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Mon, Aug 12, 13 at 13:38
| I've had to pick them young? I'm having trouble with mice in my garden this year, and consequently I'm having to pick tomatoes and beans a little early. The little buggers are biting off the stems of alot of my pole beans, and the whole 8' vine dies. I usually pre boil beans for 3 minutes before freezing them. But can I do that, say, just for 2 minutes, because they're thinner? Seems like they are going to get over-cooked with the 3 minute thing. Thanks! |
Follow-Up Postings:
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| The recommended blanching time is 3 mins. but of course it is always your choice whether to follow that guideline of not. NCHFP makes the point that UNDER blanching is worse than no blanching at all. Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Follow recommended blanching times (pages 229-230). Dave |
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- Posted by readinglady z8 OR (My Page) on Mon, Aug 12, 13 at 18:32
| Since the NCHFP does say it varies with the vegetable and size you might try backing off half-a-minute. Plunge immediately into ice water and make sure not to blanch too many beans so that the blanching water gets too cool and doesn't remain at a boil and the ice water starts to warm up. I think you'll be fine. Carol |
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- Posted by catherinet 5 (My Page) on Mon, Aug 12, 13 at 20:48
| Thanks Dave and Carol. I was reading that some people aren't blanching at all.......but I was too afraid to try it, and possibly have all my beans taste bad. I did blanch for 3 minutes, but they'll probably take no time to cook when we use them. Thanks again. |
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