Spending most of the day today putting up veggies
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6 pints of pickles and 4 pints of banana peppers…….getting the canner and more jars ready for squash. Haven’t even put a good dent in the 5 gal bucket of cucumbers and definitely need more jarsSpending most of the day today putting up veggies
I've never blanched any of the veggies I've frozen (bell peppers, zucchini/summer squash), and I've never had a problem in almost 10 years of doing this. In fact, I just finished a bag of zucchini/squash I put in the freezer last summer.That's what I did past year...washed em and froze em whole.
But I've seen so much bout blanching and botchalism that I didn't know if they would be ok still since I didn't blanch em.
Any thoughts?
Wowzers! Your here looking for tips and i feel like your already killin' the game!, nice!Some pics of our preservations and harvests this year. This is just a sneak peak. I'll try to add recipes and more later. View attachment 2782978View attachment 2782979View attachment 2782980View attachment 2782982View attachment 2782983View attachment 2782984View attachment 2782985View attachment 2782986View attachment 2782987View attachment 2782988View attachment 2782989View attachment 2782990
I froze some green beans with out blanching them. When I tried to eat them a few months later, they were tough and tasteless. The next year I blanched them and they were much better. Maybe beans are a veg that needs to be blanched to preserve the flavor?I've never blanched any of the veggies I've frozen (bell peppers, zucchini/summer squash), and I've never had a problem in almost 10 years of doing this. In fact, I just finished a bag of zucchini/squash I put in the freezer last summer.
I just looked it up, and this is what I found:
"Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture."
"It stops the enzyme action that causes spoilage."
Again, I've never had a problem.
I've found that frozen sweet peppers work far better than dried if you want to use them as semi-fresh (as I do in scrambled eggs/omelets). Dried hot peppers are better if you want to turn them into a powder/spice for spicy foods.I freeze hot peppers without blanching, no problem. Most other veg I can or dehydrate, so I have no experience on freezing them. Potatoes, onions, and butternut squash all keep a long time for me, so I don't process them at all.