Canning & Preserving For Dummies, 2nd Edition
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3 Place the corn in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 47 (From fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 8mg; Carbohydrates 10g (Dietary fiber 2g); Protein 2g.
Frozen Greens
Greens are easy to grow, inexpensive to buy in the farmer's markets, and really pack a nutritional punch. Try keeping plenty on hand to add some extra flavor to your egg dishes, casseroles, and soups, when fresh vegetables are not available. Note: Your actual yield will vary depending on the type of greens you use. Spinach, for example, wilts much more than kale does and produces a smaller yield.
Preparation time: 20 minutes
Yield: 1 pint
1 to 1 1/2 pounds greens (beet, spinach, or Swiss chard)
1 Wash the greens well, removing any thick stems.
2 Blanch the greens for 1 1/2 minutes, stirring constantly to separate the leaves; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the cooled greens in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 36 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 320mg; Carbohydrates 7g (Dietary fiber 4g); Protein 3g.
Frozen Okra
I (Amy) will be honest: I never thought I was going to like okra, until my oldest son started cooking. He bought some okra and cooked it before I could object. It is delicious! We now grow and keep as much as possible in our pantry. Give it a try.
Preparation time: 20 minutes
Yield: 1 pint
1 to 1 1/2 pounds fresh okra
1 Wash the okra well, removing stems. Do not cut (you leave okra whole for blanching). (Note: Because larger pods can be tough, use only pods that are 2 to 3 inches in diameter.)
2 Blanch the okra pods and cool them immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.) You can pack the okra whole or in slices. If you prefer sliced okra, slice it after it's cooled.
3 Place the cooled okra in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 40 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrates 9g (Dietary fiber 3g); Protein 2g.
Frozen Onions
Use either white or yellow onions for freezing. When thawed, their soft texture makes them suitable for adding to a dish or sautéing.
Preparation time: 10 minutes
Yield: 1 pint
1 large or 3 small whole onions
1 Peel and chop the onions. Do not blanch.
2 Place the chopped onion in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 14 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 3g (Dietary fiber 0g); Protein 0g.
Frozen Shelled Peas
There is nothing to compare to a fresh garden pea. To preserve their sweet flavor, add them to the dish during the last 5 minutes of cooking. Delicious!
Preparation time: 20 minutes
Yield: 1 quart
2 to 4 cups shelled peas
1 Rinse the peas in cold running water.
2 Blanch the loose peas for 11/2 minutes; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the cooled peas in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 29 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 5g (Dietary fiber 2g); Protein 2g.
Frozen Snow Peas
Snow peas are used in many stir-fried and Asian dishes. If you have them available, you will find different ways of bringing this spring-fresh flavor into your cooking. Try chopping them up and adding them to soup for a surprising boost in taste.
Preparation time: 20 minutes
Yield: 3 1/2 cups
2/3 to 1 pound snow peas
1 Wash the snow peas, removing the stems and blossom ends.
2 Blanch the whole peas for 1 1/2 minutes; cool immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the snow peas in freezer bags, removing all excess air before sealing the bag and placing it in the freezer.
Per 1/2-cup serving: Calories 18 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 3g (Dietary fiber 1g); Protein 1g.
Frozen Summer Squash
Summer squash includes crookneck, patty pan, and zucchini squash. Are all unbelievably tasty vegetables. Once frozen, they lose their attractive look, but still hold onto that summer-fresh flavor. They are suitable for casseroles and egg dishes, soups and stews, and other dishes that benefit from their great taste.
Preparation time: 20 minutes
Yield: 1 pint
1 to 1 1/4 pounds summer squash
1 Wash the squash, remove the stems, and slice it into 1/2-inch pieces.
2 Blanch the squash for 3 minutes; cool it immediately in an ice bath. (See the earlier section "Blanching perfect vegetables" for complete blanching instructions.)
3 Place the cooled squash in a rigid container, leaving the appropriate amount of headspace. Seal and freeze.
Per 1/2-cup serving: Calories 22 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 5g (Dietary fiber 2g); Protein 1g.
Frozen Winter Squash
Winter squash includes banana, butternut, and Hubbard. Winter squashes are known for their creamy smooth flavor. They are usually cooked with brown sugar or honey and are a gorgeous bright orange or yellow color from the high vitamin A content. You can add them interchangeably to any bread, cake, stew, or pancake recipe calling for pumpkin. (Note: You follow this same recipe to freeze pumpkin!)
Preparation time: 30 minutes
Yield: 1 pint
1 to 1 1/2 pounds winter squash
1 Peel the outer skin of the winter squash, scrape out the seeds, and cut the flesh into chunks.
2 Place the squash in a 3-quart saucepan and add enough water to cover the bottom of the pan. Cook the squash over medium-low heat until the flesh is soft, about 10 to 30 minutes. or until a chunk slides off a fork. Remove the squash from the pan and mash it until smooth.
3 Place the mashed squash in a rigid container, leaving the appropriate amount of headspace (refer to Table 15-2). Seal and freeze.
Per 1/2-cup serving: Calories 43 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 3mg; Carbohydrates 11g (Dietary fiber 3g); Protein 1g.
Thawing and using your vegetables
Properly thawing your vegetables completes the cycle of preserving your fresh vegetables by freezing. Thawed vegetable results are best when thawed in your refrigerator rather than on your kitchen counter. A package of vegetables containing a single serving size takes less time to thaw than a package containing 1 pound of vegetables.
Of course, you don't have to thaw your vegetables. You can always add them directly to hot water or a recipe and allow them to thaw and cook with the rest of the ingredients.
Freezing Fresh Herbs
The flavors fresh herbs impart in just about any dish are truly a gift from nature. Frozen herbs are a great compromise when fresh herbs aren't available.
Thawed herbs are great in cooked dishes, but they aren't suitable as a garnish because they're limp after freezing and thawing. If you grow your own herbs, harvest them early in the day before the sun wilts the leaves. Some herbs that freeze well include basil, chervil, chives, cilantro, comfrey, dill, lovage, mint, parsley, savory, sweet fennel, and thyme.
To prepare fresh herbs for the freezer, follow these steps (see Figure 15-3):
&n
bsp; 1. Clean the herbs.
Hold the bottom of the stems (don't remove the leaves from the stems) and swish the herbs in a bowl of cool water.
2. Drain and dry the herbs, gently shaking off any excess water.
3. Lay the herb sprigs flat, not touching each other, on a piece of wax paper.
4. Starting at one end, roll the wax paper snuggly over the herbs.
This keeps the herbs separate and easy to use one sprig at a time.
5. Place the rolled herbs in a freezer bag, label the package, and freeze.
There's no need to thaw the herbs before using them.
Some herbs, like basil, mint, parsley and cilantro, turn black if you freeze the leaves directly. For these herbs, purée them in just enough olive oil to make a paste and then freeze them in ice cube trays. They keep their fresh flavor and color.
Figure 15-3: Wrapping herbs for freezing.
If you're still stumped for more ways you can freeze fresh herbs, try the following:
Herb cubes: After washing the herbs, remove the leaves from the stem and cut them into pieces. Place 1 teaspoon to 1 tablespoon of herbs in each opening of an ice-cube tray. Pour boiling water into the tray and freeze the herb cubes. After the cubes are frozen solid (usually 24 hours) pop them out of the tray and into a plastic freezer bag. When your recipe calls for 1 teaspoon or 1 tablespoon of an herb, add the ice cube to the dish and continue cooking!
Herbed butter: Add chopped fresh herbs to one cube of softened, unsalted butter. For a mild herb flavor, start with 1/4 cup of herbs, adjusting the amount to your personal taste. Transfer the flavored butter to an ice-cube tray sprayed with no-stick cooking spray and freeze the butter. After the butter is frozen (about 24 hours), remove the butter cubes, placing them in a labeled freezer bag. Serve the flavored butter with bread or add one to a casserole.
Herbed butter logs: Flavor the butter as stated in the previous paragraph. Form the flavored butter into a log in a sheet of wax or parchment paper. Twist the ends, place the log in a freezer bag, and freeze it. Slice off what you need and return the log to the freezer.
Part V
Drying and Storing
In this part . . .
Food preservation is not all about canning and freezing. Part V shows you all about preserving your foods by drying them. Here you discover the art of drying foods, the different methods that work, as well as those that are no longer recommended. This part also includes plenty of recipes for drying fruits and vegetables for delicious snacking or to speed up a quick dinner, and instructions for drying assorted common herbs for teas and seasoning. You also discover alternative ways to store your foods without losing quality and flavor.
Chapter 16: Dry, Light, and Nutritious: Drying Food
In This Chapter
Discovering the secrets for successful drying
Mastering the drying process
Preserving the quality of your dried food
In the world of food preservation, sun-drying is the oldest method known. Although canning and freezing require exact applications of processing procedures, drying food isn't exact or precise. Don't be surprised if you find yourself working by trial and error when it comes to knowing how long it takes for your food to reach its degree of doneness. Just follow the general guidelines provided and make adjustments. Remember, drying isn't exact.
In this chapter, you can find basic techniques for drying food, the best drying methods, and how drying food prevents spoilage. Drying is simple and easy to do in your home. Most of the equipment and tools you need, except an electric dehydrator, are probably just waiting for you in your kitchen.
Opening the Door to Successful Food Drying
Drying food is also referred to as dehydrating. The goal in this technique is to remove moisture from your food. Achieving a successfully dried product requires removing 80 to 95 percent of the food's moisture. Removing moisture inactivates the growth of bacteria and other microorganisms but doesn't kill them.
Key factors in drying food
The following factors affect your finished product:
Heat: The correct temperature is important in drying food. It must be high enough to force out moisture but not so high that it cooks the food. If your temperature is too high, your food exterior cooks or hardens before the interior of the food dries, trapping moisture in your food — known as case hardening. If your temperature is too low or the humidity too high, your food dries too slowly. Both of these dilemmas may cause your food to spoil before you consume it.
The temperature guidelines for drying food are as follows: 125 degrees for vegetables, 135 degrees for fruit, and 145 degrees for meat. Always follow the instructions for the correct drying temperature for your food in your recipe or the owner's manual for your dehydrator.
Dry air: Dry air absorbs moisture leaving the food in the drying process. The higher the humidity, the longer foods takes to dry because of the additional moisture in the air.
Air circulation: Circulating air carries away moisture absorbed by dry air. This keeps the humidity level constant in the drying chamber.
Uniform size: Pieces of food uniform in size and thickness contain about the same amount of moisture and therefore dry in the same general time, preventing some pieces from not being completely dried and spoiling the entire batch when stored.
Necessary equipment
After you decide which drying method you want to use, assemble your basic tools to aid you in completing the drying process. In addition to the basics every kitchen should have (knives, cutting board, vegetable peeler, grater, and so on; go to Chapter 2 for a whole list of basic supplies), consider the following, which are particularly useful when you're drying food:
Blender: Use this for puréeing fruit. For a great fruit purée recipe, head to Chapter 17.
Food processor: You'll make uniform slices in a blink of the eye.
Oven thermometer: For safely drying food in your oven, it's critical to know the exact temperature of your oven chamber.
Racks and tray: Your electric dehydrator provides the correct size of trays for your unit. For oven- or sun-drying, you can use oven racks, net-covered racks, or baking sheets. Racks with mesh bottoms or oven racks work well and provide air circulation. To prevent food from falling off the racks, tightly stretch and pin layers of cheesecloth or nylon netting over the racks. If you use baking sheets, you need to rotate the sheets and turn the food over for even drying.
Other tips for successful drying
Drying is one of the easiest ways to preserve food. Still, following a few suggestions can ensure your success:
Pick quality food: Food of high quality that's ripe, mature, and in top condition is the best for drying. If you dry food during the peak of its season, you get high-quality food at a lower price because the food is more abundant.
Wash and eliminate blemishes. Always wash your food to remove dust, dirt, grime, or insects. When you clean your food, start with a clean sink and clean utensils. Any residue from previous use may cross-contaminate your food. (For detailed information on bacteria and safe food handling, check out Chapter 3.)
Strive for uniform size. It's important to prepare your food in uniform size and thickness for the food to be done about the same time. If you have two different-size pieces of the same fruit, spread like sizes on one tray. Because one tray of food with smaller or thinner pieces will finish drying before the other tray with larger pieces, you won't spend time sorting through the food and disrupting the drying process.
Place your food carefully on the drying trays. Whether you're using an electric dehydrator, a conventional oven, or Mother Nature, make sure you arrange the food in a single layer and leave spaces between the pieces of food so that they're not touching each other or the edge of the tray.
Watch for spoilage while the food's drying. The shorter the drying period, the less opportunity there is for mold to develop on your food. If mold does develop, remove the moldy pieces and then clean the area with a cloth mo
istened with distilled white vinegar with an acidity level of 5 percent to kill mold spores.
Test your food for doneness. The length of time required for drying your food varies with the quality of your food, whether you're using a pretreating method, your climate and humidity, the size of the food pieces, the moisture content of the food, and the drying temperature. This all means you can't blindly follow the recommended drying time. Instead, you have to test your food for doneness. Here's how: Remove a piece from the tray and allow it to cool completely. Then check to see whether it matches the recipe's description of how the food should look and feel when what properly dried.
The easiest method for checking your dried food for doneness is touching and tasting it. This may sound overly simplified, but there's nothing like using your senses.
Store your cooled food in plastic bags, glass containers, or rigid plastic containers with airtight seals. Make sure to label the container with contents and date. For more on storage containers and how to make your dried food last, head to the later section "Protecting the Life of Your Dried Food."
Choosing a Drying Method
The three approved methods for drying food are using an electric dehydrator, using a conventional oven, and drying in the sun. All methods work well when you follow basic food-drying procedures, use high-quality fresh food, and practice good sanitation for food preparation.
An electric dehydrator
If you dry a lot of food, an electric dehydrator is a great investment (see Figure 16-1). It's the most reliable method for achieving the most consistent results each time you dry food. This method dries your food evenly and quickly, doesn't tie up your oven, and produces great results in any weather.