Saturday, July 22, 2006
Garden Produce ready for the freezer. If you have just a little extra each week, it is better to freeze the produce rather than can. To successfully freeze vegies you need to first blanch them in boiling water for a specific amount of time and then plunge into ice water to stop the cooking. Then pack in freezer bags or rigid freezer containters. Greens require 2 minutes in boiling water, green beans 3 minutes and beets are just cooked until tender. Then in the middle of winter, yum - vegies from your garden!