Tag: preserving

How to Properly Freeze Cabbage for Long-Lasting Freshness

Harvest season is beginning. Vegetable stands and farmer’s markets are opening. And, your garden may be producing vegetables everyday. Now comes the process of preserving your bounty. Let’s start with cabbage.

Freezing fresh cabbage is a great way to preserve your leafy vegetable. However, it’s important to do the freezing process properly to maintain the best texture and flavor. If you are searching for tips, check out the following simple step-by-step guide.

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Items Needed:

  • Fresh cabbage (green, red, or Savoy)
  • Large pot for blanching
  • Bowl of ice water
  • Strainer or slotted spoon
  • Freezer-safe bags or containers
My first batch of cabbage-all ready for the freezer.

Option 1: Blanching Method (Best for Cooking Later)

This is the method that I use. I like the blanching process to kill off any bugs or unseen organisms on the cabbage.

  1. Clean & Prep:
    • Remove any damaged outer leaves.
    • Rinse thoroughly under cool water.
    • Cut into wedges, shreds, or bite-sized chunks.
  2. Blanch:
    • Bring a large pot of water to a boil.
    • Add your shredded or chopped cabbage to the boiling water. Blanche for 1.5 minutes.
    • If blanching wedges, leave in boiling water for 3 minutes.
  3. Cool Quickly:
    • Transfer cabbage immediately to a bowl of ice water to stop the cooking process.
    • Let your cabbage cool for the same amount of time you blanched it.
  4. Drain & Dry:
    • Drain well using a colander or paper towels.
    • Pat dry to prevent freezer burn.
  5. Pack for Freezing:
    • Place in freezer-safe bags or containers.
    • Remove as much air as possible (use a straw or vacuum sealer).
    • Label with the date.
  6. Freeze:
    • Lay bags flat in the freezer for easier storage.
  7. Shelf life: Up to 12 months.

Option 2: Freezing Without Blanching (For Short-Term Use)

  • Works best if you plan to use the cabbage within 4–6 weeks.
  • Chop cabbage, pat dry, and freeze directly on a baking sheet.
  • Transfer to bags once frozen.
  • This method may cause your cabbage to lose texture and color.

Best Ways to Use Frozen Cabbage:

  • Soups and stews (my favorite)
  • Casseroles
  • Stir-fries (add straight from freezer)
  • Fried cabbage

Enjoy the harvest season!

Homemade Jam: Benefits of Making Your Own Preserves

The harvest season is here. Apples, pears, and peaches are ready to preserve and store. Does your family like jam on their toast, muffins, or bagels? How about making your own jam or jelly? Making your own jam comes with a variety of benefits:

I recently made 16 jars of Peach Jam.
  1. Control Over Ingredients: You can choose high-quality fruits. You can control the amount of sugar. You can also avoid preservatives or additives commonly found in store-bought jams.
  2. Customization: You can experiment with flavors, mix different fruits, and create unique combinations that suit your taste.
  3. Cost-Effective: Homemade jam can be more economical, especially if you use fruits in season or those you’ve grown yourself.
  4. Healthier Choice: Reduce the sugar content or use natural sweeteners. This way, you can create a healthier version of your favorite jams.
  5. Preservation of Excess Fruit: If you have an abundance of fruit, make jam to preserve it. This also helps reduce waste.
  6. Satisfying and Fun: The process of making jam can be a relaxing and rewarding activity. It’s also a great way to involve family or friends.
  7. Gifting: Homemade jam makes for a thoughtful and personal gift, especially when presented in decorative jars. Add ribbons, bows, and other embellishments to create the perfect Christmas gifts. Your family and friends will love the homemade goods.
  8. Taste: Freshly made jam often tastes better than commercial versions, with a more vibrant flavor that showcases the fruit.