I always I try to stretch a dollar while feeding my family with healthy foods is to keep a garden and put up what we won’t eat while fresh for later.
To be honest, I haven’t progressed to the point of having a humongous garden to provide limitless bounty to can for stocking a huge pantry of shelves I don’t yet have. I was raised doing it, but haven’t been able to do it myself yet as an adult on my own. This year I have a little semi raised bed measuring roughly 16′ by 3′, plus a few potted veggies. It won’t provide enough food to last us year round, but it does provide a large chunk of our produce for the spring and summer, plus a bit to put up for later.
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One of my favorite vegetables I put up last year was excess peppers.
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Since I don’t get enough of anything at once to make a big batch of anything, I tend to freeze things more than canning. I can always can most things later if I get enough of something frozen and want to make a sauce or jelly or some such delicacy out of them. I froze bell peppers and cayenne peppers to use in cooking.
Wanna know how to do it yourself? Here’s how I froze my peppers…
Wash and seed peppers, then slice and lay out on cookie sheets. Pop them in the freezer just like that. This step keeps them from clumping together in a big mess in your freezer bags. I left them in for about an hour, then got them out and tossed them into labeled freezer bags. I squeezed out all the air I could before sealing, then laid them flat to freeze. They should keep like this for at least several months. I still have a couple of bags left from last August, and they are fine & dandy.
Which veggies and fruits do you prefer to freeze to keep them fresh & yummy? Which would you like to try freezing, but haven’t yet? Go see how I made some great diy topsy turvy style tomato planters!