Preserving by Freezing

One of the things that I wanted to be able to do this summer was can. I was hoping to purchase a pressure cooker and go to town canning stocks, veggies, and sauces.

However the rental we’re in comes equipped with a flat top range.

Ugh.

So pressure canning is out.  I’m sure it can be done on a flat top but I’m not patient enough to try and figure it out.  Or risk something happening.  If this were my house that would be a different story but since we’re renting I’m not doing anything risky.

While I put canning on hold for this year, I’m turning to my freezer instead for preserving.

I want to make sauces from tomatoes, possibly stock (we’ll see, I’m not a huge fan of frozen stock), and veggies.

I do have a standup freezer that provides me with some extra space.  If you don’t have one, I highly recommend getting one!  They are very convenient to have on hand.

I made my first batch of tomato sauce ready for the freezer!  I’m also exploring and learning how to freeze with mason jars.  Sounds easy but you do have to make sure the jars don’t break during the process (from liquids expanding) so there is a little learning curve to it.

My first batch of tomato sauce has frozen successfully with no broken jars!  I’ll be pulling some out to use with pizza this week.

Do you preserve the summer harvest by freezing?  Any tips or tricks to share?

2 thoughts on “Preserving by Freezing

  1. Re: frozen stock – have you noticed a strange freezer burnt taste, even if it hasn’t been frozen for long? I’ve noticed that occasionally. (I still freeze it though, because I find it saves me a lot of time.)

    • Hey Jess, I haven’t noticed a freezer burnt taste but I’m usually adding it to something like making rice or greens. I have noticed that it separates a great deal after being frozen and I have to make sure to shake it really well to mix things back up.

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