Last year we froze grated zucchini for zucchini bread and muffins. This year, we decided to freeze slices.
We started by washing the zucchini and slicing it into 1/4''-1/2'' slices.
Then we steam blanched them for 3 minutes. Put the cover on the pot and let it boil away. I prefer this method over the traditional water bath blanching method only because getting them out is super easy--just pull up the steam tray!
Next, we plopped the zucchini into an ice bath. If you really get going at a good pace and you have enough ice to keep the water cool enough, you can start a little processing line!
After that, we had to try and remove as much moisture from the zucchini as possible. Moisture on frozen foods = freezer burn and even mushier vegetables = yuck! We did this in a two phases--one, draining in a sieve, and second, patting them dry with a towel. Low tech, and we love it that way.
Last but not least, it was time to package those little zucchini slices up for good. First, before there's anything in them, we labeled the heavy-duty freezer bags! I can't tell you how many things I've pulled from our freezer with no identification on them...I've learned my lesson for good now!
Then we put them all in the bags. I typically just shove them in, but my husband went for the aesthetic approach. Lovely job dear!
Some 10 bags later, we called it a day. That, and we didn't have any more ice. Perhaps it was better that way.
No comments:
Post a Comment