Blanching Vegetables

Before freezing vegetables, they must be blanched….

1. To blanch vegetables, add the veggies to rapidly boiling water & boil until just barely tender. They are cooked just long enough to set the color and partially soften the texture. Note-don’t cover the pot when blanching.
2. Next, drain the vegetables and plunge them into a bowl of ice water to stop the cooking process.
3. Remove the veggies from ice water after allotted time is complete. (The time which they are blanched & the ice water time are the same.)
4. Line pans with parchmant or freezer paper, distribute the veggies in a single layer & freeze. Once they’re frozen, you can place them in freezer bags or containers.