Saving Every Last Drop – Preserving Broth & Juice

Alicia in Wonderland Blog

Alicia in Wonderland Blog

Once our baby is consuming food other than just breastmilk, I plan on making our own organic baby food and freezing portions of it. I found these baby food freezer containers and like the fact that they are bpa free. I originally bought these freezer containers only for that purpose (you can find containers here) but soon realized they could serve other purposes too. When our little lemon tree had its big bumper crop of fruit for the year, it was more lemons than we could use at one time, but I didn’t want to waste any of that precious juice. I juiced all of the lemons that we weren’t going to be able to use right away and poured the juice into the baby food containers. It worked out to be approximately two lemons worth of juice for each 2 ounce container. After they were frozen, I transferred the frozen cubes to freezer bags for long term storage so the cubes could be used for other things (you can find the freezer bags I use here). It worked out really well since now I always have fresh squeezed lemon juice on hand whenever I need it for a recipe or for making lemonade!

After I perfected my pot roast recipe (recipe shown here), I wanted to save every last drop of the delicious broth that was left over from the crock pot. I used the baby food containers again to make some small portions of broth, perfect for making my homemade dog treats (recipes here and here). I also saved larger portions of the broth in the freezer bags.

How To: Preserve Vegetables by Freezing

Some vegetables are better preserved by freezing instead of canning.  Spinach and squash are good candidates for freezing, both of which I preserved yesterday.  It is a very simple process.  Blanching and freezing the vegetables when they are freshly picked preserves the nutrients in the vegetables.

1.  Harvest your vegetables (spinach shown), rinse, and remove stems as needed

2.  Put spinach (or other veggies) in boiling water for a timed amount of time.  Spinach and most other greens should be boiled for two minutes.  Squash should be sliced about 1/4” thick and boiled for 3 minutes.

3.  After removing the veggies from the boiling water, place them in a bowl of ice water until cool, usually around the same amount of time that you had them in the boiling water.

4.  Drain off water, and put in freezer bags.  Be sure to remove as much air as possible from the bags before sealing completely.


That’s it!  Your summer veggies are ready to freeze and save for a later date!