Self preservation with the Whirlpool upright freezer

This year was the year I really had expectations of our garden. I spent a lot of time whispering my hopes and dreams to little seedlings that were started on my window. Mr. Suburble and I built a greenhouse in our backyard out of old windows. We added new raised beds and I dutifully planted, watered and weeded my crops.

 

“Grow, ” I pleaded the squash blossoms.
“Grow,” I sang over the bunches of lettuce and kale.
“Grow,” I commanded the tomato plants.

 

And they did.

 

Imagine my surprise when I was bringing in basketfuls of my crops and my family couldn’t eat fast enough to keep up with the haul. I gave away leafy green bunches. I abandoned zucchinis on my neighbours’ doorsteps (sorry, guys!). And then my wise husband said, “Why don’t you just freeze it?”

 

Oh. Of course. How could I have missed that?

 

Maybe it was because our last freezer was a small, apartment-sized deep freeze. It would be overwhelmed by a turkey maybe once or twice a year, and then it would house a few jars of applesauce and some pierogies for the rest of its days. And there were a few scary things lurking at the very bottom of that freezer. In the dead zone.

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But now we have this fella in our garage. A beautiful Whirlpool 20 ft. Upright Freezer, with ample room for all sorts of freezer-storage.

 

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Organized, and easily-accessible storage.

I have to say, now that I’ve gone upright, I’ll never go back. Gone is the dead zone, and here to stay are the beautiful organized shelves of produce that I laboured over! And with our up-right freezer, we can eat it all year long!

 

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Some crops were easy enough to pop into the freezer. The kale was washed, dried and then placed into freezer bags. No fuss, no muss.

 

But then I looked at my tomatoes.

 

Tomatoes are finicky. They’ll sometimes just catch a blight and up-and-die right in the middle of the season. I had chosen a variety of plum and tumbler tomatoes this year – and they produced!

 

I couldn’t just freeze them as they were. And perhaps because I’m a bit lazy, I didn’t want to go to the trouble of canning them.

 

So I asked my mother – the gardening expert I often turn to – and asked, “How do you freeze your tomatoes?”

 

And she replied, “I oven-roast them and then I freeze them.”

 

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A healthy drizzle of olive oil was splashed over a baking sheet of washed and halved baby tomatoes. I sprinkled some chopped garlic and Italian seasoning all over the pan, and then popped the baking tray into the oven at 400 degrees for an hour.

 

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They come out looking delicious and smelling like Italian loveliness. I bagged them in freezer bags and laid them flat on cookie sheets while they froze.
 

Why do I do this?

 

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For ultimate stacking potential. This is soup!

 

I find that freezing “flat” also helps with a quick thaw-out. More surface area means that things warm up faster!

 

This Whirlpool freezer has a “fast freeze” option – whether it’s veggies, fruit, or my ice cream maker insert (see that lurking in the top corner, waiting for me to have a moment of weakness in the dairy aisle?) – things get frozen FAST.

 

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And this means that my beautiful upright freezer is a smorgasbord of garden goodness that is ready to be popped into smoothies, pastas, and baking. It’s easier than canning, and because I can easily see every single shelf – without a dead zone – none of my hard-earned produce will be lost.

 

This freezer also has a temperature alarm. Should the door get left open – no doubt by a child clutching a popsicle or a handful of frozen blueberries – an alarm will sound to let us know that my garden goods are in peril!

 

If you’ve ever woken up to discover that a freezer door has been left open all night, you’ll know the feeling of dread that I’m talking about. And with this beauty, I no longer have to worry about that!

 
This freezer has been a total game changer in how I approach the harvest from my garden. And with ample room for a few freezer lasagnes….

 

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… it takes “self-preservation” to a whole new level!

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