Author Topic: To blanche or not to blanche  (Read 6191 times)

Offline CFG

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To blanche or not to blanche
« on: March 28, 2009, 02:03:38 PM »
Last summer I was lazy and put up my frozen vegetables without blanching, partially out of curiosity.

The results were that the corn, both creamed and on the cob, were fine.  No problems.

The okra, yellow squash, and zucchini, however, were tough after cooking a reasonable amount of time.  I'm embarrassed to say that I put gallons of this stuff up.

But all is not lost.  I found that if you cook for a long enough period of time, the veggies eventually become tender, especially if you boil.  I pan sauteed some okra today, and though I couldn't fry it with the breading as usual, I could pan saute with the lid on, and it worked.  Plus there was less oil.  Not most southerners idea of a good time, but it was edible and it passed the family inspection except the youngest and pickiest of us.

I also put some in a gumbo and couldn't tell the difference.  For frying, if I steam the vegetables for about 30-40 minutes or tender, then add the meal and onions, it's not bad.  This year I will definitely blanche everything that goes in the freezer but the corn.

Offline Mrs. Miniver

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Re: To blanche or not to blanche
« Reply #1 on: March 28, 2009, 02:24:50 PM »
You can also puree the squash with some sauteed onions to make a great soup base.  Just add some chicken broth and a little cheese.  This is one of my favorite soups!

Offline CFG

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Re: To blanche or not to blanche
« Reply #2 on: March 28, 2009, 02:34:40 PM »
My other half likes the cheese based soups; I'll have to try that one on him.

Thanks  :)

mysurvivalkit

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Re: To blanche or not to blanche
« Reply #3 on: March 30, 2009, 10:51:37 AM »
Some stuff you can get by with, I can tell you a green bean frozen unblanced is ruined forever.  Unless you like eating woody stems that is,

Offline CFG

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Re: To blanche or not to blanche
« Reply #4 on: March 31, 2009, 07:19:39 AM »
I didn't try it on green beans.  I always can those.  Will definitely make note, though.

Offline ebonearth

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Re: To blanche or not to blanche
« Reply #5 on: March 31, 2009, 09:58:31 AM »
Thanks! Now I have even more impetus to blanch!

Notsonutso

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Re: To blanche or not to blanche
« Reply #6 on: April 24, 2009, 06:32:42 AM »

The purpose of blanching is to stop the enzyme action, ripening and breakdown.  Freezing slows it down but does not stop it.  Blanching also helps keep color, flavor, and kills bacteria. Blanching corn depends on how long you are going to freeze it.  If it's only a few weeks, you probably won't notice a difference.  For longer term freezing, you really would want to blanch or the corn gets a starchy taste. 

Offline archer

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Re: To blanche or not to blanche
« Reply #7 on: April 24, 2009, 07:03:15 AM »
Dumb question, how do you blanche?

Notsonutso

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Re: To blanche or not to blanche
« Reply #8 on: April 24, 2009, 07:49:59 AM »

 ;D Never heard a dumb question, Archer. Dumb answer, maybe, but never a dumb question.
 
Basically, you blanch (partially cook) by dropping the fruit/veg into boiling water for a few minutes, then plunge it into cold water.

Offline CFG

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Re: To blanche or not to blanche
« Reply #9 on: April 24, 2009, 08:29:24 AM »
Times vary for different vegetables.  Here's a website with different methods for blanching and times for water blanching.

http://www.uga.edu/nchfp/how/freeze/blanching.html

Offline archer

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Re: To blanche or not to blanche
« Reply #10 on: April 24, 2009, 04:09:47 PM »
Ahh thanks for the info! +1 to you both

Offline CFG

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Re: To blanche or not to blanche
« Reply #11 on: April 24, 2009, 04:10:25 PM »
 ;D