|FoodSaver with jar attachment|
Blueberry season arrived and we were able to get local blueberries through Red Fire Farm. I then froze half the blueberries. You don't need to do anything special to freeze blueberries. Just put them in a freezer safe container, seal them and toss in the freezer. To avoid both plastic and freezer burn I freeze things in glass ball jars. I use a FoodSaver to vaccum seal the jars before I freeze them. Vacuum sealing will make food that is frozen last twice as long. The second step was to water can some of the blueberries. To do this we cooked the blueberries in some light syrup just long enough to warm them all the way through. Then I put them in sterilized canning jars and water canned them. These can go down in the dark cool root cellar andwill make a really yummy treat during those cold winter days. I then made a big batch of blueberry muffins, some for now and some to freeze and another batch of freezer jam.
|Atreyu canning green beans|
This week I made a batch of pickles, dried herbs and frozen a large batch of Kale and Swiss Chard. The harvest is shaping up well and preserving food, "putting it up", is just becoming part of our household routine. It's almost, I dare say, fun.
Preserving Bean in Salt
To do this you need a crock.
- Sterilized the crock
- Put a 1 inch layer of sliced or whole raw beans.
- Liberally sprinkle with kosher or canning salt.
- Repeat until you're out of beans
- Put a plate on top to weight the beans down
- Cover with good muslin or a towel and leave it be