Food Saver Vacuum Pack

[farmgirl19]

dmmccarty; Grilled zucchini and yellow squash is best, but they are also versatile. One can make casseroles and bread with them too!

As far as okra, grilled is best there too. However, fried is a close second. If boiling, one needs to add some vinegar to teh water it is boiled in, to kill the slime. Pickled okra has no slime, and is crisp, if done properly

Some foods are just SO versatile! (And yummy too!)

 

[Western]

People actually KEEP squash and zucchini? YUCK! :vomit::vomit::vomit: :laughing::laughing::laughing:

SWMBO does eat those yellow and green icky, mushy things but not me. We never have any left over to preserve though.

So to answer the questions, No and No. :laughing::laughing::laughing:

Later,
DanDon'tLikeMushyFood :laughing::laughing::laughing:

Well fellas, it "aint" hard to tell who ate buggers when they was a kid!:sarcastic::rotfl: You know we love ya man, even if your'e "weird" and dont eat squash:laughing:

We started just vac seal and freezing everything (getting lazy?) and not blanching except tomatoes she still blanches them to get the skin off before freezing (we dont vac seal them)and we can at our convenience after that. I certainly would try squash that way too though if I grew any.

Corn and beans and peppers and asparagus are about all we did this way and so far its as good as the long procedure so no complaints whatsoever. :thumbsup:

Dont get any easier then that!! May have to try that. We where wondering if we blanched, then froze them, if we could still try a fry as Bird described.

 

[sodamo]

I've frozen kabocha squash in our Foodsaver bags without blanching, just use in soup after.

Don't have the marinate dish, but often will dry season or place a little marinate in the bag before sealing and freezing.

David Sent from my iPad using TractorByNet

 

[Bird]

It is hard to beat that Texas brand of pickled okra.

I assume you're talking about Talk O' Texas pickled okra, and it really is good, but lately Sam's Club has much bigger jars (64 oz.) of pickled okra for about the same price as a pint (16 oz.) of the Talk O' Texas and I think it's just as good.

 

[Bird]

As far as okra, grilled is best there too. However, fried is a close second. If boiling, one needs to add some vinegar to teh water it is boiled in, to kill the slime. Pickled okra has no slime, and is crisp, if done properly

Never tried grilling any okra, but I do like it fried, stewed, or pickled. And I used to have a secretary who carried her lunch to work and her lunch frequently included just plain raw pods of okra. Naturally, I had to try it, but for me that's wasting okra that would be so much better other ways.

 

[Bird]

I usually don't even blanch mine first, depending on what they might be used for later. Sometimes I do, and I label each feezer bag as to contents, and how prepared, as well as date.

We blanched the ears of corn we put in FoodSaver vacuum bags recently as an experiment, as called for in their manual, but I don't know that I'll ever blanch anything else. I'm bound to be wrong, since all the "experts" say to blanch vegetables first, but in years past, I've not been able to tell it helped a bit. In fact, one year while we had a good sized chest type freezer, I just put a bunch of ears of corn in the freezer without even shucking them. And the only disadvantage I found to that method was that they took too much space in the freezer. In fact, when we had a big garden and plenty of corn, we'd cut the corn off the cob, fill ziplock bags and put them in the freezer, and that was actually about the best corn I've ever eaten.

 

[Western]

Never tried grilling any okra, but I do like it fried, stewed, or pickled. And I used to have a secretary who carried her lunch to work and her lunch frequently included just plain raw pods of okra. Naturally, I had to try it, but for me that's wasting okra that would be so much better other ways.

Amen Bird, I didnt think there was a way I wouldn't like Okra, but never considered "raw", think I'd have to pass on it too!


SO! is it the consensus that freezing veggies after just a rinse then to the vacuum is the "better" way? Come on fellas, "sale" me on the Foodsaver!!

 

[farmgirl19]

I like raw okra, but prefer it cooked. Next time you have fresh, whole okra on hand, drizzle it with olive oil, add a little salt and pepper, and throw it on the grill. After 3 minutes, flip it with tongs. Grill until it gives to the pressure of the tongs, (is tender), then remove and enjoy. Better than candy!

My favorite way to eat okra was fried, until I started eating it grilled. Now, grilled is my very favorite. And no slime!

 

[farmgirl19]

Amen Bird, I didnt think there was a way I wouldn't like Okra, but never considered "raw", think I'd have to pass on it too!


SO! is it the consensus that freezing veggies after just a rinse then to the vacuum is the "better" way? Come on fellas, "sale" me on the Foodsaver!!

Western; I don't do more with squashes than rinse and slice into regular Ziploc freezer bags. I can put it in casseroles and soups in the winter that way. I guess it depends on what you want it for.

 

[Western]

Western; I don't do more with squashes than rinse and slice into regular Ziploc freezer bags. I can put it in casseroles and soups in the winter that way. I guess it depends on what you want it for.

I just want it to "survive" the freezer:laughing: I like steamed veggies, stir-fry is good too!