My mom and grandmothers have always canned or frozen vegetables from the garden, made homemade jelly and jams…all the good stuff! 🙂 So, along the way I’ve learned a little. I personally prefer to freeze things since I’m scared to death of the pressure canner, so I do simple canning like apple butter.
Veggies and fruit that last longer and stay fresher canned:
- green beans
- tomato juice
- spaghetti sauce
- apple butter
- veggie soup mixture
Veggies and fruit that can be frozen and last for at least a year:
- broccoli (which I’m going to tell you how to do below) 🙂
- green beans
- corn on the cob
- apple slices
- bell pepper
- bananas (great for smoothies!)
The task today is BROCCOLI! You can use this later for a casserole, stir fry, or just steamed maybe topped with some cheese…yummy!
Step 1: Soak the whole broccoli heads in water. Sprinkle with a little salt. (This will kill any small bugs that may be on it and also helps to remove any dirt.) I usually soak overnight, but a few hours is fine.
Step 2: Chop the florets off the main broccoli head.
Step 3: Place the chopped broccoli into a pot, and cover with water.
Step 4: Cover the pot where steam can escape, bring to a boil for approx. 5-10 min.
Step 5: Turn off the stove and remove lid when the broccoli has turned to a bright green color, just barely tender. (This preserves the vitamins and nutrients.)
Step 8: Seal the bags, then place in your freezer! Easy enough, right!?!
When the cold months start blowing in and you’re craving some cream of broccoli soup, you’ll be ready to whip it up in no time with fresh broccoli!
Do you can or freeze fruits and vegetables? I would love to hear your tips and recipes! Please share in the comments below.