House Index |
The Basics of Canning |
Written By: LuAnn
You will need some equipment:
- Soup Pan
- Kitchen utensils like knives and tongs
Freezing foods is EASY! You will need the equipment listed and something
to store it in...like a freezer and some freezer bags, I like to use
Glad freezer bags. They are easy to use and disposable! Other containers are made for storing frozen food like special freezer jars, plastic containers, and plastic wraps.
The thing you need to remember, especially when freezing foods, is keep
everything you use CLEAN! You don't want to introduce any other types of bacteria to your food. Freezing does not sterilize foods. What it does is slow down the spoiling process. You will need to store these foods at temperatures under 0 degrees Fahrenheit, so the freezer compartment of your refrigerator will not be acceptable.
When you are packaging the foods to be frozen..make sure all air is out and the package is sealed tight, so as not to let air in or out! And of course
always label and DATE, since frozen foods will not keep as long as canned foods.
Pick only tender fresh corn, in the milk stage, *this is when you prick a
kernel and white milky substance runs or squirts out*. Remove all husks, and silk.
Take cob's of corn and blanch (blanching is when you put the vegetables in
boiling water to kill germs and bacteria) in a big soup pan for 5 to 6 minutes. Put in ice water until it cools. Drain. We like to freeze whole kernel corn so then I get my hubby to cut it all off the cob, while I package and label the corn.
Pick firm young tender stalks, wash carefully, removing leaves and (yuck)
worms..(hubby does this) after letting it soak in a mixture of salt and water for an hour or so. Rinse and drain, Blanch for 3 to 4 minutes. Put into ice water, cool, drain, and them package. Seal and label.
I hope this explains the process of freezing to you, if you have a question you can find me in chat or e-mail me at luann@theFUNplace.com.
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