Tuesday, September 9, 2008

Preserve


Apologies to all my loyal readers (which I think equals 3: one being my boyfriend, the other my mother, the last myself) for the shocking lack of posts in the last month. However, this week will display several posts that were written over this time period. The first is below.

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My last CSA pickup happened one day before I went away for two weeks. Not able to take anything with me, I decided to see how much of it I could preserve.

Ended up with frozen bean, corn, and purple pesto...

...as well as peach jam and pickled beets.


Lesson learned: if you have 30 doughnut peaches, look for preserving options that do not require peeling.

4 comments:

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Elliot said...

The beans look yummy! What's the procedure?

Elliot said...

Looks yummy! What's your procedure for the beans?

Francine said...

Freezing green beans: Snip ends from beans. If desired, cut into smaller pieces.
Bring large pot of water to rolling boil.
Add beans and parboil until bright green. Approx. 3-5 minutes.
Remove beans and immediately submerge in ice water until chilled. This will preserve the color.
Once chilled divide into freezer bags and freeze until needed.