Introduction to Farm Freezing, Part 4
Careful notes are the
key to freezer success. I keep each type of food segregated in
the freezer and draw a map so that I can find things easily.
Since I clean out the freezer entirely every spring and freeze in clear
plastic containers, I don't even need to label my produce.
I do keep a very careful list of how much of each vegetable I've
frozen, though. Using a piece of graph paper, I list the name of
each vegetable at the top, then hash off a square for each cup, pint,
quart, or gallon (depending on the food) as I throw the day's produce
in the freezer. Once winter comes and I start pulling food out, I
cross off the squares for food I've used. That way I have a quick
visual estimate of what I'm getting low on and don't end up eating all
of the green beans in December and ignoring the summer squash until
February. Read more
about how much to freeze....
| This post is part of our Introduction to Farm Freezing lunchtime
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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