Food stored up:
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| 4 quarts of tomatoes |
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| 4 quarts of tomato sauce, plus about a pint I used in our lunch |
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| 4 pints hot salsa |
Plus, not pictured:
3 bags of apple/pomegranate crisp filling in the freezer. Plus one in all of us. (We had to eat something I was processing)
1 quart of applesauce in the fridge
1/2 pint or so of hot salsa in the fridge
So I didn't get everything done I wanted to. Still a productive day. Hopefully in the next two days, I'll get 4-5 pints of mild salsa canned, plus a couple gallon bags of celery/onion/carrot diced, sauteed and frozen. Then I'll feel good about things.
3 comments:
looks yummy!
tell me about the carrot/celery/onion mix. do you have to sautee before freezing or is that just a preference?
I've never tried not sauteing it... hmmm....
It's some French thing, though. Maggie Hogan's fault. I was trying to figure out what in the world to do with all the celery I had, and she suggested this. What I do with it is anytime I have a recipe that calls for a small quantity of onions to be sauteed, I grab a block of this out of my ziplock bag in the freezer... and I also add it to a lot of things to just get a bit more veggies into it. Pretty much any casserole, and almost anything I make in a skillet...
I freeze onions and peppers all the time to toss into stir-fry, soups, casseroles, etc. But I never saute first. I was just wondering if there was some reason I should be!
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