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help in freezing runner beans
Once again, it's coming to the season of busily freezing excess runners.
I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. Many thanks Ros Chichester West Sussex, UK. |
#2
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help in freezing runner beans
Ros Butt wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. Blanch them because the heat stops all biological processes. If just frozen they come out as mush. Have you ever tried pickling some; not too bad in the winter. |
#3
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help in freezing runner beans
Ros Butt wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. Blanch them because the heat stops all biological processes. If just frozen they come out as mush. Have you ever tried pickling some; not too bad in the winter. |
#4
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help in freezing runner beans
"redclay" wrote in message news Blanch them because the heat stops all biological processes. If just frozen they come out as mush. Have you ever tried pickling some; not too bad in the winter. Have to disagree! Following advice from this NG we no longer blanch. We were still eating last year's frozen beans as we started picking this years .... and not one batch could be described as mush. We find there is absolutely no difference whatsoever between the two methods, so are very happy to have stopped wasting time and energy with blanching. |
#5
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help in freezing runner beans
In article , Ros Butt
writes Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Many years ago we used to blanch vegetables to be frozen. We almost never do that now because our methods of growing, harvesting and freezing make it unnecessary. Commercial processors are obliged by law to blanch food to be sold to the public, but home grown produce treated properly should not need it. Select only high quality fresh young produce for freezing. We grow all ours organically and we think that is an advantage, but that doesn't mean that non-organic fruit and veg. cannot be frozen. Prepare the beans or whatever immediately after picking. If left, they can begin to develop enzymes, lose vitamin C and deteriorate in other ways. Store them packed flat in freezer bags, so that when they are taken out, they will not be frozen together in a lump. It is better not to re-cook any defrosted food, but surplus can be kept in the freezer compartment of a fridge for a day or so. -- Alan & Joan Gould - North Lincs. |
#6
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help in freezing runner beans
In article , Ros Butt
writes Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Many years ago we used to blanch vegetables to be frozen. We almost never do that now because our methods of growing, harvesting and freezing make it unnecessary. Commercial processors are obliged by law to blanch food to be sold to the public, but home grown produce treated properly should not need it. Select only high quality fresh young produce for freezing. We grow all ours organically and we think that is an advantage, but that doesn't mean that non-organic fruit and veg. cannot be frozen. Prepare the beans or whatever immediately after picking. If left, they can begin to develop enzymes, lose vitamin C and deteriorate in other ways. Store them packed flat in freezer bags, so that when they are taken out, they will not be frozen together in a lump. It is better not to re-cook any defrosted food, but surplus can be kept in the freezer compartment of a fridge for a day or so. -- Alan & Joan Gould - North Lincs. |
#7
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help in freezing runner beans
On Sun, 25 Jul 2004 17:25:25 +0000 (UTC), "Franz Heymann"
wrote: "redclay" wrote in message news Ros Butt wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. Blanch them because the heat stops all biological processes. Only complete cooking stops all biological activity. (Almost all) a good dose of gamma rays does too -- Martin |
#8
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help in freezing runner beans
"Ros Butt" wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. I freeze huge quanities of therm as I love them and have runner or french beans every day, yummy. I have never in my life blanched them. I also freeze other stuff without blanching, including tomatoes. |
#9
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help in freezing runner beans
On Sun, 25 Jul 2004 14:53:11 +0100, Ros Butt
wrote: Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. I freeze mine straight off the plant, never had any problems. Some people say they have had poor results freezing runners - perhaps some varieties freeze better than others? I've tried Red Rum and Scarlet Emperor, using Streamline this year. Regards, -- Stephen Howard - Woodwind repairs & period restorations http://www.shwoodwind.co.uk Emails to: showard{who is at}shwoodwind{dot}co{dot}uk |
#10
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help in freezing runner beans
"Ros Butt" wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. I freeze huge quanities of therm as I love them and have runner or french beans every day, yummy. I have never in my life blanched them. I also freeze other stuff without blanching, including tomatoes. |
#11
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help in freezing runner beans
wrote in message ... On Sun, 25 Jul 2004 17:25:25 +0000 (UTC), "Franz Heymann" wrote: "redclay" wrote in message news Ros Butt wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. Blanch them because the heat stops all biological processes. Only complete cooking stops all biological activity. (Almost all) a good dose of gamma rays does too True, but not many urglers have access to a Cobalt bomb. Franz |
#12
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help in freezing runner beans
On Sun, 25 Jul 2004 21:53:12 +0000 (UTC), "Franz Heymann"
wrote: wrote in message .. . On Sun, 25 Jul 2004 17:25:25 +0000 (UTC), "Franz Heymann" wrote: "redclay" wrote in message news Ros Butt wrote in message news Once again, it's coming to the season of busily freezing excess runners. I've always blanched them, but I've read recently that there is no need to blanch. Has anyone any experience of blanched versus unblanched? I'm not even sure of the reason for blanching. Any help would be great. Blanch them because the heat stops all biological processes. Only complete cooking stops all biological activity. (Almost all) a good dose of gamma rays does too True, but not many urglers have access to a Cobalt bomb. Only a cobalt 60 source is needed, I am sure many urglers have one in their garden shed :-) The food industry has access to chambers that use gamma rays to stop all biological processes in food. http://www.foodstandards.gov.uk/safe...e/irradfoodqa/ -- Martin |
#15
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help in freezing runner beans
On Mon, 26 Jul 2004 11:53 +0100 (BST), (Steve
Harris) wrote: In article , (Stephen Howard) wrote: I freeze mine straight off the plant At what stage do you slice them? I do all the prep before freezing, such as topping and tailing. It's vital that there's as little delay as possible in getting them into the freezer. On a hot day 15 minutes is enough to start the beans wilting. I've gone off slicing - it occurred to me that there really wasn't any need...they still fit in the pot and on the plate, and if they get too big for either you've lost a great deal of the tenderness and flavour. Regards, -- Stephen Howard - Woodwind repairs & period restorations www.shwoodwind.co.uk Emails to: showard{whoisat}shwoodwind{dot}co{dot}uk |
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