Wednesday, May 18, 2011
So I'm getting ready for canning & preserving season.
Today I picked 10 yellow squash from the garden. Tonight I'll use a couple of them in our chicken stir-fry over rice. The rest will probably be used later this week. After that I'll make up some squash dressing casseroles to freeze. --We don't care alot for frozen squash sliced up so I would prefer to do it as casseroles and also shredded up for squash fritters. yum!
My plans this year are similar to last year.
I plan on freezing the following:
soup & chili starter (made with peppers, onions, tomatoes & italian seasonings)
bell pepper (sliced & chopped)
onion (sliced & chopped)
corn on the cob
Also frozen tomato paste in ice cube portions (as suggested by one of my readers)
purple hull peas
blueberries & blackberries
tomato products (plain sauce, pizza sauce, pasta sauce, whole, salsa, & tomato juice)
whole kernel corn
potatoes (for quick parsley potatoes & potato salad)
Apple butter & jelly