Blanching Tutorial

What's blanching? And why all the fuss?

Blanching is the process of placing fresh vegetables in boiling water or steam for a very short time amount of time to "seal in freshness".

This process is a must if you desire to freeze your produce. By not blanching your vegetables you are loosing texture, color and flavor. Blanching not only cleans the vegetable but helps it to not to loose deliciously healthy vitamins and minerals.

The best way to prepare your vegetables for freezing is to use the boiling water method. You can use a blancher or large saucepan with a wire basket to fit in the pot or large slotted spoon. Personally, I use a large pot and a wok spoon.

Boiling Water Blanching: 

1. Bring a large pot of water to a boil. 
2. Prepare your vegetables by chopping or slicing. 
3. Place approximately 1 pound of the same vegetables into the blanching basket. 
4. Place vegetables into the boiling water for the recommended branching time.
5. Return the water to a boil as quick as possible. 
6. Start your blanching time as soon as the water returns to a boil. 
7. Remove the vegetables from the boiling water when the blanching time is completed with a wire stainer. 
8. Place the blanched vegetables into a large bowl of ice cold water, 60ºF or below. This stops the cooking process. 
9. Once the vegetables have cooled, you can drain the ice cold water. 
10. Label your freezer-grade plastic zipper bags with name of the vegetables and the date. 
11. Place blanched vegetables in plastic bag. Try to squeeze out as much air as possible. 
12. Freeze your bag laying flat, to maximize your freezer space. 

Per Nation Center for Home Preservation, blanching the vegetables for the recommended times below is important to preserve your harvest. If you don't blanch long enough, this can stimulate the enzymes in the vegetable to accelerate ripening. If you blanch too long, the vegetables can loose color, flavor, vitamins and minerals.

Blanching Time:

Vegetable	Minutes
Artichoke (heart)	7
Asparagus	2 to 4
Beans- Snap, Green, or Wax	3
Beans- Lima, Butter, or Pinto	2 to 4
Broccoli	5
Brussel Sprouts (head)	3 to 5
Carrots	2 to 5
Cauliflower (flowerets)	3
Celery	3
Corn (on-the-cob)	7 to 11
Corn (kernel)	4
Eggplant	4
Mushrooms	3 to 5
Okra	3 to 4
Peas (edible pod)	1.5 to 3
Peas (blackeye)	2
Peas- Green	1.5
Peppers-Sweet	2 to 3
Potatoes (new)	3 to 5
Rutabagas 3	3
Soybeans- Green	5
Spinach	15 seconds
Squash- Summer	3
Turnips or Parsnips	2
Zucchini	3

Note: Microwave streaming is not an effective method for blanching because the vegetables can cook unevenly and some enzymes may still be active and cause additional ripening.

Garden Journaling

What did I plant here last year? When did I start planting my seeds inside? When will the raspberries be ready to be harvested?

These are all thoughts that can go through a gardener's head throughout the year. But now you can easily take the guess work out of gardening by keeping a gardening journal.

This can be as elaborate as you wish. For me, my garden journal is a simple spiral bound notebook I use year after year. A more elaborate design may include seed packets, plant markers from purchased plants, drawings or photographs.

What to write in your journal?

• The name of plants you grew from seed and when you planted them.
• The name of every plant you place in your garden and yard; perennial or annual. Note where the plants are placed in which planting bed or the direction of the yard.
• Any yard maintenance you did: placing mulch, making a new planting bed or trimming trees.
• Any problems with the weather or animal issues in the yard. 
• Draw out your vegetable garden design for the year. This helps you to rotate the types of plants placed every year which is beneficial for the soil and your harvest.
• A list of what is harvested when and how much or the weight of what was harvested. (this is my favorite part!) 
• An additional thing we keep track of is what and how much we freeze, dehydrate or can from the garden and when. 

Take your que from history, no one in America is better known for his garden journaling then Thomas Jefferson. He spent countless hours chronologizing the garden happenings at his beloved Monticello.

Image Credit: Thomas Jefferson Foundation

No occupation is so delightful to me as the culture of the Earth, and no culture comparable to that of the garden. - Thomas Jefferson

 

Preserving Morel Mushrooms

You found them! The elusive prized mushroom known as the... Morel Mushroom. Here is how to keep these prized beauties to enjoy them all year long.

There are a few maintenance things to be done before you enjoy your lucky finds.

• First things first...If there is any question about the type of mushroom you just picked, do not eat it! Check out my tutorial on how to find Morel Mushrooms.
  
• Secondly, be aware that morels contain small amounts of hydrazine toxin that is removed through cooking. Do not eat morel mushrooms raw, ever.
• And of course be aware the you just picked food from the ground, out in nature. That means not only is there dirt on the morel but there could also be other living things on it as well, like bugs or small slugs. To remove these items from the mushroom simply sprinkle them with salt and then cover with cold water. Place the mushrooms into the refrigerator for about 8 hours or overnight to remove anything unwanted.

On to how to prepare these gems. One of the best and simplest ways to enjoy morels is by gently sauteing them in butter with a little fresh ground pepper and a sprinkling of salt.

Or you could soak the mushrooms in an egg batter and bread them with flour, then fry them up. If you slice the mushroom length wise and then bread and flour, the outline resembles a fish. Another common name for morel mushrooms are dryland fish.

If you are not planning on eating your morels right away you can explore the following preserving ideas:

• Freezing:
• The morels can frozen through a method called flash freezing. You can do this by running the mushrooms under cold water or soaking them in a bowl of ice water for a few minutes. Then place them on a cookie sheet or pizza pan and place into a freezer. After the mushrooms are frozen, place them in a labeled container or freezer-safe plastic bag.
• Drying / Dehydrating: (the method I use most)
• Drying is the most popular method of long-term storage and are sold this in this fashion commercially. When I dry morels, I like to chop them prior to drying as then they will be recipe ready. 
• Place mushrooms in a single layer on the dehydrator pans. Set your dehydrator to 130° F for 10-12 hours.
• Dried morels can be reconstituted by soaking in warm water or milk.
• Canning:
• Canning is not recommended because the canning pressure and temperature destroys much of the flavor.

In a post coming soon is a delicious recipe for using your morels.

Homemade Croutons

Add crunch to your next salad with this simple recipe. Save your day-old bread and make delicious homemade croutons. Customize this savory recipe to your liking with your own blend of seasonings.

Croutons

Ingredients
2 tablespoons butter, melted
2 tablespoons olive oil
8 cups of day old bread, cubed

Italian Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt

Instructions
Preheat oven to 400° F.
In a large mixing bowl combine all ingredients. Stir until combined and bread is coated well.
Place crouton mixture onto a large baking pan.
Bake for 15 - 20 minutes or until lightly browned. Stirring every 5 minutes.
Allow to cool. Store in air tight container and use within 2 weeks.

Makes 8 cups.

Helpful Tip:
When your bread is getting too dried out, cut it into cubes and place in a plastic bag in the freezer. Once a large gallon bag is full, you are ready to make the croutons.

Enjoy!  Click for more homemade recipes from Sustainable Blessings.

Homemade Chicken Broth

Homemade chicken broth is not only frugal, but easy to make after your are done with your next whole chicken recipe.  This recipe can be made following Crock Pot Whole Chicken. Here are two alternative methods for making your own homemade chicken broth.

 

Chicken Broth

Ingredients:
All the drippings, scraps and bones from a whole chicken
10 cups water, (or enough to cover the bones)
1/4 cup salt
1/2 teaspoon garlic powder
2 teaspoons onion powder
1 tablespoon dried parsley
1/2 teaspoon celery seeds
1/2 teaspoon whole peppercorns
2 bay leaves

Crock Pot Method:

1. Place all ingredients in crock pot. 
2. Cook on high for 6 hours. 
3. Strain broth through a fine strainer or cheesecloth.
4. Allow to cool.
5. Freeze in ice cube trays or in pint mason jars. (If freezing in mason jars, leave 1 inch of space at the top of the jar to account of any expansion of the broth.)

Stove Top Method:

1. Place all ingredients in stove-top pot. 
2. Bring water to a boil. 
3. Simmer for 2 hours.  
4. Strain broth through a fine strainer or cheesecloth. 
5. Allow to cool.
6. Freeze in ice cube trays or in pint mason jars. (If freezing in mason jars, leave 1 inch of space at the top of the jar to account of any expansion of the broth.)

Crock Pot "Refried" Pinto Beans

Great refried beans are the glue that holds a great burrito or taco together!

You would be surprised to learn how affordable this simple fat-free recipe is to make and the results are much better the store-bought canner version.  There are also very versatile as a substitution ingredient for meat.

Crock Pot "Refried" Beans

2 pounds dried pinto beans
8 cups water
2 cups beef or vegetable broth
3 tablespoons minced garlic
1/4 cup taco seasoning
1 teaspoon black pepper
2 tablespoons salt

Combine ingredients in crock pot. Turn crock pot on High setting, cook for 4 hours. Then turn crock pot down to Low setting for 2 hours.

I discarded one cup of water prior to mashing beans. I used a submersion blender to combine. The consistency resulted in a slight more watery consistency than the canned version.

To freeze:
Mark a quart freezer bag with title of food and date.
Turn back the upper lip of the bag to make it stay open easier. Place opened bag into a liquid measuring cup. I used a 2 cup measuring cup. Then fill the bag with the refried beans until about the 2 cup mark.
Press as much air out of the bag as possible and seal. Freeze bags laying down, then can be stored upright.

Freezing Rhubarb

One of the most rewarding things about summer is enjoying what you have grown. Currently my rhubarb has been harvested but there is barely a strawberry in site to make Strawberry-Rhubarb Jam. So here is my tutorial on how to enjoy your rhubarb harvest throughout the year (when the strawberries are ready to be picked).

Here is what you will need:

rhubarb
knife
cutting board
plastic freezer bags

Remove the leaves from the stalks by pulling off or cutting. The leaves of rhubarb contain Oxalic Acid which is poisonous and should never be consumed. The leaves are safe to be placed in the compost bin.
Wash rhubarb stalks with your preferred method of cleaning fruits and vegetables.
Some varieties of rhubarb have a tough outer skin that should be peeled off at this point. This skin comes off easily.
Chop rhubarb into small (amount 1/2 inch) pieces.
Measure rhubarb out by the cup.

Place the desired amount of rhubarb into plastic bags. Try to remove as much of the air from the bag prior to freezing.

Label with name, amount of rhubarb and date.
Lay flat in freezer until frozen then can be stored standing up if needed.

English Muffin Bread

This bread is not only super easy to make but it really holds true to its name. The inside of the bread is perfectly moist just like English muffins.

English Muffin Bread
makes 2 loaves

2 1/2 cups warm water
3 1/2 teaspoons yeast
1 Tablespoons salt
1 1/2 Tablespoons sugar (or raw sugar)
5 1/2 cups flour (used 2 cups whole wheat flour and 3 1/2 bread flour)

By hand mixing method:
Mix together all ingredients in a stand mixer or by hand with a spoon. Cover bowl with a cloth and let dough rise in a warm place until doubled (skip this step if using rapid rise yeast).

Bread machine mixing method:
Place all the ingredients in the bread machine. Turn the bread machine on the dough setting. Set a timer for 30 minutes. Remove dough at this point if it has doubled in size.

Punch down and spoon dough into two well-greased loaf pans (dough will be extremely sticky). Let dough rise again in pans until it reaches the top of the pans, took about 20 - 30 minutes.

Bake at 350 ° F for 40 - 45 minutes, or until golden brown.

Remove from oven. Brush with butter if you would like.
Cool completely before cutting. Best served warm or toasted with butter and jam/jelly or honey.

To freeze: Let loaf cool completely. Put in an airtight plastic freezer bag and place in freezer for up to six weeks.

To thaw: Take loaf out of the freezer and allow to thaw for at least 3 hours prior to use.

Recipe adapted from Money Saving Mom.

Freezing Spinach

Just recently I got a great deal on a few bags of spinach from Aldi's but we can't eat that much spinach in a few days. So I decided to freezing the spinach for my next lasagna or quiche.

Here is what you will need:

Spinach
large pot
large bowl
slotted spoon
strainer (wire is prefered)
water
ice
plastic freezer bags

Wash spinach leaves.
Bring a large pot of water to a boil.
Fill a large bowl with ice water. Place next to stove if possible.
When the water is boiling, put 3 large handfuls of clean spinach leaves or a large store-bought bag into the boiling water. Keep them submerged for about 15 seconds.
With a slotted spoon, remove the spinach from the boiling water, and place spinach into the ice water. Keep submerged in ice water for about 10 seconds.
Drain spinach into strainer or colander. Press spinach down into the colander to remove additional water.

Place spinach into plastic bags.
Label with name and date.
Lay flat in freezer until frozen then can be stored standing up if needed.

Basic Sandwich Bread

When I look back at our journey to become more healthy and consume more natural foods, one event stands alone.  My husbands declaration that the we are not going to buy bread anymore but make our own.  We did this at first purely for the quality of the bread that we can make versus buy.  But making your own bread is one of the most frugal things you can do to help your family save money at the grocery store and nothing beats the smell of a fresh loaf in the oven!

When it comes to bread making there is a great division in our family... My husband prefers the "hands on" kneading method of bread making while I prefer the "hands off" bread machine method.  It is simply preference, you get the same result. We both agree the bread machine's cube shaped bread is not great. So when I make bread I only use the bread machine on the dough setting. The dough setting mixes your ingredients, allows the bread to rise, and kneads it for you. Then you can finish baking it in your regular oven.

The below recipes will get you started should you "rise" to the occasion!

Basic Sandwich Bread
makes 2 loaves

2 cups warm water (110 ° F )
2/3 cup sugar or honey (we use honey)
1 1/2 Tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup oil (we use olive)
6 cups bread flour (we use 2 cups whole wheat and 4 cups bread flour)
1 Tablespoon vinegar (as a natural preservative) *
1 Tablespoon flax seed ground *
1 teaspoon wheat germ *
1 Tablespoon steel cut oats *

In a large bowl, completely dissolve the sugar or honey in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.

Mix salt and oil into the yeast. Add vinegar. Combine with the flour. Add any ingredients that have a (*) by them if you prefer. Knead dough on a lightly floured surface until smooth and elastic. It should be slightly sticky but not so sticky that it clings to your hands. If it is, add a little flour to obtain the right consistency. If it's too dry, it'll break or flake apart in crumbs; use a little more water in this case.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into two loaves, and place into two well oiled 9 x 5 inch loaf pans. Cover with a kitchen cloth or plastic wrap and allow to rise for 25-30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 ° F for 30 minutes. Remove from pan and allow to cool on wire rack.

We currently have a West Bend Bread Machine. It is works great and is very durable.

Bread Machine Dough Version
(makes 1 loaf, as most all bread machines can only hold 1 loaf)

1 cups warm water (110 ° F)
1/3 cup sugar or honey (we use honey)
2 teaspoons active dry yeast
3/4 teaspoons salt
1/8 cup oil (we use olive)
3 cups bread flour (we use 1 cups whole wheat and 2 cups bread flour)
1 1/2 teaspoons vinegar (as a natural preservative) *
1 1/2 teaspoon flax seed ground *
1/2 teaspoon wheat germ *
1 1/2 teaspoon steel cut oats *

Add water, sugar or honey, vinegar and oil to bread machine. Layer bread flour, salt, flax seed, wheat germ, oats and yeast. Set bread machine to dough setting.
When dough setting is complete, remove dough.
Shape into a loaf, and place into a well oiled 9 x 5 inch loaf pan. Allow to rise for 25-30 minutes, or until dough has risen 1 inch above pans.

Bake at ° F for 30 minutes. Remove from pan and allow to cool on wire rack.

To freeze: Let loaf cool completely. Put in an airtight plastic freezer bag and place in freezer for up to six weeks.

To thaw: Take loaf out of the freezer and allow to thaw for at least 3 hours prior to use.
 

Preserving 101

You may ask yourself why would we spend time canning, freezing, drying or dehydrating when the grocery store is just miles down the road.

My answer is simple.

I like to know what I am eating.

I know what I grow in my back yard and how we grew it. I love the process for growing and caring for your own plants, whether it is fruits, vegetables or flowers. I am greatly rewarded by a sense of accomplishment and enjoy the beauty of it.

Scientific advancements and food don't always make a great combination.
 I want ketchup with no high fructose corn syrup. I want Mexican rice without preservatives. I want yogurt without dyes.

I am frugal. I love using coupons to get great deals for my family but not at the expense of their health. Too often the majority of coupons are for convenience foods that are loaded with dyes and preservatives.

What is Canning?

Canning is saving your cooking efforts in jars. You choose meals to cook because you love them. Wouldn't it be nice to have the meal or sauces saved for the next time you want them? By canning you are simply preventing the food from spoiling by removing air and sealing the jar. 

What is Freezing?

Freezing is preserving your food in the freezer. Simple huh? You basically can freeze anything but there are a few suggestions you will want to follow. You can not freeze things in cans or eggs in shells, unless you like explosions of these items in your freezer. Just because you can place any food in the freezer doesn't mean you want to consume it once thawed. Mayonnaise, any cream based sauce and lettuce will not preserve well. Personally, I also like to avoid freezing block or shredded cheese, as it becomes soft and has more moisture in it.
You want to protect your food while it remains in the freezer by wrapping the item is plastic wrap, plastic bag, wax paper or foil. 
Here is our tutorial on how to prepare your vegetables for freezing through a process called blanching. 

What is Drying?

Drying is removing moisture from the food through sun light. This is the oldest method of preserving your harvest. This method has such a low amount of moisture remaining in the food that microorganisms can not survive on the food and does not spoil. This method also uses much less space than canning or freezing does. Drying is great for herbs and vegetables. When this process is completed you can store your food in plastic bags or a sealed container of your choice.

What is Dehydrating?

Dehydrating is drying out the food with the help of your oven or dehydrator appliance. If you decide to use your oven, this method can take all day depending on the food. So be sure you are planning to be home. You can purchase a food dehydrator that can be keep plugged in and working while you are away. The food dehydrator does take longer to dehydrate than the oven but you can set it up and simply proceed with your day.

For the Lord your God will bless you in all your harvest and in all the work of your hands, and your joy will be complete.    Deuteronomy 16:15

Amish Friendship Pancakes

Looking for even more uses for your Amish Friendship Starter?
The pancake recipe makes quite possibly the fattest pancakes ever. You can even freeze them for a handy quick breakfast option.

Amish Friendship Pancakes
1 c flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Combine in a smaller bowl:
2 cups Amish friendship starter batter
2 Tbsp oil
1/2 c milk
1 egg

In a large bowl combine flour, salt, baking powder and baking soda. In a smaller bowl combine Amish friendship starter batter, oil, milk and egg. Add ingredients of smaller bowl to larger bowl. Mix together with whisk or beat together on medium speed with your mixer.
Spoon batter onto greased warmed griddle. Cook at medium to low heat, flip after 2-3 minutes.

Optional add-ins: ground flax seed, ground cinnamon, finely chopped apples, pears, or berries.

Freezing: Allow waffles to cool. Place waffles in large plastic bag in a single layer, then place plastic wrap or wax paper and make another layer of waffles. Repeat until bag is full or out of waffles.
Reheat frozen waffle in toaster or toaster oven.

Amish Friendship Waffles

Besides making the traditional Amish Friendship Bread, you can use the Amish Friendship Starter for waffles too. Not only are they delicious but you can fill your freezer with them for a busy morning breakfast option. You will never have to buy frozen waffles again.

Amish Friendship Waffles
1 c flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Combine in a smaller bowl:
2 cups Amish friendship starter batter
2 Tbsp oil
1/2 c milk
1 egg

In a large bowl combine flour, salt, baking powder and baking soda. In a smaller bowl combine Amish friendship starter batter, oil, milk and egg. Add ingredients of smaller bowl to larger bowl. 
Preheat waffle iron to medium-low heat.
Spoon batter onto greased warmed waffle iron. Cook for 8 to 10 minutes.

Optional add-ins: ground flax seed, ground cinnamon, finely chopped apples, pears, or berries.

Freezing: Allow waffles to cool. Place waffles in large plastic bag in a single layer, then place plastic wrap or wax paper and make another layer of waffles. Repeat until bag is full or out of waffles.
Reheat frozen waffle in toaster or toaster oven.