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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 Emus to: horrid dot squeak snailything zetnet point co full-stop uk http://www.users.zetnet.co.uk/hi-fi/ |
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