Canning and Preserving For Dummies (44 page)

Frozen Corn

You can never have enough corn in the pantry. An easy way to keep plenty on hand (and put the prefrozen, store-bought bags to shame) is to freeze your own. Add frozen corn to a soup or stew during the last 5 minutes of cooking. Make sure your corn is sweet when you buy it. It won’t taste any sweeter after freezing.

Preparation time:
20 minutes

Yield:
3 pints

4 pounds corn (about 12 ears)

1
Remove the husks and the silk from the corn. Wash the ears.

2
Blanch the ears whole for 4 minutes; cool immediately in an ice bath. (See the earlier section “Blanching perfect vegetables” for complete blanching instructions.) Cut the kernels from the corn after cooling.

3
Place the corn in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.

Per 1/2-cup serving:
Calories 47 (From fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 8mg; Carbohydrates 10g (Dietary fiber 2g); Protein 2g.

Frozen Greens

Greens are easy to grow, inexpensive to buy in the farmer’s markets, and really pack a nutritional punch. Try keeping plenty on hand to add some extra flavor to your egg dishes, casseroles, and soups, when fresh vegetables are not available.
Note:
Your actual yield will vary depending on the type of greens you use. Spinach, for example, wilts much more than kale does and produces a smaller yield.

Preparation time:
20 minutes

Yield:
1 pint

1 to 1 1/2 pounds greens (beet, spinach, or Swiss chard)

1
Wash the greens well, removing any thick stems.

2
Blanch the greens for 1 1/2 minutes, stirring constantly to separate the leaves; cool immediately in an ice bath. (See the earlier section “Blanching perfect vegetables” for complete blanching instructions.)

3
Place the cooled greens in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.

Per 1/2-cup serving:
Calories 36 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 320mg; Carbohydrates 7g (Dietary fiber 4g); Protein 3g.

Frozen Okra

I (Amy) will be honest: I never thought I was going to like okra, until my oldest son started cooking. He bought some okra and cooked it before I could object. It is delicious! We now grow and keep as much as possible in our pantry. Give it a try.

Preparation time:
20 minutes

Yield:
1 pint

1 to 1 1/2 pounds fresh okra

1
Wash the okra well, removing stems. Do not cut (you leave okra whole for blanching). (
Note:
Because larger pods can be tough, use only pods that are 2 to 3 inches in diameter.)

2
Blanch the okra pods and cool them immediately in an ice bath. (See the earlier section “Blanching perfect vegetables” for complete blanching instructions.) You can pack the okra whole or in slices. If you prefer sliced okra, slice it after it’s cooled.

3
Place the cooled okra in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.

Per 1/2-cup serving:
Calories 40 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrates 9g (Dietary fiber 3g); Protein 2g.

Frozen Onions

Use either white or yellow onions for freezing. When thawed, their soft texture makes them suitable for adding to a dish or sautéing.

Preparation time:
10 minutes

Yield:
1 pint

1 large or 3 small whole onions

1
Peel and chop the onions. Do not blanch.

2
Place the chopped onion in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.

Per 1/2-cup serving:
Calories 14 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 3g (Dietary fiber 0g); Protein 0g.

Frozen Shelled Peas

There is nothing to compare to a fresh garden pea. To preserve their sweet flavor, add them to the dish during the last 5 minutes of cooking. Delicious!

Preparation time:
20 minutes

Yield:
1 quart

2 to 4 cups shelled peas

1
Rinse the peas in cold running water.

2
Blanch the loose peas for 11/2 minutes; cool immediately in an ice bath. (See the earlier section “Blanching perfect vegetables” for complete blanching instructions.)

3
Place the cooled peas in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.

Per 1/2-cup serving:
Calories 29 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 5g (Dietary fiber 2g); Protein 2g.

Frozen Snow Peas

Snow peas are used in many stir-fried and Asian dishes. If you have them available, you will find different ways of bringing this spring-fresh flavor into your cooking. Try chopping them up and adding them to soup for a surprising boost in taste.

Preparation time:
20 minutes

Yield:
3 1/2 cups

2/3 to 1 pound snow peas

1
Wash the snow peas, removing the stems and blossom ends.

2
Blanch the whole peas for 1 1/2 minutes; cool immediately in an ice bath. (See the earlier section “Blanching perfect vegetables” for complete blanching instructions.)

3
Place the snow peas in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.

Per 1/2-cup serving:
Calories 18 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 3g (Dietary fiber 1g); Protein 1g.

Frozen Summer Squash

Summer squash includes crookneck, patty pan, and zucchini squash. Are all unbelievably tasty vegetables. Once frozen, they lose their attractive look, but still hold onto that summer-fresh flavor. They are suitable for casseroles and egg dishes, soups and stews, and other dishes that benefit from their great taste.

Preparation time:
20 minutes

Yield:
1 pint

1 to 1 1/4 pounds summer squash

1
Wash the squash, remove the stems, and slice it into 1/2-inch pieces.

2
Blanch the squash for 3 minutes; cool it immediately in an ice bath. (See the earlier section “Blanching perfect vegetables” for complete blanching instructions.)

3
Place the cooled squash in a rigid container, leaving the appropriate amount of headspace. Seal and freeze.

Per 1/2-cup serving:
Calories 22 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 5g (Dietary fiber 2g); Protein 1g.