Posts Tagged ‘apricots’

A-Z Home of Freezing- Avocado Pears

Saturday, January 30th, 2010

This fruit loses its subtle flavor in freezing, and the flesh discolors very quickly when cut. Avocado halves can be prepared if the stone is removed, each cut side rubbed with lemon juice and frozen in cartons, for use in salads. Mashed avocado pears can be frozen in small containers, allowing 1 tablespoon lemon juice for each avocado, and this seems to be the best method of preserving the fruit. This pulp can be thawed and mixed with onion, garlic or herbs to use as savoury dip or spread. Whichever method of freezing is chosen, 2 1/2 hours at room temperature should be allowed for thawing and the fruit stored no longer than 3 months.

** Asian Recipes** and ** Low Cholesterol Recipes**

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Posted in A-Z of Home Freezing, Freezing- An Alternative for Women on The Run, Glossary, Some Useful Facts and Figures |

Aubergines Freeze

Thursday, January 28th, 2010

The aubergines, or egg plant, needs warmth for fruiting and is little cultivated in Great Britain. Good supplies are now available in many greengrocers, and aubergines are worth freezing to serve as a vegetable or to add to recipes. The aubergines should be medium-sized and mature, with tender seeds or the results may be rubbery in texture. The auberigines should be peeled and cut into 1 inch slices, blanched 4 minutes, then chilled and dried on absorbent paper. The slices should be packed in cartons, with the layers separated by Cellphane. To cook plunge into boiling water 5 (more…)

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Posted in Chinese Cooking Tips |

Artichokes Freeze

Thursday, January 28th, 2010

Globe artichokes freeze well, but Jerusalem artichokes do not freeze satisfactorily. The heads of globe artichokes go stale quickly, so it is only advisable to freeze them when home grown. Growing Artichokes are best grown from plants rather than seeds, and they may be propagated by suckers. These should be removed when 9 in high either in April or Nevember, then replanted deeply kept well watered. Plants should be protected in winter, after cutting off stems and large leaves, earthing up inner leaves, and covering with suitable litter. In the spring when the plants are uncovered only three suckers should be left, and well rotted manure forked around the roots. Plants are best renewed after the third year. For large heads, remove all lateral buds as they appear or when no larger than an egg.  (more…)

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Posted in A-Z of Home Freezing, Freezing- An Alternative for Women on The Run, Glossary, Some Useful Facts and Figures |

How to frozen Apricots

Wednesday, January 27th, 2010

Apricots halves can be frozen without peeling. Peeled slices can be used fresh or cooked after freezing. Apricots are subject to discoloration, and should only be prepared in small quantities. Skin may toughen in the freezer and unpeeled halves can be dropped into boilling water for 1/2 minutes to prevent this. Very ripe fruit is best frozen as puree or sauce. To freeze apricot halves, wash them under cold running water, cut into halves and take out stones. Drop into boiling water for 1/2 minutes. Chill in iced water and drain. Pack in dry sugar, using 4 oz sugar to each Ib of fruit, or use 40 per cent syrup. To freeze apricot slices, peel fruit quickly then slice directly into container quarter full of 40 percent syrup. Top up with syrup to keep fruit covered, put Cellphone on top and allow 1/2 in head space. Thaw 3 1/4 hours at room temperature. Storage time: 1 year.

** Asian Recipes** and ** Miracle Diets**

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Posted in A-Z of Home Freezing, Freezing- An Alternative for Women on The Run, Glossary, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |