Blanch and freeze vegetable preservation

Blanching is an old fashioned method that preserves vege crops like broccoli, asparagus, and green beans. It helps veges maintain color, vitamins, and minerals in freezer storage.

I prefer blanching and freezing vegetables to traditional canning methods like pickling to avoid added sugar and salt.

How to blanch and freeze:
1. Bring a heavy stockpot of salted water to a boil.
2. Rinse and trim vegetables.
3. Prepare an ice bath in the kitchen sink.
4. Blanch the vegetables in the boiling water for about 1 minute.
5. Drain veges. Immediately transfer to the ice bath to halt cooking and cool.
6. Drain cool veges completely.
7. Pack into foodsaver prepared bags. Seal and freeze.

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