Show Me Your.......

ooooh a kitchen outside to do the canning.. what an idea!!
I picture a room attached to my house with a wood-burning cookstove.. an old harvest table, a cupboard for the tools of the trade and 2 rocking chairs… an enamel coffee pot sitting on the stove for Rick’s coffee and a rag rug on the floor…
(not that I’ve ever thought about this before!)

I’ll have to wait on the pictures because we’re working on something right now (still in idea stage).

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

That is quite a “picture” MsDeb … would love one of those myself, even though I don’t do canning right now LOL!!!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

Ok, here’s a view of mine. It’s a bit messy right now, but next year I’m hopping to redo the basement floor and clean up the walls for a new paint job.

Let’s start off with the freezers. The big upright is just general storage for things like chicken and beef found on sale, or ice cream.. ;)

The smaller one to the right is the harvest freezer which we picked up earlier this year. The only thing that goes into it are produce from the garden, or anything that might come from a pick-your-own type of establishment. Most is from the garden however.

Here you can see it’s packed full to the brim with produce. There’s Cow Peas, sliced Eggplant for Eggplant Parmesan, Okra, Zucchini, Grated Zucchini for Zucchini bread, some orange stuff that I can’t recall what it is… It’s packed full, lets just put it that way.

We figured out last night how much apple and tomato product we have canned. It’s roughly 43 gallons, which does not count the pints of salsa that are out of sight to the left. The plumbing pipe you see is no longer in service and will end up being removed and capped closer to the shelf so there’s cleanout access.

The shelves hold quart sized jars at 3 quarts deep by 9 wide, so each shelf is 6.75 gallons.

Here you can see the salsa and the section we use for store bought storage. I call it the cantry, but we’re starting to put more in. Once the basement is cleaned up, we’ll end up putting more boxed goods in as well. On the left hand shelf at the bottom you can also see the jelly storage area. All the jellies that don’t fit on their shelf sections go here until needed.

Lastly is the jelly shelving. Each shelf holds 7 jelly jars and is used to hold a dedicated product. We’ve got a shelf of Strawberry, Mint, Persimmon, Blackberry, Blueberry, Mixed berry, Apple, Chocolate Mint and etc.

It’s been a great little canning room. Once I get it fully cleaned up however, I think it will be flawless. Though it’d still be nice to expand on it and possibly set up a stove down stairs so we can do everything right from there. Only thing that would not work would be the lack of a sink. Since the main line out of the house is about 5’ up the basement wall, it’s gray water only fend into the sump pump.

Beyond cleaning up the floors and laying down sticky tile, I’m planning on painting the shelves with a fresh coat of paint, lining the tops of the shelves with plastic and I’m hopping to use the left over poplar to face the edges of the shelves.

..

At any rate, this is what I’ve got.. Let’s see yours. :)

-- Planting Daylilies in Kentucky, zone 6b

Nice vision, Debbie.. :)

Would you be using the wood stove to cook and water bath?

Ok, still planning.. doodle me a picture.. ;) :D

-- Planting Daylilies in Kentucky, zone 6b

holymoly Scott.. that’s quite the storage area!!!! I wondered why you wanted to see people’s storage areas. Now I know why!! Yours is quite the project.

we used to keep our jars in the basement but it’s too damp and the jar lids all rusted. So now we cram the jars into the cupboards.
I’m SO Jealous of your space!!

here’s what we have:
1) the freezer: asparagus on the top shelf, mixture of stuff on the second shelf, peas on the third shelf and beets/corn in the top bins of the top section; in the bottom drawer are the raspberries, strawberries and room for the apple pie filling

2) under the stairs: this is where i kept everything last year but it is such a pain in the neck (literally) to access it, I’ve moved as much as I can into my cupboard.
The plan is to create the lower area of the stairs into “pull out shelves”, (boards on wheels) and we’ll put as many jars as possible into that area. In theory it sounds like a great idea. We’ll see.

3) the cupboard: I have one shelf dedicated, now, to my canning/ jars.

pickled beets, pickled beans, lemon balm jelly, apple juice, chili sauce

GramT let me know when you have yours built and I’ll come and visit :) my guess is that yours will be done about the same time as mine: never.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Scott … WOW!!!! Nice set up!!!!! Your “cantry” reminds me of my grandparents pantry … full of their wonderful canned items along with store bought produce. Memories … wow, that takes me back. To this day wish I had gotten grandpa’s plum jam recipe. Anywho … I’m impressed with just how organized you are.

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

RE: 1) That’s a nice freezer you have. I like the split sections. Ours is just one large upright with no separate bottom to it. Well, the upright that is.. The chest is just one large bottom. :D

RE: 2) I can see the problem there with access, having to actually go UNDER the stairs to get things. This resource might work for you all, not sure if they ship to Canada however. I picked up a full case of 200lb cap full extension drawer slides from them on the cheap.

http://www.woodworkershardware.com

RE: 3) Wow that’s a pretty color green. Is that wall color or cabinet? I see that it’s higher gloss to guessing cabinet?

Nice collection of jars on the top as well that I see. :)

Our basement had about a quarter inch of water in it when we were viewing the house pre-sale. Since we’d moved in and I’d taken care of some issues there has been no water on the floor. No doubt it helps that I have a rather large dehumidifier running which drains into the sump. There’s still several moisture issues to fix though and not just solve by sucking the water out of the air..

Got to say though, the dehumidifier has worked great. Our dryer vents directly into the basement and it pulls all the water out of the air without issue. (I know, stupid… don’t vent into the basement, but ATM I have yet to fix that)..

Gram: Thanks.. :) We’re just following what the house wants.. The canning room was here when we moved in and with all the stuff on property, it’s hard not to jump into some more serious canning. Add to that the insanity of me adding MORE to the mix, such as the plums, peaches and etc and it will make for a pile of canning for years to come.

-- Planting Daylilies in Kentucky, zone 6b

the freezer: we just bought that this year. I started with just wanting a little chest freezer but the size difference vs. the cost difference didn’t make a lot of sense. Plus I remember the days of hanging upside down in a chest freezer trying to reach whatever was in the bottom!!!
So we went searching for (another) upright. (The first is now for meat etc). When I saw this freezer I thought it would be a great idea. So far – it is!

Under the stairs: thanks for the link. We might just put the shelf on wheels. We’ll see

Dehumidifier: good idea.

Green: I painted the TV area of our living room this colour and I loved it so much I kept adding it here and there throughout the house. The bannister is now green and the insides of my cupboard doors are green :)
http://lumberjocks.com/jocks/MsDebbieP/blog/2661
and then here are some shelves we put up in the living room as well (showing the green again)

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

no wonder it took so long for this post to save… it was doing it twice!! sheesh

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

LOL… Just the INSIDE of the doors are green? Now that’s a good idea.. Love the “Surprise!” aspect of opening a cabinet while looking for something and having a “BAM!” look at me kind of paint add a splash of color in where it’s not expected.

-- Planting Daylilies in Kentucky, zone 6b

some day I’ll paint the back wall of the cupboards green as well….
it’s pretty refreshing to get that sudden change of colour
and I do love my green!

when the kids move out, I’m going to make the bedroom my “zen room” and it is going to be my “lush green” and whenever someone wants to find me – that’s where I’ll be :)

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

oh and my jars on top—it’s all the “bear” jars from the peanut butter. I used to use them but now, they just sit up there and watch me in the kitchen lol

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Bears for peanut butter? How odd.. I always thought they just used bears for honey.

I thought that’s what one looked like, but wasn’t entirely sure that’s what I was seeing.. ;)

-- Planting Daylilies in Kentucky, zone 6b

Well MsDeb, when I commented on Scott’s set up, yours was not posted yet … even though my post was after your pics – funny how that happens sometimes. Didn’t want ya thinking I wasn’t thinking your set up was “the bomb”!!!! Cuz it is!!! Wow, that freezer is nicely organized (want to do my fridge??? LOL!!!!) and to be honest I like the idea of some of your canned goods in the kitchen. Sure makes it easier when grabbing for something (at least I think).

Those roll out drawers sound like a good solution to your under the stairs issues … maybe a good winter project while watching the snow fly.

Oh yah Deb, after giving this careful thought … I think you should be the first one to get that outside kitchen built since you have the “plans” already … hahahaha!!! I’ll be over to visit and park my butt in one of your comfy rockers with my feet on that braided rug … ;-) Life is lovely in the world of “never gonna happen” – haha!!!

So am I understanding that you can use “old/used” jars, bottles for canning purposes?? Obviously you would have to sterlize them … just have to get new lids or can you use the lids too?? I know, I know I need to check out the site Scott recommended and THEN ask my questions. :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

Yup… You can use any old jar that a standard or wide mouth ring and lid will screw onto.

Some products you buy, their jars will work, such as Golden Eagle Syrup. Their jars work great for canning. So long as the rings fit.. ;)

We’ve got some from my wife’s grandmothers that had been sitting outside in the shed for most likely 10 years or so. All kinda dust in the bottom, several dead brown recluses. It’s all good, just wash them out.

It doesn’t take much to sterilize jars. If you’re water bathing them you don’t even need to, just need to make sure they’re clean. Anyway, all you need is a tea kettle.. Pour a little bit of hot water in, swirl it around for a second and dump it out.. Poof.. Sterilized..

It’s recommended to NOT reuse the lids, however if you just can something, find that it does not work and need to redo it, reusing the lids is fine. Using the same lids from season to season is not recommended though since the rubber may not hold the seal.

The rings, can be used as much as you like, as well as the jars. Though if your rings get really rusty I’d toss them. It’s not likely to happen beyond a little surface rust that can be brushed off with a scouring pad.

-- Planting Daylilies in Kentucky, zone 6b

ask your questions.. that’s what this site is all about!!!

1. we sure are going to have fun in that special kitchen, aren’t we. Want herbal tea, my dear? :)

2. the freezer: I hate not being able to find something quickly in the freezer … it’s just wrong to sit there with the door open. So I’m trying to keep it organized. Well, easy to do really when you do them in batches.

3. Canned goods in the kitchen: yes, it’s much better. I’m pretty lazy. So lazy that I’m going to have to move my frozen fruit from that freezer into my kitchen freezer. I love frozen raspberries on my cereal but I’m too lazy to walk “all the way into the other room” to get them. When they were in the kitchen freezer, they were handy.

4. Old jars: yes, as long as they aren’t cracked/chipped then they are good to go (oh and they have to be appropriate for canning—nice thick glass.)
The screw-on lids I re-use but the sealing lids (whatever they are called) I always go for new.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Such a wealth of info … thanks so much!!!! Just got to get up my nerve now.

And no Herbal Tea for me thanks … I like the plain ol’ stuff, hot with a pinch of milk please. But oh yes, we WOULD have a good time sitting in that warm, cozy kitchen, rocking and visiting. I could even handle a bit of snow outside to frost the windows a bit or some beautiful fall leaves blowing around in the wind. Ahhhhh … fun dreaming isn’t it … Hey, Scott want to join us???!!!!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

plain ol’ tea it is then… with milk from the ice box.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

I’ll pass on the hot tea.. I’m more of an ice tea person.. Used to have to be “hurt your teeth sweet southern tea” but I kicked the sugar to drop my intake… So now it’s just ice tea, no lemon, no sugar.. ;)

-- Planting Daylilies in Kentucky, zone 6b

well.. then there will be hot tea (plain ol’ with milk) and some ice tea, also from the ice box :)

hmm might just have to put out the tea pot and say “make your own” lol since I don’t drink tea, hot or cold!
but.. we can have fresh homemade bread, right out of the cook stove.. oh I can taste that butter melting into the nooks and crannies….

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

YUM!!!! Need a little of Scott’s or your homemade jam to to with that homemade bread!!!

Okay, set the table, I’m on my way over … hee-hee!!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

lol
ok… door’s open, cookstove is roaring, tea’s on (or in the ice box).. bread dough is rising, and the lemon balm jelly is waiting for the taste test …. rag rug is set out in front of “your” rocker .. and .. I guess that is it.. :) Looking forward for the visit haha

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

yah, me too … gonna be a pleasant afternoon, don’t ya think!! hahahahaha!!! Oh I love all this dreaming; it is so fun!!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

oh and on the table will be a flower catalogue and over in the corner will be a wooden box filled with gardening magazines!

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

WONDERFUL!!!!!!!!!! We can talk gardening and flowers; what could be more perfect!! :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

Man if only we could snap our fingers and presto … sitting in your cozy new outside kitchen, talking gardening and sipping hot tea, some ice tea for Scott and whatever you are drinking. Wouldn’t life be just grand … ;-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

yes indeed!
but.. in the meantime we have GardenTenders :D

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

You betcha!!! :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

Debbie, I almost forgot to tell you what I’d seen on one of the HGTV shows one day.

Seems that someone else needed storage under their stairs like you do (however had a different layout) and they ended up building a whole cabinet that was on casters which could be pulled out of the way to allow access to those “long term” hard to reach storage areas in the back.

That way, you could have all your canning on a sturdy rolling cabinet facing the door.. Then if you need anything in the PITA spaces to reach, you just pull it out and away from the stairs. Then roll it back in place when done.

I’d recommend large wheeled ball bearing casters as if it’s loaded up with stuff you’ll want it to roll smooth and easy.

-- Planting Daylilies in Kentucky, zone 6b

sounds about right, Scott.

I guess I have some designing to do. I’ll work up to that—first the lower steps which will be separate and then the main area..

Thanks.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Wow you two sure have been busy.I just love looking at what all your hard work has given you.Well done.I kinda had to chuckle to myself though.My pantry is full of xmas ornaments. (lol)

-- Bon,Hastings,Ont.....zone 5a....Always room for one more

priorities ;) haha

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Okay Bon … thanks for the giggle …xmas ornaments in the pantry … yes, I’m not alone here … hahaha!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

yesterday, the jars had overflowed my shelf and I was back to the “under the stairs” area, which is not pleasant to access.
So, today, as I was waiting for Rick to return with a bushel of peaches, I had a brainwave.
At the top of the basement stairs (to the left) and the back hallway/entry (to the right) there is an ugly cupboard, that has been shoved full of crap, I mean handy items such as wrenches, paint, screws, wire, old keys, empty paint cans, saws, garbage bags, etc….
Although I’d prefer the cupboard to be gone completely, it does make a handy storage area in a space that is not much use for anything else.

And so… I emptied the cupboard (oh right.. now I need another storage area for the non-crap and I have to sort through it – that would be the worst part)..
and then I “filled it” all my preserves! Yippee.. still lots of room and it’s all in one place.
I still have more peaches and beets. (The beets – I’d asked my brother for 10 little beets and he sent me about 15 humongous ones! I’ll never get them all canned.. sheesh)

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Seems like you stumbled onto a great solution for your “under the stairs” problem. And then to have room to spare … hey, what could be better?!!! :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

Well, you look pretty set with that little cabinet. Even looks like there’s room for another scrap wood shelf to be tossed in for one more layer of jars. ;)

-- Planting Daylilies in Kentucky, zone 6b

yes, definitely enough room for another shelf or two if I was crafty about it!

AND.. I have all that yucky space under the stairs for seasonal stuff AND the shelf in my kitchen cupboard.. oh yah—gold mine!!! :D :D D:

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Well Debbie, I guess you and I are the only folks who do any canning. Or at least who put them into storage once we can stuff.. :p

No one else has any setup to handle their tinning, canning, preserving, bottling?

-- Planting Daylilies in Kentucky, zone 6b

oh there has to be more people who preserve their produce.
Maybe they freeze it??

or maybe they are so busy canning that they don’t have time to share :)

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Well LOL!!!! you know where I am with canning … nowhere … AND, I only have two big freezer bags filled with yellow beans. But man has this thread been educational for me!!!!! So even if no one else is canning, tinning, preserving or bottling … this lady has learned so much. Thanks!!! :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

Debbie: Well.. pffft… I made time and I’m knee deep in apples.. ;)

Gram: Good to hear.. Been a pleasure passing on the trivets of info I have here and there. :)

-- Planting Daylilies in Kentucky, zone 6b

today is “peaches”
and my brother left me a message that they have a bunch of Roma tomatoes if I’m interested.

hmmm what to make with Roma tomatoes..

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

MsDebbie,
Roma tomatoes are great to make a chunkie sauce (basic sauce) that you can freeze in 2 cups portions. That way they are ready for anything!
Which is what I would have done had my new garden not been flooded this year! So 40 tomato plants drowned, beans, peppers, carrots (which I usually shred and put in a bag with oil and sugar ready for carrot cake and freeze), beets for borcht and onion for onion soups (the last two I can).

Will be getting some apples later on, at the orchard, and pre-bake about a dozen pies and tons of apple sauce!

And I am planning next year’s garden, same place but different set up!

-- Eklectic, Follow my Bliss, South East Ontario 5a

freezing.. now that sounds like a great plan! I’m almost out of jars for canning.

flooded garden :(
last year the gardens were gasping for water and this year—they got too much, in a lot of cases.

Planning for next year. Now’s the perfect time for that, isn’t it!

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Deb, what are ya gonna do with the peaches????

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

the peaches, I’ve put them in little 250 ml jars (small jam jars) and they will go into lunches this winter.

last year I had single-serving bottles of tomato juice, apple juice, and the peaches. Every day, Rick would get one in his lunch. Boy was that nice and easy and I knew that “mr. I-usually-just-eat-just-a-donut for lunch” was getting something healthy to eat.

Peaches: I just did up 30 jars and I still have oodles of peaches but I’ve ran out of jars. So I’m going to put the rest in the freezer.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Peach jam is really nice!

-- Eklectic, Follow my Bliss, South East Ontario 5a

I’m kinda burned out on jams and jellies..

Debbie, good idea making those single serving jars. I really hope that our peach tree starts producing in within the next 3 years. It’s a tiny little sprig now.

-- Planting Daylilies in Kentucky, zone 6b

Okay … question here … you just cut up peaches and put them in the jars? And freezing peaches?? Can you explain that a little further. I would be interested in doing that now. Wasn’t aware you could freeze fruit.

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

If you’re just going to bake with it, sure, you can freeze about any fruit. Be fine for a Peach Cobbler..

I was going to question the jars as well, now that you thought of it. Debbie, do you water bath them? Or just refrigerate the jars?

-- Planting Daylilies in Kentucky, zone 6b

Canned Peaches

1. peel the peaches (pour boiling water over them and let them sit for a minute and then put them into cold water.. skin peels right off (usually)) and then slice them
2. make syrup: 5 cups water and 1/2 c sugar
3. bring to boil
4. add the peach slices
5. bring back to boil and simmer for about 5 min. (which is just enough time to get the jars sterilized)
6. put the peaches in the jars and seal.

I never do the water bath method but I’m sure that adds just another level of security.

With this recipe I used about 30 peaches (smaller sized) and that gave me 15 of the little jam jars (250 ml)

PEACH PIE in the freezer
(I haven’t used this recipe before but this is what I’m making this afternoon)

Mix
2 1/2c sliced peaches
3/4 c white sugar
1 tbsp cornstarch
1 tbsp Minute Tapioca (thickening agent)
dash nutmeg

I’m going to put them in my vacuum seal bags and set the bags in a pie plate until they are frozen.
Then when I’m ready to make a pie I just put the frozen peaches in the prepared crust and pop it into a preheated oven (450 F) for 20 min. Then lower the heat to 350F and bake about another 30 minutes until the peaches are warmed through.

Sounds easy.. sounds yummy.
We’ll see!

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Mmmm I love fresh peach pie.My mom used to make a really great one.

-- Bon,Hastings,Ont.....zone 5a....Always room for one more

You’re gonna have “leftover summer” all winter with those peaches!

-- the day you quit learning is the day you quit living.

oh my aching back.

ok.. so for $25 worth of peaches and ingredients plus the cost of they hydro, whatever that was, I got 40 individual jars of peaches and 13 pies.

that’s it.. no more peaches this year!

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Wow, what a deal!!! A lot of work, but come winter you will be so thankful you did all this work now. You deserve a day off!!!!! :-) Tell Rick to get your fuzzy slippers and something good to drink cuz you are heading to your porch to watch the frogs and hear all that relaxing water in your pond!!! haha!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

what a great idea!!

except for those tomatoes my brother has waiting for me.
here’s my plan: dunk them in water, scrub off any dirt… cut the ends off, toss them in a bag and throw them into the freezer. I don’t think I have enough energy left for anything more than that.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Freezing whole tomatoes!? Really … do they come out mushy when thawed??? All bits of information I am storing away for when I in earnest begin this. Thanks for being so much help Deb.

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

I don’t usually freeze tomatoes. but I think they come out like stewed tomatoes.
I think they should be good for tossing into casseroles

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

http://lancaster.unl.edu/food/ciqtomatoes.shtml
check this site out

freezing peppers is as easy – now that I do all the time. Bring them out of the freezer and you have perfect peppers for cooking with.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Gotcha … makes sense … thanks again!!! :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

To keep the frozen product easier to manage, we’d been freezing them on cookie sheets first before bagging. This ensures that they do not stick together in a giant clump inside the bag.

Peppers, we’d been cutting up for stir fry and freezing them like above. Squash and Zucchini as well. Except the fruits for future canning, we’d froze everything like that.

Tomatoes, we cut up before freezing in supper sized bags, that way all we need to do is grab a bag and use it in stir fry, chili, or whatnot.

-- Planting Daylilies in Kentucky, zone 6b

MsD That site was really great.I enjoyed going through it and found out so much I didn’t know.Thanks for posting it. :-)

-- Bon,Hastings,Ont.....zone 5a....Always room for one more

Well Scott you are right on … cuz that is what this site says too. I also like that I can freeze onions … so next trip to the Farmer’s Market gonna pick up some red peppers and onions to freeze. Thanks again you guys … this has been a GREAT thread!!!!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

my son-in-law said to me yesterday, “wow, you sure have been doing a lot of canning lately”... my response: “they don’t grow in the winter”.

Now is the time to buy the local produce and preserve it for the winter months, rather than eating that trucked-in, chemically (etc) preserved green stuff from other countries.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Lots of neat ideas. Thanks.

Ms Debbie, your peach pie method sounds very much like my mother-in-law’s method. She always used to make me a peach pie with her freshly made shell. What a treat. Oh, how I miss her now as she passed away a year ago tomorrow.

-- jroot

Hey Scott and MsDebbie … you would be proud of me!! I froze 4 red peppers the other day. Did as suggested, sliced them up and put them on a cookie sheet; then into the freezer they went. Turned out great. Have a nice zip lock bag full of frozen peppers just waiting for me. Gonna get quite a few more next Saturday at the Farmer’s Market to freeze now that I know how well they turned out … and easy it was to do. Thanks for all the encouragement you guys!! :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

J… a sad time. A year is still “new”. Sorry to hear about your mother-in-law.
The pie: made one yesterday. It was fun to pull out the frozen package, pop it into the pie shell and hold my breath while it cooked. It was the prettiest pie I have ever made and Rick said that it was about the best pie he has ever eaten (and he has eaten a LOT of pie!! haha)

Gran: woo hoo.. celebration time :) Congrats on the success and your new found “fun” gardening task.
Next year we’ll get you to pickle something ;)

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

I’m thinking maybe canning for next year … seriously … If I actually can do that, I just won’t know what to do with myself … and none of my friends will believe me either. I’ll have to SHOW them … hahaha!!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

haha that’s the spirit!

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)