Return to the Harvest Forum | Post a Follow-Up

o
4 week old frozen onions, celery, peppers;what to expect?

clip this post email this post what is this?
see most clipped and recent clippings
Posted by ellen_inmo 6 (My Page) on
Sun, Aug 12, 12 at 20:12

When the tomatoes started coming 70 pounds or more a day, I couldn't keep up. Making sauces, BBQ sauces, etc, I decided to chop these ingredients and measure and freeze in exact measurements for the recipes, labeled and froze in ziplocks. I had stocked up on these veggies, in preparation for immediate processing with the tomatoes, but was just too busy. What can I expect from this stuff when I thaw? Possibly bitter? Mushy is perfectly fine, it's going to be cooked down anyway. After only four weeks, will quality be an issue?

Follow-Up Postings:

o
RE: 4 week old frozen onions, celery, peppers;what to expect?

clip this post email this post what is this?
see most clipped and recent clippings

It should be fine as long as the packaging is good and there isn't freezer burn.

Carol

o
RE: 4 week old frozen onions, celery, peppers;what to expect?

clip this post email this post what is this?
see most clipped and recent clippings

Agree. Properly frozen presents no issues other than mushy. We freeze onions and peppers all the time, celery not so much.

Dave

o
RE: 4 week old frozen onions, celery, peppers;what to expect?

clip this post email this post what is this?
see most clipped and recent clippings

Thanks Dave and Carol. It was worth my while to freeze it than to let it go bad in the fridge. I'll be thawing out this week, as I believe I've found the perfect sauce for pasta that is "kid approved" here. That Ball Blue Book Special Diet "Italian Tomato Sauce" was the jackpot. No added sugar, no added salt or too many seasonings. It's a touch "watery" as far as an instant sauce goes, but I added a can of (commercial) tomato paste, my own amounts of sugar and salt, and parmesan cheese, and my kids were elated!
Am I correct, or incorrect, that the minimal cooking time (only 10 minutes) helps to retain nutrients? The processing time is 25 minutes for quarts. Because this sauce was a touch watery, I find it makes a great seasoned juice. Though the directions are to use the tomatoes "chopped, seeded, peeled, and cored" for the sauce (and I did), if I wanted to use this same recipe as a juice, can I juice the tomatoes (using my Victoria juice strainer) and use this same recipe (pressure canned process) and use it as a juice as well? Again, I do not want to waste my tomatoes trying things that may go to waste. Ive made tomato juice and sauce plain for many years (Bwb), but Im really digging this recipe.
I respect each of yours advice, immensely!!

o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Harvest Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here