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.