Freezing and canning rhubarb in six easy steps

Freezing-and-Canning-Rhubarb-BlogRhubarb season is here and many folks like to put some rhubarb away for later use.  Rhubarb crisp, cakes and pies are favorites of many.  The best rhubarb is found in the spring of the year when the new shoots are tender and full of flavor.  While it is possible to can rhubarb sauce, freezing rhubarb is probably the better option. Continue reading

More asparagus tips …

paleo-leap-171From one of our Facebook Friends, Carol Buck:

“Need ideas for extra asparagus I’ve hope to grow this season.Tried freezing and not happy with my method. Do you have suggestions? Thanks,Carol”

You can read my response on my Facebook page, but I’ll also leave my answer here:

I’ve have had success with blanching spears or pieces of asparagus, cooling it quickly and removing excess moisture. Then I freeze it on a cookie sheet and package in ziplock bags and freeze. Hope this helps! I love asparagus. You can also do dill pickle asparagus…if you need recipe for this, let me know.

Advice for Canning or Freezing Early Fruits and Veggies

paleo-leap-171The first foods that are ready for preserving include strawberries, rhubarb, and asparagus.  These foods are fairly easy to preserve – and strawberry-rhubarb jam is a great treat!

Here are a few tips on what to preserve and what to freeze for the coming season – that way you can enjoy the taste of Spring all year ’round.


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Lenten Fish Recipes and Preserving Tips

how to freeze fish with Shirley Camp

This time of year many folks fish on Friday is a Lenten tradition. And for others, spring fishing is leads into a favorite summertime activity done both for sport and for providing food for the table.  When the catch is more than you can consume in a reasonable amount of time, you need to find a way to preserve the fish for later use.

Probably the most popular way to preserve fish is to freeze it.  For freezing fish, the fish should be as fresh as possible. Wash the fish and remove the scales. Eviscerate the fish and remove the head. Fins should be removed. Next wash the fish thoroughly in cold running water. If you are working with large fish, cut the fish crosswise into ¾-inch steaks. For fillets, remove the backbone by cutting along either side of the fish.

Fish are categorized by their fat content – fatty fish include mullet, mackerel, trout, tuna and salmon. Most freshwater fish are lean as are fish like flounder, cod and many others. Continue reading