Submerge the florets in a large bowl of cold water, agitating them to dislodge any dirt or debris, then drain well. To avoid wasting the stems, trim the ends and peel the stalks with a vegetable peeler. Slice into uniform pieces to cook and freeze along with the florets. HowRead More →

Vegetables should always be blanched before freezing or drying them. While blanching dramatically reduces the rate of nutrient loss from food storage and preservation, it does itself cause some nutrient loss, particularly a reduction in water soluble nutrients. What are the benefits of blanching? Blanching stops enzyme actions which otherwiseRead More →

The general wisdom for blanching vegetables is to boil them in a large volume of water, always with salt, and then shock them in ice water. Do you salt the water when blanching green beans? Grab a pot large enough to hold the green beans you plan to cook, andRead More →

The quick blanching helps cook and tenderize the green beans, but shocking them right after in a large ice water bath stops the cooking and any further change in color. The result is crisp, tender, gorgeous green vegetables. … You can also freeze or refrigerate the blanched beans until readyRead More →