All in a days work...YUM!

This Saturday, August 27th the Garden Resource Program is conducting canning classes at 3816 Toledo St. at the corner of W. Grand Blvd and Michigan Avenue.  You must RSVP to be included so if you are interested please contact Mr. Kido Pielack, Urban Agriculture Education coordinator at (313) 285-1256.

 

In case you are not interested in learning how to “hot water can” and would still like to preserve some of what you have grown, you might consider freezing.  Of all preserving methods, freezing is the easiest and the one that keeps the food closest to its original form.  Success requires only that you follow a few simple rules.

 

  • Food to be frozen should be in prime condition:  Vegetables and fruits, should be frozen soon after they are picked, before their quality fades.
  • All food to be frozen must be carefully shielded from the air by wrappings and containers, so wrap your food tightly and remove as much air as you can to prevent freezer burn.
  • Remember the longer the storage time, the greater potential for damage.  To protect your food, use it on average within six months.  To enjoy foods at their best, label every container or package with its contents and quantity, the date of freezing and the day by which the food should be used.  It may be wise to keep an up-to-date list of your freezer’s contents, crossing out each item as you remove it.

 

A Guide to Times and Treatments

 

Vegetables

 

Asparagus.  Steam-blanch tips for two minutes, stalks for three minutes.  Tray freeze or dry-pack.  Storage life: eight to 12 months.

 

Beans, broad and lima.  Water-blanch for two minutes.  Tray-freeze or dry pack.  Storage life: 10 to 12 months.

 

BroccoliSoak buds for 30 minutes in salted water to remove insects; steam-blanch for five minutes.  Tray-freeze or dry-pack.  Steam-blanch stalks for five minutes, and tray-freeze or dry-pack.  Storage life: 10 to 12 months.

 

Brussels sprouts.  Soak for 30 minutes in salted water to remove insects; water-blanch for four minutes.  Tray-freeze or dry-pack.  Storage life: 10 to 12 months.

 

Carrots.  Water-blanch pieces ½ inch thick for three minutes.  Tray-freeze or dry-pack.  Storage life: 10 to 12 months.

 

Cauliflower.  Soak florets for 30 minutes in salted water to remove insects; steam-blanch for five minutes.  Tray-freeze or dry-pack.  Storage life: 10 to 12 months.

 

Corn kernels.  Water-blanch for four and one half minutes on cob; cut kernels from cob.  Tray-freeze or dry-pack.  Storage life: 10 to 12 months.

 

Corn on the cob.  Water-blanch for eight minutes.  Dry-pack individually.  Storage life: 10 to 12 months.

 

Greens (beet, mustard, turnip)Steam-blanch for one and one half minutes.  Dry-pack.  Storage life: 10 to 12 months.

 

Herbs.  Dry-pack.  Storage life: six months.

 

Kale.  See Greens

 

Mushrooms.  Sauté for three minutes in butter or oil.  Wet-pack.  Storage life: 10 to 12 months.

 

Okra.  Water-blanch for three minutes.  Tray-freeze or dry-pack.  Storage life: 10 to 12 months.

 

Onions.  Dry-pack.  Storage life: 10 to 12 months.

 

Parsnips.  Shred or grate; sauté in butter.  Wet-pack.  Storage life: eight to 10 months.

 

Peas, sweet.  Water-blanch for one minute.  Tray-freeze or dry-pack.  Storage life: 10 to 12 months. 

 

Peppers.  Dry-pack; or broil until skins are charred, peel and wet-pack.  Storage life: 10 to 12 months.

 

PumpkinBake whole in a 350-degree oven until tender when pierced with a fork (at least one hour).  Remove pulp and dry-pack.  Storage life: 10 to 12 months.

 

RutabagaShred or grate; sauté in butter.  Wet-pack.  Storage life: eight to 10 months.

 

Snow peas.  Water-blanch for one minute.  Tray freeze or dry-pack.  Storage life: 10 to 12 months.

 

Sorrel.  See Greens.

 

Spinach.  See Greens.

 

Squash, summer.  Water-blanch for one minute.  Tray-freeze or dry-pack.  Storage life 10 to 12 months.

 

Squash, winter.  See Pumpkin.

 

Swiss chard leaves.  See Greens

 

Turnips.  Shred or grate; sauté in butter.  Wet-pack.  Storage life: eight to ten months.

 

ZucchiniSlice, shred or grate; Steam-blanch for one to two minutes.  Storage life: 10 to 12 months.

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