We’re stocking up! And not just by canning. We recently purchased an energy efficient chest freezer on sale at Sears and now we’re finally filling it up. In addition to freezing about 26 pounds of blueberries that we picked, we also shredded, vacuum sealed, and froze 28 cups (7-4 cup portions) of zucchini from our garden. We’ll be able to make zucchini bread and zucchini pancakes all winter long in addition to blueberry muffins, blueberry smoothies, and maybe even some blueberry pie!
We have plans to do a bit more freezing before the summer is over. We’d like to buy a few dozen peaches from the farmers market to freeze. We’ll have to blanch them to remove the skins, then slice into wedges, freeze on cookies sheets, and then vacuum seal portions. I like to have smoothies for lunch, so these peaches will be put to good use.
Besides peaches, we’re also planning on freezing corn (both on the cob and portions of kernels) and broccoli. From the research I’ve done online, it looks like we’ll have to blanch both the corn and the broccoli before they head into the deep freeze.
It’s so nice to be able to stock up on organic fruits and vegetables locally and then enjoy them until next year’s harvest. So when you’re considering preserving your favorite foods this year, don’t just stop at canning, think about freezing too! And drying…and fermenting…oh the possibilities!