Our grandmothers preserved treasuresĀ from the garden in dark, cool larders. Most homes today are without such a room (although basements and garages will do), so modern food preservers turn to the freezer, which will keep pesto and sauce so-close-to-fresh for months.
Built-in freezer compartments provide enough space to store more frozen goodness than you might think. Making good use of that compartment is a great way for busy families to preserve the harvest, and a full, well-packed freezer uses less energy because it leaves less space for the warm air (that will need to be chilled) that invades each time you open the door.
When freezing food in glass, press a small piece of plastic wrap (slightly larger than the containerās opening) directly onto the surface of the food to be frozen, then seal the jar as directed. The plastic wrap prevents food from dehydrating in the freezerās ultra-arid conditions, resulting in better texture and flavor and fewer ice crystals.
A terrificĀ guide to freezing foodsĀ is available at the University of Georgiaās National Center for Home Food Preservation.
Preserve your summer vegetable crop with this sauce that can be enjoyed year-round.
This easy-to-store pesto requires only four ingredients before freezing.
Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.
The intro to this article is laughable! We're in the 21st century now. The grandmas you refer to weren't using "dark, cool larders." They were using modern freezers. Catch up with the times!
I freeze homemade pasta sauce in quart sized ziplock bags all the time. It's just as delicious 6 months later as it was the day I made it!
I freeze homemade pasta sauce in quart sized ziplock bags all the time. It's just as delicious 6 months later as it was the day I made it!
I freeze pasta sauce and tomato basil soup all the time, and it's just as fresh 6 months later than it was when I made it (almost). I freeze mine in quart sized freezer ziplock bags, stored flat.
We are told not to put tomatoes in the frig because the cold ruins the flavor but what about freezing? Can we put raw tomatoes in the freezer or should we only freeze cooked sauces? Why would cold hurt and not freezing?
I myself have been freezing tomatoes for years and other things that you happen to need just when you thought you were out of it there it is in your freezer and if you have it in a zip lock baggie you can preserve the freshness of whatever you need too preserve so it stays fresh and tasty! You know how when you cut an onion you don't use the whole thing but it's already cut so you can dice it up and have it in the freezer and use what you need to and you can do bell peppers the same way celery just about anything like these produces !!