Canning & Preserving For Dummies, 2nd Edition
Page 24
1/4 cup water
2 tablespoons granulated sugar (or to taste)
1 tablespoon lemon juice (or to taste)
1 Wash, hull, and slice the strawberries. Place them in a 2-quart saucepan. Add the water to prevent the berries from sticking. Cook the berries on medium heat until soft (about 20 minutes). Remove the pan from the heat and let the fruit cool.
2 Process the cooled fruit in a food processor fitted with a metal blade until pureed, or run it through a food mill. Add the granulated sugar and lemon juice to taste.
3 Return the mixture to the saucepan and bring it to a boil over medium-high heat, stirring constantly. Remove immediately from the heat.
4 Ladle the puree into 1-cup or smaller rigid freezer containers, allowing the proper headspace (refer to Table 15-2). Alternatively, freeze small amounts of fruit purée in ice-cube trays. Remove the frozen cubes from the trays and transfer them to a freezer-storage bag.
Per 2-tablespoon serving: Calories 16 (From fat 1); Fat 0 (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 4g (Dietary fiber 1g); Protein 0g.
Frozen Lemon Juice
Lemons (and limes) produce a superior juice that retains its flavor after juicing. Use freshly picked, fully ripe fruit. Because this recipes requires so little (just squeezing), you can make as much or as little as you prefer (or have on hand to do). You freeze lime juice the same way, so consider this recipe a two-fer.
Preparation time: 10 minutes
Yield: 2 cups
8 lemons
1 Squeeze the juice from the lemons into a measuring cup.
2 Pour the juice into 1-ounce freezer containers or ice-cube trays. After the cubes freeze, remove them from the ice-cube trays and store them in freezer bags.
Tip: If you prefer juice without pulp in it, place a small mesh strainer over the edge of your measuring cup; juice your fruit over the strainer.
Per 1-tablespoon serving: Calories 4 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 1g (Dietary fiber 0g); Protein 0g.
Frozen Mangoes Packed in Syrup
Choose fully ripe mangoes that are slightly soft yet firm to the touch with a strong mango aroma.
Preparation time: 20 minutes
Yield: 1 pint
2 to 3 medium mangoes
1/2 cup cold light syrup
1 Peel the skin from the fruit, slicing the flesh away from the seed (see Figure 15-1).
2 Measure 1/2 cup cold light syrup (refer to Table 15-1) into a rigid pint container. Slice the fruit directly into the container. Press the slices to the bottom of the container, adding additional syrup to achieve the proper headspace (refer to Table 15-2).
3 Add a ball of moisture-proof paper to keep the fruit submerged, secure the lid, and freeze.
Per 1-cup serving: Calories 101 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 26g (Dietary fiber 2g); Protein 1g.
Figure 15-1: Peeling and cutting a mango.
Frozen Pineapple Packed in Syrup
Selecting a ripe pineapple can be challenging because of the thick peel. Start by smelling the skin. A strong sweet pineapple aroma, with no alcohol undertones, means the fruit is ripe. Here's a little tip: The stem end develops sugar first, so check for yellow eyes around the base. Although it might seem tricky, getting the ripest pineapple is essential for a sweet juicy flavor.
Preparation time: 20 minutes
Yield: 1 pint
1 pound pineapple
1 cup cold light syrup
1 Peel and core the pineapple (see Figure 15-2), cutting it into wedges or cubes.
2 Pack your fruit into a rigid freezer container. Fill the container with the cold light syrup (refer to Table 15-1), allowing the proper headspace (refer to Table 15-2). Then seal and freeze.
Per 1/2-cup serving: Calories 96 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 25g (Dietary fiber 1g); Protein 0g.
Figure 15-2: Removing the rind and the core from a pineapple.
Frozen Strawberries Packed in Sugar
Strawberries are put in a category of their own for freezing. Cut them and treat them with sugar or pack them in syrup.
Preparation time: 20 minutes
Yield: 1 pint
3/4 to 1 1/2 pounds fresh strawberries
1/2 cup sugar
1 Wash your strawberries in water, being careful to not bruise them. Remove the hulls (stems).
2 Slice the strawberries lengthwise into a bowl. Add 3/4 cup granulated sugar for each quart of strawberries, stirring the berries to dissolve the sugar. Let the strawberries and sugar sit for 30 minutes for the juice to develop.
3 Transfer your strawberries to rigid freezer containers, allowing the proper headspace (refer to Table 15-2).
Vary It! To pack your strawberries in syrup, place the sliced strawberries into rigid freezer containers. Fill the containers with a cold medium syrup (refer to Table 15-1), allowing the proper headspace (refer to Table 15-2).
Per 1/2-cup serving: Calories 121 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 31g (Dietary fiber 2g); Protein 1g.
Thawing and using frozen fruits
For retaining the best quality of your fruit after freezing, refer to Chapter 13 and follow these guidelines:
Open your container when a few ice crystals remain in your fruit.
Use your fruit immediately after thawing.
When cooking with sweetened, thawed fruits, you may need to reduce the amount of sugar your recipe calls for.
Use your frozen fruit within one year.
Freezing Vegetables Like a Pro
Like fresh fruit, fresh vegetables are quick and easy to freeze. The key to great frozen vegetables is a process called blanching. Blanching scalds the vegetables in boiling water, slows down the enzymes and the spoiling process, and preserves the color, flavor, texture, and nutritive value.
Blanching isn't necessary if you're using your frozen vegetables, like onions, in foods when you're only concerned with flavor and not color.
Blanching perfect vegetables
Blanching requires 100 percent of your attention. Vegetables blanched for too short of a time won't stop the enzymes in the vegetables, and microorganisms start where they were stopped after the vegetables thaw. Vegetables left in the boiling water too long start cooking and may become limp.
Follow these steps for successful blanching:
1. Wash and drain your vegetables; then remove any peel or skin, if needed. If you're not freezing your vegetables whole, cut them now.
2. Bring a 5- to 6-quart pot of water to a boil and fill a large mixing bowl with ice water.
Add ice cubes to the mixing bowl because the hot vegetables increase the temperature of the ice bath. Cold stops the cooking process.
3. Add your prepared vegetables to the boiling water for the amount of time specified in the recipe.
Begin timing your vegetables as soon as they're in the boiling water; don't wait for the water to return to a boil.
Blanch your vegetables in batches, no more than 1 pound of vegetables in 1 gallon of water.
4. Remove your vegetables from the boiling water and plunge them into the ice-water bath, stirring the vegetables and circulating the ice water to stop the cooking process as quickly as possible.
Don't leave your vegetables in the ice-water bath longer than they were in the boiling water.
5. After the vegetables are chilled all the way through, remove them from the ice-water bath and drain them in a colander. If you're dry- packing them, roll them in or lay them on clean, dry kitchen towels to remove excess moisture.
Packing your vegetables
Pack your vegetables immediately after preparing them. Moisture-proof, vapor-proof freezer bags are the best choice for your vegetables. Don't season them before freezing them.
Removing all excess air is important to avoid the spoilers, such as freezer burn (refer to Chapter
13). To remove air from your containers, follow these guidelines:
Freezer bags: Package your vegetable pieces as close together as possible at the bottom of the bag, without bruising or squashing the vegetables. Fold the unfilled upper portion of the bag over the vegetables, gently pushing any air out of the bag. Seal the bag.
Rigid containers: Use reusable containers when you're adding liquid to the vegetables. Allowing the proper headspace exhausts the air because the liquid in the container expands when it freezes. For headspace allowances, refer to Table 15-2.
After filling your bags, place them in a single layer in your freezer. Quick freezing is important to the thawed quality of your vegetables. After the packages are frozen solid, you may stack them on top of each other.
Step-by-step instructions for freezing vegetables
Follow these steps for freezing vegetables:
1. Choose only perfect vegetables, free of bruises and imperfections, not overly ripe.
2. Work with small, manageable quantities, about 2 pounds at a time.
3. Wash and drain your vegetables and prepare them according to your recipe (which usually specifies blanching the vegetables).
Be sure to allow the vegetables to dry thoroughly before freezing to prevent them from sticking together when frozen.
4. Chill your vegetables before packing them for freezing.
5. Fill your container, allowing the proper headspace if you're using rigid containers (refer to Table 15-2), or removing all of the excess air from freezer bags.
6. Label your package, adding it to your freezer.
Frozen Asparagus
Asparagus is one of those vegetables that mean spring has arrived. If you are lucky enough to grow it yourself, you know that you can sometimes feel overwhelmed with what to do with the abundance. Try freezing it!
Preparation time: 20 minutes
Yield: 1 pint
1 to 1 1/2 pounds fresh asparagus
1 Wash and drain the asparagus spears. Leave the spears whole or cut them into 1-inch pieces.
2 Blanch the spears or pieces for 1 to 4 minutes, depending on the size (thinner spears take less time). Take the time to test your spears after each minute to check for a slightly crisp texture. Cool the asparagus immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the cooled asparagus in quart-sized freezer bags — 1 pound of asparagus fits nicely into a quart bag — removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 25 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 12mg; Carbohydrates 5g (Dietary fiber 2g); Protein 3g.
Frozen Wax Beans
Freezing beans is a great way to have them on hand for quick soups and stews. You can add the frozen beans directly to the dish 10 minutes before it is finished cooking. You can use the following recipe for many types of common beans: Green, string, Italian, or wax all work equally well.
Preparation time: 20 minutes
Yield: 1 pint
2/3 to 1 pound fresh wax beans
1 Wash and drain the beans. Remove the ends and strings, and cut them into 1-inch pieces.
2 Blanch the beans for 2 to 3 minutes; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.) Spread beans on a dry kitchen towel to dry thoroughly before freezing.
3 Place the cooled beans in quart-sized freezer bags, removing all excess air before sealing and placing the bag in the freezer.
Per 1/2-cup serving: Calories 26 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 8mg; Carbohydrates 6g (Dietary fiber 3g); Protein 1g.
Frozen Shell Beans
These beans are the base for many hearty dishes. It is always a good idea to have plenty on hand to add sticking power to your winter soups and stews. This recipe works equally well for lime, butter, or other shell beans.
Preparation time: 20 minutes
Yield: 1 pint
2 to 2 1/2 pounds shell beans
1 Wash and drain the beans.
2 Blanch the beans for 2 to 4 minutes; cool immediately in an ice bath. Spread beans on a clean kitchen towel to absorb all excess moisture. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the cooled beans in quart-sized freezer bags, removing all excess air before placing the bag in the freezer.
Per 1/2-cup serving: Calories 158 (From fat 12); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 110mg; Carbohydrates 25g (Dietary fiber 9g); Protein 12 g.
Frozen Bell Peppers
For this recipe you can use green, red, orange, or yellow peppers. Peppers really make an otherwise boring meal sparkle. Try freezing multiple-colored peppers in the same package. Because bell peppers become a little mushy when you defrost them, they're perfect for use in any cooked recipe.
Preparation time: 15 minutes
Yield: 2 pints
1 to 3 pounds fresh peppers
1 Wash and drain the peppers. Remove the stems and seeds and slice the peppers into uniform pieces. (Note: You do not blanch peppers before freezing.)
2 Place the bell peppers into a rigid container, leaving the appropriate amount of headspace (refer to Table 15-2). Seal and freeze.
Per 1/2-cup serving: Calories 15 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 4g (Dietary fiber 1g); Protein 1g.
Frozen Broccoli
Broccoli is such an undervalued vegetable. Use these perfectly prepared spears in all your soups and casseroles.
Preparation time: 20 minutes
Yield: 1 pint
1 pound fresh broccoli
1 Wash and drain the broccoli, removing leaves and damaged spots. Cut the broccoli spears into 1/2-inch pieces.
2 Blanch the broccoli for 3 to 4 minutes; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the cooled broccoli pieces in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 30 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 29mg; Carbohydrates 6g (Dietary fiber 3g); Protein 3g.
Frozen Brussels Sprouts
Brussels sprouts can be a delicious treat — if they're picked at their freshest and processed right away. Try adding these to your roasted vegetable mix, with browned butter and garlic, or doused with balsamic vinegar for a new twist on this tasty vegetable.
Preparation time: 20 minutes
Yield: 1 1/2 pint
1 pound fresh Brussels sprouts
1 Wash and drain the Brussels sprouts, removing the leaves and sorting by size for blanching (the smaller-sized sprouts use the shorter blanching time).
2 Blanch the smaller Brussels sprouts for 3 minutes, the larger for 5 minutes; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.) Spread the blanched Brussels sprouts on a clean kitchen towel to remove all of the excess moisture before freezing.
3 Place the cooled Brussels sprouts in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 32 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 17mg; Carbohydrates 7g (Dietary fiber 2g); Protein 2g.
Frozen Carrots
You can freeze carrots whole, sliced, or diced — in whatever form you'll need them later.
Preparation time: 20 minutes
Yield: 1 pint
1 pound carrots
1 Wash and drain the carrots, removing the tops and peeling the skin. Leave the carrots whole or slice (or dice) them into uniform-sized pieces.
2 Blanch the carrots for 2 minutes (sliced or diced carrots) or 5 minutes (whole carrots); cool immediately in an ice bath. (See the earlier section "Blanching
perfect vegetables" for complete blanching instructions.) Dry the blanched carrots on a clean kitchen towel to remove all of the moisture.
3 Place the cooled carrots in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 51 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 58mg; Carbohydrates 12g (Dietary fiber 3g); Protein 2g.
Frozen Cauliflower
Cauliflower is great for adding to all your winter dishes. Frozen cauliflower also roasts well; just add with your potatoes and onions to the roasting pan. Don't let this delicious vegetable go unused!
Preparation time: 20 minutes
Yield: 1 quart
1 1/4 pounds cauliflower
Water
White vinegar
1 Wash and drain the cauliflower, removing the leaves and core and breaking the flesh into 1-inch pieces (do not cut).
2 Blanch the cauliflower in a water-vinegar mixture (1 tablespoon of vinegar to 1 gallon of water) for 3 minutes; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the cauliflower pieces in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 7 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 8mg; Carbohydrates 2g (Dietary fiber 1g); Protein 1g.
Frozen Corn
You can never have enough corn in the pantry. An easy way to keep plenty on hand (and put the prefrozen, store-bought bags to shame) is to freeze your own. Add frozen corn to a soup or stew during the last 5 minutes of cooking. Make sure your corn is sweet when you buy it. It won't taste any sweeter after freezing.
Preparation time: 20 minutes
Yield: 3 pints
4 pounds corn (about 12 ears)
1 Remove the husks and the silk from the corn. Wash the ears.
2 Blanch the ears whole for 4 minutes; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.) Cut the kernels from the corn after cooling.