is going to be cooked or pureed in a blender after it has been thawed
out can usually be frozen
before hand. The following foods can also be stored in the freezer for
the flesh thoroughly, put in plastic Ziploc baggie and freeze.
banana peel and put
soft bananas in the
freezer. To use, thaw out. Can be eaten raw by putting in blender with
yogurt, kefir or clabbered milk and a little raw honey to taste or can
be used thawed and blended into a puree as a substitute for oil or
liquid in a baked recipe.
"ice cream" recipe: Use frozen, thawed bananas. Add
as desired, puree in blender and return to freezer to chill for about
an hour or until it becomes the consistency of ice cream. If you
overshoot and it becomes too hard, put in the refrigerator to let it
thaw again until it is the right consistency.
Berries and other
summer fruits freeze
well. They can be thawed and eaten raw. They will be a little softer
than completely fresh. Add to a fruit salad.
can be frozen and thawed before baking. Bread can be baked for half its
time and frozen, then thaw and finish baking later.
Cabbage leaves and kale can be frozen. Farmers Market
trim off outer leaves of
cabbage and other veg. Ask if they have any cabbage leaves you can
have, especially at the end of the day when they would otherwise have
to carry those
leaves out to the dumpster/tip.
If you're going
to cook the cabbage, use frozen thawed leaves. When making something
that calls for cooking the leaves to soften them, such as galumpki, you
can skip the step of boiling to soften the leaves and just use them
frozen and thawed.
cabbage leaves in the freezer for a few days. When thawed, wash and cut
leaves into small pieces and prepare sauerkraut as usual.
will alter the texture and make
cheese crumbly. OK if intended for cooking or melting.
cream can be frozen. It will come out with clumps of fat globs in it
that can be warmed and then blended so it is usable again.
Corn can be
cut off the cob and frozen. Creamed
corn can be used frozen. Whole corn on the cob still in the
(leaves) can be frozen.
frozen. Crack open 6 eggs, beat with a mixer or fork and pour into a
pint container or plastic ice cube tray. Can be used to make a cooked
dish as is or you can
add a little water to them after thawing and mix in as freezing tends
to thicken them.
can be kept in the freezer for most things you're going to be using it
raw milk can be frozen for up to 6
months. Leave room for
expansion when putting it in a container. Do not screw any lid on
tightly until after milk has frozen. Thaw in a warm water bath.
chop or slice and freeze. Add a handful to anything you cook, or fry in
lard or fat to make a condiment.
Peel and slice, sprinkle with
lemon juice to
prevent them from turning dark. Put the slices on a
cookie sheet and freeze. When they are frozen, transfer to a plastic
bag. Can be used in baking (cobblers) or raw in blended purees
Freezing will keep them tasting fresh.
into a plastic bag whole and freeze. You can leave the seeds in. Add to
anything you cook or use to make rice-stuffed baked peppers
be cooked first.
Freeze in plastic jars. Use whole milk. Do not skim cream. Remove some
of the milk first, shake vigorously and freeze. To thaw, put in
refrigerator 2 days before needed, shake vigorously again before
cut into quarters they will fit in containers better, but can be frozen
whole while still whole. Freeze on a cookie sheet and then re-pack into
plastic bags if you will want to use only a few tomatoes at a
time. Pick the peels off while they are thawing or during
cooking. Can be used for sauces and soup.
will keep them tasting fresh.
freeze. It can then be used for for
bread, muffins, cake or pancakes. Frozen zucchini will taste a
if used as a vegetable. Make soup or sauce with the zucchini, and then
freeze the soup or sauce instead.
Packing a freezer
with bulk meat
packed cubic foot of freezer space should hold 35 pounds of meat. A 1/4
side of beef should fit into 3 cubic feet. So "they" say. A
cu ft. by frigidaire will hold 1/2 side of beef plus a few chickens and
other odds and ends.
You can freeze things in
sturdy or canning glass jars, but remember to
leave plenty of airspace for expansion and do not put the cover on
until it has fully frozen.
Food without Freezing or Canning:
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar,
Drying, Cold Storage, and Lactic Fermentation by The Gardeners and
Farmers of Centre Terre Vivante.
Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike
and Nancy Bubel. An excellent
book on storage of
fruits and vegetables.
Solar Food Dryer
Taste, Health and Community With Naturally Fermented Foods.