Comments on: Preserving Summer’s Bounty: Blanching and Freezing Vegetables http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html Naturally inspired living for the Christian homemaker Sun, 14 Mar 2010 12:25:28 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Michelle Vanden Berg http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18841 Michelle Vanden Berg Mon, 21 Sep 2009 14:48:26 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18841 Just thought that I would let you know if you don't already, Ziploc has bags for actually freezing vegetables. Not just freezer bags, but bags that you actually seal by vacuuming out all of the air. The little vacuum pump comes in one of the boxes with a few bags and then you can also get boxes of the bags separately. They are inexpensive and it is really easy and quick to use. They are usually found with the canning supplies and not just in the bag section. We got them at Walmart. I love them. You can use them for many things, not just freezing vegetables. I also have used them for some meat. Thanks. Just thought that I would let you know if you don't already, Ziploc has bags for actually freezing vegetables. Not just freezer bags, but bags that you actually seal by vacuuming out all of the air. The little vacuum pump comes in one of the boxes with a few bags and then you can also get boxes of the bags separately. They are inexpensive and it is really easy and quick to use. They are usually found with the canning supplies and not just in the bag section. We got them at Walmart. I love them. You can use them for many things, not just freezing vegetables. I also have used them for some meat. Thanks.

]]> By: Shannon http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18840 Shannon Sun, 16 Aug 2009 03:52:25 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18840 I have gardened for several years, and we have always done our green beans this way, because that's what my hubby said we were supposed to do, BUT I had no idea WHY we blanched (or par boiled) them first. I froze some green tomatoes (love fried green tomatoes!) a couple weeks ago, but didn't blanch them. My MIL does them that way, and says they turn out just fine, but that may be because they weren't ripe. Anyhoo, I just wanted to thank you for the info! I just discovered your site, through tammysrecipes.com, so I'm going to go poke around here now! :-D xoxo Shannon I have gardened for several years, and we have always done our green beans this way, because that's what my hubby said we were supposed to do, BUT I had no idea WHY we blanched (or par boiled) them first. I froze some green tomatoes (love fried green tomatoes!) a couple weeks ago, but didn't blanch them. My MIL does them that way, and says they turn out just fine, but that may be because they weren't ripe.

Anyhoo, I just wanted to thank you for the info! I just discovered your site, through tammysrecipes.com, so I'm going to go poke around here now! :-D

xoxo
Shannon

]]> By: Jodi http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18839 Jodi Wed, 29 Jul 2009 02:28:44 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18839 you are doing the right thing with the zucchini... it doesn't need to be blanched. I grate mine in 2 cup portions and then freeze them in ziploc bags... when I go to make zucchini muffins/bread I thaw and dump the whole thing into my muffins.... make sure you use the liquid that separates from the zucchini upon thawing - if you leave it out your bread/muffins will be too dry. I make a killer chocolate zucchini bread - use your favorite recipe and substitute a portion of the flour with baking cocoa - (I usually substitute about 1/2 cup).... it is awesome! you are doing the right thing with the zucchini... it doesn't need to be blanched. I grate mine in 2 cup portions and then freeze them in ziploc bags... when I go to make zucchini muffins/bread I thaw and dump the whole thing into my muffins.... make sure you use the liquid that separates from the zucchini upon thawing - if you leave it out your bread/muffins will be too dry. I make a killer chocolate zucchini bread - use your favorite recipe and substitute a portion of the flour with baking cocoa - (I usually substitute about 1/2 cup).... it is awesome!

]]> By: Mary Ann http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18838 Mary Ann Wed, 29 Jul 2009 00:57:18 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18838 Like EllaJac, I use a large strainer for the boiling. Makes it easy to take things in and out. I blanche and freeze lots of green beans. We really like them this way although others in my family prefer them canned. I freeze them because I don't yet have a pressure canner. I've done broccoli and cauliflower like this before too when I got a bunch really cheap. Except for freezing shredded zucchini, I've never had good success with freezing summer squash-too watery! Like EllaJac, I use a large strainer for the boiling. Makes it easy to take things in and out. I blanche and freeze lots of green beans. We really like them this way although others in my family prefer them canned. I freeze them because I don't yet have a pressure canner. I've done broccoli and cauliflower like this before too when I got a bunch really cheap. Except for freezing shredded zucchini, I've never had good success with freezing summer squash-too watery!

]]> By: Sarah @ Mum In Bloom http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18837 Sarah @ Mum In Bloom Tue, 28 Jul 2009 20:38:18 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18837 Stephanie thank you for this post! I'm a "newbie" when it comes to buying local and in-season produce and was very intimidated at the thought of canning. My friends are now starting to give me their overloads of zucchini and tomatoes so now I know what to do with some of them. I've included your blog article in my blog as well <a href="http://muminbloom.blogspot.com/2009/07/preserving-summers-bounty-blanching-and.html" rel="nofollow">http://muminbloom.blogspot.com/2009/07/preserving-summers-bounty-blanching-and.html</a> Stephanie thank you for this post! I'm a "newbie" when it comes to buying local and in-season produce and was very intimidated at the thought of canning. My friends are now starting to give me their overloads of zucchini and tomatoes so now I know what to do with some of them.

I've included your blog article in my blog as well http://muminbloom.blogspot.com/2009/07/preserving-summers-bounty-blanching-and.html

]]> By: EllaJac http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18836 EllaJac Tue, 28 Jul 2009 19:38:39 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18836 I do more freezing like this than canning, actually. My favorite is to blanch and peel tomatoes, then dice them, and put them into quart ziplocs. Any recipe needing "stewed" tomatoes gets them this way! Lasagna, spaghetti, chili... And cheap and organic from the garden! Another tip I use if I'm blanching things smaller than corn ears: I use a colander/strainer that can get hot... I put the veggies in the colander, drop it into the pot, remove it (sometimes with tongs, depending), and either toss the veggies into the ice water alone or still in the colander. Makes it easy to get that timing "just right" in and out of the boiling water. I do more freezing like this than canning, actually.

My favorite is to blanch and peel tomatoes, then dice them, and put them into quart ziplocs. Any recipe needing "stewed" tomatoes gets them this way! Lasagna, spaghetti, chili... And cheap and organic from the garden!

Another tip I use if I'm blanching things smaller than corn ears: I use a colander/strainer that can get hot... I put the veggies in the colander, drop it into the pot, remove it (sometimes with tongs, depending), and either toss the veggies into the ice water alone or still in the colander. Makes it easy to get that timing "just right" in and out of the boiling water.

]]> By: Amy http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18835 Amy Tue, 28 Jul 2009 19:05:05 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18835 Thanks for the useful info....as always! :) Thanks for the useful info....as always! :)

]]> By: Amy http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18834 Amy Tue, 28 Jul 2009 17:55:54 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18834 I do a fair amount of freezing veggies- I grate zucchini, carrot, and apple without blanching and no problems. I freeze chopped peppers as well without blanching and I think they're great for sauteing, but wouldn't have great texture if you were doing something else with them. Our favorites are corn and carrots. I blanched and froze zucchini and yellow squash last year and thought the texture was terrible and composted them. Not sure what I did wrong! We also don't like blanched and frozen beans. I'm going to can them this year instead. Just broke out the pressure canner today for the first time- wish me luck! :) I do a fair amount of freezing veggies- I grate zucchini, carrot, and apple without blanching and no problems. I freeze chopped peppers as well without blanching and I think they're great for sauteing, but wouldn't have great texture if you were doing something else with them. Our favorites are corn and carrots. I blanched and froze zucchini and yellow squash last year and thought the texture was terrible and composted them. Not sure what I did wrong! We also don't like blanched and frozen beans. I'm going to can them this year instead. Just broke out the pressure canner today for the first time- wish me luck! :)

]]> By: alea http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18833 alea Tue, 28 Jul 2009 17:50:30 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18833 I usually blanche my vegetables, then freeze them. I only can tomato sauce and salsa. I don't feel I have enough of the other vegetable to make it worth my time to can them (we eat directly from the garden what ever is ripe, so there isn't much surplus). I usually blanche my vegetables, then freeze them. I only can tomato sauce and salsa. I don't feel I have enough of the other vegetable to make it worth my time to can them (we eat directly from the garden what ever is ripe, so there isn't much surplus).

]]> By: Katherine http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html/comment-page-1#comment-18832 Katherine Tue, 28 Jul 2009 14:56:17 +0000 http://www.keeperofthehome.org/2009/07/preserving-summers-bounty-blanching-vegetables.html#comment-18832 ohh, and i forgot to mention. i usually put more soupy things like tomatoes into the wide mouth mason jars, leave an extra inch at the top to allow for expansion, and freeze that way. for some reason, i'm kinda freaked out by freezing liquids in plastic bags. maybe it's just me. ohh, and i forgot to mention. i usually put more soupy things like tomatoes into the wide mouth mason jars, leave an extra inch at the top to allow for expansion, and freeze that way. for some reason, i'm kinda freaked out by freezing liquids in plastic bags. maybe it's just me.

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