I've been at it again. Last week I baked off some pie pumpkins, scooped out the flesh, ran it through the food processor, drained/strained it and then froze it. Now I will have fresh, real pumpkin to use in recipes throughout the winter. Or, I can give it to dogs who need to 1) lose weight, 2) stop pooping, or 3) start pooping. It really it a multi-purpose vegetable.
Today I made some fresh marinara sauce using tomatoes from last summer and zucchini from this summer. Then I mixed it with some ziti and cheeses to freeze pans of ziti to be popped in the oven at a later date, when we don't feel like "making" dinner.
Later in the week I expect I will get more pumpkins and apples too that will need to be processed into food stuffs for the winter months.
Yes, I've done a lot of canning, freezing, baking, cooking, etc. this summer. A few of you have commented that you are so impressed with that. It's nice of you to say but, I have to share a secret with you.... NOTHING that I have made this summer takes any particular skill or equipment. If you can boil water, follow a recipe and set a timer you can make all of the things I have made and make them just as well as I have. The only ingredient I have right now that most of you don't is time.
When I was working full time, I very rarely froze, canned, baked or cooked much of anything. When (notice I'm saying 'when' and not 'if')I return to work, I'm not sure I will continue to do all these things. Sure, UHM and I will still make supper for ourselves and, if I have a little time on the weekend I'll whip up a dessert that will last through the week. But, I have to tell you that I am not entirely certain I will make the time to do all the things I've done this year. It's takes a full day to can 20 lbs of apples into applesauce and pie filling. If I only have 2 days off a week, I'm not sure I'll want to spend one of them doing that.
Still, those of you who don't currently feel like you have the skill set to freeze fresh green beans or make your own applesauce I would encourage you to try. It's a wonderful feeling to sit down to a meal and know exactly where some of the items on the table came from and how they were made. Plus, the flavors simply don't compare to anything you buy in the store.
3 hours ago