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The message
from Judith Lea contains these words: I would like to freeze our surplus, however, I have never been satisfied with them after freezing - any advice would be welcome Blanch them by putting in boiling water, bring back to the boil and simmer for a minute. Freeze the beans in freezer bags, with the water they were blanched in. Exclude all air from the bag before sealing. The water prevents the beans from getting freezer-burn - which happens if they are frozen 'dry' and there is an air-space in the bag. I freeze in single portions because I live alone, but I'd freeze in units of the amount you expect to use each time. I specified freezer bags because thinner plastic will permit some water to diffuse through it. I freeze as much as possible this way - a method I learnt back in the early 'seventies at the Torrey Research Station, while on a fish-handling course. On freezer ships, some fish are blast-frozen, then sprayed with water to coat them with ice, and this prevents freezer-burn. I just modified the process to apply to vegetables, and i can assure you, it works excellently. I then do any more cooking required in the water saved with the veg - in the case of beans, I find that just bringing them to the boil is sufficient. HTH -- Rusty |
#2
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In article , Jaques
d'Alltrades writes Big useful snip.... I then do any more cooking required in the water saved with the veg - in the case of beans, I find that just bringing them to the boil is sufficient. HTH Thank you I will try your method tonight -- Judith Lea |
#3
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The message
from Judith Lea contains these words: In article , Jaques d'Alltrades writes Big useful snip.... I then do any more cooking required in the water saved with the veg - in the case of beans, I find that just bringing them to the boil is sufficient. HTH Thank you I will try your method tonight I don't think you'll be disappointed. -- Rusty |
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