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Vegetables are blanched to keep them crisp and tender in the freezer.
Clean and prepare your vegetables. Put on a large pan on slightly salted water and bring to the boil. Put in your veg and cook them until they are slightly tender but not cooked. Drain them well and plunge into ice cold water to cool rapidly. This will stop the cooking and help preserve the colour.
Bag up extracting air, label, put on contents and date. When cold put in freezer.
Clean and prepare your vegetables. Put on a large pan on slightly salted water and bring to the boil. Put in your veg and cook them until they are slightly tender but not cooked. Drain them well and plunge into ice cold water to cool rapidly. This will stop the cooking and help preserve the colour.
Bag up extracting air, label, put on contents and date. When cold put in freezer.
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