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From YouTube: Time to Be Well Episode 24
Description
Time to Be Well is a series in which your host, Kathy Barry, walks viewers through healthy, easy and delicious recipes.
On this episode, Kathy shows us how to halt the "enzymatic process" of vegetable ripening in order to blanch and freeze them at their peak of nutritional value. Great tips to take advantage of the bountiful harvest of local growers in the Kansas City region!
Past shows can be viewed and recipes can be printed from the KCMO.gov web site at http://kcmo.gov/timetobewell.
A
Hi
and
welcome
to
time
to
be
well
I'm
Kathy
berry,
registered
dietitian
with
the
fountain
of
health
and
on
today's
show
we're
gonna
be
freezing
some
vegetables.
It
is
fall,
it
is
football
weather.
We
love
our
Chiefs,
we
love
our
chili
and
so
we're
gonna
freeze
some
tomatoes.
Some
peppers
so
stay
right
there.
When
we
get
back
we're
gonna
put
up
the
produce.
A
All
right
welcome
back
so
today
we're
gonna
freeze
some
things:
we're
gonna,
freeze,
some
Tomatoes,
we're
gonna
freeze
some
okra,
we're
gonna
freeze
some
peppers.
There
are
many
things
that
you
can
freeze
and
freezing
is
super
simple
and
super
easy
and
it's
a
great
way
to
take
advantage
of
what
is
in
season,
because,
right
now,
all
of
these
tomatoes
and
peppers
and
okra
are
a
super
super
inexpensive
buy
but
later
on
in
January
and
February,
that's
not
going
to
be
the
case,
so
it's
really
nice.
A
If
you
can
process
them
now,
tuck
them
away
in
your
freezer.
It
doesn't
take
a
lot
of
space.
Then
you
kind
of
get
yourself
ahead
of
the
game
as
you
go
into
the
winter.
The
thing
that
I
love
about
freezing
so
much
is
it
takes
no
skill.
All
you
need
is
a
pot
and
a
mole
and
some
vegetables
and
some
freezer
bags.
You
don't
even
need
a
big
freezer.
You
can
stack
them
really
flat,
so
anybody
can
do
this.
A
Sometimes
canning
is
a
little
bit
intimidating,
but
this
is
a
really
great
introductory
lesson
on
how
to
preserve
food
for
the
coming
winter.
So
we've
got
a
pot
of
boiling
water
and
we're
gonna
blanch
these
Tomatoes.
Now,
when
you
blanch
vegetables,
what
it
does
is
is
it
stops
the
enzymatic
process
and
the
enzymatic
process
is
what
ripens
vegetables
and
when
vegetables
are
at
their
peak?
That's
when
you
want
to
actually
process
them.
A
So
we're
going
to
put
these
tomatoes
in
here
and
we're
gonna,
let
them
cook
for
probably
2
or
3
minutes
just
enough
to
stop
that
enzymatic
process
of
ripening
and
then
when
we
take
them
out
and
plunge
them
into
this
cold
icy
water
bath.
Then
the
skins
will
flip
right
off.
Now
some
people
just
put
their
tomatoes
right
in
the
freezer,
but
then
what
happens
is
as
you
cook
them.
Then
the
skins
have
to
come
off
later
and
that's
kind
of
tricky.
You
have
to
take
them
out
of
your
soup
or
your
chili
or
whatever.
A
It
is
that
you're
making
so
I
kind
of
like
to
do
the
traditional
method
of
blanching,
the
tomato,
letting
them
come
up
to
a
boil
and
simmer
for
a
couple
of
minutes,
then
plunging
them
into
the
ice
bath
slip
the
skins
off
smash
them
in
a
ziploc
bag,
squeeze
the
air
out
and
into
the
freezer.
They
go.
It's
that
simple!
You
can
do
that
with
corn.
You
can
do
it
with
peaches.
You
can
do
it
with
just
about
anything.
So
it's
a
really
great
way
to
take
advantage
of.
A
What's
in
season
right
now
now,
I
want
to
show
you
an
example
of
what
enzymatic
browning
is.
This
is
what
will
happen
when
anything
ripens
and
when
you
put
that
in
the
freezer,
without
blanching
it.
This
will
continue
to
happen,
whereas
when
you
freeze
it,
it
will
stay
more
like
this
in
terms
of
color,
in
terms
of
texture
and
in
terms
of
vitamin
integrity.
So
it's
a
really
nice
little
trick
that
you
can
keep
things
right
at
their
peak,
so
we're
gonna.
A
Let
our
Tomatoes
simmer
here
for
a
couple
of
minutes:
they've
got
to
get
back
up
to
a
boil
and
cook
for
a
little
bit
and
I
want
to
talk
to
you
a
little
bit
about
why
this
is
so
fun
to
do.
First
of
all,
we
live
in
the
Midwest,
we're
farmers
where
we
we
grow
food.
We
grow
lots
of
food
here
in
Kansas
City
in
Kansas
and
in
Missouri,
and
this
this
little
thing
that
we
do
in
our
kitchen
supports
our
local
agriculture
supports
all
of
those
little
farmers
that
have
the
little
roadside
farms.
A
A
So
you
know,
as
winter
goes
on
and
you're,
making
your
chili
and
you're,
making
your
gumbo
and
you're
making
your
spaghetti
sauce
I,
don't
know,
there's
something
kind
of
magic
about
that
that
these
peppers
and
these
Tomatoes
came
from
right
here
and
yes,
you
can
absolutely
go
to
the
store
and
buy
them,
but
you
can't
buy
that
that's
pretty
special,
so
it
it's
a
really
nice
way
to
link
us
with
our
local
farmers.
It
also
connects
us
with
our
roots
here
in
Kansas
City
and
it's
I
mean
practically
it
from
a
practical
standpoint.
A
It
just
makes
really
good
sense.
It's
a
very
good
way
to
save
some
money
as
the
winter
goes
on.
Another
example
of
why
this
is
so
fun
to
me:
is
it
sort
of
practices
the
ability
to
be
self-reliant
to
the
ability
to
be
able
to
when
you
go
to
work,
and
somebody
says:
hey
we're
having
a
pitch
in
on
Friday?
Can
you
bring
some
chili
and
you're
like
well
yeah?
As
a
matter
of
fact,
I
can
I've
got
Tomatoes
I
always
have
beans
in
my
pantry
I've
got
a
pound
of
brown
beef
in
my
freezer.
A
I've
got
onions,
so
it
makes
you
very
self-reliant
and
kind
of
prepared.
So
those
are
all
really
good
reasons
to
kind
of
do
this.
Alright,
our
Tomatoes,
our
Blanche
she's,
just
not
from
the
Golden
Girls
anymore,
so
these
Tomatoes
they're,
not
perfect
I,
mean
I,
think
you've.
You
saw
us
taking
them
apart
and
there
were
some
bad
spots,
but
they
may
not
look
perfect
but
they're
perfectly
good
for
what
we're
gonna
use
them
for
and
it's
a
great
way
to
not
waste
them.
A
A
So
the
reason
why
we
put
these
into
this
ice
water
in
this
blanching
process
is
that
we
want
to.
We
want
to
stop
that
enzymatic
browning
process.
We
want
that
ripening
to
stop,
but
we
don't
want
them
to
cook
all
the
way
through,
so
this
ice
bath
stops
them
from
cooking.
We
don't
want
to
cook
them.
We
just
want
to
blanch
them.
We
just
want
them
to
stay
at
their
their
peak,
so
every
vegetable
has
a
different
blanching
time.
A
So
that
will
help
us
with
that.
Now,
if
I
were
doing
this
and
we
weren't
filming
it,
I
would
take
this
big
old
pot
of
boiling
tomatoes
and
I
would
march
it
right
over
to
the
kitchen
sink
I
would
drain
it
in
one
side
and
on
the
other
side,
I
would
fill
that
up
with
ice
and
water,
and
then
I
would
plop
those
tomatoes
right
in
that
sink,
but
for
filming
purposes.
So
you
can
see
what
we're
doing
we're
doing
it.
This
way,
there's
nothing
magic
about
the
bowl.
A
I
just
want
you
to
be
able
to
see
it.
So
now
these
tomatoes
are
cooling
down.
You
also
want
them
to
cool
down,
not
just
to
stop
the
enzymatic
process,
but
you
can't
really
work
with
them
with
your
hands
when
they're
boiling
hot.
So
it's
practical.
So,
as
you
can
see
here,
we
go
here's
one
and
see
the
skin.
Just
comes
right
off!
That's
perfect!
We
love
that!
That's
exactly
what
we
want,
because
you
don't
want
this
in
the
top
of
your
chili
or
your
spaghetti
sauce.
A
So
we're
just
gonna
move
this
over
here
make
a
little
pile
of
those,
and
then
you
just
simply
take
these
skins
off
just
like
that,
and
you
can
quarter
them
if
you
like,
you
can
put
them
into
ziplock
bags.
Whole
I
like
to
kind
of
take
the
core
out
and
then
I
put
them
into
the
ziplock
bag.
I'll
show
you
how
I
do
this
and
then
I
like
to
smush
them,
and
if
you
have
kids,
they
would
really
like
that.
A
A
Okay,
so
you
can
see.
This
is
how
we
do
this,
it's
pretty
simple,
but
unless
you
blanch
them,
you
can't
get
those
skins
off
and,
as
you
can
see,
those
are
really
pretty
I
mean
those
are
pretty
Tomatoes.
The
other
thing
that
I
really
love
about
this
whole
freezing
process,
especially
when
it
comes
with
comes
to
kids
in
the
kitchen,
is
I.
Think
one
of
the
most
important
skills
that
you
can
teach
your
children
is
how
to
cook.
You
don't
have
to
be
a
fancy
cook
and
you
don't
have
to
have
a
fancy
kitchen.
A
You
don't
have
to
have
fancy
equipment,
but
everybody
needs
to
learn
how
to
cook,
and
this
is
just
you
know,
one
more
one,
more
thing,
one
more
thing
that
you
can
do,
one
more
thing
that
you
can
teach
your
kids
or
your
grandkids
or
any
stray
that
happens
to
be
in
your
house
while
you're
doing
this.
This
is
a
really
good
learning
opportunity
for
our
kids
to
learn
how
to
cook
how
to
be
responsible,
how
to
fend
for
themselves
how
to
prepare
food
for
people.
They
love
good
skills,
all
really
really
good
skills.
A
Okay,
I
am
taking
some
of
the
cores
out
of
these
Tomatoes
I
had
some
roma
tomatoes
or
the,
and
they
don't
have
much
of
a
core,
so
they
don't
need
much
coring,
but
there's
some
other
ones
that
did
have
a
bigger
core,
so
we're
just
taking
those
out
they're
not
very
attractive,
nor
are
they
very
edible,
so
we're
gonna
cut
out
the
cores
on
some
of
them.
Some
of
them.
You
didn't
need
to
take
the
core
out
because
there
are
of
the
roma
variety,
and
so
they
didn't
have
much
of
a
core
like
that
guy.
A
So
here
we
go
look
at
this
sauce
now
the
reason
that
I
love
these
frozen
tomatoes
rather
than
canned
tomatoes,
is
that
if
you're
gonna
make
like
a
really
good
fresh
tomato
sauce
with
basil
and
garlic
and
onions,
and
just
this
sauce,
it
makes
a
fantastic
marinara
over
a
simple
little
spaghetti,
squash
or
penne
pasta,
fantastic
and
when
they're
frozen
they
have
that
fresh
flavor.
So
I,
really
like
the
canned
canned
tomatoes
for
that
example.
A
Now
this
is
kind
of
messy
but
I'm
going
to
show
you
how
you
go
about
doing
this
and
again
you
don't
have
to
have
a
great
big
freezer.
You
don't
have
to
have
a
ton
of
freezer
space,
but
you
could
put
these
in
quart
bags.
I'm
gonna
put
it
in
a
big
gallon
bag,
because
I'm
gonna
use
these
for
my
Christmas
gumbo
I
always
make
Christmas
bumbles,
so
these
Tomatoes
I've
got
a
freezer
bag.
All
I
do
is
I
get
a
nice
big
ladle,
and
we
just
put
these
tomatoes
right
in
here
like
this
simple.
A
These
Missouri
grown
tomatoes
and
tomatoes
are
really
good
for
you,
because,
first
of
all,
they're
super
high
in
vitamin
C
and
vitamin
C
protects
us
from
colds.
It's
a
really
good
infection
fighter,
there's
one
with
a
core
and
it
also
is
a
cancer
fighter.
It
has
a
really
nice
antioxidant
called
lycopene,
which
is
a
good
cancer
fighter,
and
it
is
also
really
good
for
our
eyeballs
so
helps
you
see
you
well
good
cancer
fighter,
so
tomatoes
are
really
a
superfood
they
and
they're.
So
versatile.
You
can
do
so
many
things
with
Tomatoes.
A
You
know
every
time
I
make
soup
or
stew.
You
know
I
always
add
some
tomatoes
because
they
just
give
it
a
really
nice
rich
flavor
and
they
also
their
acid,
also
kind
of
helps
soften
oops.
That
guy
needs
to
have
the
core
taken
out
kind
of
helps
soften
the
meat,
whatever
you're
using
kind
of
tenderizes.
It
gives
it
a
little
bit
of
depth,
see
how
messy
this
is
very
fun
for
kids.
They
would
love
this
and
you
know
it.
It
will
make
a
mess
in
your
kitchen.
A
It
will
not
even
gonna
lie,
but
it's
a
good
mess.
You
know
that's
how
we
learn
how
to
do
things.
You
don't
learn
how
to
do
things
when
it's
all
perfect
and
meat,
you
have
to
experiment
a
little
bit,
yep,
that's
all
good
stuff.
Okay,
so
I'm
just
gonna
hold
this
open
and
pour
the
rest
of
this
in
here.
A
Just
like
that,
and
then
this
is
the
fun
part.
Okay,
this
is
the
Lucy
and
Ethel,
because
I
don't
want
this
to
have
big
chunks.
This
is
what
you
just
put
your
hand
in
there
and
crush
them.
That's
crushed
Tomatoes,
I'm
sure,
that's
what
the
people
do
and
at
you
know,
Roma
tomatoes
that
you
buy
I'm
sure
that's
how
they
crush
their
Tomatoes.
A
That's
how
I
crush
my
tomatoes
and
there
they
are
so
then
all
we
do
is
we
just
seal
it
and
then,
once
it's
sealed,
you're
gonna,
you're
gonna
lay
it
on
its
side
like
this
sort
of
open
the
bag,
a
tiny
bit
squash,
all
the
air
out,
because
we
don't
want
any
oxidation
to
happen,
close
it
back
up
and
then
I
would
probably
put
this
in
another
little
freezer
bag.
We
also
want
to
leave
a
little
bit
of
space,
so
it
doesn't
expand
and
break
and
you're
gonna
lay
it
in
your
freezer.
A
A
All
right
here
we
go
we're
gonna.
Do
our
next
batch.
We've
got
some
peppers
and
we're
gonna
put
the
peppers
in
this
big
pot
over
here.
My
friend
Janine
and
I
cut
up
a
whole
bunch
of
peppers
this
morning
and
they're
gonna
blanch.
For
a
couple
of
minutes
in
that
bowl,
we've
also
got
some
okra
I
love.
Okra
okra
is
great
in
gumbo
love,
it
love
it
love
it.
So
these
guys
are
gonna
get
busy.
Blanching
peppers
are
really
good
for
you,
because,
first
of
all,
they're
really
versatile.
You
can
use
these.
A
You
could
use
these
for
fajitas.
You
can
use
them
for
chili.
You
can
use
them
in
so
many
different
things
so
great
to
have
some
peppers
all
Fleiss
up
in
little
bags
in
your
freezer,
because
then,
whenever
you're,
making
chili
or
whenever
you're
making
fajitas
or
whenever
you
need
some
green
peppers,
you've
got
it.
You
don't
have
to
run
to
the
store
and
think
oh
I
need
a
pepper.
So
that's
all
set
for
you
okra,
maybe
not
quite
so,
versatile,
but
there
are
some
dishes
that
you
have
to
have.
A
Okra
for
and
gumbo
is
one
of
them.
Now
some
people
like
to
make
fried
okra
I'm
more
of
a
more
of
a
gumbo
girl
myself,
but
okra
is
one
of
those
things
that
has
it
it's
really
high
in
fiber
and
it
has
soluble
fiber.
Not
everything
has
soluble
fiber
oats
have
soluble
fiber,
but
okra
has
soluble
fiber
as
well.
It's
got
lots
of
little
seeds
and
it
has
a
very
interesting
kind
of
texture,
really
like
okra
peppers
are
super
high
in
vitamin
C
and
they're.
A
Also
just
a
really
really
nice
addition
to
lots
and
lots
of
different
dishes.
So
we
are
gonna.
Let
these
blanch
for
two
minutes:
apiece
bring
them
up
to
a
boil,
then
we'll
put
them
in
there.
They're
ice
bath
and
I'm
gonna
show
you
how
little
space
this
all
takes
in
your
freezer
and
how
easy
it
is
to
kind
of
just
get
a
jump
on
your
fall
and
winter
cooking.
All
righty,
my
okra
is
ready
to
go
in
her
eyes,
Beth.
A
She
is
going
to
make
some
fine
fine
gumbo
on
Christmas
Eve,
and
it
will
be
really
fun
to
think
about
where
this
came
from.
When
we
froze
it.
You
know
a
couple
of
episodes
ago.
We
made
this
episode
that
was
called
crock
pot
mania
and
we
had
all
these
five
four
dishes
that
went
from
your
freezer
to
your
crock-pot,
and
these
exists.
This
right
here
would
be
perfect
ingredients
for
that.
A
A
Ask
the
farmer
ask
the
vendors
hey?
Do
you
have
any
seconds
because
those
tomatoes
that
we
put
together
there
were
some
bruises
and
there
were
some
spots
but
they're,
perfect,
they're,
wonderful
to
cook
with,
and
so
rather
than
you
know,
throwing
them
away.
It's
really
good
to
process
them,
and
you
also
can
get
a
really
good
deal
and
make
a
you
know:
meet
a
farmer,
make
a
relationship
with
the
farmer
say:
hey,
do
you
have
any
seconds
I
want
to
freeze
I
want
to.
Can
you
never
know,
I.
A
The
man
that
I
was
talking
to
you
said
well
they're
kind
of
beat-up,
but
I'll
give
them
to
you
for
a
dollar
a
pot.
So
I
mean
you
never
know
what
you're
gonna
find
out
there.
If
you
just
ask,
and
it
doesn't
mean
that
they
won't
work
well
and
they
won't
be
perfectly
good
for
what
you're
using
them
for
so
there's
our
peppers
and
there's
our
okra,
so
we're
gonna,
let
them
cool
down.
We
want
to
stop
that.
A
A
For
chili
or
all
kinds
of
different
things,
I
would
put
this
in
smaller
bags
because
you
typically
only
need,
like
one
pepper,
so
I
would
put
these
peppers
rather
than
had
like
a
great
big
gallon
bag
of
peppers.
I
would
use
a
quart
or
even
smaller,
and
then
they'll
be
all
individually
ready
for
you
to
go,
there's
all
kinds
of
recipes
that
just
call
for
a
cup
of
peppers.
You
know
in
our
city
and
in
many
cities
we
talk
about
food
deserts
areas
where
there's
not
plentiful,
grocery
stores
or
plentiful
produce.
A
A
Put
some
peppers
and
some
okra
and
some
tomatoes
in
their
freezer
and
that
really
can
help
you
get
through
bad
weather
or
not
being
able
to
get
to
the
grocery
store
for
whatever
reason.
So
that's
that
whole
self-reliance
that
we
were
talking
about
that
whole
preparedness.
It
feels
good
to
be
prepared.
A
It
feels
very
satisfying
to
use
your
gifts
and
and
to
not
waste.
You
know
these
are
our
gifts.
We
live
in.
We
live
in
the
Midwest
and
this
is
what
we
do.
We
grow
food
and
it's
and
it
feels
very,
very
satisfying
to
not
waste
it
and
to
to
put
it
in
your
freezer
and
have
it
for
January,
maybe
maybe
you're
sick.
A
A
A
A
A
All
these
nice
bags
of
peppers
all
ready
to
go
for
fajitas,
chili
nachos,
you
name
it
and
I
will
tell
you
that
all
of
those
Tomatoes
all
of
those
peppers,
all
of
those
all
of
that
okra
cost
less
than
$20
and
I-
know
that
if
you
purchase
this
in
February,
it
would
probably
cost
double
or
triple
of
that
so
I'm
going
to
show
you
in
my
freezer
how
little
space
this
takes
up.
You
don't
need
to
have
a
lot
of
equipment.
We
have
two
pots.
We
have
two
bowls.
A
A
Okay,
so
here's
a
package
of
tomato
sauce
that
I
made
earlier
yesterday
and
I'm
just
gonna
pop
this
into
some
homemade
stew
I'm
making
for
dinner
tonight.
So
all
I
do
is
just
run
it
under
hot
water
and
open
the
bag
pop
it
right
in
the
stew.
It's
fantastic,
so
really
easy,
really
simple
little
trick
so
I
just
want
to
thank
you
for
joining
us
today.
Fall
is
one
of
my
favorite
times
of
the
year
and
I.
Think
many
people
agree
it's
a
time
of
football
and
family
and
cooking
and
being
together.