Hi, all,

I'm not quite a newbie to canning, nor am I an expert. I can mainly
juices and jams/jellies and freeze my vegies. Have several pots I
used for WB canning, but no pressure canner (ah, may be why I freeze
instead? *grin*) I came across an interesting way to freeze certain
vegies the other day and thought I'd get an opinion on it.

Basically, this method is to slice, quarter, etc., your vegetable and
then put them in a triple thickness of brown paper sack (the freezer
kind or double lunch sacks) and toss the sack into the freezer. I did
some reading on this and found that unblanched vegies will last up to
6 months, but blanched will last up to a year. That was news to me
because I'd ALWAYS blanched in the past.

Since we have such a large crop of summer squash, I decided to give
this a try. With so many squash I figured we didn't have a lot to
lose. The squash would just go bad anyway. Haven't tried any of the
frozen stuff yet as we are still harvesting.

Does anyone have an opinion on this method? Has anyone tried this
method? If tried, what were the results? (And I apologize in advance
if this topic has been covered before. I did a search of the group
but didn't find any relevant results.)

TIA,
Anj

Anj wrote:
> Hi, all,
>
> I'm not quite a newbie to canning, nor am I an expert. I can mainly
> juices and jams/jellies and freeze my vegies. Have several pots I
> used for WB canning, but no pressure canner (ah, may be why I freeze
> instead? *grin*) I came across an interesting way to freeze certain
> vegies the other day and thought I'd get an opinion on it.
>
> Basically, this method is to slice, quarter, etc., your vegetable and
> then put them in a triple thickness of brown paper sack (the freezer
> kind or double lunch sacks) and toss the sack into the freezer. I did
> some reading on this and found that unblanched vegies will last up to
> 6 months, but blanched will last up to a year. That was news to me
> because I'd ALWAYS blanched in the past.
>
> Since we have such a large crop of summer squash, I decided to give
> this a try. With so many squash I figured we didn't have a lot to
> lose. The squash would just go bad anyway. Haven't tried any of the
> frozen stuff yet as we are still harvesting.
>
> Does anyone have an opinion on this method? Has anyone tried this
> method? If tried, what were the results? (And I apologize in advance
> if this topic has been covered before. I did a search of the group
> but didn't find any relevant results.)
>
> TIA,
> Anj
>
Had not heard of this method before Anj, do you have a cite for the
method so we can look it up too? Sounds interesting.

I do freeze a number of things by slicing or chopping, put on a bun pan,
stick it in the freezer for an hour, then move the product to a vacuum
seal bag, seal, mark as to product, then toss in the freezer. Lasts two
to three years that way if we don't use it all up first. Mostly do sweet
chiles and okra this way with no degradation of the vegetables. All the
other stuff I freeze by blanching according to the time table, running
it through an ice water bath, put it in a colander, then run it through
the salad spinner, after that it gets bagged and vac sealed.

On Jul 13, 3:44*pm, George Shirley > wrote:

> > I'm not quite a newbie to canning, nor am I an expert.
*snip*
and freeze my vegies. **I came across an interesting way to freeze
certain
> > vegies the other day and thought I'd get an opinion on it.
>
> > Basically, this method is to slice, quarter, etc., your vegetable and
> > then put them in a triple thickness of brown paper sack (the freezer
> > kind or double lunch sacks) and toss the sack into the freezer. *I did
> > some reading on this and found that unblanched vegies will last up to
> > 6 months, but blanched will last up to a year. *That was news to me
> > because I'd ALWAYS blanched in the past.
>
*snip*
>
> > Does anyone have an opinion on this method? Has anyone tried this
> > method? *If tried, what were the results? *(And I apologize in advance
> > if this topic has been covered before. *I did a search of the group
> > but didn't find any relevant results.)

> Had not heard of this method before Anj, do you have a cite for the
> method so we can look it up too? Sounds interesting.
>
> I do freeze a number of things by slicing or chopping, put on a bun pan,
> stick it in the freezer for an hour, then move the product to a vacuum
> seal bag, seal, mark as to product, then toss in the freezer. Lasts two
> to three years that way if we don't use it all up first. Mostly do sweet
> chiles and okra this way with no degradation of the vegetables. All the
> other stuff I freeze by blanching according to the time table, running
> it through an ice water bath, put it in a colander, then run it through
> the salad spinner, after that it gets bagged and vac sealed.

Thanks for the response, George! I really appreciate it.

Sorry! I meant to include the link the last time.
http://www.thriftyfun.com/tf25719721.tip.html

And I'd also like to than you for taking another look.

Whew! I am expecting a package and being at the end of a longgggg
lane the UPS and Fed-X people usually just leave it at our front
gate. So decided to walk down and take a look. I know better than
that in this heat! Now I'm hot, dizzy and sweaty and trying to cool
off.

Hugs,
Anj

Anj wrote:
> On Jul 13, 3:44 pm, George Shirley > wrote:
>
>>> I'm not quite a newbie to canning, nor am I an expert.
> *snip*
> and freeze my vegies. I came across an interesting way to freeze
> certain
>>> vegies the other day and thought I'd get an opinion on it.
>>> Basically, this method is to slice, quarter, etc., your vegetable and
>>> then put them in a triple thickness of brown paper sack (the freezer
>>> kind or double lunch sacks) and toss the sack into the freezer. I did
>>> some reading on this and found that unblanched vegies will last up to
>>> 6 months, but blanched will last up to a year. That was news to me
>>> because I'd ALWAYS blanched in the past.
> *snip*
>>> Does anyone have an opinion on this method? Has anyone tried this
>>> method? If tried, what were the results? (And I apologize in advance
>>> if this topic has been covered before. I did a search of the group
>>> but didn't find any relevant results.)
>
>> Had not heard of this method before Anj, do you have a cite for the
>> method so we can look it up too? Sounds interesting.
>>
>> I do freeze a number of things by slicing or chopping, put on a bun pan,
>> stick it in the freezer for an hour, then move the product to a vacuum
>> seal bag, seal, mark as to product, then toss in the freezer. Lasts two
>> to three years that way if we don't use it all up first. Mostly do sweet
>> chiles and okra this way with no degradation of the vegetables. All the
>> other stuff I freeze by blanching according to the time table, running
>> it through an ice water bath, put it in a colander, then run it through
>> the salad spinner, after that it gets bagged and vac sealed.
>
> Thanks for the response, George! I really appreciate it.
>
> Sorry! I meant to include the link the last time.
> http://www.thriftyfun.com/tf25719721.tip.html

Thank you, I'll look into it. Doesn't quite meet USDA standards but has
possibilities.
>
> And I'd also like to than you for taking another look.

No problemo.
>
> Whew! I am expecting a package and being at the end of a longgggg
> lane the UPS and Fed-X people usually just leave it at our front
> gate. So decided to walk down and take a look. I know better than
> that in this heat! Now I'm hot, dizzy and sweaty and trying to cool
> off.
>
> Hugs,
> Anj
>
>
DW was out mowing this morning, again. Got home from running errands at
1130 and she was just coming in. Heat index temperature was slightly
over 120F at that time. Got her into a tepid shower, changed to cold,
then dried off and rested for several hours. No fool like an old fool.

"George Shirley" > wrote in message
. ..
> Anj wrote:
>> On Jul 13, 3:44 pm, George Shirley > wrote:
>>
>>>> I'm not quite a newbie to canning, nor am I an expert.
>> *snip*
>> and freeze my vegies. I came across an interesting way to freeze
>> certain
>>>> vegies the other day and thought I'd get an opinion on it.
>>>> Basically, this method is to slice, quarter, etc., your vegetable and
>>>> then put them in a triple thickness of brown paper sack (the freezer
>>>> kind or double lunch sacks) and toss the sack into the freezer. I did
>>>> some reading on this and found that unblanched vegies will last up to
>>>> 6 months, but blanched will last up to a year. That was news to me
>>>> because I'd ALWAYS blanched in the past.
>> *snip*
>>>> Does anyone have an opinion on this method? Has anyone tried this
>>>> method? If tried, what were the results? (And I apologize in advance
>>>> if this topic has been covered before. I did a search of the group
>>>> but didn't find any relevant results.)
>>
>>> Had not heard of this method before Anj, do you have a cite for the
>>> method so we can look it up too? Sounds interesting.
>>>
>>> I do freeze a number of things by slicing or chopping, put on a bun pan,
>>> stick it in the freezer for an hour, then move the product to a vacuum
>>> seal bag, seal, mark as to product, then toss in the freezer. Lasts two
>>> to three years that way if we don't use it all up first. Mostly do sweet
>>> chiles and okra this way with no degradation of the vegetables. All the
>>> other stuff I freeze by blanching according to the time table, running
>>> it through an ice water bath, put it in a colander, then run it through
>>> the salad spinner, after that it gets bagged and vac sealed.
>>
>> Thanks for the response, George! I really appreciate it.
>>
>> Sorry! I meant to include the link the last time.
>> http://www.thriftyfun.com/tf25719721.tip.html
>
> Thank you, I'll look into it. Doesn't quite meet USDA standards but has
> possibilities.
>>
>> And I'd also like to than you for taking another look.
>
> No problemo.
>>
>> Whew! I am expecting a package and being at the end of a longgggg
>> lane the UPS and Fed-X people usually just leave it at our front
>> gate. So decided to walk down and take a look. I know better than
>> that in this heat! Now I'm hot, dizzy and sweaty and trying to cool
>> off.
>>
>> Hugs,
>> Anj
>>
>>
> DW was out mowing this morning, again. Got home from running errands at
> 1130 and she was just coming in. Heat index temperature was slightly over
> 120F at that time. Got her into a tepid shower, changed to cold, then
> dried off and rested for several hours. No fool like an old fool.

It gets to 90 here and we don't mow the lawn. I remember those days from
when my husband was stationed at Ft. Hood in Central Texas during the mid
'80s. There's a reason we moved back home.

Marilyn wrote:
> "George Shirley" > wrote in message
> . ..
>> Anj wrote:
>>> On Jul 13, 3:44 pm, George Shirley > wrote:
>>>
>>>>> I'm not quite a newbie to canning, nor am I an expert.
>>> *snip*
>>> and freeze my vegies. I came across an interesting way to freeze
>>> certain
>>>>> vegies the other day and thought I'd get an opinion on it.
>>>>> Basically, this method is to slice, quarter, etc., your vegetable and
>>>>> then put them in a triple thickness of brown paper sack (the freezer
>>>>> kind or double lunch sacks) and toss the sack into the freezer. I did
>>>>> some reading on this and found that unblanched vegies will last up to
>>>>> 6 months, but blanched will last up to a year. That was news to me
>>>>> because I'd ALWAYS blanched in the past.
>>> *snip*
>>>>> Does anyone have an opinion on this method? Has anyone tried this
>>>>> method? If tried, what were the results? (And I apologize in advance
>>>>> if this topic has been covered before. I did a search of the group
>>>>> but didn't find any relevant results.)
>>>> Had not heard of this method before Anj, do you have a cite for the
>>>> method so we can look it up too? Sounds interesting.
>>>>
>>>> I do freeze a number of things by slicing or chopping, put on a bun pan,
>>>> stick it in the freezer for an hour, then move the product to a vacuum
>>>> seal bag, seal, mark as to product, then toss in the freezer. Lasts two
>>>> to three years that way if we don't use it all up first. Mostly do sweet
>>>> chiles and okra this way with no degradation of the vegetables. All the
>>>> other stuff I freeze by blanching according to the time table, running
>>>> it through an ice water bath, put it in a colander, then run it through
>>>> the salad spinner, after that it gets bagged and vac sealed.
>>> Thanks for the response, George! I really appreciate it.
>>>
>>> Sorry! I meant to include the link the last time.
>>> http://www.thriftyfun.com/tf25719721.tip.html
>> Thank you, I'll look into it. Doesn't quite meet USDA standards but has
>> possibilities.
>>> And I'd also like to than you for taking another look.
>> No problemo.
>>> Whew! I am expecting a package and being at the end of a longgggg
>>> lane the UPS and Fed-X people usually just leave it at our front
>>> gate. So decided to walk down and take a look. I know better than
>>> that in this heat! Now I'm hot, dizzy and sweaty and trying to cool
>>> off.
>>>
>>> Hugs,
>>> Anj
>>>
>>>
>> DW was out mowing this morning, again. Got home from running errands at
>> 1130 and she was just coming in. Heat index temperature was slightly over
>> 120F at that time. Got her into a tepid shower, changed to cold, then
>> dried off and rested for several hours. No fool like an old fool.
>
> It gets to 90 here and we don't mow the lawn. I remember those days from
> when my husband was stationed at Ft. Hood in Central Texas during the mid
> '80s. There's a reason we moved back home.
>
>
>
Hood is heaven in the summer compared to the SW Louisiana coast. Pulled
a couple of summer camps at Hood back in the seventies before I saw the
light and pulled the plug.

>Whew! I am expecting a package and being at the end of a longgggg
>lane the UPS and Fed-X people usually just leave it at our front
>gate.

Front gate? Gates vary but the type with long lanes?
One does not go past a closed gate without an invite. At best, rude.

Here, Fed Ex needed to be told where to leave packages, and to leave them
and UPS I guess has known the area and just leaves 'em like the USPS people
do.
STurner
Ohio, USA

S Turner wrote:
>> Whew! I am expecting a package and being at the end of a longgggg
>> lane the UPS and Fed-X people usually just leave it at our front
>> gate.
>
> Front gate? Gates vary but the type with long lanes?
> One does not go past a closed gate without an invite. At best, rude.
>
> Here, Fed Ex needed to be told where to leave packages, and to leave them
> and UPS I guess has known the area and just leaves 'em like the USPS people
> do.
> STurner
> Ohio, USA
We have friends with a long lane to their house that is gated at the
road. They put in a box made of steel for UPS and Fedex to deposit
packages. Then they wired it to light up a bulb at their shop when the
box was opened. Works for them.

On Jul 14, 6:49*am, George Shirley > wrote:
> S Turner wrote:
> >> Whew! *I am expecting a package and being at the end of a longgggg
> >> lane the UPS and Fed-X people usually just leave it at our front
> >> gate. *
>
> > Front gate? Gates vary but the type with long lanes?
> > One does not go past a closed gate without an invite. At best, rude.
>
> > Here, Fed Ex needed to be told where to leave packages, and to leave them
> > and UPS I guess has known the area and just leaves 'em like the USPS people
> > do.
> > STurner
> > Ohio, USA
>
> We have friends with a long lane to their house that is gated at the
> road. They put in a box made of steel for UPS and Fedex to deposit
> packages. Then they wired it to light up a bulb at their shop when the
> box was opened. Works for them.

A pretty ingenious solution too! We don't have the wiring to do
that... but it's something to think about.

On Jul 13, 1:33*pm, Anj > wrote:
>
> Basically, this method is to slice, quarter, etc., your vegetable and
> then put them in a triple thickness of brown paper sack (the freezer
> kind or double lunch sacks) and toss the sack into the freezer. *I did
> some reading on this and found that unblanched vegies will last up to
> 6 months, but blanched will last up to a year. *That was news to me
> because I'd ALWAYS blanched in the past.
>

I'd hafta to voice some doubts on this method. I was inundated with
waaay too many peas earlier this year. Once I realized I wouldn't be
able to process them all before they went bad I washed several gallons
and tossed them directly into the freezer. I thought it would only be
for about a week ... that week has stretched into a month and I have
20 more gallons of cherries to dehydrate before I can get back to the
peas. Anyway, tried some for dinner the other night. Yuck! They
started out tasting wonderful and sweet and ended with a distinct
vinegar taste. Serving with onions and a vinaigrette made it okay
but ... I doubt you'll catch me trying to skip a step again ...
Granted I didn't use this method but they didn't last a month for me
either ....

Camille

On Jul 14, 12:04*am, NorthWet > wrote:
> On Jul 13, 1:33*pm, Anj > wrote:
>
>
>
> > Basically, this method is to slice, quarter, etc., your vegetable and
> > then put them in a triple thickness of brown paper sack (the freezer
> > kind or double lunch sacks) and toss the sack into the freezer. *I did
> > some reading on this and found that unblanched vegies will last up to
> > 6 months, but blanched will last up to a year. *That was news to me
> > because I'd ALWAYS blanched in the past.
>
> I'd hafta to voice some doubts on this method. I was inundated with
> waaay too many peas earlier this year. Once I realized I wouldn't be
> able to process them all before they went bad I washed several gallons
> and tossed them directly into the freezer. I thought it would only be
> for about a week ... that week has stretched into a month and I have
> 20 more gallons of cherries to dehydrate before I can get back to the
> peas. Anyway, tried some for dinner the other night. Yuck! They
> started out tasting wonderful and sweet and ended with a distinct
> vinegar taste. Serving with onions and a vinaigrette made it okay
> but ... I doubt you'll catch me trying to skip a step again ...
> Granted I didn't use this method but they didn't last a month for me
> either ....
>
> Camille

Your experience is what I'm concerned about. Without blanching the
enzymes keep ripening the vegies, even when they're frozen. BUT...
this site and article mentioned vegies by name, Hey, with all the
extra squash, if it doesn't work, well, the biggest loss will be our
time.

Thanks for the response, Camille!
Hugs,
Anj

NorthWet wrote:
>
> I'd hafta to voice some doubts on this method. I was inundated with
> waaay too many peas earlier this year.... I washed several gallons
> and tossed them directly into the freezer.... Anyway, tried some for dinner the other night. Yuck! They
> started out tasting wonderful and sweet and ended with a distinct
> vinegar taste. Serving with onions and a vinaigrette made it okay
> but ... I doubt you'll catch me trying to skip a step again ...
> Granted

I've been following this, just for my own interest, not because I grow
enough to freeze anything. But this fits right into what I know about
blanching. The enzymes "do something" unless they're deactivated by
blanching.

B/

> I've been following this, just for my own interest, not because I grow
> enough to freeze anything. *But this fits right into what I know about
> blanching. *The enzymes "do something" unless they're deactivated by
> blanching.
>
> B/

Hi, Brian,

Maybe that's why there are only certain vegies recommended for this?
The enzymes continue the ripening process. I know there are some
vegies that I've harvested, cleaned and stuck in the freezer (bell
peppers for example) and they do well--in certain aspects. There are
other vegies I'd never dream of treating that way. AND... I wouldn't
do it with bell peppers unless I was only using them for seasoning as
they go really soft if they aren't blanched.

In this case, maybe it's the vegies that don't continue ripening at a
rapid rate that can be frozen without blanching? This thought just
crossed my mind and I'm throwing it out for comment. I haven't deeply
thought about it yet. *grin*

Hugs,
Anj