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Food » rec.food.preserving » Putting it by - again
| Putting it by - again [message #89104] |
Do, 09 Juni 2005 16:12 |
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Wife picked a batch of green beans this morning and, when I got home
from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
quarts of them. Probably be another batch ready to pick by Saturday.
We're eating zucchini every day and it's still getting ahead of us and
there's only the one plant. <VBG>
George
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| Re: Putting it by - again [message #89106 ] |
Do, 09 Juni 2005 18:45 |
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On Thu 09 Jun 2005 07:12:05a, George Shirley wrote in rec.food.preserving:
> Wife picked a batch of green beans this morning and, when I got home
> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
> quarts of them. Probably be another batch ready to pick by Saturday.
> We're eating zucchini every day and it's still getting ahead of us and
> there's only the one plant. <VBG>
>
> George
Next year, just plant "half" a zucchini plant! :-)
Re the green beans. I've never liked the texture of blanched and frozen
green beans, whether commercial or home processed. They never seem to
reach a texture I like when cooked. I finally discovered if I cooked the
beans tender crisp and then froze them, I really liked the final product.
I know that goes totally against all the books on freezing vegetables, but
it works for me.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Re: Putting it by - again [message #89107 ] |
Do, 09 Juni 2005 18:59 |
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"George Shirley" <gshirl [at] bellsouth.net> wrote in message
news:t4Ype.67369$8S5.23876 [at] bignews3.bellsouth.net...
> Wife picked a batch of green beans this morning and, when I got home
> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
> quarts of them. Probably be another batch ready to pick by Saturday.
> We're eating zucchini every day and it's still getting ahead of us and
> there's only the one plant. <VBG>
>
> George
>
Oh no! This is the first year I've planted zukes, and I planted 2!!
Kathi
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| Re: Putting it by - again [message #89108 ] |
Do, 09 Juni 2005 19:36 |
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Kathi Jones wrote:
> "George Shirley" <gshirl [at] bellsouth.net> wrote in message
> news:t4Ype.67369$8S5.23876 [at] bignews3.bellsouth.net...
>
>>Wife picked a batch of green beans this morning and, when I got home
>>from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>>quarts of them. Probably be another batch ready to pick by Saturday.
>>We're eating zucchini every day and it's still getting ahead of us and
>>there's only the one plant. <VBG>
>>
>>George
>>
>
>
> Oh no! This is the first year I've planted zukes, and I planted 2!!
>
> Kathi
>
>
Don't feel bad Kathi, last year we planted two plants. The neighbors
started turning off the lights and locking the doors when they saw one
of us coming with a plastic bag. We taught them a lesson though, we just
hung the bag on their door knob. B-)
George
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| Re: Putting it by - again [message #89109 ] |
Do, 09 Juni 2005 20:04 |
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Wayne Boatwright <waynesgang [at] waynes.gang> wrote:
>On Thu 09 Jun 2005 07:12:05a, George Shirley wrote in rec.food.preserving:
>
>> Wife picked a batch of green beans this morning and, when I got home
>> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>> quarts of them. Probably be another batch ready to pick by Saturday.
>> We're eating zucchini every day and it's still getting ahead of us and
>> there's only the one plant. <VBG>
>>
>> George
>
>Next year, just plant "half" a zucchini plant! :-)
>
>Re the green beans. I've never liked the texture of blanched and frozen
>green beans, whether commercial or home processed. They never seem to
>reach a texture I like when cooked. I finally discovered if I cooked the
>beans tender crisp and then froze them, I really liked the final product.
>
>I know that goes totally against all the books on freezing vegetables, but
>it works for me.
Thanks for the idea. I also do not like the texture after blanching
and freezing. If you can completely cook squash and freeze it, why
not beans. I am wondering about all the rules for freezing. For
instance, I have some fresh sweet peas and am going to freeze them.
Just wondering if I really need to blanch them.
--
Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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| Re: Putting it by - again [message #89110 ] |
Do, 09 Juni 2005 20:07 |
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The Cook wrote:
> Wayne Boatwright <waynesgang [at] waynes.gang> wrote:
>
>
>>On Thu 09 Jun 2005 07:12:05a, George Shirley wrote in rec.food.preserving:
>>
>>
>>>Wife picked a batch of green beans this morning and, when I got home
>>>from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>>>quarts of them. Probably be another batch ready to pick by Saturday.
>>>We're eating zucchini every day and it's still getting ahead of us and
>>>there's only the one plant. <VBG>
>>>
>>>George
>>
>>Next year, just plant "half" a zucchini plant! :-)
>>
>>Re the green beans. I've never liked the texture of blanched and frozen
>>green beans, whether commercial or home processed. They never seem to
>>reach a texture I like when cooked. I finally discovered if I cooked the
>>beans tender crisp and then froze them, I really liked the final product.
>>
>>I know that goes totally against all the books on freezing vegetables, but
>>it works for me.
>
>
> Thanks for the idea. I also do not like the texture after blanching
> and freezing. If you can completely cook squash and freeze it, why
> not beans. I am wondering about all the rules for freezing. For
> instance, I have some fresh sweet peas and am going to freeze them.
> Just wondering if I really need to blanch them.
>
>
Most people who freeze beans and peas blanch and cool, then put in a
container and seal it. I blanch and cool, sling them dry in a salad
spinner, then put them in Tilia bags and vacuum seal them. I find no
objection to the texture or taste this way whereas I don't care for them
when frozen in containers where the air can get to them. They rapidly
freezer burn that way.
George
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| Re: Putting it by - again [message #89111 ] |
Do, 09 Juni 2005 20:16 |
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George Shirley wrote:
> Wife picked a batch of green beans this morning and, when I got home
> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
> quarts of them. Probably be another batch ready to pick by Saturday.
> We're eating zucchini every day and it's still getting ahead of us and
> there's only the one plant. <VBG>
>
> George
My farmerette buddy is supposed to bring me several pounds of new green
beans today - getting out the vinegar and cutting the herbs! Think I'll
blanch,cool& spin dry (bla-co-ry them?) same as you. The asparagus turned
out nice.
Edrena
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| Re: Putting it by - again [message #89113 ] |
Do, 09 Juni 2005 20:21 |
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George Shirley wrote:
> Wife picked a batch of green beans this morning and, when I got home
> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
> quarts of them. Probably be another batch ready to pick by Saturday.
> We're eating zucchini every day and it's still getting ahead of us and
> there's only the one plant. <VBG>
>
> George
>
Oh no! I have 3 zucchini plants, one in the greenhouse and two outside.
I think I best go and meet the new neighbours and a few others down
the road ;)
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| Re: Putting it by - again [message #89114 ] |
Do, 09 Juni 2005 20:40 |
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On Thu 09 Jun 2005 11:04:48a, The Cook wrote in rec.food.preserving:
> Wayne Boatwright <waynesgang [at] waynes.gang> wrote:
>
>>On Thu 09 Jun 2005 07:12:05a, George Shirley wrote in
>>rec.food.preserving:
>>
>>> Wife picked a batch of green beans this morning and, when I got home
>>> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>>> quarts of them. Probably be another batch ready to pick by Saturday.
>>> We're eating zucchini every day and it's still getting ahead of us and
>>> there's only the one plant. <VBG>
>>>
>>> George
>>
>>Next year, just plant "half" a zucchini plant! :-)
>>
>>Re the green beans. I've never liked the texture of blanched and frozen
>>green beans, whether commercial or home processed. They never seem to
>>reach a texture I like when cooked. I finally discovered if I cooked
>>the beans tender crisp and then froze them, I really liked the final
>>product.
>>
>>I know that goes totally against all the books on freezing vegetables,
>>but it works for me.
>
> Thanks for the idea. I also do not like the texture after blanching
> and freezing. If you can completely cook squash and freeze it, why
> not beans. I am wondering about all the rules for freezing. For
> instance, I have some fresh sweet peas and am going to freeze them.
> Just wondering if I really need to blanch them.
Blanching is needed to kill active enzymes within the vegetables. If not
done, cellular deterioration occurs while the product is frozen.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Re: Putting it by - again [message #89115 ] |
Do, 09 Juni 2005 20:42 |
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On Thu 09 Jun 2005 11:21:04a, ~patches~ wrote in rec.food.preserving:
> George Shirley wrote:
>
>> Wife picked a batch of green beans this morning and, when I got home
>> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>> quarts of them. Probably be another batch ready to pick by Saturday.
>> We're eating zucchini every day and it's still getting ahead of us and
>> there's only the one plant. <VBG>
>>
>> George
>>
> Oh no! I have 3 zucchini plants, one in the greenhouse and two outside.
> I think I best go and meet the new neighbours and a few others down
> the road ;)
>
And the ones in the next county! ;-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Re: Putting it by - again [message #89118 ] |
Do, 09 Juni 2005 21:57 |
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Wayne Boatwright wrote:
> On Thu 09 Jun 2005 07:12:05a, George Shirley wrote in rec.food.preserving:
>
>> Wife picked a batch of green beans this morning and, when I got home
>> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>> quarts of them. Probably be another batch ready to pick by Saturday.
>> We're eating zucchini every day and it's still getting ahead of us and
>> there's only the one plant. <VBG>
>>
>> George
>
> Next year, just plant "half" a zucchini plant! :-)
Yar, but what do you do with half zucchinis? And is it the zucch or the
ini part?
B/
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| Re: Putting it by - again [message #89120 ] |
Do, 09 Juni 2005 23:29 |
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On Thu 09 Jun 2005 12:57:25p, Brian Mailman wrote in rec.food.preserving:
> Wayne Boatwright wrote:
>
>> On Thu 09 Jun 2005 07:12:05a, George Shirley wrote in
rec.food.preserving:
>>
>>> Wife picked a batch of green beans this morning and, when I got home
>>> from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>>> quarts of them. Probably be another batch ready to pick by Saturday.
>>> We're eating zucchini every day and it's still getting ahead of us and
>>> there's only the one plant. <VBG>
>>>
>>> George
>>
>> Next year, just plant "half" a zucchini plant! :-)
>
> Yar, but what do you do with half zucchinis? And is it the zucch or the
> ini part?
>
> B/
>
Make half a loaf of zucchini bread. Definitely plant the zucch half.
There are already enough ini's running around! :-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Re: Putting it by - again [message #89125 ] |
Fr, 10 Juni 2005 03:28 |
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In article <Xns967062C979C32waynesgang [at] 217.22.228.19>, Wayne Boatwright
<waynesgang [at] waynes.gang> wrote:
> I finally discovered if I cooked the beans tender crisp and then
> froze them, I really liked the final product.
> I know that goes totally against all the books on freezing
> vegetables, but it works for me.
Kinda sounds like blanching to me. Blanching time is 3 minutes - how
are you cooking your beans?
--
-Barb, <http://www.jamlady.eboard.com> 6/6/05 Sam I Am!
June 25, 1945: Me and Carly Simon. I wonder if she makes jam.
(It's not too early to shop -- good chocolate and cheap gin.
Or is it cheap chocolate and good gin? I never
remember. No jam--coal to Newcastle and all that. "-)
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| Re: Putting it by - again [message #89128 ] |
Fr, 10 Juni 2005 04:35 |
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On Thu 09 Jun 2005 06:28:57p, Melba's Jammin' wrote in rec.food.preserving:
> In article <Xns967062C979C32waynesgang [at] 217.22.228.19>, Wayne Boatwright
> <waynesgang [at] waynes.gang> wrote:
>
>> I finally discovered if I cooked the beans tender crisp and then
>> froze them, I really liked the final product.
>
>> I know that goes totally against all the books on freezing
>> vegetables, but it works for me.
>
>
>
> Kinda sounds like blanching to me. Blanching time is 3 minutes - how
> are you cooking your beans?
Right, blanching time is 3 minutes. Depending on the tenderness of the
beans, I usually cook them anywhere from 7-12 minutes or more, or until
tender enough to eat, but not overcooked. Then I quick-cool, package, and
freeze. Blanching for 3 minutes is not tender enough to eat, at least not
for me.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Re: Putting it by - again [message #89129 ] |
Fr, 10 Juni 2005 06:05 |
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Wayne Boatwright wrote:
> On Thu 09 Jun 2005 06:28:57p, Melba's Jammin' wrote in rec.food.preserving:
>
>
>>In article <Xns967062C979C32waynesgang [at] 217.22.228.19>, Wayne Boatwright
>><waynesgang [at] waynes.gang> wrote:
>>
>>
>>>I finally discovered if I cooked the beans tender crisp and then
>>>froze them, I really liked the final product.
>>
>>>I know that goes totally against all the books on freezing
>>>vegetables, but it works for me.
>>
>>
>>
>>Kinda sounds like blanching to me. Blanching time is 3 minutes - how
>>are you cooking your beans?
>
>
> Right, blanching time is 3 minutes. Depending on the tenderness of the
> beans, I usually cook them anywhere from 7-12 minutes or more, or until
> tender enough to eat, but not overcooked. Then I quick-cool, package, and
> freeze. Blanching for 3 minutes is not tender enough to eat, at least not
> for me.
>
You don't like your beans to squeak with you eat them?
Bob
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| Re: Putting it by - again [message #89130 ] |
Fr, 10 Juni 2005 09:26 |
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On Thu 09 Jun 2005 09:05:40p, zxcvbob wrote in rec.food.preserving:
> Wayne Boatwright wrote:
>> On Thu 09 Jun 2005 06:28:57p, Melba's Jammin' wrote in
>> rec.food.preserving:
>>
>>
>>>In article <Xns967062C979C32waynesgang [at] 217.22.228.19>, Wayne Boatwright
>>><waynesgang [at] waynes.gang> wrote:
>>>
>>>
>>>>I finally discovered if I cooked the beans tender crisp and then
>>>>froze them, I really liked the final product.
>>>
>>>>I know that goes totally against all the books on freezing
>>>>vegetables, but it works for me.
>>>
>>>
>>>
>>>Kinda sounds like blanching to me. Blanching time is 3 minutes - how
>>>are you cooking your beans?
>>
>>
>> Right, blanching time is 3 minutes. Depending on the tenderness of the
>> beans, I usually cook them anywhere from 7-12 minutes or more, or until
>> tender enough to eat, but not overcooked. Then I quick-cool, package,
>> and freeze. Blanching for 3 minutes is not tender enough to eat, at
>> least not for me.
>>
>
>
> You don't like your beans to squeak with you eat them?
Actually, yes, I do. They still squeak with my method, and I only have to
heat them from frozen, not cook them. If I just blanch, freeze, then cook,
I don't like the texture.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Re: Putting it by - again [message #90125 ] |
Fr, 10 Juni 2005 16:24 |
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George Shirley <gshirl [at] bellsouth.net> wrote:
>Wife picked a batch of green beans this morning and, when I got home
>from work at 0800, I blanched, iced, spun dry, and vac sealed about 3
>quarts of them. Probably be another batch ready to pick by Saturday.
>We're eating zucchini every day and it's still getting ahead of us and
>there's only the one plant. <VBG>
>
>George
I won't tell how many squash plants I have right now. Let's just say
the if they all manage to produce, I'm in big trouble. We had no idea
how far winter squash could spread. Looks like 1 regular and 2 eight
ball zucchini for dinner tonight. There are just two of us. Will
have to find all of the relatives and hope none of them grow squash
and all like it.
Just had an idea. If the plants are still producing well the first
part of August, I will pick a bunch to send home with the kids and
take the rest to the family reunion.
--
Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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| Re: Putting it by - again [message #90126 ] |
Fr, 10 Juni 2005 16:33 |
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Wayne Boatwright <waynesgang [at] waynes.gang> wrote:
>On Thu 09 Jun 2005 11:04:48a, The Cook wrote in rec.food.preserving:
>
>> Wayne Boatwright <waynesgang [at] waynes.gang> wrote:
>>
>>>
>>>Next year, just plant "half" a zucchini plant! :-)
>>>
>>>Re the green beans. I've never liked the texture of blanched and frozen
>>>green beans, whether commercial or home processed. They never seem to
>>>reach a texture I like when cooked. I finally discovered if I cooked
>>>the beans tender crisp and then froze them, I really liked the final
>>>product.
>>>
>>>I know that goes totally against all the books on freezing vegetables,
>>>but it works for me.
>>
>> Thanks for the idea. I also do not like the texture after blanching
>> and freezing. If you can completely cook squash and freeze it, why
>> not beans. I am wondering about all the rules for freezing. For
>> instance, I have some fresh sweet peas and am going to freeze them.
>> Just wondering if I really need to blanch them.
>
>Blanching is needed to kill active enzymes within the vegetables. If not
>done, cellular deterioration occurs while the product is frozen.
I have read the books too. But I know that okra does just fine
without blanching (thanks George)and have read several reports here
that corn on the cob does better without blanching. Just wondering if
there are other things I can freeze with blanching.
--
Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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| Re: Putting it by - again [message #90128 ] |
Sa, 11 Juni 2005 03:56 |
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On Fri 10 Jun 2005 07:33:44a, The Cook wrote in rec.food.preserving:
> Wayne Boatwright <waynesgang [at] waynes.gang> wrote:
>
>>On Thu 09 Jun 2005 11:04:48a, The Cook wrote in rec.food.preserving:
>>
>>> Wayne Boatwright <waynesgang [at] waynes.gang> wrote:
>>>
>
>>>>
>>>>Next year, just plant "half" a zucchini plant! :-)
>>>>
>>>>Re the green beans. I've never liked the texture of blanched and
>>>>frozen green beans, whether commercial or home processed. They never
>>>>seem to reach a texture I like when cooked. I finally discovered if I
>>>>cooked the beans tender crisp and then froze them, I really liked the
>>>>final product.
>>>>
>>>>I know that goes totally against all the books on freezing vegetables,
>>>>but it works for me.
>>>
>>> Thanks for the idea. I also do not like the texture after blanching
>>> and freezing. If you can completely cook squash and freeze it, why
>>> not beans. I am wondering about all the rules for freezing. For
>>> instance, I have some fresh sweet peas and am going to freeze them.
>>> Just wondering if I really need to blanch them.
>>
>>Blanching is needed to kill active enzymes within the vegetables. If
>>not done, cellular deterioration occurs while the product is frozen.
>
>
> I have read the books too. But I know that okra does just fine
> without blanching (thanks George)and have read several reports here
> that corn on the cob does better without blanching. Just wondering if
> there are other things I can freeze with blanching.
If you're going to use them for cooking, you can throw whole tomatoes with
the skin on into bags and into the freezer. No pre-processing of any
kind.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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