Recently I shared here on annies home about allowing our fresh produce extra shelf life. If the extra time it allowed us is not enough then you may want to consider freezing the produce that you do not use. Freezing fruits and vegetables allows us more time to use them and not let them go bad.
First off lets learn a bit about blanching. You will need a medium to large pot big enough to hold 8 to 10 cups of water. For every 8 cups of water you will want to add 1/2 Tbsp to the pot. You will want a bowl of ice water waiting.
bring salted water to a rapid boil. Place one piece of your choice of fruit or vegetable in water for 30 seconds minimum and not more than 3 minutes. The time will depend on density. The goal is to cook fruit quickly or remove vegetable or fruit skins. The process of cooking is stopped by transferring the cooked vegetable or fruit to an ice bath. You will want to drain and dry the piece before eating or continuint to cook. Fruits and vegetables normally blanched include:
When blanching fruit and vegetable to freeze you will want to do this quickly. Heavy weight, air tight containers or freezer bags should be used. Fill the bags to the top and remove all air as possible to seal. .
Freezing fruits and veggies as soon as possible will help to avoid the mushiness when thawed. Freeze at coldest temperature as possible.
plant based party