Aren't I a blogging phenom for not putting all this into Wednesday's post?
A pan set I found at a yard sale. It all nests together. I got it for camping, but it's useful for macaroni and cheese (there are so few of us now!) and blanching veggies in small batches. |
Here are my issues with putting up veggies in the freezer. Maybe you can relate. Not you, Mrs. I-grew-up-on-a-farm-smarty-pants friend. YOU, my overwhelmed-plain-old-smarty-pants friend.
1. They are not all the same size. The ones you buy at the store are, the ones you pick are not — whether we are talking about beans, peas, broccoli, or asparagus, which are what I'm likely to be dealing with in this manner. This bothers me into paralysis.
2. There are often not enough all at once to process, but too many to eat right away. Stalemate.
3. What exactly is blanching, how is it different from plain old cooking, and no matter how well you define it, I will still feel that I'm doing it wrong. More paralysis.
4. I don't have a vacuum sealer thingy. Wandering around….looking for a book….
5. Even if I go through it all the way you are supposed to, won't they come out mushy and gross, like regular frozen veggies you buy? (I like frozen corn and peas, but broccoli and beans, sort of yuck.) Feeling the energy draining out of me….
I think I've conquered my anxieties.
1. Sort them into sizes.
Teeny baby ones, medium ones, sort of leathery ones that might be good in a stew, and ones that need to be shelled. |
2. Do this over a few days as things ripen out there, nothing bad will happen. Keep them in a cool place covered with a towel, or if you must, refrigerate.
3. The idea with the blanching is to get the food to the temperature at which the enzymes that cause breakdown will be killed. But not fully cooked. The books say three minutes but with super little beans or tender snow peas, just go until they slightly change color. Maybe between one and two minutes. Use your common sense and you will be okay.
Just a little brighter after blanching, but not cooked. |
(This book is up my alley, being chatty and strict about stuff that you should be strict about: Putting Food By.)
4. Use freezer Ziploc bags and suck the air out with a straw. Undignified and a little dizzying in the heat, but works fine. Hey, I got eight packages of Ziploc triple-seal bags on clearance at my trusty supermarket's 70% off bin — 75¢ each! Score.
So far I have about three times this amount, already tucked in the freezer! |
5. No. They are nice. Not perfectly un-mushy, but fine. The worst that can happen is that you will use them in a stew or soup, and that's not all that bad! At least, last year's beans and asparagus were a lovely waft of summer breeze….
Bridget's been having visits from the kids who can make it. So happy to see Joseph! |
tracy c. says
I have a new issue to add to your list: not enough veggie production in my garden! I guess I could buy extras at the market or something though…
Also, it's great that the siblings come and visit Bridget. I love seeing how close your family is. It looks like a very serious conversation was happening!
_Leila says
Tracy, it really is about getting the right variety. Also, the raised beds have really helped. Compost. Manure.
womanofthehouse says
I'm glad to know you like that book! I bought it at Borders from the bargain bin this spring but haven't used it yet. Your veggies look delicious!
_Leila says
My copy is even older than that edition I linked to! I love that book.
Rachael says
I freeze veggies and fruit regularly. Its so handy and quicker than canning. The hard part is keeping hte freezer organized so I can find what I want (and remember what's in there). Of course, that's my issue with my pantry and my fridge, so sounds like its me and not the freezer (or pantry or fridge).
Love the posts!
Rachael
Marc says
The man who brews his own beer drinks PBR?? Just kidding. Love your blog.
–Marc
_Leila says
Haha, Marc, I was just telling him yesterday that he should brew! He hasn't in so long. And yes, the boys here love PBR!
Sue says
Unfortunately I have nothing to freeze, but if I ever do I will refer to this post. So very sensible, as usual.
And, I just have to say that Joseph is the spitting image of your dear husband! At least in this photo, aside from their coloring, they look so alike!
Bridgett looks great! I hope that she's starting to feel better than ever.
Margo says
I came across a British blogger who did NOT blanch her veggies before freezing. She used them primarily in stews and soups and claimed they were fine. I know the concept of blanching and I rely on my Ball Blue Book to tell me how long for each thing, but what happens if the enzymes aren't killed??
_Leila says
Margo, here is a site I find answers ALL questions!! http://www.uga.edu/nchfp/questions/FAQ_freezing.h…
It sounds like the veggies are going to last longer in the freezer and be of better quality if you blanch. But note that they say that it takes different times for different veggies, so I think you do have to develop a sense of how to do it. Trial and error is better than not doing it at all. And if it works not to blanch, then hey.
I don't blanch my rhubarb, for what it's worth. And it's fine.
Puffin Hen says
Ha ha… I have just taken pictures of my bowls of peas too! I must admit, I only freeze the “mature” garden offerings for soups and stews but my plot is teeny tiny and therefore not massively productive. I blanch then freeze my shelled peas laid out on a baking tray and shake into bags once frozen; helps to stop the frozen pea cricket ball (or baseball!) lurking in the corner of the freezer. Love to think of us all engaging in this task together across the globe… Many blessings.
Betsy M says
We also sort the vegi's into sizes, not the peas though because they get eaten to fast. The past couple of years I have also started making bags of vegi's for soup with the bits of produce that are to small for their own bag. For example, I need 4 cups of asorted vegi's for my brocoli soup so I just add the carrots, broccoli (of course), onions, etc when I have a bit extra. I keep that bag in the front of my freezer and mark on it when I add what ingredients, freezing it all as I go. It makes soup night that much faster come winter.
Say, off topic, but I was listening to a radio program the other day and the host kept talking about your son's article he had written recently. Did you hear that? You must be very proud.
_Leila says
Betsy, I heard about that! Joseph on Rush! I am proud 🙂