Introduction to Farm Freezing, Part 3
My next newbie freezing
question was "How do I freeze food?" With pesto, tomatoes,
applesauce, and a few other things, freezing is as simple as throwing
the food in a bag and putting it in the freezer. But you'll want
to blanch most vegetables prior to freezing.
Blanching consists of cooking the food for a couple of minutes, long
enough to denature the enzymes so that the vegetables will stop aging
and will be preserved in the instant of summer freshness. I
prefer to blanch in a steamer, although you can put your veggies
directly in boiling water if you'd rather (though you'll lose flavor
and
nutrients!) Read more
about how to blanch....
| This post is part of our Introduction to Farm Freezing lunchtime
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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