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Posted: Sun Feb 10, 2008 9:29 pm
by Primrose
After reading this I think I'll try the non-blanching method with part of my next crop - it will certainly save time. I was under the impression that the blanching process was to kill/neutralise any enzymes or other deleterious matter which may have been on the skin in its natural state (i.e. insect poo, etc) but I imagine that the freezing process probably does this anyway without the need for immersion in boiling water.
preserving veg
Posted: Sat Feb 23, 2008 9:32 am
by lez
Hello to all,
I have been trying to find a book on freezing veg ie carrots, cabbage etc and I wonder if anyone can recommend anything along these lines. Thanks to all in advance,
Lez
Runner beans
Posted: Mon Feb 25, 2008 4:06 pm
by JohnN
Sorry for delay in replying to Geoff's question on cutting up my runners. I use a brilliant (I think!) little device made in Australia, called a "Krisk". It has a blade for topping and tailing the beans and then removes both "side-strings" and slices in one pull through.
John N.