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Post by lindy on Oct 10, 2020 20:57:10 GMT
I was given a half bushel of apples this week and turned most of them into apple sauce which is in the freezer in 2 cup measures.
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Post by ketoriverfarm on Oct 11, 2020 2:15:20 GMT
I froze up five 1-cup packages of roasted Anaheim peppers.
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Post by ketoriverfarm on Oct 16, 2020 0:50:54 GMT
I froze 3 pints of mire poix and 2 quarts of vegetable broth.
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Post by susannah on Oct 17, 2020 15:02:03 GMT
Five ziploc bags of cooked chicken from one of the 10# bags of chicken leg quarters (39 cents per pound) that we picked up a few weeks ago.
Four quarts of chicken broth from the bones of those chicken legs.
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Post by dw on Oct 17, 2020 15:15:56 GMT
The last of the peaches. I was out of town and I am the gardener. Called my husband, under 30 degrees you must pick the peaches. I picked a few more on the tree when I got home and in the freezer yesterday. Still have horseradish to dig and I think I'll do that next week. Brought back old canning jars f/midwest and have been working on those soaking in vinegar & water. I'm sure someone canned with hard water as they are cloudy looking but looking better now.
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Post by Maura on Oct 17, 2020 15:59:50 GMT
I save bones and yesterday I put them into the slow cooker along with a couple of beef bones (dog bones) and a large onion and let them simmer eight hours. Today I put the broth on the cooktop to simmer some more and loose some water. Soon as it's cooled, it will go into the freezer. I'll pull it out next Saturday when the grandkids come over and make soup. Yum. I have a nice stock of broth in the stand alone freezer.
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Post by ketoriverfarm on Oct 18, 2020 4:58:45 GMT
I made and froze up three batches of enchilada sauce.
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Post by vickilynn on Oct 18, 2020 12:18:46 GMT
I have some winter squash that I don’t think will store very well, so I baked them and put the squash moosh in pint freezer bags.
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Post by susannah on Oct 18, 2020 20:20:27 GMT
4 more quart bags of mashed potatoes. Found an okay sale on russets a few weeks ago (10 pounds for $2) and bought them to mash up for the freezer. While I prefer fresh from the farm potatoes for cooking any other way, grocery store potatoes are just fine for mashed. Provided I mash them up and freeze them fast enough. They've been known to spoil pretty quickly!
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Post by solargeek on Oct 19, 2020 3:34:00 GMT
SO I got 14lbs. of Angus English roasts for $.29/lb. My points at the store that I only infrequently shop (but always when there is a meat sale like filet mignon at $6.99/lb. so high visit totals). allowed that much and it turns out more. Previousely thought I only got 11 lbs but added it up and oops YAY, 14 lbs. Pressure cooked in Instant pot using the juice from the first 2 roasts (did about 4- 5 lbs at time) for 54 minutes for all the rest adding a cup of water per set. Falling apart tender and the broth is perfect. Packaged with broth and Freezing outside on porch ( feather and susannah, do not be suddenly visiting tonight!) as it will be at least 22F or less. What a great deal!
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Post by solargeek on Oct 19, 2020 3:34:47 GMT
Also roasting tomorrow 15 -20 lbs of cabbage steaks for freezing. Love this time of year.
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Post by dw on Oct 19, 2020 22:24:04 GMT
2 bags of pumpkin. I just baked them and scooped them out. Trying to decide how many to do, maybe a couple more. I made pumpkin seeds today and tomorrow is seeds to plant! I have saved these same seeds for years. They are pie pumpkins but some got a little bigger this year.
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Post by krisinmi on Oct 25, 2020 18:30:19 GMT
Pulled up all my brussels sprout plants from the garden this week, as we've had a couple freezes lately. Yesterday I blanched and froze 6 1/2 quarts of brussels sprouts. That's a new crop for me; it's only in the last couple of years that I found a recipe I like for sprouts.
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Post by susannah on Jul 24, 2021 15:53:02 GMT
Garlic scapes.
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