is the latest method developed to preserve food at harvest
time. Nutritionist believes that this is the best way to
preserve the vitamins found in food.
Choose first class vegetables and fruits, and freeze.
Save time by cooking a double portion meal. Serve one portion
to the family, and freeze the other meal for a “rainy day”.
To blanch: submerge clean cut or shelled
vegetables into rapid boiling water and time.
Blanching is not cooking the vegetable. It is preserving
the nutritional value and stopping spoilage. Therefore,
I blanch most vegetables for about 2 minutes.
To blanch one pound of vegetables, use 1 gallon of water.
Blanch grape leaves for 1 second.
Hint: I stack a 100 grape leaves in each
freezing bag. Make sure you remove all the air before sealing.
Vegetables: Shell peas, fava, lima beans.
Cut string beans in 2 inch size pieces. I freeze 1 kilo
packages. Submerge the vegetable in hot water and boil 2
minutes. Then, quickly plunge vegetables in cold water when
you remove them from the boiling water. Drain; and package.
Wash, drain and dice tomatoes. Place in a freezer container.
Leave 1 inch empty on top to allow for expansion.
Freeze lemon juice
Freeze lemon juice in meal size portions.
I cook the amount of food needed for a meal and freeze in
proper freezing container. Make sure meal is cool before
you freeze it. I do not keep a meal frozen for longer than
Hint: When cooking double your meal portions.
Serve one meal, and freeze the other. Also, make two kibba
trays at once.
Cook frozen vegetables unthawed. Frozen vegetables cook
in half the time required because they have been blanched