THE RELUCTANT GOURMET COOKING COMMUNITY

[ninjabut]

My veges are just starting to come in, but I'm going to be in BIG trouble in a few weeks!
I usually try to make tomato sauce, then freeze in slabs. This year I'll add different herbs to different sauces for a variety. I also dehydrate some tomatoes to use in soups during the winter.
I'm getting ready to blanch and freeze green beans (my neighbor went on vacation for a week and just lets his beans go!) so I go pick his!
I dry squash to use in soups and stews as well. It doesn't freeze well unless grated. Then it's only good for breads and to spike soups/stews.
Peppers, if I get a lot, will be chopped, blanched and frozen.
The things I'm not sure about cause I've never grown them before or didn't get enough to save are; eggplant, cucumbers, radishes, corn and potatoes. I think I can blanch and freeze corn, but I've heard it doesn't freeze well.
BTW, when I say freeze, I vacuum the air out in a Food Saver. It works great! For sauces, soups and wet stuff I freeze the bags in slabs in order to seal the bags and to store flat.