Stocking up on canned or boxed items is easy, providing you have room in your pantry. However, when you find a great deal on produce and would like to stock up, how can you easily preserve it without losing the key vitamins and nutrients you bought it for in the first place? For today’s Thrifty Thursday I’m going to show you a 10 minute technique I use to preserve a lot of vegetables I purchase. It’s called blanching.
Blanching is a fast and easy process that keeps vegetables healthy and crisp, even after freezing. It stops enzyme actions which can cause loss of flavor, color and texture and is best for vegetables like asparagus, green beans, spinach, broccoli and cauliflower. Last week I had some fresh broccoli that needed to be used. Instead of coming up with 2-3 meals in the next few days that included broccoli, I decided to blanch it and just use it later on.
Here’s how it’s done…
Some information courtesy of the National Center for Home Food Preservation.