■ Freeze tomatoes many ways: unpeeled or peeled, whole or cut, uncooked or cooked.
■ Cook tomatoes first (any way you choose) to use the least amount of freezer space.
■ Use frozen tomatoes in sauces or soups because their texture is soft after thawing.
■ Never thaw at room temperature or in warm water.
■ Thaw all the way or partway in the refrigerator or microwave just before using.
■ Add frozen or partway thawed to recipes, such as soups and smoothies.
1. Make a list of foods already in your freezer on a piece of paper or dry erase board. Keep the list in a convenient place.
2. Label a food added to the freezer with the date it goes in and then add that food name and date to the freezer list.
1. Bring 1 gallon (16 cups) of water to boil in a large pot.
2. Lower 2 to 3 cups of vegetables into the boiling water.
3. Return the water to a boil and begin timing (see minutes below).
4. Move vegetables to a bowl of ice-cold water; cool completely.
✿ Use containers that are airtight and freezer-safe. Label them with the vegetable name and date.
✿ Put vegetables into the container directly or place on a flat pan and freeze until firm, then put into the container.
✿ Wash hands with soap and water.
✿ Gather cooking tools and freezer containers.
✿ Rinse vegetables under running water.
✿ Trim, peel or cut vegetables as desired. Aim for pieces that are about the same size.
✿ The next step depends on the type of vegetable.
If you want to keep the water very cold, make the recipe using the amounts of water given, keep it refrigerated, then add ice just before serving.
Use clear containers to show off the fruits and veggies: pitchers, dispensers with a spigot for serving, glass jars or bowls with a ladle.
Caution - Plastic containers can be damaged by exposure to citrus.
Try:
■ Cabbage can be stored whole, chopped or shredded.
■ Whole cabbage can be refrigerated for 3 weeks to 2 months.
■ Whole or cut (halves or quarters) should be tightly wrapped in plastic. Keeping the core in will help hold the cabbage together.
