Veggies & Herbs
Corn on the Cob – This is great to stock up on when you can take advantage of summer prices. Peel and remove all the silk and place in bags or FoodSaver. You can also cut the corn off the cob and freeze the kernels — this saves room in your freezer. Frozen corn on the cob will last up to 6 months.
Carrots, Bell Peppers, Onions – These are all easy to freeze. For Bell Peppers, cut in half and clean out the seeds. Chop carrots, onions and peppers as desired and place in plastic bags or FoodSaver. These are great for soups or any other dishes where you would add veggies.
Potatoes – There are a couple of different ways you can freeze potatoes. Mashed potatoes freeze great! Make as you normally do and then FoodSaver them. We also like to make our own seasoned garlic roasted potatoes. Chop up a desired amount of potatoes, place in baggie or FoodSaver bag. Add desired amount of butter, garlic salt, parsley, pepper, and any other seasonings you desire and freeze. To cook, defrost in refrigerator. Spread out on cookie sheet and cook at 375 degrees for about 30-45 minutes. Stir up potatoes with a spatula or spoon about every 15 minutes.
Herbs – Basil, Brunet, Fennel, Tarragon, Chives, Dill, Cilantro and Parsley – These are all great herbs to freeze. First, start by washing the herbs. Next, chop and remove any stems or dead leaves. Place in ice cube trays and fill with water. Place in freezer. After they have frozen solid, take out of the trays and store in a plastic bag in the freezer until ready to use. These are great for tossing in soups or other dishes you would like to add a little flavor. You can also make your own herb butter to aid in freezing your herbs. Another great idea is to make herbal ice cubes for drinks. Try this with rosemary, mint or strawberry leaves.
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Read part 4 of this series here.