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Summer gardening offers some of the most distinct flavor of the year-long garden. An Heirloom pepper is simply wonderful roasted and eaten in a compound during the summer months, but you can also cut, fry in oil and garlic, grind it up, freeze it (read more), and you can enjoy the taste of pepper in the soup was winter in the darkest days of winter. December pumpkin soups are always better when you can walk to your freezer and leave a bag of pieces eggplant, cut into cubes to add.

I could pay about five dollars for peppers frozen at Whole Foods to add to my soup or I might plant a few extra pepper in the garden, help a friend harvest his own, or buy in bulk from d ' a farmer in September and have enough frozen peppers over a dozen soups in winter. Preserving the taste of summer, then cost-effectiveness. The fact is that it can be even simpler.

Freezing: Better than canning grandmother

Once past these obstacles, you must ask yourself if it is worth your while to spend the bulk of a packing day and end up with eight quarts of canned tomatoes.Most people these days do not have massive amounts of produce to preserve. They may end up with a lug of tomatoes or peppers and May came to the logical conclusion that the quantity is far from being worthy of canned food.

Here at Blog Rebuilding us have a simple solution to get past your fear of canning or your logical conclusion that the canning process takes too long: no can.

Grandma used to can their food because she lived in Missouri (insert your preferred state Dustbowl here) and had to harvest his garden last summer during the winter.I do not know if you've already seen freezer grandmother, but probably about two cubic feet in size and was covered with an inch of ice. My grandmother actually lived in a tent without a refrigerator or freezer for a portion of her married life, so that even those small freezers were fairly large class.

In any case, produce frost was not a viable method of preservation back in the days of grandma. Grandma keeps up....

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