Freezing: Boilable Freezer Bag Preserving
Source of Recipe
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Make sure work area is clean. You'll need a scrub brush, chopping board, knives, food processor, large spoon, freezer bags, bag sealer, marking pen, pot half-filled with water for blanching, kettle for cooling, ice packs. Select young fresh veggies that are just table-ready or slightly immature. Wash well and drain on absorbent toweling. Begin heating water in large pot for blanching.
Prepare veggies as desired (slice, dice, julienne or leave whole). Fill 4 boilable bags with veggies in meal-size portions, making sure that when veggies are distributed, then package is no thicker than 1 inch. Add butter and seasonings if desired. Use as much as you would if cooking for a meal. Expel air and seal with bag sealer. When 4 bags are packed, drop them in boiling water and blanch with bags covered. The bags will float on top of the water, which is ok as long as each bag has one side in contact with the boiling water.
Check the timing and set timer. Blanch for double the length of time suggested for standard blanching method; can use slightly shorter time for young veggies, more for mature ones. Start counting the time as soon as you replace the cover. Fill cooling kettle with cold water and ice packs or chunks of ice. When blanching time is up, remove packages from blanching kettle and place them in ice water; be sure ice holds bags down in water. During chillng time, occasionally knead the bags to move cold into center of packages. Process 4 bags at a time. When all veggies are blanched, leave the bags in cold water for another 10 minutes. Remove bags from water and dry well. Freeze in single layer in coldest part of freezer.
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