Posts Tagged ‘preserving’

Preserving Squash & Recipe’s

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Squash is so easy to put up and of course is so yummy and good for you!  Start by washing your squash and then slicing it.  I like to use my mandolin slicer for nice uniform slices.  Label your bags.  this works out better when they are flat!

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Throw your slices in a quart freezer bag.

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Throw in 1/4 cup of flour.  Seal the bag, with the air in it and….

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Let the kids shake, shake, shake, until your squash is all coated with flour.  Then you can squeeze as much air out of the bags as you can and re-seal them. Then throw them I your freezer!!!

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Recipes:

Fried Squash

  • Get your grease hot.
  • Get your bag out of the freezer and whack it on the counter to loosen up the stuck together squash.  You can let it defrost it a little, but I am impatient sometimes!
  • Put your squash in the grease and fry away!
  • When it has browned you can strain it on a paper towel and salt to taste.

Fresh Squash and Onion

  • Use about 5 to 6 medium sized squash.
  • Wash and cut into chunks.
  • Place in a pot of boiling water (Just enough to cover the squash)
  • add salt, pepper 1 stick of butter and 1/2 an onion cut in slices or rings, what ever you prefer.  I like nice big pieces!
  • Boil just a few minutes until squash is soft and onions are translucent.

 

Preserving Green Beans & A Recipe!

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We picked 5 gallon of green beans out of the garden a week or two ago, and wouldn’t you know it was at an extremely busy time for us!  I was planning on canning these, but due to the time crunch, I froze them instead.  This process takes much less time!  Obviously you pick your green beans first, then you rinse them off.  The kids gave them a rincing off outside, then I brought them in and with the help of a strainer, did a little better job.

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After rinsing them, I got water started boiling in the biggest pot I have, and began snapping off the ends and snapping them in half.  I gave all the little kids a butter knife and cutting board so they could work on their knife skills safely.

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We gave all the end pieces to the rabbits and chickens.

 

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This is what they look like snapped in half.

 

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When you have them finished, throw them in your boiling water.  BE CAREFUL!  I was able to do around 2 1/2 gallons at a time in by big pot.   This was a time saver.  When it comes back to a rolling boil, time them for around 3 minutes or until they turn brighter.  This is called blanching.  Blanching kills the yucky stuff, locks in flavor, and cuts your cooking time in half!

 

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Strain them and quickly throw them in an ice bath to stop them cooking.

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As soon as they cool spread them out on a towel to drain and pat them dry a little.

 

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Label and put them in your freezer bags!

It may seem like a lot of work compared to opening up a can from the store, but you cannot even compare the nutritional value!!!  It is worth it, and your stomach will thank you.

Recipe:

  1. Put 1 gallon of green beans in pot.
  2. Cover with a few inches of water over the top of the beans.
  3. Add 1 stick of butter and 1/2 small chopped onion (or 1/4 to 1/2 cup of dried minced onion, if you don’t have fresh)
  4. Fry 5 slices of bacon, chop and put in your green beans.
  5. Add 1/4 cup bacon grease rendering to green beans.
  6. Boil away!  Check your water every now and then and add some if needed.

These are even better the second day!!! :)

 

Verse of the Day
“And this is the confidence that we have in him, that, if we ask any thing according to his will, he heareth us: And if we know that he hear us, whatsoever we ask, we know that we have the petitions that we desired of him.” — 1 John 5:14-15 Listen to chapter Public Domain. Powered by BibleGateway.com.
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