A while back, I picked up a ton of root vegetables and chopped them up. I mixed them together and froze them in crock-pot sized increments. Pretty straight forward set up. Then I just add seasoning when I cook it. I’ve done cranberry juice, rice vinegar, cream of mushroom soup, along with various herbs and seasonings. Cranberry juice is amazing with sweet potatoes. We’ve also added a ghost pepper once. It make everything surprisingly spicy even though we didn’t eat the actual pepper.
Just put the veggies in the crock-pot, pour in your liquid of choice, add seasonings and then add water until everything is covered. Put it on low for 8 or so hours. You can also add in a bag of dried beans, just don’t use kidney beans, they require more prep. This is a really laid back ‘recipe’, you just kind of throw stuff together.
Let me know what types of things you add for flavoring.
We’ve had lots of tomatoes (the ones that survived the carnage) and they all come at the same time. They’re pretty much done for the season, but we’re just finishing up processing everything. So in addition to canning some for later use, I made a ton of pasta sauce to freeze. I would’ve canned it but I couldn’t resist using my own recipe, not a tested, canning-approved recipe.
I used a similar recipe to the black king pasta sauce but with a mix of all the different types of tomatoes. Mainly black kings, early girls, and beefsteak. I also threw in a few banana peppers.
Then I poured 2 cups each into freezer bags and froze them flat. Freezing them flat makes them take up less room in the freezer and I figured about 2 cups will be a good amount for a meal for my little family.
I figure when we actually eat these sauces, we can toss in any vegetables we have on hand. Eggplant, carrots, mushrooms (fine, not actually a vegetable), squash, beans, corn (yea, a grain), and whatever else we have. I’d even give something like boiled spinach a try mixed with the pasta and sauce. We could also throw in leftover meat of practically any kind. Pasta sauce as a leftover catch-all.
We’ve just started getting what looks like it will be a huge harvest of figs. We plan on freezing some for later use. We can use them in smoothies or just eat them frozen. In order for us not to have a giant clump of figs frozen together we laid the pieces of fig out on a baking sheet and froze them that way.
Once they were frozen we put them into a freezer bag for storage. You can use this technique for freezing any produce. We’re also planning to make fig jam and dehydrating some figs. Maybe we can use them to make granola poppers.