Time in the steamer?
With the steamer going full till and the broccoli at room temp (just harvested usually), put the basket in the steamer and then abut 20 to 30 seconds. Usually it is then put into ice water to stop the cooking and hence to the freezer for the first freeze.
About how many 'dips' does it take?
Three usually.
Smaller bags perhaps but not less glazing. The glaze keeps oxygen out and that would be the same problem in a pint bag or 5 gallon bag.
What we have done in the past is to put broccoli in the small bags and fill them with the very dilute salt water and freeze the whole thing. The condition of the broccoli remains excellent but it takes much longer to thaw out and is not nearly so convenient.
Peas are fozen loose like this with only
This method or a variation of it is used for a lot of things: cauliflower and sprouts to be sure, but also peach, pear, and apple slices.
the water that clings to them when they are rinsed and some shell beans likewise.
We dehydrate green beans, can some, and salt some. But a few are cooked until done and then frozen like this. Snow pes for stir fries
are froze in blocks of ice.
Fish is glazed this way too. Other meats are coated with olive oil for the same purpose. This is especially effective for goat and rabbit.
James _______________________________________________ Homestead list and subscription: http://lists.ibiblio.org/mailman/listinfo/homestead
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