Freezing vegetables, bread, fruit and aromatics is a valuable skill to learn for stocking your larder with nutritional foods.
Did you overbuy a bunch of produce in a panic fit with healthy eating intentions, only to realize there’s no way you and your bunkered down partner and pets can get through it? You’re not alone. But don’t force feed yourself all that kale: Here’s how to prep it and other fast-spoiling goods so they last just as long as that box of high-protein quinoa spaghetti you reluctantly had to buy because it was the only thing left on the shelf.
A childhood of growing up on a farm left me with this, the most valuable skill for times like we’re in now. We called it “putting up” vegetables for the winter, and it basically entails blanching vegetables, then packing them in containers to go in the freezer. We’d do this with our two-week harvest of cream peas and would have gallon bags upon gallon bags to tide us over for a whole year. Let me break it down for you:First, bring a large pot of salted water to a boil.
Dry the vegetables well on paper towels , then portion them into usable amounts in resealable plastic bags or airtight containers. Place them in the freezer and, voilà, you’ve made your own frozen vegetables to use whenever you need them, whether that’s two days or two months from now.AdvertisementIf you’re like me and never eat a slice of bread that’s not toasted, this should be an easy one.
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