This summer has been a good one for my garden with lots of tomatoes on my plants. These tomatoes were sweet and firm with only a few seeds.
Tomatoes on the plant.
Tomatoes thinly sliced.
Add a little sea salt to bring out the flavor.
Put them on the racks of the dehydrator, make sure they are not touching.
After 12 hours check them for dryness.
Now on to blanching fresh green beans for freezing.
Blanching stops the ripening process to keep the vegetable fresh. Blanching stops enzyme action from destroying the fresh flavor of your vegetables. If they are not blanched, vegetables will lose their color and flavor after about four to six weeks of freezer storage.
Start with the basics...pot of boiling water.
Put the green bean into the pot of boiling water for approximately 3 minutes.
Quickly pull the green beans out and plunge them into a bowl of ice water to stop the cooking process.
Once the beans are cool package them into freezer bags and put in the freezer.
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