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Thursday, August 10, 2006

Preserving Food by Freezing.

pok choi

Over the last few days I have been chopping up more Pok Choi than I think I can use. I originally planted 3 seedlings of the Pok Choi, only two survived the 105f {40c}temperatures we have been having. For me, that's fine. I was successful. These plants are huge and take time to store. I filled a laundry basket with what I harvest. {my bushel basket has potatoes in it right now}

Pok Choi will go limp rather quickly, but it is still ok to use. Slice them up and blanch them for 2 minutes, run cold water over them to stop the cooking process, then dry them with a towel. Place a freezer sheet {or in my case wax paper} into your freezer. Scatter the slices on top and allow to freeze for at least 30 minutes before placing them in storage bags. {Spring roll recipe}
Most veggies can be stored in this way. Cabbage is best, when shredded first, while Brussel Sprouts, you leave whole. Most fruits will need a syrup before freezing. I try not to freeze most of my food items because I have yet to acquire a deep freeze.

I was asked about how do you make jerky. It has been years since I have done that one, and I cheated. I do not care for the taste of wild game {to answer your question alrescate, I don't hunt} and someone gave me a lot of deer meat for Christmas one year. I used a pre-made mix like this one,

Maybe one of my fellow Homesteading Webbloggers will be around to tell you how it's done.

I have been canning like a mad woman the past couple of days. I made 5 pints and 2 quarts {2 liters} of the Phelan Clan Irish Stew. If you like cabbage, you'll like this recipe.It does taste better than it looks.


lisa said...

Do you use a pressure cooker to can this soup because of the meat?

Phelan said...

Yes, but not just because of the meat. Low acidic foods must be pressure canned because of possible bacteria growth.

For the pints I pressure cook them for 20 minutes at 10 lbs. For quarts, 25 minutes at 10 lbs.

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