Exit Strategy: Blanching and Freezing
Plus a delicious preparation for a bounty of green beans and herbs…
If you are living the CSA farm-share-dream, you know that the day before CSA pickup is the day to get through last week's produce. For many CSA newcomers, it is a time when guilt comes into play. For whatever reason (too many take out burrito nights, not loving the third week of kale, etc.) there are veggies left over that need to be used.
Enter: Exit Strategies!
Exit strategies are ways to make your produce last longer. That kale that you just can't look at? You might be more excited to add it to a soup come winter. You might even crave it. You might even jump for joy to have that taste of summer when you are bundled up, looking out at the bleak sheet of ice-snow.
the Blanch-and-freeze process
This quick and easy exit strategy is perfect for a busy summer schedule. There are other pre-freezing preparation methods- roasting, freezing whole meals, making broth, pesto, and soups- but this post will discuss the benefits of blanching.
What is blanching?
Blanching refers to the process of scalding foods in boiling water for a short period of time, typically followed by a quick plunge in ice water to halt the cooking process. This process halts the enzymatic action that would otherwise degrade the flavor, color and texture after freezing. (Clemson Extension)
Produce doesn’t need to be blanched before freezing. In fact, you can throw anything in the freezer in its raw form as a quick exit strategy. But blanching beforehand will maintain the quality of your food, making it more desirable to eat later on. Furthermore, blanching can help make better use of your freezer space. For instance, blanched greens are easily frozen in compact, portioned-bundles.
Produce that benefit from blanching: beans, peas, broccoli, cauliflower, asparagus, carrots, brussels sprouts, hearty greens, corn (blanched on the cob then removing kernels), eggplant, summer squash
Produce that can be frozen raw: tomatoes, peppers, berries, apples, peaches, plums, pears
Step One: ASSEMBLE
As with any kitchen project, prepping your space and ingredients for the process before diving in will make for a smooth and efficient ride.
The following is recommended:
Produce- cut into equal-sized pieces
Stock pot- filled two-thirds with water
A blanching basket or colander that fits inside your stock pot is a helpful, bonus tool, but not necessary for success
Ice bath- either a large bowl or sink filled with ice water
Tool to transfer produce from hot to cold wate- slotted spoon, tongs or a small sieve work well
This is where the blanching basket is very handy!
Colander- to drain produce after the ice bath
Drying station- a large towel spread on a counter or table allows for the produce to dry thoroughly before packaging and freezing
Step Two: BLANCH
Different types of produce require different lengths of blanch time. The University of Georgia Extension has created this chart which gives detailed instructions for preparing foods for blanching and freezing, including food-specific blanch times.
Blanching Instructions:
Add one pound of produce per gallon of boiling water. If it takes longer than one minute for the water to return to a boil after the produce is added, the ratio of produce to water is off.
Blanch time begins once the water has returned to a boil. While you might be tempted to remove your produce before the time is up, restrain yourself! The produce must blanch long enough to fully halt the enzymatic action. Otherwise it simply stimulates the enzymes resulting in a more rapid degradation of your produce than if you hadn’t blanched at all!
Transfer produce to the ice bath. Allow to cool as long as it took to blanch. Not only does this stop the cooking process but it creates a nice rhythm to your process.
Drain and dry. From the ice bath, transfer produce to a colander. Once most of the water has drained, transfer produce to the drying station where it can continue to dry before packing and freezing.
Step Three: FREEZE
Freezing is the easy part of this preservation process. Here are a few strategies to keeping produce stored both conveniently and in tip-top shape:
Freeze in appropriate portions. As you prepare your produce for freezing, think about how much your future self will want to consume at a given time. Frozen foods are best used within a day or two of thawing. If you pack your broccoli into a gallon bag, be prepared to quickly consume that quantity once its thawed.
Use sheet pans for the initial freeze. Spreading your freezer-prepped food on a sheet pan for the initial freeze prevents crushing and clumping. This is great for delicate berries, corn kernels, peas and beans. After the food has frozen, transfer to an air-tight container.
Plan for expansion. The water present in the food will expand as it freezes. Whether packing into bags or hard-sided containers, keep a little extra space for this expansion.
Options for Freezing Containers:
Bags- inexpensive, come in a variety of sizes, can be frozen flat for easy stacking (downside: fragile and need frequent replacing and/or double-bagging)
Glass Jars- canning jars or other, durable but can break if overfilled
Hard-Sided Plastic Containers- leave room for expansion
Keep track of what is in your freezer. One of our CSA share members has an actual map of her chest freezer and crosses things off when she uses them. A checklist works too. Marking the container with the date is a helpful way of making sure to use up the oldest items first.
Peruse our other blog posts for additional exit strategies and methods for preserving the season!
Sources Cited:
Clemson University Cooperative Extension Service. (n.d.) Why Blanch? Retrieved August 12, 2022, from https://www.clemson.edu/extension/food/canning/canning-tips/43why-blanch.html.
Elizabeth L. Landress, Ph.D. and Judy A. Harrison, Ph.D. (August 2019) Preserving Food: Freezing Vegetables. University of Georgia Cooperative Extension. Retrieved August 12 2022, from https://nchfp.uga.edu/publications/uga/uga_freeze_veg.pdf.
Recipe of the day:
Blanched Green Beans with Herbaceous Drizzle
As you blanch your beans in preparation for freezing, why not set aside a few for dinner? Blanching beans maintains their fresh look and flavor, and are irresistible when drizzled with this bright, herbal mixture. This recipe can be increased or decreased depending on the number of people around the table. We cooked a 4-pound batch with our Youth Harvest Project participants and had only the dregs leftover.
INGREDIENTS
2 lbs green beans, stems removed
½ c olive oil or butter
1 tsp salt
6-8 cloves garlic, minced
2 c chopped herbs, loosely packed (e.g. basil, parsley, summer savory, dill, etc.)
2 T lemon juice
INSTRUCTIONS
Blanched Green Beans
Bring a large pot of water, half full of water, to a boil. Prepare a cold water bath to shock beans after blanching.
Add 1-2 handfuls of beans to the boiling water, depending on pot size.
Water should return to a boil within one minute of adding beans. If it takes longer, add fewer beans in the next addition.
Once water has returned to a boil, cook beans for 1 minute until bright green and tender.
Quickly transfer beans to cold water to stop the cooking process.
Allow to cool completely in cold water (1-2 minutes) before transferring to a colander.
Blanch remaining beans, refreshing cold water if necessary.
Herbaceous Drizzle
Heat olive oil or butter in a small saucepan on medium-low heat.
Once the fat is warmed, add salt and garlic. Garlic should simmer gently.
Allow garlic to cook, stirring occasionally, until soft and fragrant.
Add herbs and continue to cook, stirring, until wilted.
Stir in lemon juice and remove from heat.
Assemble
Place green beans on a platter and spoon the herbaceous drizzle over top. Toss gently to coat and enjoy.
Keeps well in the fridge for a few days.