I was having dinner with some friends and we were talking about food, and specifically the Hen House CSA. I was talking about how last summer I took our weekly CSA allotment in Andy’s Candy Corn. We had 36 ears of corn and ate some off the cob and then quick boiled the rest, cut the kernals off the ears, and froze it. You would have thought I had two heads the way they were looking at me.
And that is when I realized that canning and freezing is a lost art. We are so used to buying pre-packaged and convenience foods – that we have lost the know-how of taking produce and preparing it so it can be used in the future. I promise you I won’t do this every post, but on occasion I’m going to show you how to freeze or can food. Not only does it taste better – but it is better for you because there are no extra chemicals/preservatives added to the process.
I started with strawberries because they are at their peak right now, they are dirt cheap, and they are easy to freeze.
Step #4: Put strawberries in a freezer bag. Once the strawberries are frozen, place them in a freezer bag and put them back in the freezer. Now you have fresh, picked at their peak strawberries that will taste awesome as smoothies or in a jello salad this winter.
Have you ever frozen fruit before? What other tips can you give beginners.