I did a good job cleaning out the deep freeze this summer. It was a money-saving measure–I cooked everything in the freezer that I could. And in the last few months, I’ve repacked it full to the brim with summer produce.
We still have one turkey left from last year covered up by our breastless chickens. It’s been a bad year for tomatoes, but nonetheless a fair number made it into the freezer. There are two layers of hanging baskets filled on the right; the top are filled with apricots and peaches,
and the lower baskets hold tomatoes, peaches and raspberries.The tomatoes are frozen whole like little baseballs. To use them, you pass them under hot water and they slip their skins easy as can be. Then you cut the stem and use as many at a time as you need–since it’s not preprocessed, it’s not premeasured, making it easier both ends. I saved some raspberries because Barb said the jam was worth it. The peaches are skinned and frozen separately, good for pies, smoothies or jam.
There’s a peck of chiles and 18 pounds of pesto on the left (less than I’d thought) while the right side of this photo is packed with my pretty little chickens.
Finally, two layers down on the right (in the deep, deep freeze), it’s last year’s tomatoes, a turkey, a large buffalo roast, and a container of turkey soup from Christmas Past. The only other strays are two pounds of salmon, a pound of chocolate, and a bag of ice. (I don’t know anything about the ice, but it’s still good.)
I was all impressed with my well emptied and freshly-filled freezer until Bob pointed out that I didn’t save room for his cider. Which is to say, I’ll have some rearranging to do when I get back from Russia. If my man needs room for cider, that’s what he’ll get. Because the best thing about a coffin freezer is that–as long as you keep eating out of it–there is always room for everything.
I know you’re not here, but do you prep your whole tomatoes? Blanch them or anything? Hope you have/had a great trip.
Thanks for the tour of the freezer - and 18 pounds(!) of pesto??? Really????? I can’t tell you how jealous I am. I totally, completely adore pesto! (I only ‘discovered’ pesto a few years ago and since then I’ve been wondering where it’s been all my life??? (Not to mention raspberries, tomatoes, etc. etc. - that’s freezer heaven!!)
Looking forward to reading/pix of Russia! I think you are one lucky woman!
I’m jealous…thats quite a bounty of healthy product in your freezer. I was wondering how you prepped your tomatoes also. And Tina, I personally have not had the pleasure of meeting Alice or Barb…maybe someday…but,don’t you just love this blog!
Thanks mvPat! I really do love this blog. It’s so interesting and I learn something every time I read it!
Wkf, I freeze tomatoes whole, including the stem. The coffin freezer is kept about 2 degrees, and the tomatoes are like little baseballs, no mess at all. To use a frozen tomato, you run it under hot water in the sink, and the skin slips right off. You cut the stem out along with the skin and it’s ready to go. I think this is a deep freeze system, though, that might not work with a higher temperature freezer.
Thank you. Is a coffee freezer a different type of freezer or is it just a regular free standing freezer? I understand coffin versus upright.
whit
The “coffee freezer” is a typo; I think the coffin freezer is just a standard deep freeze.