Know preservation, required

Now that the fresh veggies have vanished, we’ve started digging into the frozen winter stash. Have to say, as delicious as fresh sweet potato greens are, their frozen counterparts made for a slimy pot of Swamp Thing soup. Epic green fail. I’ll try again with next year’s crop — maybe I didn’t drain enough water after blanching?

Fortunately our first attempt at freezing green beans was a delicious success. These little guys are a wonderful gateway to food storage, if you have no experience and feel a wee bit nervous. USDA guidelines are simple: just wash the beans, snip to desired length, blanch in boiling water for three minutes, drain, package leaving ½ inch at the top, and freeze. Open when jonesing for salade Niçoise (below).

Intrigued and want to learn more? Turns out the National Center for Home Food Preservation is housed at our very own University of Georgia, and they began publishing a quite-helpful blog last month. Be sure to follow their instructions precisely, lest your vegetables do this. And no one wants that to happen.

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