The message
from "pammyT" fenlandfowl @talktalk.net contains these words:

Depending on the size of your freezer - chest or upright and the
size of the pots available, you may neeed two smaller sheets of
hardboard, or whatever. Or do smaller batches etc etc.

WHat a lot of time consuming and unnecessary palaver though. Why bother
when you don't need to?

So you can take out just the quantity you require.

I do that with mushrooms and many vegetables, so I can take (say) two
mushrooms, half a dozen slivers of carrot, a similar quantity of
parsnip, some cubes of swede (or ice-cube blocks of bashit neep), a
handful of sprouts, two rashers of bacon, etc etc. (Or pro rata for
appetite, or the number of people to consume the meal.)

I have a plastic tray, and I lay a sheet of polythene on it, lay out the
stuff to be frozen, then when that is full, place another sheet of
plastic on top and repeat the process.

I do it with sausages, fish, liver, etc, and have made a frame from a
wire coathanger on which to hang (allegedly) self-sealing ice-egg bags.
I use two clothes pegs to secure the bag, place a small funnel in the
opening, and pour in stock. This makes handy units for adding to dishes,
gravy, etc.

But I do not freeze beans separately - kept for any length of time they
become partially dehydrated due to the amount of air included in the
bag. I freeze things like sliced runners in the water in which they were
blanched, usually in single portion units - they keep for years like
that.

--
Rusty
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