How do you blanch vegetables for freezing
Once frozen, pack them into freezer ready bags. Sounds like a tasty, convenient way to preserve garlic.
Vegetable Freezing Guide
These have a six to eight-month freezer storage life, and a year for dehydrated vegetables. It is best only to prepare what you will use in one year and continually rotate your supplies.
These vegetables should be thoroughly cleaned, chopped and towel dried, getting out any excess moisture. Once frozen, pack them into freezer ready bags. You can also follow these directions for freezing fruit.
Store in canning jars, in a cool dark place. And finally, these vegetables will always require blanching before you store them in your freezer or process them in the dehydrator. You should only use vegetables that are in excellent condition.
If you find blanching vegetables as distasteful as I do, consider creating a blanching station to make the process go a bit faster. Begin my making an assembly line from your stovetop to your sink.
Why You Should Blanch Vegetables Before Freezing
I have several books that I always go to when I need information on how to dry, freeze, blanch, or can vegetables. These are ones I own, use, and highly recommend.How to Blanch and Freeze Vegetables
Blanching stops the food's enzyme action and destroys any microorganisms present on the vegetables surface reducing your risk of food poisoning. It is important to follow the recommended times for blanching each vegetable because overbalancing results in cooked produce with a loss of flavor, color and nutrients, and under-blanching can cause the enzymes to continue ripening the food.Blanch Before You Freeze
Check out the blanching chart below for proper blanching times. Vegetables should be cooled quickly and thoroughly to stop the cooking process immediately after blanching.
Change water frequently or use cold running water or ice water. Blanching may be used to preserve color and texture, to prepare ingredients ahead of time, and to prepare vegetables for freezing.
How to Blanch and Freeze Vegetables – A Handy Guide
Bring a large pot of water to boil over high heat. Want more smart tutorials for getting things done around the home?
See more How To posts We're looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here! More posts in Home Hacks When vegetables are thoroughly chilled, remove, drain and pat dry.
Keep chilled in the refrigerator if they will not be packed immediately. Use a large kettle with a rack.
Bring the water to a boil, put vegetables in the basket in a single layer. Cover the kettle and keep the heat high for the specified amount of time.
Remove to ice water immediately; chill thoroughly, drain and pat dry. You can pack the chilled vegetables right in the containers, but dry packing will help to prevent clumping and make it easier to use small amounts from containers.