Looking to upgrade your kitchen with a BPA-free ice cube tray? Check out these tips. Freezing Blueberries, With or Without Sugar. How to Freeze Bananas, Whole or Sliced. How to Freeze Mango for Smoothies. How to Freeze Fresh Papaya. How to Freeze Pomegranate Seeds and Juice. How to Freeze Watermelon for Smoothies. Freezing Raspberries, With or Without Sugar.
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Disclosure: HealWithFood. Jerusalem artichokes. Follow recommended blanching times pages For home freezing, the most satisfactory way to heat all vegetables is in boiling water. Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water.
Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing. Heating in steam is recommended for a few vegetables.
For broccoli, pumpkin, sweet potatoes and winter squash, both steaming and boiling are satisfactory methods. To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil. If you plan on freezing your vegetables sliced, chopped or cut, do this before blanching.
When the water is boiling, just add the vegetables to the pot and cover tightly. The water should return to boiling within a minute of adding the vegetables.
As soon as water returns to a boil, the blanching countdown begins. Vegetables should be cooled quickly and thoroughly to stop the cooking process immediately after blanching. To do this, plunge the vegetables into a large bowl of cold water, 60 degrees Fahrenheit or below. Change the water frequently or use one pound of ice for each pound of vegetables to help keep the water cold. It should take about the same amount of time to cool vegetables as it did to blanch them. Extra moisture can reduce quality when vegetables are frozen.
Pack your blanched vegetables in food safe, plastic freezer bags or rigid containers before storing in the freezer.
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