Freezer Recipes, all, canning

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Please post all freezer recipes here.
Thank you.

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from Mam_ma_OH
« Thread started on: 08/30/02 at 8:14pm » <br>.....

Freezer Pickles

2 quarts unpeeled slim cucumbers -- sliced
2 tablespoons salt
2 medium onions -- sliced thin.

syrup
1 cup sugar
1/2 cup vinegar vinegar
1 teaspoon celery seed

Make syrup by boiling sugar and vinegar until sugar is melted.
Add celery seed. Let cool completely.
Mix cucumbers, onions and salt.
Let stand for 2 hours.
Drain and squeeze out all the water.
Pack in freezer containers and divide syrup over them.
Freeze.

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Ladypal was looking for:
Freezer Bread + Butter Pickles
« Thread started on: 08/30/02 at 8:10pm »<br>.....
the reply is from kclouser
« Reply posted on: 11/25/02 at 02:46am » <br>.....

Freezer Bread + Butter Pickles

7 c. sliced pickling cucumbers
1 c. sliced onion
2 scant tbsp. salt
2 c. sugar
1 c. white vinegar
1 tbsp. celery seed
1 tbsp. mustard seed

Place cucumbers, onion and salt in a non-reactive kettle or deep crock.
Heat sugar, white vinegar, celery seed and mustard seed until all the sugar is dissolved.
Pour over pickle mixture.
Let stand for 24 hours.
Place in freezer containers and freeze.
These pickles stay crisp.

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from chief_cook or Sweetpea_mama
« Thread started on: Dec 29th, 2002, 10:35pm » <br>.....

No - Cook Strawberry Butter

1 qt. fully ripe strawberries
1/2 tsp. grated lemon rind
1/4 tsp. nutmeg
4 C. sugar
2 T. lemon juice
1 pouch Certo® Fruit Pectin

Stem strawberries and place 1 cup at a time in container of food processor with cutting blade.
Cover container, and turn on and off 2 or 3 times until fruit is chopped.
Do not purée.
Measure 2 cups into large bowl.
Add lemon rind and nutmeg. T
horoughly mix sugar into fruit.
Let stand 10 minutes.
Add lemon juice to pectin in a small bowl and stir into fruit.
Continue stirring for 3 minutes.
(A few sugar crystals will remain.)
Quickly ladle into scalded containers, filling to within 1/2 inch of top.
Cover at once with tight lids.
Let stand at room temperature 24 hours, then store in freezer.
Small amounts may be covered and store in refrigerator up to 3 weeks.

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Mom's Freezer Pickles

2 1/2 to 3 lbs small cucumbers, washed
1/4 cup pickling salt
1 large onion, peeled and sliced thinly
3/4 cup white vinegar
3/4 cup granulated sugar

Wash cucumbers, place in a plastic bowl, add onions and pickling salt.
Cover with plastic wrap and let sit for 2 hours.
Drain and rinse well.
Mix sugar and vinegar.
Pour over cucumbers and onions.
Place in plastic freezer container.
Cover with tight fitting lid.
Put in freezer for two days.

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from Marilynn (chief_cook)
« Thread started on: Apr 17th, 2004, 3:25pm » <br>
Sweet Freezer Chips

2 1/2 pounds cucumbers -- regular or
pickling cucumbers
1 medium white onion -- thinly sliced
2 tablespoons salt
8 cups ice cubes
4 cups sugar
2 cups cider vinegar

Cut ends from cucumbers; then cut cucumbers into
1/8-inch thick slices. Mix cucumbers, onion, and salt
in a large bowl; cover mixture with ice cubes and
refrigerate for 2 to 3 hours.
Drain off water and discard unmelted ice cubes; do not
rinse vegetables. Pack cucumber and onion slices into
3 pint freezer jars or freezer containers, leaving
1/2-inch headspace.
In a 2-quart saucepan, mix sugar and vinegar; bring to
a boil, stirring until sugar is dissolved. Pour just
enough hot syrup over cucumbers to cover. Apply lids.
Let cool. To allow flavor to develop, freeze pickles
for at least 1 week before serving. To thaw, let stand
in refrigerator for at least 8 hours. Makes 3 pints.

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