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Prior to freezing your vegetables, it is important to blanch them. This involves submersing the vegetables in baths
of boiling and ice water. The purpose for the boiling water is to kill the enzymes that are naturally present in food
which contribute to their breaking down and eventually rotting. If you do not blanch your vegetables and simply put
them in the freezer, they will loose their color and be tough and chewy when you remove them. The ice water is
a step that is used to prevent the vegetables from cooking any further once they are removed from the boil.
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The first step is to clean the vegetables and prepare them. I'll use green beans as an example. Once
they have been cleaned, I snap the tips off of both ends. You don't need to take much, just the little part that
comes to a point on both sides. Then snap or cut them into pieces about an inch or so. The only purpose for this
is to make them smaller so they can be stored in a smaller space. Once this has been done you can bring a large pot
of water to a boil. You'll want enough water to cover the vegetables completely. Keep in mind the more
water you have the longer it takes to boil. I actually start my boil while I'm preparing the vegetables. Once
you reach a boil, place the veggies into the water and boil for three minutes. You don't want them in for much longer
than that. While they are boiling, fill a clean sink or large bowl with cold water and put a tray or two of ice cubes
into the water. When your three minutes is up, drain the vegetables and immerse them into the cold water. As soon
as they have cooled to room temperature, remove them from the water and dry with a clean towel. Once dry, place them
into a ziplock bag, squeeze out as much air as possible and put the bag in the freezer. I like to label the bags with
the name of the vegetable, when they were harvested and bagged. Then, enjoy them during the winter by preparing them
anyway that you would when they were fresh.
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