- Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
- 21-1/2 qt. enamel water bath canner
- Funnel, jar lifter, lid lifter, bubble freer spatula
- Ball Blue Book
How to Make Gourmet Grilled Vegetables Easily - From Your
Start with fresh squash - as fresh and young as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. Harvest before the seeds become mature and when color is still uniformly dark
I'm sure you can figure out how to rinse the squash in plain cold or lukewarm water.
Just take a sharp knife and cut of both ends - blossom and stem end (cut about 1/4 of an inch, or half the width of an average woman's little finger)
Slice into 1/8th inch thick slices.
Prepare quickly, (if you leave it sit cut for more than a half hour, it will start to discolor). Do enough squash for one blanching at a time.
Similarly, you'll need to remove the stem end of the peppers, and wash out the seeds from the inside (seed cavity) of the peppers, then slice into 1/8th inch thick slices.
Put the slices squash, peppers and onions in a bowl. Add the 1/4 cup of extra virgin olive oil and the herbs (2 tablespoons of each oregano and herbs d'Provence). Mix well and let stand for at least 10 to 15 minutes. 30 minutes is perfect.
I use one of those stainless steel trays or baskets, to keep the veggies from sliding through the grill. Given them about 5 to 15 minutes per side - it really depends upon how hot your grill is. At 400F, it's about 10 minutes per side, until you see some golden brown appearing on the veggies.
Just pop the grilled vegetables back into the bowl they were in (it's not meat, so there's no bacteria to worry about) and mix well with the 1/4 cup crumbled finely feta cheese. Do this while the veggies are still hot, so the cheese will melt a bit!
Serve them to your guests, or freeze it for the winter.
I love the FoodSavers (see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn. TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out. To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.
If the squash is very wet, after draining it, just put it in the food saver bag and freeze it (unsealed and upright) in your freezer. THEN, several hours later or the next day, when it is frozen, you can seal it with no mess!
Pop them into the freezer, on the quick freeze shelf, if you have one!
Ziploc bag Foodsaver vac bag
Yes, you can certainly freeze it without blanching. The purpose of blanching prior to freezing is to stop the enzymes that degrade the flavor, it's not for safety. As long as you eat the squash within 4 to 6 months, the flavor should be ok. Freezing without blanching may reducing the sogginess of the of the squash, but I doubt that it will help much. Freezing ruptures the cell walls and that is primarily what causes the sogginess.
I blanch if I am going to store them for a long time or use it in cooking. If I want to use a vegetable raw, and not keep it frozen for more than a few months, then I skip the blanching, too. But it still nowhere near as crisp as fresh.
Home Canning Kits
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also s simple kit with just the canner and rack, and a pressure canner, if your want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
Lids, Rings, Jars, mixes, pectin, etc.
Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!
Get them all here at the best prices on the internet!
Remember to ALWAYS call the farm or orchard BEFORE you go - weather, heavy picking and business conditions can always affect their hours and crops!
Our other free, informative sites you may like:
EHSO.com - Environmental health and safety information and guidance for the
Care to Donate to help me keep the website going? Donate to me at Benevia here:
feedback form for questions, comments and
feedback about farms - Use this
form suggest a farm to add to the website?