Sunday, February 12, 2012

Food Processing Day, Part 2

So, I didn't continue the afternoon quite as productive as I started it... but still...

Food stored up:

4 quarts of tomatoes

4 quarts of tomato sauce, plus about a pint I used in our lunch

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.


Unknown said...

looks yummy!

tell me about the carrot/celery/onion mix. do you have to sautee before freezing or is that just a preference?

Debra said...

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...

Unknown said...

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!