Freezing, Drying, Cooking -- Oh My!

A blessing, and a curse, of closing down the kitchen at Camp Meeting each year is dividing up the food that is left -- most of which is perishable.

Carl and I have spent the last two weeks processing this food:

• we made 9 quarts of tomato sauce from the tomatoes;
• I made quarts of cream of carrot and cream of broccoli soup;
• I have squeeze dozens of lemons and limes into ice cube trays;
• we packaged 3.5 quarts of de-veined and de-seeded roasted Anaheim peppers;
• we stuffed 2 dozen green bell peppers;
• we took 2.5 dozen eggs, whipped them, and froze them into 15 snack bags;
• we took an additional 2.5 dozen eggs and cracked 2 into each of 15 snack bags;
• cut up multiple pounds of chuck roast and vacu-sealed into manageable portions; and
  
• cut the meat from 2 large watermelons and froze into manageable-size packages.

It is test of our kitchen skills -- we LOVE it!