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Post by lilolpeapicker on Aug 1, 2019 7:54:04 GMT -5
What practice do you use for getting the air out of the bag or whatever container you use when freezing your veggies? I have mentioned recently that I don't think I get all the air out. I use ziplock bags that easily close and after filling I push all the air out that I can then zip I am not liking the flavor once thawed.
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Post by binnylou on Aug 1, 2019 8:44:39 GMT -5
When I packed squash/pumpkin purée, I laid the filled bag flat on the counter, pushed the purée toward the bottom of the bag, the worked the air out of the bag, then sealed. I froze them flat for ease of storage.
For chunky things like chopped peppers, we used a straw to suck the air out of the bag. Obviously the bag was mostly sealed, with the opening only being large enough for the straw. That was hubby’s job.
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Post by kasey on Aug 1, 2019 9:56:38 GMT -5
lilolpeapicker,To get the air out submerge the bag in water up to the closure and zip shut. It's not necessarily air that's causing bad tasting frozen veges. I'm a firm believer that they have to be blanched first to stop the chemical reaction of sugars turning to starch. kc
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Post by datgirl on Aug 1, 2019 10:27:44 GMT -5
Have you ever thought of getting one of those vacuum sealing machines? I had a FoodSaver years ago and I liked it, but something broke and I never replaced it.
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Post by pepperhead212 on Aug 1, 2019 15:01:11 GMT -5
What veggies are you talking about, lilolpeapicker? I am not crazy about many frozen veggies, green beans being one, but okra is one that I will freeze; in fact, I just froze 4 pints of it today! I don't bother with my Foodsaver for this, and I just put the blanched okra in pint containers, and press a layer of plastic wrap on top, screw the lid on, and freeze it. It keeps for many months - I think that slime sort of peotects it, and keeps it from freezer burning. Much is rinsed off, but it's still covered with it!
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Post by James on Aug 1, 2019 15:47:25 GMT -5
" I'm a firm believer that they have to be blanched first to stop the chemical reaction of sugars turning to starch."
Yes, this!
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Post by pepperhead212 on Aug 1, 2019 17:09:42 GMT -5
The only things that I don't blanch are peppers - just stick them whole, into the freezer. Those I do use the Foodsaver for - most in a foodsaver bag, and I keep small jars of various types, and when a jar is empty, I slit the corner of a bag, refill the jar, and re-vacuum seal the bag, until next time. By the end of the off season, when the fresh ones are starting up again, the flavor is still good, but they do loose heat.
Oh yeah - tomatoes are the other thing that I don't blanch when freezing.
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Post by lilolpeapicker on Aug 1, 2019 18:11:57 GMT -5
I usually do blanch my veggies...being broccoli, cauliflower, brusselsprouts, beans and corn. Green beans esp is one that didn't freeze right it seems... I did try freezing right from the garden without blanching....disaster!! I will look into foodsaver. I froze tomatoes last year and that worked out pretty good., I did remove the skin beforehand... and spaghetti sauce as well pepperhead212, been wondering if drying peppers would work. I only do sweet peppers.
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Post by tom 🕊 on Aug 1, 2019 18:38:48 GMT -5
I froze tomatoes last year and that worked out pretty good Tomatoes can be frozen without blanching. Just put in a plastic bag and put in the freezer. To thaw, drop frozen tomato in water and give a minute or two to begin thawing. Then pinch-squeeze, and the tomato pops out of its skin.
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Post by desertwoman on Aug 1, 2019 18:54:51 GMT -5
lilolpeapicker , I also don't peel or blanch tomatoes before freezing either. I place whole tomatoes on a baking sheet, freeze them and then bagged them up. Pull out as many whole tomatoes as needed, they peel easily and then can be used as desired- whole , chopped, pureed, etc I also freeze my chiles which are roasted first. I freeze them whole,in 1 qt ziplocks with the charred skins intact and clean de-seed when I defrost a bag for use. The only other things I freeze these days is kale and chard. I don't blanch first. They are good in winter soups And fruits- peaches, cherries, apples, plums. I just slice them and freeze in 1 qt ziplocks.(and pit the cherries). Some of the peaches I freeze whole , wrapped in aluminum foil- thanks to Mumsey suggestion. These are really tasty and I've eaten them whole- almost as good as a fresh peach. Almost.
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Post by pepperhead212 on Aug 1, 2019 19:49:56 GMT -5
pepperhead212, been wondering if drying peppers would work. I only do sweet peppers. I dry a lot more peppers than I freeze. They last a lot longer than frozen peppers, but then, not all peppers are as good dried, so you have to experiment. Tomatoes are another thing I freeze whole, w/o blanching. How did I forget that?!
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Post by Wheelgarden on Aug 1, 2019 20:35:05 GMT -5
In my experience, blanched or not, it helps to thoroughly pat-dry vegetables before bagging, sealing and freezing. Leftover moisture on the exterior of them leads to "freezer-burn".
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Post by lilolpeapicker on Aug 1, 2019 21:12:42 GMT -5
Some of the peaches I freeze whole , wrapped in aluminum foil- thanks to Mumsey suggestion. I froze peaches but did not like. What's with the aluminum foil? Wheelgarden, glad you brought this up. Probably don't dry them off enough...I will work on this though for next year.
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Post by desertwoman on Aug 1, 2019 23:13:17 GMT -5
What's with the aluminum foil? Mumsey recommended it a few years ago and I tried it and liked it. If she mentioned why the foil, I don't remember. Hopefully she'll see our posts and chime in.
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Post by Mumsey on Aug 2, 2019 2:56:06 GMT -5
lilolpeapicker , desertwoman , I think it's because the foil helps protect from freezer burn. With whole peaches it's impossible to get all the air out of the bag. A neighbor told me about this and that's how I've always done it. And don't wash them first.
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