"michael adams" wrote in message
...
snipped time consuming method



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


People reading a gardening NewsGroup would probably do better to
follow the above advice, which accords with every published authority
on the subject. Advice which is pitched at every level, and is soundly
based on the actual biological processes involved.

If you can produce one single authority or reference on the subject
which contradicts any of the above, and claims blanching is unnecessary
for beans which are to be stored for any length of time, then please feel
free to do so.

Some people are afraid to inhale and exhale unless there is scientific data
to prove it is safe to do so .
Data? Nope, just been freezing my produce for decades. Never blanched beans
and never blanched tomatoes either. All last a good year or until the next
fresh crop is ready and tastes wonderful. I blanch very little as I have
better things to do in a day.

In article , pammyT
writes

Some people are afraid to inhale and exhale unless there is scientific data
to prove it is safe to do so .
Data? Nope, just been freezing my produce for decades. Never blanched beans
and never blanched tomatoes either. All last a good year or until the next
fresh crop is ready and tastes wonderful. I blanch very little as I have
better things to do in a day.




What do you do with unfrozen tomatoes if they go all squishy then? I
have loads of tomatoes this year, all ripening at the same time and was
unsure whether to 'make something' with them or just try and use them.
Can you successfully just shove them in the freezer and still use them?
If so has anyone got a decent recipe for salsa or pasta sauce as my
attempts have always been terrible.

Am going to make a chocolate courgette cake this years as all my
courgettes are taking over the deep beds as I speak!
There's quite a few recipes for that including one from gardening Which
magazine which I have tasted and it does seem very good.
--
Janet Tweedy
Dalmatian Telegraph
http://www.lancedal.demon.co.uk

"Janet Tweedy" wrote in message
...
In article , pammyT
writes

Some people are afraid to inhale and exhale unless there is scientific
data
to prove it is safe to do so .
Data? Nope, just been freezing my produce for decades. Never blanched
beans
and never blanched tomatoes either. All last a good year or until the
next
fresh crop is ready and tastes wonderful. I blanch very little as I have
better things to do in a day.




What do you do with unfrozen tomatoes if they go all squishy then? I
have loads of tomatoes this year, all ripening at the same time and was
unsure whether to 'make something' with them or just try and use them.

You use them as you would tinned tomatoes. Make soups, put them in stews
and casseroles, have tomatoes on toast, make pizza toppings. Every mouthful
tastes of hot summer days and cheers up a miserable cold dark winter's day
:-)


Can you successfully just shove them in the freezer and still use them?
Indeed. I just put them whole into carrier bags and bung in the freezer.

If so has anyone got a decent recipe for salsa or pasta sauce as my
attempts have always been terrible.
I'll have a look through some of my cookery books for some recipes for you.


Am going to make a chocolate courgette cake this years as all my
courgettes are taking over the deep beds as I speak!
And if you let them grow into marrows, there is a nice 'million pie' recipe
for it which is very old and delicious.