Canning and Freezing Craziness

Hi everyone…  Jay and I have been doing a ton of canning and freezing over the last week.

We have frozen 30 cups of blueberries and I’ve got to do more

We have frozen 6 lbs of string beans

Canned 7 jars of dill pickles

Made zucchini relish and will be canning today

made homemade salsa to see if we liked it and will be canning that

We are going to par boil zucchini and freeze it for stir-fries.  I’ve had mixed reports on this, but we’re going to try it.

Do you have a garden or veggies/fruit that you freeze or can?  I’d love to hear what you do with it all.  Or let me know if you have no idea and we’ll help each other out.


2 Comments (+add yours?)

  1. greg
    Aug 14, 2011 @ 21:48:44

    angie and jay,
    recently i googled freezing vegetables and came across a website from the univ of minnesota,it spoke of the hows and whys of it all and was very specific on the process for both highest food quality and food health safety. if you don’t come across it give me a call, i’ve been freezing a lot of my garden and would love to here about the salsa as my toms are coming in. greg


    • coffeeandcoupons
      Aug 17, 2011 @ 09:13:00

      My tomatoes will be coming in too… We have a ton but they are GREEN. I found the site… thank-you so much… The more I read on canning the safer I feel about doing it. We did some last year, but are doing a lot more this year since the garden is producing so much more for us.

      We par boiled and then froze after bagging in a food saver- green beans, zucchini
      we canned- dill pickles and zuchini relish (we’ve tested and both are fabulous!)
      we froze- blueberries and shredded zucchini for cakes and breads

      Still to do…
      can – salsa, more pickles, blueberry syrup, blueberry jam
      par boil- more string beans, zucchini and summer squash

      For the Salsa, I’m going to make this recipe since it uses lime juice and not vinegar…

      Tomato Salsa
      7 quarts peeled, cored, chopped tomatoes
      4 cups seeded, chopped long green chiles
      5 cups chopped onion
      ½ cup seeded, finely chopped jalapeño peppers
      6 cloves garlic, finely chopped
      2 cups bottled lemon or lime juice
      2 tablespoons salt
      1 tablespoon black pepper
      2 tablespoons ground cumin*
      3 tablespoons oregano leaves*
      2 tablespoons fresh cilantro*
      Combine all ingredients except cumin, oregano and
      cilantro in a large pot and bring to a boil, stirring
      frequently, then reduce heat and simmer 10 minutes. Add
      spices and simmer for another 20 minutes, stirring
      occasionally. Ladle hot into pint jars, leaving ½ inch
      headspace. Adjust lids and process in a boiling water
      canner 15 minutes at 0–1,000 feet altitude; 20 minutes at
      1,001–6,000 feet; or 25 minutes above 6,000 feet.
      Yield: 16–18 pints


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