Another Year of Freezing Begins
Posted 27 May 2012 - 11:34 AM
The mulberries are from last year but the rhubarb is fresh. Going to look for more recipes and keep going but I'm taking a break first.
Anyone else started? Let us know. I love reading what others are doing.
Posted 27 May 2012 - 12:46 PM
What do you put them in? Foil pie pans? Pyrex? Do you bake them pre-baked, partially baked, fully baked? I freeze cookie dough but am thinking it might be nice to have some desserts ready to go over the winter.
Posted 27 May 2012 - 03:00 PM
Some people bake first and then freeze but I find it a pain. You have to practically cook it again to get it to thaw or sit it on the counter for hours and hours to defrost so I simply freeze uncooked.
I have lots of foil pie pans I wash and reuse. I don't have nearly as many baking dishes for the cobblers. I use a casserole dish, corning wear baking dish, loaf pans, whatever can be used to bake in lined with plastic wrap. Place the cobbler ingredients inside the plastic wrap and freeze. I make 4 or 5 cobblers at a time, using whatever baking dishes are available. When they're frozen solid I remove it from the baking dish, wrap good with the plastic wrap and put back in the freezer. When I'm ready to bake it I get the original baking dish out, butter or spray it, REMOVE the plastic wrap, place in the dish and bake.
Some people use tin foil instead of plastic and they can just put the foil lined cobbler right back in the same dish. I used to do that, it's slick with no dirty dish to wash BUT once I didn't realize I'd gotten a little bit of tin foil in my cobbler. Went to a filling in my tooth with an instant tooth ache. The next day when I went to the dentist he found it. It sure made it an expensive cobbler just because I didn't want to wash a dish.
Since it's just DH and I (and I'm not supposed to eat it) I usually use baking dishes that will make 2-4 servings. I also make some larger ones for when company comes.
Just experiment and you'll enjoy them next winter...I can guarantee it!
Also, being the tight person I am, I save the storage bags to use again another time. They are not in the least dirty when all the food is wrapped in plastic wrap or foil.
Posted 27 May 2012 - 08:03 PM
Posted 28 May 2012 - 09:07 AM
Summer means no more garden harvest here. Most everything has been harvested, planted the peas too late and they are drying out. Waiting on the tomatoes to ripen and we still have some onions, and zucchini-not producing yet, spices seem to be doing OK. Replanted spinach and carrots are slow growing sprouts right now, my experiment to see how it will grows in heat. Already planning the fall garden.
We were chatting the other day, about how much our summer is like the north's winter. Staying in doors with hardly any outdoor activity. 110+ degrees is just too hot to be outside doing anything.
The freezer is getting the trout we've been catching from the river (stocked). 48 so far.
God's, are Life.
Posted 28 May 2012 - 09:39 PM
Mulberries really need another berry or rhubarb to make pies as there's not alot of flavor BUT they make delicious pies when added to another fruit.
Actually the mulberries I'm using are some I froze last year. The rhubarbs ready, the mulberries aren't.
Yesterday I made another 4 pies to put in the freezer. This time rhubarb/mulberry/strawberry. The strawberries aren't quite ready either so I used frozen from last year.
A hint about the stems on the mulberries....leave them on. When they're cooked you don't even know they're there. Sure makes it alot easier to use them that way.
My DH didn't like squash either Annarchy but I put butter, brown sugar and marshmallows (like candied sweet potatoes) and he ate it fine. Have you tried that with your DH?
Posted 29 May 2012 - 07:27 AM
The berries from this season will be used for canning and pies. I'll use some for drying and freezing but will try to find the sweeter ones for that.
*** disclaimer - my berries aren't in, yet. so I can't tell you what they are like.
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