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Hot News from Soup Central at E.D. Foods
            September 10th, 2004
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      Over a MILLION site visitors
Over 80,000 subscribers to this newsletter

 	     TABLE OF CONTENTS:
                   For
           All you wanted to know 
           (And some you didn't)
       About Freezing Fruits & Veggies

We are all supposed to get at least 5-9 servings of fruits and 
veggies each day, and according to a recent article in USA 
Today (see our Freezing Web Sites section for the link), the 
dietary guidelines may soon be changed to 5-13 servings daily! 
While it may be easier to eat your recommended servings 
during the summer, when fresh garden produce is plentiful, 
it can get a little trickier in the fall and winter months. The 
good news is that, through the miracle of freezers, you can 
now enjoy fresh, tasty fruits and veggies year-round. If you're 
worried that freezing will take away the flavor, texture or 
nutrient level of your favorite fresh foods, then read on to find 
out how to properly freeze (or can) your favorite fresh fruits 
and veggies for that straight-out-of-the-garden taste, months 
from now!

A. Monthly specials 
B. Freezing Veggies (Brrrrr...)
C. Freezing Fruits (A Smoothie's Dream Come True)
D. I Think I Can...Can
E. Frozen Stuff Recipes
         Oniony Spaghetti Sauce
         Vegetable Medley Casserole
         Banana Frozen Yogurt 
         Strawberry Freeze
         Can Your Own: Tropical Jam
         Can Your Own: Caramel Spice Apple Butter
F. Freezing Web Sites 
G. People Pleasing Soups
H. People Pleasing Service
I. Customer's Recipes Corner
J. Short and Sweet 
K. Quote of the Month
L. The Last Word: To Exercise or Not To Exercise

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A.  Monthly specials 
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Follow the link to view our monthly specials:
http://www.ed-foods.com/special.html

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B. Freezing Veggies (Brrrrr...)
********************************
With so many different varieties of vegetables 
out there, it only makes sense that not all vegetables can be 
frozen in the same way. Unfortunately, as we only have so 
much room (we wouldn't want to completely fill up your 
inbox!), I'll be concentrating on the basics of freezing 
preparation and freezing instructions for some of the more 
popular vegetables. For instructions on veggies that aren't 
mentioned here, please see the Freezing Web Sites section.

Before you start chucking your almost-past-their-prime 
veggies into freezer-bound sandwich bags, there are a few 
things you should know. To begin, it is always better to freeze 
produce that is at its freshest - recently picked or harvested, 
no blemishes, etc. Once you have your vegetables that you 
want to freeze, you will have to blanch them. Blanching 
prevents your vegetables from losing their color and flavor 
while in the freezer. You can blanch your veggies in boiling 
water or by steaming them.

Blanching in Boiling Water
- Bring a gallon of water to a rapid boil (a good rule of thumb 
is to never blanch more than 1 pound of vegetables per 1 gallon 
of water)
- Using a basket or strainer, submerge the vegetables in the 
boiling water. (If the water doesn't return to a boil in about 1 
minute, user a smaller amount for the next batch)
- Cover the pot and boil for the specified time. (see individual 
freezing methods)
- Remove quickly and submerge in a large bowl of ice water to 
cool quickly and stop the cooking. (This is an important 
step in preserving the freshness of your veggies)
- Once the vegetables are completely chilled, remove, drain 
and pat dry.

Blanching in Steam
- Set up a large pot with a rack (this will hold the veggies) 
over about 2 inches of water.
- Bring the water to a boil and put the veggies in 
the basket, in a single layer.
- Cover the pot and keep the heat high for the specified 
amount of time (see individual freezing methods)
- Remove to ice water immediately and once chilled 
thoroughly, remove, drain and pat dry.

Packing
To prevent freezer burn, use packaging that was made 
specifically for freezer storage, such as freezer bags or 
Tupperware made for freezing. Containers that are not 
suitable include sandwich bags, bread wrappers or containers 
for dairy products, such as cottage cheese or sour cream.
Once you have your blanched vegetables, arrange in a single 
layer on a baking sheet or tray. Freeze at -20F (or as your 
freezer will allow). Once frozen, pack in freezer containers 
(remembering to label with the name of the contents, date of 
freezing and amount) and use when needed!

Individual Freezing Methods
Before we get into freezing methods for a few of our 
favorite veggies, there are a few vegetables that are not quite 
up to being frozen, such as lettuce, cucumbers and radishes. 
As well, whole tomatoes, cabbage and celery will lose their 
texture (but can be frozen if they will be used in cooking, such 
as in a soup or stew).

Asparagus - Wash and remove woody portions and scales and 
sort by size. Blanch 2 minutes for small spears and 4 minutes 
for large spears. Chill, drain and pack. Keeps up to 6 months.

Broccoli - Wash and divide into sprigs. Blanch 2-3 minutes, 
depending on size and cool for 3 minutes in ice water. Once 
drained and properly packed, it will keep for up to 6 months. 
(The same method and times are used for cauliflower)

Carrots - Wash, scrub, remove tops and cut large carrots into 
pieces. Blanch for 3 minutes (5 min. for whole, larger 
carrots). Chill, drain and pack. Keeps for up to 6 months.

Corn, whole kernel - Husk ears, remove silk and wash. Blanch 
3-4 whole ears for 4-5 minutes (depending on size). Cool 
quickly and cut kernels from the cob. Chill and pack. Keeps up 
to 12 months

Corn, on the cob - Husk ears, remove silk and wash. Sort into 
small ears (1 1/4 inch or less in diameter), medium ears (1 
1/4 -1 1/2 inch diameter) and large ears (over 1 1/2 inch 
diameter). Blanch for 7 minutes (small), 9 minutes (medium) 
or 11 minutes (large). Chill thoroughly and pack in heavy-duty 
freezer foil, rigid freezer containers or freezer plastic bags.

Mushrooms - Wash thoroughly and trim stems. Leave whole or 
sliced. Add 1 tablespoon lemon juice to 1 quart blanching 
water (for 1-2 pounds of mushrooms). Blanch 2-3 minutes for 
slices; 6 minutes for whole mushrooms. Chill and pack in 
small freezer bags or ice cube or muffin trays. Repackage 
when frozen. (Instead of blanching, you can saute until 
tender and freeze. Keeps up to 6 months)

Spinach - Wash well and trim leaves from stalks. Blanch in 
small quantities of boiling water for 1 minute. Chill in iced 
water for 1 minute. Drain and place on tray in single layer. 
Freeze for 30 minutes. Transfer to freezer bags, remove air, 
label and seal. Keeps for 6 months.

Summer Squash / Zucchini - Peel and cut into 1/2-inch slices. 
Blanch 3 minutes. Steam shredded zucchini 1-2 minutes or 
until translucent. Immediately cool, drain and pack. Keeps up 
to 3 months.

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C. Freezing Fruits (A Smoothie's Dream Come True) 
******************************************************
Unfortunately, freezing fruits can be a little trickier, and 
therefore require a bit more effort to freeze, than vegetables. I 
found a link which contained very detailed instructions on 
each step involved, and as it is quite lengthy, this section will 
be only a brief overview for freezing fruits. If you would like 
more information, please see the following link:

www.ext.nodak.edu/extpubs/yf/foods/he192w.htm

When selecting your fruit to freeze, remember to choose fruit 
that is young, firm-textured and blemish-free. The first step is 
to wash your fruit. Wash small batches at a time to avoid 
bruising and wash through several changes of cold water.

Many fruits, such as apples, peaches and pears, darken during 
the preparation for freezing and darken very quickly when 
they thaw. There are various ways to prevent the darkening of 
your fruit, as no one method will work for every fruit.
The most common treatment is the addition of adding 
ascorbic acid (vitamin C). It not only preserves natural color 
and flavor, but it also adds nutritive value. 

Fruit Packs
There are several ways to pack fruit for freezing purposes: 
syrup pack, sugar pack, unsweetened pack, tray pack and 
sugar replacement pack. For instructions on how to make 
these packs, please see the link given above.
 
Syrup Pack - Generally gives your fruit a better texture and 
flavor. This pack is best suited for fruits that will be served 
uncooked.

Sugar Pack - Generally gives your fruit a better texture and 
flavor. This pack is best suited for fruits which will be used for 
cooking, as there is less liquid in the product.

Unsweetened Packs - Best suited for fruits which will be used 
for cooking, and for people who have special dietary 
requirements.

Sugar Replacement Packs - Often used by people who have 
special dietary requirements.

Packing
When packing your fruit, allow space between the food and 
the closure, as most fruits expand during freezing.

Individual Freezing Methods
*** Note: Many fruits have multiple fruit pack options. As both 
Sugar and Syrup packs are the most common, I will only be 
mentioning one of these for each fruit. For further options, 
please see the link given above.

Bananas - Select firm, ripe bananas. Peel and mash thoroughly 
while adding 1 teaspoon lemon juice per cup of mashed 
banana. Pack, leaving head space, seal and freeze. Suited for 
cooking purposes.

Grapefruit / Oranges - Wash and peel. Divide fruit into 
sections, removing all membranes and seeds. Slice orange if 
desired. For grapefruits with many seeds, cut fruit in half and 
remove seeds. Syrup Pack - Pack fruit into container and cover 
with cold 40-percent syrup made with excess fruit juice and 
water if needed. For better quality, add 1/2 crystalline 
ascorbic acid to each quart. Seal and freeze.

Peaches - Select firm, ripe peaches with no green color in the 
skins. Sort, wash, pit and peel. Slice if desired. Sugar Pack - To 
each 1 - 1 1/3 pounds (a quart) of prepared fruit, add 2/3 
cup sugar and mix well. To retard darkening, sprinkle ascorbic 
acid dissolved in water over the peaches before adding sugar 
(use 1/4 tsp crystalline ascorbic acid in 1/4 cup cold water to 
each quart of fruit).

Pineapples - Pare and remove core and eyes. Slice, dice, crush 
or cut the pineapple into wedges or sticks. Syrup Pack - Pack 
fruit tightly into containers. Cover with 30-percent syrup 
made with pineapple juice, if available, or with water. Leave 
head space. Seal and freeze.

Strawberries, Whole - Choose firm, ripe, red berries preferably 
with a slightly tart flavor. Wash in cold water, drain well and 
remove hulls. Sugar Pack - Add 3/4 cup sugar to 1 quart 
strawberries and mix thoroughly. Put into containers, leaving 
head space. Seal and freeze.

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D. I Think I Can...Can
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Many people tend to steer clear of canned fruits and 
vegetables, thinking that they are not as healthy as their fresh 
counterparts. However, recent studies have shown that canned 
foods are just as nutritional, if not more so, than fresh foods. 
There are several different methods of home canning, and 
while it can be fun to can your own fruits and vegetables (and 
an easy way to make tasty, quick meals in the future), you 
have to be properly prepared, both with equipment and 
knowledge, before undertaking this activity. As with our fruit 
section, I will be giving a brief overview, but please read more 
on this topic before diving in. I referenced a few sites for this 
section, but found the following one to be the most detailed:

www.homecooking.about.com/library/weekly/aa082498.htm

The two most popular methods of canning are Boiling and 
Pressure Cooking. Boiling is better for acidic foods, such as 
jams, jellies, fruits and pickles. Pressure cooking is better for 
non-acidic foods, such as meat, fish, soups and vegetables.

Guide to making your own home-made preserves (using the 
Boiling Method)

1. Make the recipe - do not double the recipe. Make 2 batches 
instead.

2. Sterilize jars and lids - do not sterilize jars in the 
dishwasher or oven. Wash glass jars in hot soapy water and 
rinse thoroughly. Place the jars in a large pot and cover with 1 
inch of water. Cover and bring to boil. Boil for 10 minutes. 
Make sure the pot is large enough so the jars don't touch.

3. Fill and process jars - Fill hot jars, leaving recommended 
headroom. Use a spatula to remove air bubbles. Wipe the rim 
of the jar, centre the lid over the jar and screw the band on, 
but leaving room for steam to escape.Put the filled jars in the 
pot of boiling water. Cover, bring to a boil and boil for the 
time specified in the recipe. Lift the jars out. Calculate the time 
from the moment the water comes to a boil once more with 
the jars in the water. Lift jars out.

4. Cool and store - cool for 24 hours and check seal. 
Remember to label the jars with the recipe name, cooking and 
canning date. Store in a cool, dark place.

For some home-made canning recipes, see our Frozen Stuff 
Recipes section.

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E. Frozen Stuff Recipes
*************************

There are endless ways in which you can use your frozen or 
canned goods, so get creative! Below I've given a few recipes 
that are well-suited for lots of yummy frozen fruits and 
veggies (and I've added a few home-canning recipes too!)

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Oniony Spaghetti Sauce
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Serves 6

1/2 cup olive oil
4 large chopped onions
3 cloves garlic, minced
1 tbsp salt
6-oz. can tomato paste
2 14-oz. cans chopped tomatoes in juice
2 cups frozen vegetable crumbles

1. In large saucepan, heat oil over medium heat. Saute onions 
and garlic for 5 minutes, stirring constantly. 
2. Reduce heat to medium low and cook vegetables, stirring 
frequently, until they soften and turn golden, about 25 
minutes. 
3. Stir in salt and tomato paste. Add the canned tomatoes, 
including juice, and simmer 20 minutes. Stir in vegetable 
crumbles and heat through.

Recipe Variations
-Feeling a little protein-deprived with this sauce? Add some 
ground beef, turkey or soy for a heartier meal
-Add any and all vegetables you want!
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Vegetable Medley Casserole
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*** Although this recipe calls for fresh veggies, 
you can use frozen just as easily. You don't have to thaw the 
vegetables first, although you may want to only use half, or 
less, of the tomato juice, as the frozen veggies will create their 
own liquid as they thaw. ***

Serves 6
1 tablespoon olive oil
2 yellow squash, sliced
2 zucchini, sliced
1 onion, chopped
1 green bell pepper, chopped
2 cloves crushed garlic
1 (16 ounce) can diced tomatoes
1/2 teaspoon dried basil
2 teaspoons 
dried oregano
salt and pepper to taste
1/4 cup grated Parmesan cheese

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saute pan heat olive oil over medium heat. Add 
squash, zucchini, onion, green bell pepper, and garlic. Saute 
until all vegetables are soft. Add tomatoes with juice. Season 
with basil, oregano, salt, and pepper.
3. Transfer ingredients to a glass baking dish. Bake for 20 
minutes in the preheated oven. Sprinkle with Parmesan cheese 
and bake another 10 minutes.

Recipe Variations:
-You can add pretty much anything to this recipe, such as 
diced chicken, portobello mushrooms, tofu, etc.
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Banana Frozen Yogurt
*************************
Serves 4

2 cups mashed bananas, thawed (or fresh)
1 tablespoon lime or lemon juice
1/4 cup brown sugar
1-1/2 cups 
fat-free plain yogurt

1. Put bananas in a large bowl or a food processor and blend 
with lime or lemon juice and sugar. 
2. Add yogurt, process until smooth and well blended. Pour 
into a plastic or metal bowl. 
3. Cover with plastic wrap and freeze 45 minutes. 
4. Remove from freezer and beat with an electric hand mixer 
or whisk until smooth. Return to freezer.
5. Repeat at 45 minute intervals two more times during 
freezing. Before serving, allow mixture to set at room 
temperature for 20 minutes to soften.
********************
Strawberry Freeze
********************
Serves 9

1/4 cup and 2 tablespoons white sugar
1/4 pound cream cheese, softened
10 ounces crushed pineapple, drained
5 ounces frozen strawberries, thawed
1 bananas, diced
4 ounces frozen whipped topping, thawed

1. In a medium bowl, cream together the sugar and cream 
cheese until smooth. In a separate bowl, mix together the 
pineapple, strawberries, bananas, and whipped topping. Fold 
the fruit mixture into the cream cheese mixture until evenly 
blended.
2. Spread into a 9x13 inch glass dish, or divide among several 
smaller serving dishes. Cover with plastic wrap, and freeze 
overnight.
3. Thaw for approximately 20 minutes before serving.

Recipe Variations:
-You can throw in any frozen (or fresh) fruits that you would 
like, such as orange slices or raspberries
********************************
Can Your Own: Tropical Jam
********************************
3 cups (750 mL) crushed strawberries
5 1/2 cups (1 375 mL) granulated white sugar
1 cup (250 mL) crushed pineapple in its own juice
2 oz. (60 g) commercial powdered fruit pectin

1. Sterilize jars and lids by boiling them in water.
2. Put strawberries and pineapple in a large pan.
3. Whip in fruit pectin until it is completely dissolved.
4. Bring mix to a boil, stirring frequently. Add sugar and bring 
to a boil once more, stirring constantly.
5. Cook 1 minute at a rolling boil. Remove from heat and skim 
off foam.
6. Fill hot, sterilized 250 mL (1 cup) jars with jam, leaving 0.5 
cm (1/4 inch) headroom. Wipe the rim, centre the lid and 
screw on the screw-band but not so tightly as to prevent steam 
from escaping or to damage the lid's sealant.
7. Process filled jars in boiling water for 15 minutes.
Let cool 24 hours and store. 
***********************************************
Can Your Own: Caramel Spice Apple Butter
***********************************************
4 pounds Rome apples
4 1/2 pounds Granny Smith apples
1 cup Water
4 cups Sugar
1 tsp Cinnamon
1/2 teaspoon Cloves
1/4 teaspoon Ginger
2 tablespoons Lemon juice 

1. Wash apples and cut into pieces; combine with water in a 
large covered sauce pot. Cook until soft, about 30 minutes. 
Press through a food mill; measure 12 cups apple pulp; and 
return to sauce pot.
2. Heat 2 cups sugar in a saucepan, stirring until sugar melts 
and turns a rich golden brown. Carefully pour into apple pulp. 
Sugar will crackle and harden. Add remaining 2 cups of sugar 
and spices. Cook, uncovered, about 1 hour or until apple 
butter thickens, stirring occasionally to prevent sticking. Stir 
in lemon juice.
3. Pour hot into hot jars, leaving 1/4 inch head space. Adjust 
caps. Process 10 minutes in boiling water bath. 
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F.  Freezing Websites
************************
So much to say, so little room. For instructions on how to 
freeze fruits or veggies that weren't listed above, and for other 
fresh produce information, see these very helpful sites.

usatoday.com/news/health/2004-08-11-food-pyramid_x.htm
The USA Today article on the new dietary guideline 
recommendations

www.uga.edu/nchfp/how/freeze.html
Freezing, canning, drying, curing and more

www.gardenguides.com/tipsandtechniques/freezing.htm
Individual veggie freezing methods

www.ext.nodak.edu/extpubs/yf/foods/he187w.htm
This site has all the how-to's and specifics for freezing 
vegetables

four-h.purdue.edu/foods/freezing%prepared%20foods.htm
I didn't have enough room to get into this, but if you'd like to 
freeze your prepared foods, this site can show you how

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G.  People Pleasing Soups
**************************

"We loved the Cream of Potato. Got me out of a real jam when 
I didn't know what to serve. I loved the Cream of Mushroom! 
Your exotic mushrooms really gave my chicken some class 
when I used it for a sauce. My husband was so impressed with 
me. Sorry, but I didn't tell him it was your instant soup. We 
haven't tried the chicken noodle yet, but I expect the same 
kind of response from my family."
     Abigail Miller, FL

"I had the French Onion soup for dinner this evening, and I was 
so very pleased with the flavor and quantity of soup. I can't 
wait to try the restaurant style recipe and the dip recipe. This 
is by far the very best French Onion Soup I have ever had. 
Thank you for such a great product at a very reasonable 
price."
     K. Le Roy Pearcy, AZ

"I cooked up the cream of asparagus for my husband. (I detest
 asparagus, but he loves it.) My husband enjoyed it immensely!! 
I cannot wait to try the other cream soup. If they are half as 
good as the asparagus, I am sure I will LOVE them!!"
     Maggi Bramhall, MN

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H. People Pleasing Service
***********************
"I wanted to comment on the excellent and responsive 
customer service I received! I will certainly use your gifting 
services frequently, it was easy, stress free and very user 
friendly! Your response was prompt and excellent! Thank you!"
     Sandy Cannon, FL

"My order arrived...are you folks using Star Trek style 
transporters?? ;-] Thank you"
     P. Griffiths, BC

"I actually haven't tasted anything yet. I'd been meaning to
because of all the great comments, but my first order went to 
my long-distance sweetie. I actually just wanted to comment 
on your great customer service. There was a delivery issue we 
had to hammer out and you guys were super responsive to my 
e-mails. I really appreciate it!"
     Jen H., NM

"Wow. I received my order in only 3 days. That's fast. I also 
love your soups. I just tried the single serving pouches and 
they are so good. Way better than the ones I used to buy at the 
store. I will definitely be ordering again very soon."
     Roberta Wilbur, PA

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I.  Customer's Recipes Corner
**********************************
Share your recipe with us - just go to 
http://www.ed-foods.com/feedback.html 

"I made your mushroom soup into a sauce for pasta and it was 
really fantastic! I added some marsala wine, fresh crimini, 
shallots and whipping cream and boy, everyone was really 
impressed! I will make this over and over. Keep up the great 
work!"
     Marla Nelson, WA

"I made a double batch of your chili for a party. I added 
browned ground sirloin, green peppers and a few other 
seasonings. I served it with the Tostito scoops and shredded 
Mexican cheese. It was a hit! Everyone asked me about the 
chili. A wonderful product and a party favorite."
     Doreen DiGangi, IL

"I used the 3-Mushroom soup recently to try a lower fat 
rendition of Coq Au Vin (except I used Turkey instead of 
Chicken). It turned out great!"
     Shirley Longley, ON

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J.  Short and Sweet 
********************

"The Packaging was Adorable!!"
     Michelle Papp, NJ

"I wish I knew about you before!!"
     Steve Holbis, QC

"It's Pretty Darn Good!!"
     Christine , CA

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K.  Quote of the Month
***************************

"Hi, this is my second order with E.D. Foods. I love everything
ordered thus far. No bad products here. So glad I found your 
company. Everyone is helpful and expeditious as well. Thanks 
to everyone at E.D. Foods for such great products."
     Rachel Cronin, MO


L.          ======== The Last Word =======
         ====To Exercise or Not To Excercise===

1. It is well documented that for every mile that you jog, you 
add oneminute to your life. This enables you, at age 85, to 
spend an additional 5 months in a nursing home at $5,000 per 
month.

2. My grandmother started walking 5 miles a day when she was 
60. She is now 97 and we don't know where the hell she is.

3. The only reason I would take up jogging is so that I could 
hear heavy breathing again.

4. I joined a health club last year, spent about $400. Haven't 
lost a pound. Apparently you have to show up.

5. I have to exercise early in the morning before my brain 
figures out what I am doing.

6. I don't exercise at all. If God meant us to touch our toes, he 
would have put them further up our body.

7. I like long walks, especially when they are taken by people 
who annoy me.

8. I have flabby thighs, but fortunately my stomach covers 
them.

9. The advantage of exercising every day is that you die 
healthier.

10. If you are going to try cross country skiing, start with a 
small country.

========================================

If you enjoyed this newsletter - or ever just parts of the 
newsletter - of course we want you to send it on to your
friends! That's what 
makes the internet so much fun! And 
don't forget to let them know which of our soups is your 
personal favorite! It's just too good not to share!

Thanks again!

.======= Well that's all for now folks ===========

Keep goodthings happening in your life, and we'll try to keep 
good things happening on our site!

************************************************************
          Leslie, Kelly, Denis
    (and all the other Folks at E.D. Foods)
                1-800-267-3333
              6200 Trans Canada
       Pte-Claire, QC H9R 1B9 Canada
         http://www.ed-foods.com
             mailto:edinfo@ed.ca

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