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Started By
Message
re: Gardeners: How do you "put up" your vegetables?
Posted on 6/18/13 at 4:46 pm to LSUballs
Posted on 6/18/13 at 4:46 pm to LSUballs
quote:
I agree that it is not as good as it is fresh, but it's better than store bought imo...
Is it better than fresh (but older) corn you get in the husks in the grocery?
I did that, but I just threw it out because it had so much fluid and the texture wasn't as good.
1
Posted on 6/18/13 at 4:48 pm to Gris Gris
I pickle my peppers (habenero, scotch bonnet, banana, and jalapeno).
I dry my cayennes and make my own cayenne powder.
I don't eat vegetables.
I dry my cayennes and make my own cayenne powder.
I don't eat vegetables.
Posted on 6/18/13 at 6:24 pm to Salmon
Ill take some. 
Posted on 6/18/13 at 6:45 pm to OldHickory
quote:
Do you like creamed corn? My granny always makes that with her excess corn and it freezes really well.
I don't like canned creamed corn, but do you have her recipe since hers freezes well?
Posted on 6/18/13 at 7:44 pm to Gris Gris
I'm not totally sure and she's not in good health at the moment, so I won't bother her. I believe it's something similar to this: Freezing Corn
I know it has to be doctored a bit when defrosted(cream, butter, salt, pinch of sugar). It freezes well and optimizes space.
I'd imagine it could be used in cornbread, grits, etc. We never received enough extra to experiment.
I know it has to be doctored a bit when defrosted(cream, butter, salt, pinch of sugar). It freezes well and optimizes space.
I'd imagine it could be used in cornbread, grits, etc. We never received enough extra to experiment.
This post was edited on 6/18/13 at 7:46 pm
Posted on 6/18/13 at 8:49 pm to Salmon
I cook down tomatoes, onions and peppers (banana and bell), all from the garden, then freeze in quart ziplocks...good for a year. Pull out a bag or two whenever I need to cook with tomatoes. I put up about 3 gallons last night (approx 30 better boy and 15 roma) and will do another batch this weekend. I also make a lot of pickles with cucumbers (bread-and-butter and dill) and spicy pickled okra. Also make and freeze pesto with all the basil (both with pine nuts and almonds).
Posted on 6/19/13 at 7:07 am to Salmon
I bought a book.
'Preserve It Naturally'
Preserves, jellies, jams, dehydration, etc.
Tons of good info.
'Preserve It Naturally'
Preserves, jellies, jams, dehydration, etc.
Tons of good info.
Posted on 6/19/13 at 10:49 am to OldHickory
Thanks for the link. I like that loading the bag in the cup trick. I'm sure it's an old tip, but I've never used it and it's genius. It's also obvious so I feel silly for not having thought of it before.
In all of my attempts, I find I'd rather just open a can of shoepeg. At least it's crisp and not mushy. I'm willing to try a lot to preserve the fresh flavor.
In all of my attempts, I find I'd rather just open a can of shoepeg. At least it's crisp and not mushy. I'm willing to try a lot to preserve the fresh flavor.
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