We don’t eat much poultry or meat but when we do I always save the bones for broth. ( Click here for the ricotta recipe.)Ĭhicken bones. Or thaw it and heat it up to use in place of warm water when making pizza dough. A few cubes of whey add some nice tang to soup. I freeze this in ice-cube trays and then transfer the frozen cubes to glass jars. Making ricotta cheese produces an alarming amount of whey. So good! ( Click here for the roasted tomatoes recipe.) I have more jars of roasted tomatoes than anything else in here They taste delicious, especially with the chickpeas above for channa masala. I halve or quarter these into bite-size pieces, roast them at about 225☏ for an hour and a half or two and then freeze them in jars. Throughout the summer, I buy lots of dry-farmed early girl tomatoes at the farmer’s market. Yes, you can freeze this! I have a small glass jar of it in the freezer now. ( Click here for the scrap vinegar recipe.) The microbes necessary for the fermentation survived the freezer and the vinegar turned out well. The first time I made scrap vinegar, I used apple peels and cores I had frozen until I had accumulated enough of them to make vinegar. Freeze fruit on trays before transferring to jars to avoid creating clumpy frozen blobsįruit peels and cores. Once the fruit has frozen, I transfer it to glass jars. I spread these out on a cookie sheet and put that in the freezer. Instead, I freeze seasonal fruit: berries, peach slices and grapes. I don’t buy frozen fruit because it’s always packaged in plastic bags. If I bake several loaves of sourdough bread, I’ll freeze a loaf or two half loaves in homemade cloth produce and bulk bags.įruit. But when I do bake them, I’ll freeze some in a large wide-mouth jar.īread. I don’t make cookies very often because I have little will power around sweets. ( Click here for the sourdough cracker recipe.)Ĭookies. These freeze very well! They taste so delicious, they never stay in the freezer long though. ( Click here for directions on slow-cooker beans.) Beans freezing on the right-hand side I dislike the texture and taste of canned beans, not to mention the BPA (or an equally nasty equivalent) present in the plastic lining of canned food. I make channa masala or hummus with chickpeas, a spicy bean dish with black beans and refried beans with pinto beans. I love having cooked beans on hand in the freezer. What I Freezeīeans.Depending on the recipe I plan on using the beans in, I freeze these with or without liquid. This is the easiest way to thaw, although you do have to plan ahead a bit. If you need an ingredient to cook with tomorrow (let’s say, tomato purée for a dish), move it to the refrigerator tonight to thaw. Thaw food in jar overnight in the refrigerator. When you open your freezer door, jars might fall out onto the floor and break. I often put jars of leftover whatever in the refrigerator overnight to chill before transferring to the freezer later.ĭon’t overstuff your freezer with jars stacked all over the place willy-nilly. I don’t use these very often in the freezer because I like to keep the glass portion of them free for roasting food.Īllow food to cool before you freeze it. Occasionally I’ll use pyrex round or rectangular containers with plastic lids, which I bought before I went plastic-free. Even though I had left head space, when the liquid froze, it expanded and snapped the narrow neck cleanly off the (very nice) bottle. I filled a narrow-neck milk bottle with liquid (likely broth, I forget exactly). I have broken only one glass container in the freezer-it’s one of those things you do only once. I prefer wide-mouth jars for freezing or at least jars without shoulders (i.e., straight sides all the way up to the top). I do however take some precautions:Īlways leave headspace when freezing liquids. I have had little trouble freezing food in glass. Don’t your glass containers break? (Only that one time…).Do you use special glass for the freezer? (No).Is it safe to freeze food in glass? (Yes).When I post pictures of my jar-filled freezer on social media, I get lots of questions about it, usually along the following lines:
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