Our garden harvests start to roll in right around the time when everything else needs to be done – escaping our stressful lives for our long-awaited summer vacation, shopping for back to school clothes for the kids, and hosting our sister’s fun and rowdy family for their annual visit.
No wonder it’s hard to make food preserving a priority.
Combine this with the common misconception that the only way to preserve food is by canning (who has time for that?!) and you end up with a depressing pile of rotting vegetables staring you in the face every time you open the fridge door.
What if I told you there were plenty of time-saving tricks for preserving your summer harvest that had nothing to do with long canning sessions in a hot kitchen sweating your little gardener buns off?
One of the easiest time-saving techniques is freezing vegetables instead of canning them. With canning, it makes sense to wait until you have a large amount of one vegetable, but with freezing, you can work with whatever quantity of vegetables or fruits you have on hand that day. And often, you can prep veggies for freezing in as little as 10 minutes.
Why mess with canning when you can easily freeze so much of summer’s bounty?
