will peel off the parchment paper and stack for delicious meals.
Will be chopping the smaller green peppers and freezing.
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Post by susannah on Sept 11, 2020 19:07:03 GMT
solargeek, how do you roast cabbage steaks? I'll probably pick up a few more cabbages before the farm sales end for the year. I am seriously intrigued!
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Post by solargeek on Sept 11, 2020 20:25:59 GMT
solargeek, how do you roast cabbage steaks? I'll probably pick up a few more cabbages before the farm sales end for the year. I am seriously intrigued! For freezing: I now use parchment paper to keep my pans clean. Oven at 375°. Core of the cabbage left in but the bottom cut off a little bit so that you have a stable position from which to cut. Cut your steaks at least 3/8 inch thick. Otherwise they kind of dissolve with the cooking. Your goal is a good circle steak. Fill a flat rimmed bowl with some EVOO. Put both sides of the cabbage steaks face down in the EVOO -shake it off and place steak on the parchment paper. Line the steaks up fairly closely. And keep all cabbage shreds that fall off to place between the steaks. You don’t need any extra room left between them on the pan —crowding is fine. I then season the top only with special seasonings but you may not have them. For sure you want a little bit of garlic, some salt and pepper and anything else you might like on there. I have spice mixes from “the spice house” that I use every time. “Back of the Yards” is one of theirs. You prepare these differently if you’re going to eat them that evening or the next day, versus freezing. Also you prepare these differently if they are red cabbage or green cabbage. The green cabbage recipe is first here. For both: Cover with foil and roast for approximately half an hour. Roast for freezing till almost done. Because you will reheat them either in the microwave or oven. Get A little color on either the top or bottom by moving the tray around in your oven and removing the foil for approximately another 6 to 7 minutes. Remove, cool, freeze on the pan solid without a cover and then remove the steaks and stack them like pancakes with a piece of wax paper between them if you want, in your freezer. When you cook them, you can redo them in the oven or the microwave. But if I’m going to eat them, it’s a full 30 to 35 minutes and then I take the foil off. I want color on both sides. You can turn on your boiler, but you don’t necessarily have to if you move them around your oven. Mine almost always take a full 40-45 minutes. Check your oven and see by sticking a knife in to see if the core part is tender. I do not flip them. I change the shelf there on the top gets a little bit browned it’s the bottom that will be beautiful. OK for green cabbage you’re eating that night you will put on a sprinkle or a lot of Parmesan grated cheese at the 35 minute mark assuming the core is slightly tender. No foil. Watch them and they should be done in about another 8 minutes with the cheese turning nicely browned. For red cabbage You are eating that night, NO CHEESE. So take the foil off and cook until tender. Remove and cover with a little bit of balsamic reduction sauce in drizzles. And extra EV00, salt and pepper. For freezing the red cabbage you prepare them exactly the same as you do for them that night except to take them out when they’re slightly less than done. Again for the same reason as the green cabbage, and you want to freeze them the same way and store stacked. I have pictures but no way of sharing on here.
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Post by dw on Sept 11, 2020 20:58:19 GMT
zucchini and raspberries
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Post by susannah on Sept 13, 2020 15:03:33 GMT
solargeek , thank you so much for the great instructions! I have both red and green cabbages to play with. This sounds like something we'd both like! What I froze today: 2 quarts of ham broth and 3 quart bags of green beans.
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Post by susannah on Sept 13, 2020 15:57:52 GMT
I realized on the Tightwad Thread that I've never mentioned freezing the fish that we've caught. Which has added up over the summer/fall. So, fish has been frozen. Just don't ask me how much...
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Post by susannah on Sept 19, 2020 20:56:41 GMT
4 quarts of tomato pasta sauce.
4 more quart bags of roasted tomatoes.
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Post by krisinmi on Oct 9, 2020 19:01:43 GMT
I've been freezing diced green peppers and bell pepper slices off and on for a few weeks.
I think my current total for peppers is 2 quarts sliced jalapenos, 5 quarts sliced bell peppers (red, orange, yellow, green) and 4 quarts diced green peppers.
It was a great year for peppers here.
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