June 25, 2007
Q: Do you have canning classes?
A: Not currently. But we do have the SO EASY TO PRESERVE book. You may also find the U.S.D.A.'s Complete Guide to Home Canning posted on the web.Posted by Robin Bagwell at 6:10 PM
June 25, 2007
Q: When blanching vegetables before freezing, do I start timing after the water comes to a boil or right after I drop the vegetables in the boiling water? Sometimes it takes 5 minutes for it to return to boiling.
A: #1...You start timing after the water returns to boil. #2... If it is taking 5 minutes to return to a boil you have too many vegetables in the water. It should only take 1 minute to return to a boil. Use one gallon water per pound of prepared vegetables.
For home freezing, the most satisfactory way to heat all vegetables is in boiling water. Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid.
Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.
Posted by Robin Bagwell at 5:55 PM
June 25, 2007
Q: Do You Have to Blanch Sweet Corn Before Freezing?
Blanching corn to inactivate the enzymes, resulting in better quality frozen food. Blanching also cleans off surface dirt and organisms, brightens the color, reduces enzyme activity that causes color and flavor changes, removes air and softens the texture so vegetables are easier to pack into containers.
For best quality, harvest and prepare corn for freezing rapidly to avoid changes. Sweet corn should be frozen within 2 to 6 hours after harvest.
For complete information on freezing corn, including freezing corn on the cob, go to http://web.extension.uiuc.edu/mclean/kitchen/
Posted by Robin Bagwell at 3:01 PM
