In between rains last week we managed to get the rhubarb picked. Remember earlier in the spring I canned some in jars. Last week I put up 14 jars of strawberry rhubarb jam. I saved some for strawberry rhubarb pies and I wanted to freeze some for my rhubarb cake during the year. Since the cake calls for 1 3/4 cup of chopped rhubarb I wanted to package my frozen rhubarb in 2 cup quantities.
First I washed the stalks really well and cut out any bad spots and insect damage. Then I chopped my rhubarb stalks in about 1/2 inch pieces. I was real careful to peel any of the larger ones that I thought might be tough or stringy. Then I let the rhubarb dry real well.
Then I placed the rhubarb pieces on cookie sheets and put in the freezer to freeze overnight.
The next morning the pieces were frozen solid and I placed 2 cups in food saver bags.
Then sealed the bags. I ended up freezing 9 bags of rhubarb ready to make cake or add to pies during the year. It was really simple just wash, dry and freeze. No blanching or cooking required.
Blessings from The Holler
The Canned Quilter
Fantastic! Thank you!ReplyDelete
I never thought about freezing and then putting in the food saver. Thanks for the great idea. Also did you can the kidney beans in your header? The liquid in minexalways looks cloudy. Is there a trick to this I should know about? Any tips would be great!ReplyDelete
You are very welcome for any all ideas LOL..Yes i did can the beans in my header and they are pinto beans as opposed to kidney beans. Alot depends on the specific bean. These were purchased pinto beans and the liquid was clear. The red beans (similar to kidney) and horticulture beans that I grow always have a thick cloudy gravy which they are known for.Delete
I think it just depends on the variety of bean : )
ran across your blog via Dandelion House, just joined your blog, glad to find a Louisiana gal living out the farm life up north. Waiting for our day to be living up north. Im a south Louisiana gal myself. Stop by my blog and check out our farm. Always wondered if rhuburb would grown down here in the south.
Nice to meet another south Louisiana girl and welcome to the blog! I will be sure to come around for a visit soon.Delete
Your vacuum sealer is much larger than ours. We think we need a bigger one, one that can be used for more than sealing once in awhile. Ours is a Foodsaver but we notice after sealing a lot of bags it seems tired. We'll stick with it for now. Which model is yours? Are you satisfied with it or would you prefer a different model?ReplyDelete
Our first Foodsaver was a smaller one purchased from Walmart that not long after purchase broke. We contacted the company and the model that we had was made specifically for Walmart and I guess was a dud model : ) To make a long story short they sent us this model in replacement. After 3 years of hard work this one has slowed down and does not run as well as it once did, the next one we purchase will be their largest model. I will say that the investment is a good one as they save you lots of money in the long run in properly packaged produce that does not freezer burn.Delete
You know, I've never cooked rhubarb before, which is really odd, I know. lol I've been meaning to work with it though, and now I know how to store it by vacuum sealing. :) Thanks so much for sharing with Hearth and Soul!!ReplyDelete