“We are still using the green beans and peppers we got from our garden last summer. We blanch them, shock them in cold water, and then freeze them in a single layer in a baking sheet. Then into the sealer they go. Lasts for months.”
I didn’t think of that. I only got my foodsaver a few months ago, after gardening was done. I do all the rest, but stick them in freezer bags. Of course, removing the air would be MUCH better. Right now, mine have ice crystals in them. How about yours?
“Right now, mine have ice crystals in them. How about yours?”
Nope. Here’s how we do it:
1. Blanch vegetables in boiling water for a minute.
2. Drop them into a big bowl of ice water to stop the cooking.
3. Lay them in a single layer on a sheet pan.
4. Put them in the freezer for an hour or so till solid
5. Vacuum seal tightly.
No ice crystals, no freezer burn. Almost as good as the day we picked them. It works for green beans and sweet peppers.
My next post will be my recipe for hardtack. Water, flour, salt. 250-300 calories per serving. Keeps forever.
Best,
L