Our spring here was running pretty cool overall and really wet as springs go. And at the least 4 weeks late too! But the work continues with our first crops starting to roll in. My days are filled with almost daily asparagus gatherings to be trimmed, washed, blanched, frozen and vacuum sealed.
On this particular day we added rhubarb to the harvest list.
Once the rhubarb is trimmed, it is washed and cut into about 1 inch chunks.
From there it goes on baking sheets to be frozen. The frozen chunks are easily broken apart.
Once frozen it is vacuum sealed in bags.
Since I already have rhubarb in jars, in bags in the freezer and strawberry rhubarb pie filling in the freezer this is going into gallon bags. When time permits, later in the year, I will be making rhubarb wine from this fruit.
Since I have already put up some asparagus in canning jars the harvests are being frozen now for use during the winter. It is washed, trimmed and blanched once it makes it in the house.
Once blanched, drained and cool to the touch I place it on baking sheets and freeze it overnight.
Then the frozen spears are placed in vacuum bags and sealed, then labeled and then they go into the freezer. So again I am making regular additions to my freezer and the preparations for winter 2013/2014 begin. Some contributions to my freezer are by multiple gallons at one time and others are 4 to 5 bags added every day or two. They all add up to the same thing for my family though. The ability to open a freezer, jar, or pantry door at any given time and have healthy, home grown food readily available.
Blessings from The Holler
The Canned Quilter