Monday, May 4, 2015
As the summer ramps up and the garden produce starts rolling in, my kitchen becomes a place where I not only cook fresh produce, but freeze and can it as well. Some vegetables never produce enough, but there are always several that produce way more than we could eat fresh, so it's time to fill the freezer!
In order to freeze vegetables in a way that keeps the peak nutritional value and freshness, it is necessary to blanch them first. Blanching is like "flash boiling" vegetables to kill the enzymes that naturally break down vegetables over time.
Here are the basic steps for blanching vegetables:
1. Use the freshest vegetables that you can
2. Wash, peel, slice or dice your vegetables into the size and shape that you will want to use them in later
3. Bring a pot of water to a boil.
4. Add the vegetables to the water and bring back to a boil.
5. Start the time needed according to the chart when the water begins to boil.
6. When the time is up, strain the vegetables and plunge them into a bowl of ice water for the same number of minutes that they boiled.
7. Strain the vegetables again and lay them out in a single layer on a baking sheet to dry.
8. Place the baking sheet in the freezer for 12-24 hours to freeze as individual pieces.
9. Put the vegetables in a freezer ziplock bag and label it with the date and contents.
10. Pull out of the freezer and enjoy any day of the year!
Different vegetables should be blanched for different amounts of time, so here is a handy chart to serve as a reminder!