I'm so amazed I actually grew something you can eat! . I made potato and
Leek soup, gave some away. Gave some nice big Leeks away, so other people
can make some nice soup. I was hoping I could Pressure can the rest of the
crop, for some nice all year round soups. Trouble is I can't find any info
on how to do so.

I don't have a dehydrator which was recommended and freezing turns them to
slush. (googling on web). Ooooh what shall I do? Anyone have any ideas?
Would love to see them in the pantry, I'm so proud of them

Green Newb wrote:
I'm so amazed I actually grew something you can eat! . I made potato
and Leek soup, gave some away. Gave some nice big Leeks away, so other
people can make some nice soup. I was hoping I could Pressure can the
rest of the crop, for some nice all year round soups. Trouble is I
can't find any info on how to do so.

I don't have a dehydrator which was recommended and freezing turns them
to slush. (googling on web). Ooooh what shall I do? Anyone have any
ideas? Would love to see them in the pantry, I'm so proud of them

A quick look at the UGA food safety site doesn't show any way to
preserve leeks other than keeping them in a cool dark place and, even
then they won't last more than one to three months. Some things just
don't can well.

In article ,
"Green Newb" wrote:

I'm so amazed I actually grew something you can eat! . I made potato and
Leek soup, gave some away. Gave some nice big Leeks away, so other people
can make some nice soup. I was hoping I could Pressure can the rest of the
crop, for some nice all year round soups. Trouble is I can't find any info
on how to do so.

I don't have a dehydrator which was recommended and freezing turns them to
slush. (googling on web). Ooooh what shall I do? Anyone have any ideas?
Would love to see them in the pantry, I'm so proud of them

I think if you can't find any info on pressure canning leeks there is a
reason for it: It is not a recommended way to preserve the vegetable.

The Ball Blue Book recommends dehydrating them.

So Easy to Preserve doesn't mention them.
The Complete Book of Home Preserving doesn't mention them.

You could slice and cook them in butter and then freeze them for later
use in soup. I've done that‹actually I may have done that and added
some chicken broth to them before freezing with a note to finish the
soup with the thawed mixture * potatoes and dairy added at that time.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

Hey thanks everyone for trying. Guess I will go with the freezing idea,
sounds good. Just hope the freezer doesn't break again :-O. Unfortunately
most houses in Australia don't have cellers. Would love one for cold
storage options. Hopefully I will get a dehydrator for Christmas, but have
no idea of what quantities a dehydrator can cope with. I think I have 30 or
so Leeks.

I'm new at everything and haven't frozen vegies before. I was suprised to
see that you left the Leeks in long peices. Oh I see, easier blanching.
Also suprising to see that you wrapped them in foil. I was going to use zip
lock bags or glad wrap. Is there any reason for the aluminium foil? Thanks
for the instructions, now they won't go to waste .


"Dave Balderstone" wrote in message
news:311020090908411227%dave@N_O_T_T_H_I_Sbalderst one.ca...
In article , Green
Newb wrote:

I'm so amazed I actually grew something you can eat! . I made potato
and
Leek soup, gave some away. Gave some nice big Leeks away, so other
people
can make some nice soup. I was hoping I could Pressure can the rest of
the
crop, for some nice all year round soups. Trouble is I can't find any
info
on how to do so.

I don't have a dehydrator which was recommended and freezing turns them
to
slush. (googling on web). Ooooh what shall I do? Anyone have any ideas?
Would love to see them in the pantry, I'm so proud of them

My copy of "Preserving the Fruits of the Earth" (1973) says to use dry
storage "stand them upright in a box, and pack soil around the roots
and white portions of the stalks. Store in a root cellar at 40° or
below" or freezing "Freezing leeks is easy and preserves the stalks
more reliably than dry storage. Cut off roots and trim the stalks to 8
- 12 in. lengths. Wash thouroughly. You may have to peel off several
layers of flesh to remove all the little pockets of dirt. Follow
standard freezing procedure. Blanch for 4 min. Package in small bundles
in aluminum foil. Store for 10 - 12 mo. To serve, cook for 8 - 10 min."

On Oct 31, 3:11*pm, "Green Newb" wrote:
Hey thanks everyone for trying. *Guess I will go with the freezing idea,
sounds good. *Just hope the freezer doesn't break again :-O. Unfortunately
most houses in Australia don't have cellers. *Would love one for cold
storage options. Hopefully I will get a dehydrator for Christmas, but have
no idea of what quantities a dehydrator can cope with. *I think I have 30 or
so Leeks.

I'm new at everything and haven't frozen vegies before. *I was suprised to
see that you left the Leeks in long peices. Oh I see, easier blanching.
Also suprising to see that you wrapped them in foil. *I was going to use zip
lock bags or glad wrap. *Is there any reason for the aluminium foil? *Thanks
for the instructions, now they won't go to waste .

"Dave Balderstone" wrote in message

No need for the foil if your freezer wrap is indeed pretty air proof.
If the leeks "freezer burn"
from air leakage, or even air presence, they will probably not be as
yummy.
In the States I regularly use a vacuum sealer kitchen appliance that
sucks all excess
air out of a special heavy plastic bag. In that manner, I can keep
things much longer
in the freezer and no ice crystals will form inside the bag.
Jim in So. Calif.