Freezing Corn

Freezing Corn
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we eat a lot of is corn. Freezing corn is a simple but time consuming process. The best way is to get a group of friends and family and make a party out of it, splitting the end product. 

You will need freezer bags quart or gallon works best or other freezer containers.
Large stock pot for blanching.
Cutting boards and knives

Step 1. Pick and husk the corn. By far the most time consuming task. This is hands down the best place to have a lot of people helping. Many hands make the work quicker and the stories better, and less likely for a dog to steal an ear (maybe that's just my dogs).

When selecting the ears, look for big ears, with brown silks. When you bend them, they should break from the stock easily. If they don't leave them for another time or person.

Remove all the husks and silks from the ears, and any worms or bugs. I recommend this step outside.


Step 2. Cook the corn. Bring the cleaned ears inside (chest coolers work great for carrying the cobs) and place them in a pot of boiling water, for 3-5 minutes. The corn will turn a bright golden yellow color when it is done.

Step 3. Cool the cobs. Take the hot cobs and place them in ice cold water. I like to use my sink, with the water as cold as it will go. The idea is to stop the cooking process quickly. Step 2 & 3 combined are called blanching.
Step 4. Remove the corn from the cob. I like to use a regular knife for this step and cut into a sheet pan. My mom always used an electric knife. Cut the corn off the cob and cast the cob to a bucket. If you have chicken they will feast on this cob. Cows like to munch on them too.
Step 5. Label and bag. Label your bags and fill them. I like to use quarts, as that is about the right size for our family. This year we did a couple gallons for family dinners (and because we ran out of quarts).
I like to use a coffee cup for the scoop/measuring tool. Fill with approximately 3 scoops and press the air out. Most bags or containers will have a fill line on them. Then flatten the bag.
Step 6. Freeze. Flatten all bags and stack them up. You can put them in the freezer right away, or wait until you have a stack then place them all in the freezer at the same time.

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Freezing Sweet and hot peppers

Freezing Sweet and hot peppers
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we eat a lot of is peppers. Freezing peppers is a simple and quick process. I grow both sweet peppers and hot peppers. I use the same process for both. 

You will need:
Freezer containers or bags. I like the freezer containers, or vacuum seal bags.
Cutting board and knife (I like my nifty chopper, it makes the cutting so much faster or a food processor 
Peppers

Step 1. Pick the peppers from the garden. Depending on the variety, how big or what color the peppers will be when finished. Many hot peppers will turn red. Sweet peppers have many colors, so be sure to check which kind you planted before picking. 

Step 2. Wash the peppers. I dump all the peppers into the sink and gently scrub them. 

Step 3. Slice the pepper in half and remove the stem, seeds, and any bad spots. For hot peppers I will use for canning recipes later, I leave the seeds and chop them in a food processor. 



Step 4. Cut the peppers. I used to slice the peppers up with a knife, but I found this handy chopper that made the process so much faster and diced the peppers.


Step 4. Freeze the peppers. Place the peppers in freezer containers filling to the fill line. I used freezer containers last year, and plan to use vacuum bags this year. For the hot peppers, I use containers approximately the size I will need per recipe for simplicity. 

Step 5. Fill the freezer. Once you have all the peppers packed, label the containers and place them in your freezer. 


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Freezing Carrots

Freezing Carrots
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we eat a lot of is carrots. Freezing carrots is a simple and quick process. 

You will need:
Freezer containers or bags. I like the quart freezer containers, or vacuum seal bags.
Cutting board and knife (I like my nifty chopper, it makes the cutting so much faster)
Stock pot
Strainer/steamer
Carrots

Step 1. Pick the carrots from the garden. Depending on the variety how big the carrots will be when finished. I like them a little bigger than my thumb at the top. You can gently remove the dirt from the top of the plants to see how big the carrot is before you pick them. I break the carrot top off and either leave it in the garden as mulch or feed it to the chickens. 
I like to use a basket with a wire mesh bottom so I can easily hose the carrots off outside before they come in for a final wash. 

Step 2. Wash the carrots. I do a first wash outside with the garden hose. It saves a lot of the dirt coming inside. Then I dump all the carrots into the sink and scrub them. I do not peel the carrots, so I make sure they are scrubbed clean. 
Step 3. Cut the carrots. I used to slice the carrots up with a knife, but I found this handy chopper that made the process so much faster and diced the carrots the way my kids like them. 
Cut the tail and top knob off, then cut to the desired size. 
Step 4. Cook the carrots. We don’t like mushy vegetables in our house, so I cook the carrots for 3-4 minutes, then take them out. They will change color a bit while cooking which is how I determine they are done. 
Step 5. Cool them off quickly. Ice water works great for this. You want to stop the cooking process, so cooling them as fast as possible is necessary. I use my sink with ice bottles,or run the water on cold over them until cool. 
Step 6. Freeze the carrots. Place the cooled carrots in freezer containers filling to the fill line. I used freezer containers last year, and plan to try vacuum bags this year. 
Step 7. Fill the freezer. Once you have all the carrots packed, label and place them in your freezer. 

UPDATE: After breaking several choppers I started cooking the carrots first, then dicing them. This works much better and doesn't break the chopper blades. 


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How to Can Green Beans

How to Can Green Beans
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we eat a lot of is green beans. While actual processing time takes a bit, it is a simple process. 

You will need:
Canning jars
Canning lids
Canning rings
Canning salt
Green Beans

Step 1. Pick the beans from the garden when they are the approximate diameter you want, and are plump and juicy. Length really doesn't matter here, as you will be shortening them later.
If you come across some that look to have little juice and can see the seeds just leave them on the plant. At the end of the season, just when the plant is drying up, go back and pick them. You can use the seeds for next year's crop.

Step 2. Sterilize the jars. Get your water on and jars in and let them boil. Usually by the time I have a pile of beans big enough for all the jars, the jars are sterile and ready to pack. I also start my water on and started heating in the pressure canner at this time too so it is hot and ready for jars as soon as they are packed. Step 2 and 3 are usually happening at the same time for efficiency. 
Step 3. Clean and snap the beans. I usually dump the beans in my sink, rinsing the ones that need it, and snap them onto the counter. It is beneficial if you have a lot to can, to snap them sitting down into a clean bucket or basket.
You are snapping the beans to about 1 inch pieces. To 'snap' the beans simply break them in pieces with your fingers, no knife required.
Step 4. Salt the jars. Remove the sterile jar from the water and carefully dump the water out.

For a quart Jar you need to add 1 Tablespoon of canning salt to the jar. I put it in the bottom right away so I don't forget. Make sure it is canning salt and not table salt. There is a difference!
Step 5. Pack the beans. Pack the beans in the jar to 1 inch from the top. Then add HOT (like near boiling) water to 1 inch from the top.
Step 6. De-Bubble. This step is very important!
Slide a long spatula along the edge of the jar 2-3 times to remove any trapped air bubbles.
If an air bubble is trapped and not removed your jar could explode in the canner.

Step 7. Lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down as tight as you can. 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com. 

If the jar is too hot to grab you can use a lid tighter as shown to help.


Step 8. Into the pressure canner. Using jar lifters pick the jars up and place them in the hot water in the pressure canner.
Once all the jars are in, make sure your water is 2 inches above the jar lids. 
Step 9. Close the canner and wait. The hard part is done. Now the waiting.
Seal up the canner and turn your heat on high. Wait until you see steam coming from the vent as shown.
Step 10 Adjust the pressure and wait some more. Adjust the pressure to 11 pounds and wait for the canner to reach pressure. In a weighted canner you will hear it. It's loud and sounds like water is on somewhere in your house.
My weight is in 5 pound increments. Always adjust higher rather than lower. Thus mine is set at 15 instead of 10.

Step 11. Set the timer and wait again. Once the canner is to pressure set the timer for 25 minutes for quart jars.
After the timer goes off, turn off your heat and let the canner depressurize. You can use a hot pad and take the weight off. It will be very hot. The canner will easily open once it is depressurized. You should NOT have to force it open. 

If you have another batch to do, start packing the jars now and about the time you're done the canner will be ready to open.

Step 12. Remove the jars and let them cool. Using the jar lifters, carefully lift the jars out of the hot water and place them someplace safe to cool. I use a towel doubled up.
At this point I usually walk away until the next morning. Check the lids by pressing in the center. If a lid pops back up, it is not sealed. Easiest solution? Put it in the fridge and use it within a week. Label the jars and store them away for later use!




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Cucumber Chips

Cucumber Chips

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you.

Wait what?!? That was my reaction at first, but having an abundance of cucumbers, I decided to try it. Besides if they were good, it would be a good way to make them last over the winter. I already had pickles and relish left from last year to get me through this year, so I needed something else.  

I started with a very small batch, there was no point in having a bunch if they weren’t any good.  The first batch I did through one of those old cheese graters. This sliced the cucumbers very thin, but still took quite a bit of time and I got many partial pieces, instead of round slices. After they dehydrated overnight we tasted them. They were dissolve on your tongue thin, but tasted good. So I tried round two filling the entire dehydrator. 

In my quest for quick easy cutting I remembered my food processor! I had to cut the cucumbers in half to fit, but cutting part went way faster, and more uniform in shape and thickness. I still tossed them in the oil and salt mixture as the recipe directed. The results of round 2 were mixed. They still tasted good, but they were too thin for a good chip

Round three, I went back to the good old knife.  While the cutting part took longer, and the thickness was not exactly uniform. I filled the dehydrator as full as I could. I also tried brushing the oil salt mix on the slices instead of tossing them. You know to save a dish to wash. These turned out good! They were the proper thickness for a chip and tasted good. I tend to not like a lot of salt, so the one side was perfect for me. My kids liked the chips as well, but they love cucumbers straight out of the garden too. 

Recipe

Cucumbers sliced thin 

1 T Olive oil

½ t Sea Salt

2 t apple cider vinegar (if you want salt vinegar chips)

1. Lay cucumbers on dehydrator trays.

2. Mix olive oil, sea salt, and vinegar (if desired)

3. Brush onto the cucumbers 

4. Dehydrate at 135 degrees F for 10-12 hours until crispy

5. Cool and eat or place in containers for storage.


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Chokecherry Syrup

Chokecherry Syrup

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The other day my beautiful mother-in-law messaged me to see if I wanted any of her chokecherries. Of course! Now what do I use them for that my kids would actually eat? How about syrup?! The mulberry syrup went over well, and was now gone, may as well try it. Recipe at the bottom.

Turns out the frost killed most of the chokecherry blossoms, so there wasn’t much, but there was enough for me to experiment with. Ivalee, James and I set out one afternoon to go pick what was there. She was actually all over the picking until the easy low ones were gone, then climbing the fence was way more fun. We did manage to get an ice cream bucket full. Which was around 8 cups. They then sat on the counter overnight until I could deal with them in the morning. 

The next morning, I was in a hurry, so I dumped the bucket into the pot and added the water. No, I didn’t wash them, or sort the leaves out first. I stirred the berries around a bit and like magic the leaves and steams floated to the top! I scooped them out and let the cooking begin! The recipe I was following said to strain the juice off and and reboil the seeds and pulp to get more juice. I did not have that kind of time. But I got to thinking about my favorite red juice. It is actually a puree, so you receive the benefits from the entire berry. Why not with chokecherries?

After straining as much juice as I could through the cheese cloth (and spilling some all over the stove, the lighter on my gas stove still hasn’t recovered), I dumped the pulp and pits into the blender. Looking back, I should have done half at a time. The full amount was a little much for my blender. Once everything was blended smooth, I added it back to the juice. Heated it back up and added the sugar, orange and lemon. You can use real orange and/or lemon juice, but I didn't have any, so I used the oils I did have. Let everything cook and then pour into jars and process! I ended up with 7 pints of deliciousness. You definitely need to shake before using, but it tastes amazing!


Recipe

  • Equal parts chokecherries, water, sugar (example: 4 c chokecherries, 4 c water, 4 c sugar)

  • 1-2 drops Orange essential oil (to taste)

  • 1-2 drops Lemon essential oil (to taste)


  1. Add chokecherries and water into a pan. Bring to boil, cover, and simmer for 30 minutes

  2. Strain juice through cheesecloth and squeeze as much out as you can. 

  3. Blend up pulp and pits in blender

  4. Re-strain through cheesecloth

  5. Add sugar and orange and lemon

  6. Stir occasionally over medium heat for 20-30 min

  7. Pour into hot sterilized jars and process for 10 minutes

  8. Shake before use and enjoy!

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Natural Fruity Goodness

Natural Fruity Goodness

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you.

My kids love fruit! And I love that they love it. But when you are on the go, some fruits just don’t travel well. Many of the favorite fruits are also harder to find in the winter. My solution? Dehydrated fruit! 

Last winter I was buying some dehydrated fruits to try them out. Thinking that I was getting great healthy snacks that weren’t loaded with sugar. I got bananas, pineapple, kiwi, and mango at first. Then I read the labels. Every one of them had a sugar coating and some kind of dye. Lesson learned: read the labels very carefully before buying. I did find a few brands that were actually just the fruit and do get those for the occasional treat. You can buy the pineapple here. 

Bananas proved a little harder to find without the extra sugar. So I decided to make my own, since my kids like them so much. The riper the banana the sweater they are. Bananas actually have quite a bit of  fructose (fruit sugar) naturally. What I found is the over ripe bananas actually make really good chips, because they are so sweet. Bonus? You can usually buy them half price. They cut up really nicely as long as they aren't bruised or complete mush. If you don’t want them to brown you will need to dip them in a citric acid or lemon juice. I personally don’t mind, so I sip that step and cut them straight onto the dehydrator. I have found I can get around 3 bananas per tray, depending on how thick I cut them. 

How simple is this little treat? Buy overripe bananas, purchase only enough to fill the dehydrator. They tend to go bad very quickly. Cut the bananas thinly onto the dehydrating trays. Once full, turn the dehydrator on 135 degrees and walk away for at least 24 hours. Let the bananas cool once dry and pack into freezer containers. I leave mine a little chewy, so I put them in the freezer for storage. I personally love these reusable containers. 


Banana Chips

  • Over ripe bananas

  • Citric acid or lemon juice (optional)

  • Thinly slice bananas onto tray 

  • Turn dehydrator on 135 degrees for 24 hours

  • Check bananas for dryness

  • Store in freezer safe containers

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The Best Way to Dry and Store Herbs for Maximum Freshness

The Best Way to Dry and Store Herbs for Maximum Freshness
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 
UPDATED July 11, 2024
 
Summer is the perfect time to enjoy fresh herbs, but what happens when the growing season ends? If you're like me, you want to savor those flavors all winter long. In this blog, I'll share the best way to dry herbs and keep them at their freshest to enjoy all year long.
Why Dehydrating Herbs is the Best Method
In the past, I laid my herbs out in old crates in the basement to dry. While this method worked, the herbs often lost much of their scent and flavor. Then, I decided to try dehydrating them, and the results have been fantastic. They retain their aroma and taste much better, even in the dead of winter. 
How to Dehydrate Herbs
Here's a step-by-step guide to dehydrating herbs using a dehydrator:
  1. Prepare Your Herbs:
  • Wash and pat dry your herbs.
  • For larger herbs like chives and basil, cut them into smaller pieces to ensure even drying.
  1. Set Up the Dehydrator:
  • Place the herbs on the dehydrator trays. For smaller trays, I like to add a fine mess screen and the solid tray on the very bottom tray. 
  • Set the dehydrator to 95 degrees Fahrenheit.
  1. Drying Process:
  • Leave the herbs to dry for at least 12 hours.
  • Check if they're dry to the touch. If not, give them more time.
  1. Grind and Store:
  • Once dry, grind the herbs using a coffee grinder or blender.
  • If the hers seem a little damp, I’ll dry them another couple hours ground.
  • Store them in airtight glass jars to keep them fresh.
Benefits of Using a Dehydrator
  • Retains Flavor and Scent:
Dehydrating herbs helps to preserve their natural oils, ensuring they maintain their original taste and aroma.
  • Time-Saving:
The dehydrator speeds up the drying process, saving you time compared to air-drying methods.
  • Versatility:
You can dry a variety of herbs simultaneously without worrying about mixing flavors. As long as you use different dehydrators at the same time. 
Storing Dried Herbs
Proper storage is crucial to maintaining the freshness of your dried herbs. Here's how I store mine:
  • Use clean, dry glass jars with solid lids.
  • Label each jar with the herb's name and the date it was dried.
  • Store the jars in a cool, dark place to keep the herbs fresh for longer.
Dehydrating herbs is a great way to enjoy summer flavors year-round. By following these simple steps, you can ensure your herbs stay fresh and flavorful. Don't forget to experiment with different herbs and storage methods to find what works best for you.
If you need more tips or personalized advice on preserving herbs, feel free to reach out. Let's keep those flavors alive together!
 
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