Discover the homegrown goodness of putting up your own fruits, vegetables and herbs.
This great book
by Nancy Chioffin and Gretchen Mead was my inspiration for today, when I went out into my garden and saw how my raised bed full of carrots was bursting at the seams.
I got out my garden fork and before long I had a basket full of the most delicious, fresh carrots I had tasted since…. well since this time last year, when I dug up my last crop.
The situation many home gardeners find themselves in is having too much of one crop at a time, and not enough at another time. So you have to not only learn how to grow your own food, you have to learn how to preserve all that goodness for when you want it.
I decided to blanch my carrots for freezing.
The first step is to clean them well with a hard bristled brush.
You can peal them if you wish, but the skin on carrots this fresh can be left on. Once they are clean, chop them into pieces and then dip them into boiling water for 2 minutes. Pull them out of the boiling water and cool them down immediately with some cold water.
Bag your blanched carrots into meat sized amounts using freezer bags and close them with a twist tie and pop them in your freezer with your other veggies. Chapter nine of the book I referenced above has detailed instructions on the preserving of all your back yard veggies, so what ever you are growing can be preserved for later use.
Even if you do not have a garden, there are always those times when a particular fruit or vegetable is in oversupply and you can get a box for a very low price. Use this opportunity to save money, by picking up low priced, fresh veggies and preserving them for later, when the prices go up again. With all that is going on and the predicted price hike in food, it is well worth your while to learn how to preserve your own food.