Harvest Time!

Green Beans

Blanching to prepare for freezing.

How to blanch:

  • sort, wash, cut or trim vegetables or fruits
  • fill pot with water and bring to a boil
  • briefly steep vegetables or fruits in boiling water (for the recommended amount of time)
  • after boiling immediately submerge vegetables or fruits in ice water to stop the cooking process
  • once cooled, drain and dry vegetables or fruits
  • space apart on a cookie sheet lined with wax paper or aluminum foil
  • portion desired amount into ziploc bag, label, and freeze
  • good for 8-12 months *if stored properly*

I’m Just Sayin’ . . . I found out the hard way, if you throw wet fruit in a Ziploc bag and freeze it, you’ll get a lump of frozen food that’s difficult to separate later. I recommend freezing vegetables or fruits on the cookie sheet which allows you to freeze them individually. This extra step helps a lot because it allows you to portion just the right amount when you are prepared to cook them. Some nights it’s just me eating the veggies, so it helps cut down waste, instead of thinking of what to do with all those leftover veggies. I’m just sayin… you’ll be glad you took that extra step:)

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