FOOD PREPARATION
(Freezer and Crock-pot)

FREEZER

These are the two most used appliances besides my stove and refrigerator. Because I live in the North, fresh fruit and vegetables are not available year round, and must be imported, at high prices, it is prudent to buy them when they are available, process them, and freeze them. I prefer to freeze rather than can, so as to retain as much food value as possible.
For years, I used empty cottage cheese containers and wrote the name of the contents on a piece of tape, and hoped it stayed on the lid. Now I use "Ziplock" containers to see through for apple sauce and soups. All other fruits are washed, placed in "baggies", and then placed in Ziplock sliding top bags, name tagged and frozen. Different meats are purchased, processed, divided into portions, bagged and frozen.

CROCK-POT

THICK SOUP or THIN STEW? First, I decide what kind of "Soup" I'm going to make (e.g., turkey, chicken, hamburger, etc.), and start adding previously processed vegetables and/or beans, grains, and mushrooms, etc. The sky is the limit. Put in anything. Turn the crock pot on to High, to get it started, or if desired, turn it on to LOW, PLACE THE POT IN THE SINK, and go on about your business. Why in the sink? If something happens, the mess is in the sink, not all over the counter or the floor. When ready, put the soup in small containers, mark and freeze. Every once in awhile, I go on a "cooking binge", and make up several kinds of soup, so that I have some variety. Recently, to my delight, I discovered a Rice and Vegetable Steam cooker, which is great for single meals or company. These preparations take a lot of time, but I know what I am eating.