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Thank you! I will try that next year, as it's too late for this year's crop. Thanks again everyone, for your input.

I'm in the Upper Midwest. The weather can be all over the board here in the summer. Usually in the 70's - 80's in June when the cauliflower is growing. It cam be humid or not so humid, temps getting into the 90's or higher at times. Last year was a little dry, this year was beautiful. The...

Thank you all for your replies. I blanch it, put it on parchment paper on a cookie sheet, freeze it then vacuum seal it. It turns colors during initial freezing. DigitS', I think I like your solution the best! :) It probably was over ripe when I froze it. I have also recently read that once the...

Hello! It's been a busy summer, and I've been away from my computer for most of it. As stated above, I would like to know how to keep my cauliflower from turning brown when I freeze it. It looks good when I pick it, OK when I blanch it, and then turns kind of a light golden brown when I freeze...

Major, I froze some last year. They turned out pretty good.

Steve, that was exactly the case with broccoli and cauliflower (I prefer them raw to cooked, too). The peas we had were... canned.:sick

The FIRST thing that I look forward to are fresh peas. I hate 'em cooked, but could stand out there all day popping them out of the pods and eating them. The next thing would be the tomatoes. All I had growing up were store bought ones. Who knew they actually had flavor???

Thanks for sharing, Bay! Now I can fix that craving without having to eat a whole panful of brownies myself! (DH doesn't enjoy sweets.)

Well, we finally got around to trying the canned potatoes, and they were delicious! I did not over cook them while blanching, and they were a little firm rather than too mushy. I wasn't sure how long to cook them, so I just simmered them for a bit until they were hot. My white potatoes are now...

Sure looks good, too!

I pickled 10 pints of cherry tomatoes in Sept. Tasted them later and didn't think I really cared for them, but didn't want them to go to waste, either. So, I started adding them to my salads that I take to work. I LOVE them mixed with the greens in my salad! They give it a nice little kick. I...

Well, it would be better than putting them in anything I cook my food in! :sick (I could bleach the washer afterward to make sure it got clean.)

I'd wait until after they were off the chicken. ;)

I understand what you're saying, and I'll even say you're right. But - after it's been in my garden, along with the worms and other micro organisms and insects, I can't smell it. Nor can I see it. Just like I can't see the "doo doo" of the worms, insects and other life out there. I can wipe that...

Me, too.....(and smelled it) :sick Like you, Thistlebloom, I just can't get past that.

In my brain, broth is a clear liquid that is used in soups or stews. Stock is the chunky stuff. Probably because when I cooked at the local nursing home, if a resident was on a clear liquid diet, they got chicken broth. Just the liquid - no meat pieces. I haven't been able to convince myself...

The first batch I made (a few months ago), I used a slotted spoon and got all the meat, herbs and spices out, but didn't strain through a cheesecloth. The jars have what I would call a "silt" on the bottom of them. It's not really bothersome to me, I figure it just adds to the flavor. I froze...

I wasn't sure if I should post here or on BYC, but I thought I'd try here first. You mentioned canning chicken broth, cooking it with various spices, etc. Do you leave the spices in the broth when you can it? Everything I've read says to strain them out, but I don't know why. Is it just for a...

I feel better about following tested, safe recipes to a tee, also. That's why I was trying to figure out the boiling time. :) I usually go by what my Ball Blue Book tells me. I don't know why you couldn't....

Thank you for that link. It will be very helpful!