Re: Freezing pureed veggies

[Guest guest]

funny I just froze zuc noodles in a tupperware 1st time ever and they're fine??

I stick my carrots in large ziplocs and take out a few days beforee i'm ready to

use

eileen

>

> What is a good way to freeze pureed veggies?

> What are the best veggies to freeze?

>

> Zucchini totally separates into mush that was the most unappetizing experience

for my psyche LOL.

>

> Jodi

>

[Guest guest]

Hi Eileen,

I wanted to freeze it after cooking- Maybe that isn't the best idea?

I just thought I would have food back-up that way.

How do you prep the zuk noodles? Is it after you cook you freeze?

Thanks!

Jodi

>

> funny I just froze zuc noodles in a tupperware 1st time ever and they're

fine??

> I stick my carrots in large ziplocs and take out a few days beforee i'm ready

to use

> eileen

>

[Guest guest]

yes after i cooked them - made too much that's the only reason i tried and

they're fine - i cook them in oil and then freeze - take out to fridge maybe a

day before you need if you think of it and then heat when needed -

eileen

> >

> > funny I just froze zuc noodles in a tupperware 1st time ever and they're

fine??

> > I stick my carrots in large ziplocs and take out a few days beforee i'm

ready to use

> > eileen

> >

>

[Guest guest]

Hi Jodi. So far, the only vegetable I have been cooking in any quantities

and freezing the extras is butternut squash. But first I get my husband to

cut each squash in half (because of my weak hands), then we remove the

seeds. I bake several squash halves, cut-side-down, in large baking pans

with parchment paper and a bit of water on the bottom. I usually bake them

at 375 F on convection bake, for about 1 hour, or until the skins start to

appear wrinkled. I check for doneness by turning over the halves and making

sure that they are easy to poke with a fork.

After I take the pans out of the oven, I let the squash halves cool, before

I peel off the skin and some of the strings. Then I puree the remaining

material in my food processor. I store the pureed baked squash in a variety

of freezer containers, including small glass freezer canning jars. For

instance, I store 1/2-cup and 1-cup volumes for single or double batches of

pecan squash squares (aka brownies). I store larger volumes for different

" pumpkin pie " recipes. The day before I plan to bake with the squash, I

transfer the container from the freezer to the fridge to thaw the contents.

I have to stir the liquid and solids together before adding them to

whichever recipe.

I have recently started baking the carrot cake recipe in BTVC, and I am

wondering whether I could grate a few pounds of peeled organic carrots at a

time, then freeze the results in 1.5 cup volumes. I am going to experiment

with this.

I have never tried freezing cooked zucchini, but I also have never pureed

it. I usually slice zucchini, either crosswise or lengthwise, depending on

my dexterity, then toss the slices with olive oil and dried herbs, or else

with olive oil, sesame oil, sesame seeds, Romano cheese, and paprika (a

recipe I found on the www), and bake the slices in the oven until they are

crisp.

We also sometimes make zucchini " noodles " , but never in larger quantities

than we need for 1 or 2 dinners.

Hope this helps.

Ellen in Toronto

SCD 1 year and counting

healthy weight, milder IBS, still have FMS, ME/CFIDS, and MCS

Freezing pureed veggies

> What is a good way to freeze pureed veggies?

> What are the best veggies to freeze?

>

> Zucchini totally separates into mush that was the most unappetizing

> experience for my psyche LOL.

>

> Jodi

[Guest guest]

Hi Jodi. So far, the only vegetable I have been cooking in any quantities

and freezing the extras is butternut squash. But first I get my husband to

cut each squash in half (because of my weak hands), then we remove the

seeds. I bake several squash halves, cut-side-down, in large baking pans

with parchment paper and a bit of water on the bottom. I usually bake them

at 375 F on convection bake, for about 1 hour, or until the skins start to

appear wrinkled. I check for doneness by turning over the halves and making

sure that they are easy to poke with a fork.

After I take the pans out of the oven, I let the squash halves cool, before

I peel off the skin and some of the strings. Then I puree the remaining

material in my food processor. I store the pureed baked squash in a variety

of freezer containers, including small glass freezer canning jars. For

instance, I store 1/2-cup and 1-cup volumes for single or double batches of

pecan squash squares (aka brownies). I store larger volumes for different

" pumpkin pie " recipes. The day before I plan to bake with the squash, I

transfer the container from the freezer to the fridge to thaw the contents.

I have to stir the liquid and solids together before adding them to

whichever recipe.

I have recently started baking the carrot cake recipe in BTVC, and I am

wondering whether I could grate a few pounds of peeled organic carrots at a

time, then freeze the results in 1.5 cup volumes. I am going to experiment

with this.

I have never tried freezing cooked zucchini, but I also have never pureed

it. I usually slice zucchini, either crosswise or lengthwise, depending on

my dexterity, then toss the slices with olive oil and dried herbs, or else

with olive oil, sesame oil, sesame seeds, Romano cheese, and paprika (a

recipe I found on the www), and bake the slices in the oven until they are

crisp.

We also sometimes make zucchini " noodles " , but never in larger quantities

than we need for 1 or 2 dinners.

Hope this helps.

Ellen in Toronto

SCD 1 year and counting

healthy weight, milder IBS, still have FMS, ME/CFIDS, and MCS

Freezing pureed veggies

> What is a good way to freeze pureed veggies?

> What are the best veggies to freeze?

>

> Zucchini totally separates into mush that was the most unappetizing

> experience for my psyche LOL.

>

> Jodi

[Guest guest]

Hi Jodi,

My experience with freezing veggies was a bit frustrating at the beginning but

recently I discovered the way to fix the " damaged " ones and stop throwing money

away.

So for zucchini which are my main and almost only veggies ( I eat them pureed

with ghee in huge quantities)I freeze then raw, cubed, or raw " noodles " (made

with potato peeler) and steamed, pureed. With raw ones there is no problem when

taken out of the freezer to steam, boil them right away. They taste almost the

same. But when frozen pureed it's a bit tricky - you have to put them in the pan

on the stove top and on medium heat to leave for a while , stirring to reduce

the water. After that I add ghee. I know it's more then once expect to do after

thawing " already prepared " food but for me that saved A LOT of zucchini puree. (

I was very frustrated at first when discovered the gross thing after thawing).

The same goes for carrots and butternut squash.

Hope that helped

Regards

Yana

UC, SCD since March 2008

[Guest guest]

Hi Jodi,

I found a pretty good site about how to blanch, package, and freeze vegetables.

There's even a handy little chart at the bottom of the page as to how long you

should blanch each vegetable:

http://ohioline.osu.edu/hyg-fact/5000/5333.html

Also, I was going through the archives recently at scdrecipes, and found some

pretty good posts on freezing zuchinni (and other veggies):

http://health.groups.yahoo.com/group/scdrecipe_creators/message/1556

" Re: Zuchinni...how well does it freeze?

I freeze sliced, raw zucchini all the time. Here's how to do it.

Wash, dry and peel (if needed). Pat dry after peeling.

Slice either on the round or in long strips.

Now, here is the trick. Freeze on parchment paper or waxed paper IN A

SINGLE LAYER on a cookie sheet until FROZEN. Then take out and bag

up. Or put in the storage container of your choice.

It is fine. It will cook up great. No problems. It gets mushy if it

freezes too slow. That happens if it is too wet or too tightly packed

in a container when it goes into the freezer. Frozen this way, it is

perfect.

This works well for berries and any sort of fruit actually. Works

well for all summer squashes too.

Jazz "

Holly

Crohn's

SCD 12/01/08

>

> What is a good way to freeze pureed veggies?

> What are the best veggies to freeze?

>

> Zucchini totally separates into mush that was the most unappetizing experience

for my psyche LOL.

>

> Jodi

>

[Guest guest]

Hi Holly,

I was thinking of freezing already -cooked- stuff because usually if I get sick

for any reason (I have a colonoscopy and I don't react well to clean-outs) I

don't have any strength to cook and there is no one really to help. Cannot

throw it on my husband. He is very helpful but there is a limit as to how much

I can bother him with this.

Thanks for the chart!!

Jodi