posted on Jul, 15 2011 @ 06:04 PM
Another way to go about it is to freeze it. Just take the mixture you made, and place it in boiling water for 3 to 5 minutes, then strain and place
into cold water to stop the cooking process. The idea is to cook it long enough just to stop the enzymes from breaking the food down, which they will
do, even when frozen. Place the mixture into freezer bags and take as much air out as possible (use a drinking straw to suck out as much air as you
can- that's what I do).
By blanching and freezing vegetables, you don't boil every last bit of the vitamins and minerals out of them like you do when canning or jarring, so
you end up with a healthier product, plus, it's not as technical. Frozen produce will last 6 month or more with no problem.
Oh yeah, and yes, I know it is all a blended-up mush, but that doesn't matter. It will still work... just be a little careful if you're getting the
extra air out with a straw
edit on 15-7-2011 by jeramie because: (no reason given)