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A good book needed...
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Message 1.Â
Posted by zoomer44 (U14019069) on Friday, 3rd September 2010
Hi, I have trouble with freezing home grown produce, my freezer maybe on too cold because some stuff gets freezer burn and after a couple of weeks doesn't look particularly appertizing.
I'm going to harvest like 30 plus corn cods this weekend the plan is to blanch them then freeze but I'd like to be alittle bit more adventurous than that.
Also rather than just freezing stuff I'd like to try making preservatives, pickles, jams, cordials, smoothies and wines from home grown.
I bought a book at the weekend and to be honest what a load of dross. A book which is basic and simple is needed. Can you suggest anything... -
Message 2
Posted by mummyduckegg (U8437139) on Friday, 3rd September 2010
It's the sort of thing you can sometimes pick up at charity shops, if you have time to go round them and browse. My local ones always have a lot of cookery books.
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Message 3
Posted by punpun (U14553477) on Sunday, 5th September 2010
This a very good bit of advice given by mummyduckegg,
But have a look in some of the bigger food stores ie Tesco ect as the ones that sell books do at times have books just on freezing food. -
Message 4
Posted by PenylanSue (U13901201) on Sunday, 5th September 2010
Hi Zoomer, a book I still refer to now and again was one that was published in 1974 by Mary Norwak called 'The Complete Home Freezer'. It was full of good solid information.
'For instance for Corn on the Cob, it says:- use fresh tender corn, remove leaves and threads and grade cobs for size. Blanch for 4 mins (small), 6 mins (medium0, and 8 mins (large). Cool and dry and pack individually in foil or freezer paper.
Or blanch cobs, scrape off kernels and pack in boxex leaving half inche head space. Long storage life of 12 months.
To cook always thaw before cooking.'
There are over 200 pages of information including recipes including jams, cakes, stuffings, soups, sauces and so on. More than 100 pages are recipes but unfortunatley none for sweetcorn (which was not a popular veg at the time).
It suggests that 'freezer burn is caused by dehydration and that correct packaging should prevent this. It is unsightly but not dangerous'.
Hope this helps. -
Message 5
Posted by jo4eyes (U13654107) on Sunday, 5th September 2010
Hi Zoomer.
Great minds think alike Sue- I've got a paperback version of A-Z Home Freezing by Mary Norwak first published 1971. Really straight forward, good advice & I still refer to it. J. -
Message 6
Posted by BaraGwenith (U14257539) on Monday, 6th September 2010
Snap, I also have it. The book was published before the advent of the microwave oven, and IMO that is the best way to blanch sweetcorn before freezing and the best way to cook before eating. You just have to pull back the outer leaves, remove the strings and inner leaves and re-wrap and then cook.
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Message 7
Posted by BaraGwenith (U14257539) on Monday, 6th September 2010
Second message because I forgot to mention my preserving 'bible', Home Preservation of Fruits and Vegetables. Still in print after many, many years and easily available on Amazon, and cheap.
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Message 8
Posted by zoomer44 (U14019069) on Monday, 6th September 2010
Thanks for you suggestions, will check them out on the internet and see which one's are available.
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Message 9
Posted by zoomer44 (U14019069) on Tuesday, 7th September 2010
PenylanSue
When storing in the freezer I tend to use freezer bags with the seal and also use those plastic containers which take-away's come in.
Sometimes the food hasn't gone cold when I seal or put the lids on so condensation forms, do you think this is causing the freezer burn should I wait until the food is totally cold. -
Message 10
Posted by PenylanSue (U13901201) on Tuesday, 7th September 2010
I'm sure, in fact, I know you should wait for food to be cold before freezing but to be honest, I don't always. I do try to get the air out of the bags though. I don't like the self sealing bags because it's nearly impossible to do that. I use the ones that you put a tie round. I insert a straw, twist the bag closed, suck out the air and as I withdraw the straw quickly seal with the tie. I've always done things like runner beans like that and it seems to work perfectly as they taste just as good as fresh.
I don't think I've ever had 'freezer burn' so I can't think of any other explanation. You could check the temperature of your freezer but I'm sure you can freeze stuff at very low temperatures anyway. It just uses too much electricity to have the freezer too low.
I freeze fruits such as raspberries, blackberries etc open on a tray and put them in ice cream tubs, so not very technical there and lots of air space round but they come out perfectly. In fact, I use any sort of food container if I think it's suitable. Chinese take-away plastic containers seem good too.
Remember the book said freezer burn wasn't dangerous, just unsightly.
Sue
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