Post by Blossom/Jackie W. on Aug 28, 2009 6:57:14 GMT -5
Aero; you were asking about blanching and freezing Broccoli. Actually, this is originally from Fannie Farmer (I put more down y'day BTW)
Use a large pot, fill it with water, bring to a boil while your prepping the veg
Broccoli – Remove the outer leaves. Use only the firm young stocks with bright flowerets , Separate the flowerets from the stems, peel stems and slice diagonally 1 ½” lengths
Use a wire basket or cheesecloth bag (blanche only enough veg at a time that’ll allow the veg to return to boiling in one minute once submerged
Place in the basket into the boiling water. Start timing. 3 minutes from the time you submerge them. After 3 minutes
Plunge them into ice water. Leave them there for about the same time as the boiling
Drain them, pat them dry and freeze in plastic bags (in meal serving size) without any juice or water added to the bag
Notes: You can use the same pot of water for blanching more than one load of veg. Also; blanched frozen veg takes a lot less cooking time than fresh. With Broccoli it's even faster so don't overcook it.
Very similiar to corn. Wasn't aware that blanched veg takes less time to cook either. I am going to do the broccoli. I hope to also freeze string beans. I used to have jarred ones but that is so much work.
Post by Blossom/Jackie W. on Aug 29, 2009 8:15:07 GMT -5
Antoinette; I think the only difference is with corn it's 6 minutes.
Colleen; I use to put down a lot of veg (chow, mustard beans etc) I didn't last year but I still freeze a lot from my garden. Mainly becasue I know my veg are healthy etc. I don't use any chemicals whatsoever.
As for the green and yellow beans; they take 3 minutes. Also; for the most part, I do them whole (I don't brake them unless they're too too long)
When I first started blanching and freezing I made the mistake of timing AFTER they came back to a boil. But it's 3 minutes from the time you submerge them.
I also freeze a few other veg including peppers and tomatoes but those require no blanching.
Peppers I just wash, dry, slice or chop and freeze.
Tomatoes I wash, dry and freeze whole. When I want to use them I don't thaw. Run them under warm water, the skin slides right off and they chop easy from a frozen state. Great for use in soups, stews, chilli, sloppy joes, spaghetti etc.
Post by Colleen-Pa on Aug 31, 2009 13:22:44 GMT -5
Jackie, I meant for use in sauces, if you noticed that they were a little more juicer say. Anyway, I am going to freeze some. Too good not too and we have a farm stand afew miles down the road and sells them by the 1/2 bushel & up very reasonable.
Speaking of cookbooks, I have one from 1896 Boston Cooking School, you should see some of the recipes in there, YIKES is all I have to say!! Its a reproduction but being I am from Mass, I couldn't pass it up! Actually, it says "From the First Edition of Fannie Farmer Classic Cookbook" and its by Fannie Farmer.
I froze blanched carrots this year and frozen chopped onion (because my husband thought he would be helpful and peeled ALL the onions when I was not home because they had dirt on them ) so I had no choice but to freeze them.
Another tip for freezing vegtables is to freeze them spread out on a cookie sheet then put in a freezer bag or container so they dont freeze in one big lump. Then you can use as much or as little as you want.
PS: FANNY FARMER ROCKS the MOST valuable book I have and it was given to me many many years ago by my Mom (I use the 1978 version)
My Fannie Farmer was over 20 yrs old and well used and falling apart aswell. I looked at newer editions but did not like them so I went on ebay and found the same edition I was looking for 1978 and it was in excellent condition. So now I have a nice one
I forgot to add that I also chopped and froze green onion and chives the same as the vegtables and it worked well too.
Post by Blossom/Jackie W. on Oct 14, 2009 7:47:42 GMT -5
I've done that as well with the chives Tee. I also chop and freeze peppers. My FF is actually the first printing in paperback. Needless to say it doesn't stand up as well. If I get another one it'll be hardcover.