There’s nothing quite like getting a burst of nutrient packed, sun-drenched flavor in the middle of the winter season. Whether diving into a jar full of home-canned peaches, or adding handfuls of fresh green beans from the freezer into your soup pot; the effects are the same: a feeling of comfort that you are feeding your family in the most nutritious and economical way possible, and the satisfaction of reaping the benefits of your own hard work.
I will admit that during the summer months it can be hard to designate time and energy into food preservation, but I also will say that I have never regretted making it happen. I’ve also found that once I commit and start a project, it is rarely as difficult as I anticipated it to be (unless we are talking about salsa, which my husband literally eats by the jarful; to make enough for the year is a serious task!). At this time of year, there are moments when I am almost overwhelmed at the amount of fresh food around us here in the Okanagan Valley. It seems like every day there is another product coming out of the field or off the trees! Tucking some away for a later date is a simple way to make the bounty last.
This week, instead of sharing a recipe, we put together a short “How To” video that covers the basics of how to properly freeze green beans, grated zucchini, sweet cherries and blueberries. If this is a topic that interests you, we would love to know so that we can share more tips on how to can, freeze and preserve food. And of course, don’t forget to enjoy all the fresh produce while it’s in season!
For the Family,
Rachel Davison
Enjoy your favourite fruits and veggies all year long! Rachel and the girls will show you how to prepare you fresh produce for your freezer.
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