By Vicki Schmitt
Nebraska Extension Master
Aug. 14 – Gardens seem to explode with produce this time of year! Freezing can be the easi·est way· to preserve your harvest. Be sure to choose containers made for freezing. Peppers, onions, and tomatoes can be frozen raw for the least preparation. Zucchini, beans, broccoli, carrots, corn, and other vegetables will need to be blanched with steam or boiling water for a short period of time.
Aug. 15 – Did you know that you can freeze raw tomatoes with or without their skins? Wash firm ripe tomatoes and cut away the stem scar. if you prefer peeled tomatoes, dip them in boiling water for about 1 minute or until the skin splits and slides off. Place tomatoes into freezer bags or other freezer-safe containers. Frozen tomatoes may be used in any cooked tomato recipe.
Aug. 16 – Freezing Bell or sweet peppers is easy, quick, and convenient. First, wash your peppers and remove stems. Use a melon-baller to scrape out seeds and membrane. Dice, slice, or cut peppers into strips, depending on how you plan to use them. Freeze peppers in a single layer on a cookie sheet, then transfer them to a freezer bag squeezing out as much air as possible.
Aug. 17 – I have a bumper crop of hot peppers this year. Did you know it’s simple to freeze hot peppers to use later? Wear plastic or rubber gloves to process them, and Do Not touch your face or eyes. Wash the peppers and remove the stems. Chop them or leave them whole. Package the peppers in freezer bags or other containers made for freezer use, seal, and freeze. Easy Peasy.
Aug. 18 – With all of the tomatoes and peppers coming out of the garden, it must be salsa season. When canning homemade salsa, be cautious. If you make up your own recipe or adjust a tested recipe, it may not have enough acid and could become the source of botulism poisoning. Choose a recipe from a reputable source or consider freezing your fresh salsa.