We wait all year for our favorite delicacy to come into season only to watch it spring, mature and wither before our very eyes. Living in the high speed world of today we’re fortunate just to get a taste or two while it’s still in its prime. So unless one is a fulltime “hunter and gatherer”… initiating methods of food preservation is a must if we are to capture the seasonally fresh flavor of natures produce.
The following steps will show you how to blanch and vacuum freeze your favorite foraged veggies.
Rinse with water and chop your favorite veggie into sections between 2 – 3 inches long.
With water in a pot on a rolling boil, add the forage and blanch for exactly 1 minute ready to be quickly strained.
When one minute is up, strain the forage quickly and submerse in an ice water bath.
With the forage chilled, strain again and place spread out on a cookie sheet ready to be placed in the freezer. Put in freezer and allow to freeze completely.
With your forage completely frozen use a spatula to scrap off any difficult pieces. Quickly place your frozen forage before a complete thaw in a vacuum seal bag. Using a vacuum seal machine, vacuum, seal and place back in freezer.
In only 5 steps, you too can enjoy the fresh flavor of your favorite season for many months to come.
Thanks for reading and as always, Happy Foraging!
Vacuum Seal Tips
– Precut bags for desired portion sizes to be used, this ensures longer freshness for any unused forage.
– Mark both food type and date on each bag using a felt pen before bag is filled.