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No Need for Blanching!

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No Need for Blanching!

Conventional wisdom is that fresh vegetables must be blanched to keep their garden fresh taste.

Yet, there are exceptions.

Here is a list of several vegetables that don’t require blanching – or scalding vegetables in boiling water – before they are stored in the freezer (especially if they will not be frozen for extensive periods of time).

  • Bell Peppers and Chili Peppers-Rinse and cut into halves. Remove seeds. Whole bell peppers with the caps removed and cored can be frozen for future stuffing recipes. Bags of diced peppers can be frozen for future use in chili, casseroles, quiches and omelets.
  • Leeks —Rinse leeks. Remove tops, base and outer leaves. Slice and freeze in storage bags.
  • Onions —Peel onions first. Onions can be frozen in freezer bags, whole, sliced or diced for future convenience.
  • Tomatoes —Whole tomatoes of any size can be frozen without peeling or slicing. Lay tomatoes on a baking sheet and place into the freezer until frozen solid. Transfer frozen tomatoes to freezer bags until ready to use in cooking.
  • Zucchini — Shredded zucchini does not require blanching. Pick zucchini before it grows too large, rinse and grate with the skins on. Measure the amount and note on the freezer bag label. Grated zucchini can be used to make zucchini bread and squash puppies.

 

If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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