![]() They’ve used it with great success for more than 40 years. My parents also highly recommend the book Stocking Up, by Carol Hupping, now in its third edition. This free resource is a gold mine for anyone looking to preserve, can, freeze, smoke, or otherwise store food safely. It’s a must for the best taste, flavor, and texture when you’re ready to eat it later.įor a comprehensive list of foods you can freeze at home, visit the National Center for Home Food Preservation. One of the best foods of my childhood was Silver Queen corn, eaten in delicious little slabs while scooping corn into freezer bags.īlanching vegetables before freezing kills enzymes that promote decay. When I was young, we’d devote an evening to husking and blanching corn before using an electric knife to remove it from the cob at the dinner table. My parents grow sweet corn every two or three years. Flattening your gallon bags of corn (or other fruits or vegetables, such as peas, green beans, or pitted cherries) and removing excess air before sealing will help you stack bags easily and save freezer space. Keep it in the refrigerator with the husk on for up to three days or take the kernels off the cob for freezing. When the farm stands have sweet corn again, you can eat it fresh for the best possible taste. It’s hard to believe summer isn’t too far away. Use your organic berries in oatmeal or yogurt, or try this simple dessert: Pour half a cup of frozen blueberries into a small bowl, add a quarter-cup of Organic Valley Heavy Cream or Half & Half, sprinkle with raw sugar, and stir to make the best blueberry “ice cream” you’ve ever tasted. Raspberries, strawberries, and blackberries absorb water readily, so don’t rinse these before freezing simply brush off any obvious debris and freeze as usual, then rinse after thawing, if desired. I’ve also had great results rinsing organic blueberries and drying on paper-lined baking pans before freezing in quart zip-top bags. (You could easily make your own berry box with a small colander and saucepan or bowl, and store covered in the fridge.) ![]() I leave it on the counter for a day or so, and then put it in the fridge with the lid on. I used to just rinse them in the slotted box insert and divide into bowls right away, but since we started buying in bulk, I store leftover berries right in the Berry Box. After removing any berries that look suspect, I tip the whole container into the Berry Box. There are several lidded boxes with a slotted insert for storage, but my favorite is the Hutzler Berry Box.Īs soon as I unpack groceries, I open the container and check for any mold or spoilage. Organic berries are a great treat in our house, but they require careful preparation to avoid spoilage. Greens sold in plastic bags or clamshells marked with “triple washed,” “no washing necessary,” or “ready to eat” do not need to be washed again before storing.įor more information on food safety and leafy greens, visit the CDC website. ![]() To avoid food poisoning, always follow the expiration date on leafy greens. Store flat on this side in the refrigerator, allowing water to drain down for absorption.) (I fold two paper towels to line the bag on one side. ![]() If you dry the leaves with towels, refrigerate in a plastic zip-top bag with a paper towel or two inside the bag to absorb moisture and keep leaves fresh for longer. The remaining moisture is just right for keeping the leaves hydrated for two to five days, depending on the type of lettuce (fragile leaf lettuce and baby spinach wilts faster than robust romaine, iceberg or kale). If you use a salad spinner, drain the liquid, spin one more time, then just leave the lettuce in the spinner. To store heads of lettuce for salad, cut off the butt of the lettuce, wash thoroughly under running water, and spin or dry the leaves with paper towels or a clean cloth.
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