Preserving the Harvest

Sharing my Favorite Methods to Preserve the Harvest

Day #21

Blanching & Freezing Vegetables

Broccoli – Cauliflower – Cabbage

No matter if you have a small garden or a larger garden it’s always great to learn preservation techniques. If you decide to purchase from a farm stand, or local grower, even the grocery store you can take those veggies and fruits and preserve them for a later time.

There are many ways to preserve foods however some vegetables you are unable to can (not safe) so I like to use the Blanching & Freezing Technique to preserve my vegetables.

Bonus Tip: Save your stalks and freeze into their own container and use these pieces for soups and puree during the winter for homemade deliciousness!

Laura’s Favorite Way to Blanch & Freeze

Step 1: Wash & Cut Produce (My favorites to Blanch & Freeze are Broccoli, Cauliflower, and Cabbage)

Step 2: Bring water to a boil, place produce into boiling water and start timing according to chart below.

Step 3: Using a large slotted spoon place into a colander that has been placed over a bowl. Place next batch in water and time.

Step 4: Allow to drain for a few minutes and place on a cookie sheet in a single layer. Freeze for a few hours or until you remember.

Step 5: Using your vacuum sealer place the quantity you would use for a specific meal, or soup and process. Place back into freezer! Done!

I Love my Food Saver Vacuum Sealer – I’ve had it for many many years which they no longer make that model but you can find plenty of other options that will fit your needs and budget by clicking HERE.

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View My Recommended Canning Supplies HERE