Can It! Freeze It!

Can It! Freeze It!

Get ready—local gardens and farmers markets are about to be bursting at the seams with sun-ripened fruits and veggies. But now what? Buy (or harvest) as much as you can and we’ll take care of the rest. This new issue of Can It! Freeze It! magazine takes the guesswork out of cooking with summer’s amazing bounty. Not only do we share our most-loved ways to bring favorites like zucchini, tomatoes, corn, and beans to the table TONIGHT, but we also feature the easiest and most effective ways to put up your produce for the fall and winter months. This includes simple, streamlined, small-batch recipes for canning (these are guaranteed to take only an hour or two), a full guide plus recipes on freezing and dehydrating, plus good-for-you probiotic-packed fermenting you can do at home. The only hard part is figuring out where to start.

United States
Meredith Operations Corporation
€ 12,48(Incl. btw)

in deze editie

2 min
freezing basics

THE SCIENCE OF FREEZING HOW FOOD FREEZES Food contains water, and when a food is exposed to temperatures of 32°F or colder, the molecules in the water slow down and cluster, eventually crystallizing until the food is completely frozen. WHAT CHANGES IN FREEZING The crystals formed during freezing take up more space than water. For foods like meat that have flexible cell walls, this isn’t a big deal. But for veggies with stiffer cell walls, the ice crystals can break the cell walls and cause the food to collapse when thawed. Blanching (tip, below) helps to soften cell walls in produce, making them more flexible. Also, the faster a food freezes, the smaller the crystals, which is why commercial foods are flash-frozen at cryogenic temperatures. WHAT IS BLANCHING? Blanching is a heat-and-cool process that…

1 min
fruit pack

UNSWEETENED PACK Simply pack fruit into freezer containers or jars without added sugar or liquid. WATER-PACK Pack fruit into freezer containers and cover fruit with water. (Do not use glass jars for this method.) Maintain the recommended headspace. SUGAR-PACK Place a small amount of fruit in a freezer container and sprinkle lightly with sugar; repeat layering. Cover; let stand 15 minutes. Seal. SYRUP-PACK Fill freezer containers with fruit and make a sugar-water syrup (below) to cover the fruit. Opt for thin syrup for mild or sweet fruits and medium syrup with sour fruits. THIN SYRUP 1 ⅔ cups sugar plus 4 cups water yields about 4 ¼ cups syrup. MEDIUM SYRUP 2 ⅔ cups sugar plus 4 cups water yields about 4 ⅔ cups syrup.…

7 min
canning basics

•TIPS FOR•SUCCESS 1 PROCESS HIGH-ACID FOODS ONLY. Boiling-water canners are safe only for high-acid foods, such as most jams, jellies, pickles, relishes, and tomatoes (with added bottled lemon juice). These foods have a pH of 4.6 or lower, allowing them to naturally resist bacterial growth. Pressure canners (which are not used in this publication) must be used for low-acid foods, such as certain veggies, that are prone to bacterial growth. 2 USE THE RIGHT JARS. Use only modern jars made specifically for canning. (Do not use vintage jars.) Do not reuse glass jars that contained purchased foods, such as pasta sauce, even if they look like canning jars. Check jars carefully before each canning session, making sure they are free of chips or cracks. And always use the jar size specified in…

2 min
fermenting basics

•TIPS FOR•SUCCESS 1 USE ONLY TESTED RECIPES FROM A RELIABLE SOURCE (such as this book and the United States Department of Agriculture [USDA]). Do not alter the vinegar, salt, produce, or water proportions in your recipe. 2 USE PICKLING SALT OR NATURAL FINE SEA SALT FOR FERMENTATION. It must be free of additives such as potassium, iodine, and anticaking agents, which could impede the fermentation process. 3 SELECT AND CLEAN PRODUCE CAREFULLY. Use only unblemished fruits and vegetables for fermenting; bruises and cuts can breach their natural antimicrobial barriers. Look for firm but ripe fruits and vegetables; soft or overripe produce may contain undesirable yeasts and/or molds. Thoroughly rinse all produce that is to be used for fermentation. Most microbial pathogens are found on the surfaces of fruits and vegetables. When applicable, peel…

15 min
all the tomatoes (and tomatillos!)

SHEET-PAN FREEZER TOMATOES •FOR THE•FREEXER PREP 10 minutes FREEZE 4 hours + up to 2 months 1 to 2 lb. roma tomatoes,* cherry tomatoes, or grape tomatoes 1. If using roma tomatoes, core and remove seeds. Chop into ½- to 1-inch pieces. 2. Line a large rimmed baking pan with parchment paper. Arrange tomatoes in a single layer on prepared baking pan. Freeze 4 to 6 hours or until firm. 3. Transfer tomatoes to airtight containers or freezer bags. Freeze up to 2 months (tips, p. 4). Makes 4 cups. *TIP If desired, peel roma tomatoes (tip, p. 13). TO USE Add frozen tomatoes to soups, stews, and sauces. Because freezing alters the texture of the tomatoes, avoid substituting them for fresh tomatoes in recipes. PER ¼ CUP 5 cal., 0 g fat, 0 mg chol., 1 mg sodium,…

3 min
use it now tomatoes

1. TOMATO-FETA PIE PREP 20 minutes BAKE 1 hour 20 minutes at 375°F COOL 2 hours 1 14.1-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)4 oz. feta cheese, crumbled⅔ cup finely shredded Parmesan cheese¼ cup mayonnaise1 egg, separated1 Tbsp. chopped fresh oregano¼ tsp. freshly cracked black pepper4 cups assorted tiny tomatoes1 to 2 Tbsp. drained capers½ tsp. kosher salt 1. Let piecrusts stand at room temperature 15 minutes. Meanwhile, preheat oven to 375°F. In a medium bowl stir together feta, 2 Tbsp. of the Parmesan, the mayonnaise, egg yolk, oregano, and pepper. Unroll one pastry into a 1½- to 2-qt. baking dish. Ease pastry into dish, pressing lightly into bottom and up sides. Sprinkle crust with remaining Parmesan. 2. Spoon feta mixture into baking dish; spread over Parmesan. Top with tomatoes and capers; sprinkle with salt.…