Your dishwasher is the best tool to use to blanch vegetables before freezing them.
Ok, I know that some of you are laughing hysterically right now. But. You must trust me on this one. Please read on!
Blanching is a technique of dipping vegetables in boiling water to set their color and texture. It’s perfect for preparing veggies for the freezer, but It is also a great technique if you want to use barely cooked veggies in a dish.
I have been using this technique for 30 years, since my days in Oregon where endless produce abounds in every yard in the neighborhood. Dishwasher blanching is the easiest, best way to get your produce from the garden to the freezer and then to your tables in the dead of winter – tasting fresh and flavorful. I use this method for asparagus, corn, green beans, carrots, broccoli, cauliflower – any sturdy vegetable, really. I have blanched cabbage this way, but haven’t tried leafy greens. Yet. (Note to self: try spinach next.) You will need to experiment with your dishwasher to see which cycle is best for blanching. I use the short cycle that is 80 minutes long and includes the heated dry cycle. You MUST use the heated dry cycle in order to blanch your veggies. Oh, also: don’t use soap :)
Just load your veggies and turn on the dishwasher and wait. Polish your nails or read a book. Take a much needed nap in a hammock. Remember, you just saved hours of boiling water and dipping and then cooling vegetables in an ice bath. Cut your blanched veggies and throw into zip top bags and then into the freezer. That’s it. Really.
Happy Harvest to you All ~
–posted by Donna
Can’t wait to try this new technique out on some fabulous dishes out there on the world wide web: