I had 3 mornings in a row that set ‘New’ all time over night low temperatures. This week I’m back to our more normal 100 to 103+ degree daytime temperatures and heat index’s pushing as high as the 110 degree zone.
Gardens are really confused. They don’t know if they should be slowing down and getting ready for the first cool days of Fall or need to prepare for more Summer heat stress!
Holy Crap I’m up to my knees in garden fresh tomato’s and peppers. You can spend hours standing over a hot stove blanching, peeling and canning your excess tomato’s and pickling peppers or you can do it the cheap, fast easy way. Bag and freeze them.
Your biggest decision will be, how many tomato’s and peppers do you need in each freezer bag? Freezing tomato’s and sweet or hot peppers is a good choice. Frozen tomato’s and peppers work well in soups, stews, salsa or when making pasta sauce. Hint Blanching, roasting and peeling is not necessary if you are going to freeze them whole.
After thawing, tomato’s and pepper skins are easy to peel away ‘without’ first blanching them. After thawing, peel, chop dice or crush using them as you would fresh or canned produce.
Freezing whole vegetables will work well for almost any ‘whole’ un-blanched, un-peeled vegetable like summer squash, zucchini and small whole potato’s.
Many cole vegetables like broccoli, cauliflower, brussels sprouts as well as green beans, carrots, corn on the cob, sliced / diced potato’s will benefit from blanching and quick cooled on a bed of ice before being well dried for bagging and being frozen.
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