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Oh heck ya spinach is great example. Most do not know how to blanch!

Penny, Ding, ding, ding, winner, winner, chicken dinner. Knowing how to blanch, and how long to blanch the different foods, makes all the difference in the world on how the frozen foods are going to taste when cooked.
 
penny jo, I agree. Growing up, the grocery stores were not like today. Produce was seasonal. People grew, or went to the neighboring farms, and fields to pick what they were going to need for the winter (by the bushel when it was available and cheaper), then they would can, or blanch/freeze it to put up, to be eaten during the winter. That worked with both vegetables, and fruits. Back then, Birdseye had not perfected frozen vegetables, and fruits, so the store bought frozen stuff not only didn't taste as good, but it was very expensive.
I was at my brother's farm this week and picked tree ripe peaches and tomatoes and a whole load of other goodies... Ripe to go in jars!
Yesterday I wanted to can the red beets, and I was beat! Got Debby remnants and our power went out for half the day. Didn't get them done but they will last. At least peaches and tomatoes were sealed
 
It's gorgeous today so I have my door open. One puppy is guarding the door on the outside while the other one is on the inside. They are both scared of the top hens pecks but are doing a good job keeping the chickens out!! They take great pride in their work!!!!
 

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That season already!!??
Not exactly, but she's always about 3 weeks earlier than the chickens. At least she will have all her new feathers grown in, before the first cold snap. The chickens, on the other hand, won't start until at least the end of this month, or beginning of next month. Usually they get all their feathers grown in, before the first good cold snap, BUT one year a cold snap hit sooner than expected. They had most of their feathers, but not quite all.
 

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