Re: freezing veggies

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• To: v*@eskimo.com
• Subject: Re: freezing veggies
• From: M* L* <m*@micron.net>
• Date: Mon, 27 Jul 1998 09:23:20 -0600
• Resent-Date: Mon, 27 Jul 1998 08:54:00 -0700 (PDT)
• Resent-From: veggie-list@eskimo.com
• Resent-Message-ID: <"UWiIq2.0.Ny4.MAAlr"@mx2>
• Resent-Sender: veggie-list-request@eskimo.com

At 10:29 AM 7/27/98 -0500, you wrote:
>I have had varied success freezing vegetables and herbs for later use -
does anyone have any suggestions/tips for the best way to do this and the
best way to use them later on?   
>
>In particular, I have a bumper crop of cayennes and tomatoes and herbs
galore.
>
>Thanks in advance for any help!
>
>-Angie
>Zone 5, Illinois
>
How do you use your cayennes?  If you use them powdered, dry them instead
of freezing.  If you use them chopped, then chop and freeze.  If you use
them whole, freeze them whole.  You can wrap tomatoes tightly in foil
(remove stem first), and stick in the freezer.  It will lose its texture in
the freezing process, but the home-grown flavor will be there.  I freeze
celery and lovage leaves for use in soups, but usually dry stuff like
oregano and basil.  I tried freezing chopped basil in olive oil poured into
an ice cube tray.  Basil all raised up and poked out, looking weird.
Haven't used it yet, though.  Margaret

• References:
  • freezing veggies
    • From: A* G* &*

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