Alright guys not really new to gardening but we did a much bigger garden this year and was wondering about slicing and freezing some. I do plan on canning once I'm picking a lot more but have some squash now and was gonna slice and freeze it. I'm assuming boil for a couple minutes, put in ice water to stop cooking, dry, then vaccum seal and freeze? Thanks in advance!
Freezing
- Thread starter Mud Creek
- Start date
MickThompson
Well-Known Member
If you're packing in "bigger than portion size" bags, freeze on a baking sheet first so they won't all be stuck together
blanch for 3 minutes for most garden vegetables. i always just cool them down in a strainer then lay them out on a towel to cool. then bag in a gallon bag. corn is a 8-10 min blanch depending on ear size.
buy you a copy of this. everything you ever wanted to know about canning and freezing. has a bunch of recipes too.
Thanks, will be doing that!
I'm wanting to freeze some squash and maybe a few green beans just to use some vaccum bags and get rid of them but will be canning in the next few weeks as everything starts coming in. Pretty excited and dreding it at the same time lol. My first time canning and I dont want to screw anything up and waste it lol.
My hopes are to try canning some jalapeno rings, sweet banana pepper rings, hot banana peppers(whole if its a good idea), okra and squash. I might also try to can some salsa and homemade pasta sauce.
Fingers crossed it works out
I'm wanting to freeze some squash and maybe a few green beans just to use some vaccum bags and get rid of them but will be canning in the next few weeks as everything starts coming in. Pretty excited and dreding it at the same time lol. My first time canning and I dont want to screw anything up and waste it lol.
My hopes are to try canning some jalapeno rings, sweet banana pepper rings, hot banana peppers(whole if its a good idea), okra and squash. I might also try to can some salsa and homemade pasta sauce.
Fingers crossed it works out
JCDEERMAN
Well-Known Member
YouTube is your best friend for this. I canned salsa and marinara last year. It was all good and basically gave it all away for Christmas gifts. People love that stuff. I'm fixing to buy a new upright freezer and plan on blanching and vacuum sealing a lot of veggies for the winter.
Definitley been watching lots of videos. I joined a group on FB looking for tips. Not a good idea. Too many beginners horror stories of ruining whole batches I didn't need to see that stuff lol. I usually do smaller gardens with just enough to last me a little bit and hook some others up who don't do gardens. This year we went a lot bigger(fjb) just want to make sure everything works out. Im double amd triple checking everything lol
JCDEERMAN
Well-Known Member
No doubt. Another reason for another freezer is for 1/2 cow I'm buying off my uncle. Meat in one freezer, veggies in the other freezer.
Reading and learning. I'm in the same boat as MC
i used to work for kerr and ball so if you have any questions id be glad to help.
just remember low acid foods are canned in a pressure cooker/canner and acid foods/pickling are canned in a boiling water canner. some tomato varieties dont contain enough acid so lemon juice or citric acid will need to be added.
if you like pickles youll need a jar of pickle crisp unless you like soft soggy pickles.
here is another resource that contains a lot of info and recipes. if you like squash try the squash relish, cut into half slices and call them sweet squash pickles. i have a candied jalepeno recipe that i got from another member and its fairly awesome on bbq pulled pork, chicken, etc.
https://nchfp.uga.edu/#gsc.tab=0
here is the link to the cowboy candy jalepenos that @Pennywise67 posted a few years back.
https://www.foodiewithfamily.com/candied-jalapenos/
https://www.foodiewithfamily.com/candied-jalapenos/
yeah i add crisper to my okra pickles as well. weird thing about okra is they may be a little soft when you open them at room temp but really crisp up after you refrig them and they are not slimy at all.
MickThompson
Well-Known Member
Pressure canner is worth it. I've canned venison stew meat and it's really handy to go pop a qt jar open and not have to wait for it to thaw and then cook. I do all my canning outside on a fish cooker so I don't heat up the house.
We have did the blanch, the freeze the squash o a cookie sheet. This keeps it from getting the liquid everywhere when you vacuum seal it. Ate some last week that was frozen last year, not as good as fresh but wasn't bad.
Most folks are at least vaguely familiar with pressure canning various fruits and vegetables, but I'd like to suggest people began learning to can various meats as well. If things really get bad and the grid goes down or you otherwise lose electrical power, your refrigerators and freezers are only going to save frozen meats for a day or two at most.
My younger brother and I just had this same conversation last weekend. He has been canning venison for several years as well as making jerky, venison sticks, and summer sausage. I mentioned to him that he and his wife should consider canning other types of meats and he was surprised that they had never thought of that before.
Just remember that you can survive on vegetables if you have to, but ANY meat is always a welcome change of pace!
My younger brother and I just had this same conversation last weekend. He has been canning venison for several years as well as making jerky, venison sticks, and summer sausage. I mentioned to him that he and his wife should consider canning other types of meats and he was surprised that they had never thought of that before.
Just remember that you can survive on vegetables if you have to, but ANY meat is always a welcome change of pace!
Last edited:
JCDEERMAN
Well-Known Member
What I really want is a freeze dryer. Problem solved on all accounts, except for your bank account.
Man those candied jalapeños are delicious. I made a batch with habaneros also. if you want some extra zip in your life. 
WestTn Huntin man
Well-Known Member
If you like to bread it and fry it. While the pan is hot fry up any extra put it in a single layer on a cookie sheet. Pop it in the freezer . When it's good and frozen store in a gallon freezer bag. I do this all season long. Usually have a few bags full for winter. When your ready to eat it Put it in the oven @ about 425* for 5 or 10 minutes and your good to go. Depending on your oven you may have to cook a little longer or go with 450*, Works with Okra too.
oh yeah, you dont need to blanch okra. just slice it up or freeze whole right after you pick it.
JCDEERMAN
Well-Known Member
Dangdest thing keeps happening with my okra something must be wrong with it. Everytime I slice it, it ends up breaded in cornmeal and throws itself in the grease! If this keeps up I'll not have any for pickling or freezing!
Same with me and tomatoes , squash, okra, etc...
