Let's face it, some of us are no good at canning... but we have a FREEZER and know how to use it!
Here are some awesome tips and recipes from my lovely sister :)
Blanch before freezing:
*Basil - Use the blanched basil to make pesto and freeze the pesto, blanching helps the basil not to oxidize
Course salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed, fresh basil leaves
1/2 cup extra virgin olive oil
1/4 freshly grated parmesan cheese
Slide skin off the blanched tomatoes, freeze whole, halved or quatered on a sheet pan.
Use for making sauces, soups through out the winter
No Blanching Required:
Freeze these items in a single layer on a cookie sheet for easy use:
Smoothies, pies, baking. Fruit holds their shape and juices
Much less work involved and they'll keep you satisfied all winter! :D