DIY Cali Blend Freezer Packs

9:41 am

by Jennifer Freeman

cali blend freezer packs

DIY Cali Blend Freezer Packs

Make your own freezer packs of California Blend Vegetables.  It is super easy (or I wouldn’t be sharing it or doing it  myself!)  March is a perfect time of year to be getting deals on broccoli, cauliflower and carrots.  If you are lucky enough to have Bountiful Baskets Co-op to order fantastic produce from, watch for the Cali-blend fresh packs for a great savings.

You do not have to use a Vacuum Pack Sealer (see deals), but it will make your packs last longer.

Cali-Blend Freezer Packs

 Ingredients

  • Carrots
  • Broccoli
  • Cauliflower
Gather Tools:
  • Sharp knife
  • Cutting board
  • 3 bowls for your prepared veggies
  • Pot of boiling water
  • Bowl of cold water and ice
  • Colander and slotted spoon or scoop
  • Cookie sheet or large plate
  • Food Saver System or Freezer style Ziploc bags and a straw

Instructions

  1. Fill your pot with water, about 1/2 full.  Prep your veggies while bringing pot of water to a boil.
  2. Peel your carrots and slice about a 1/4 inch or so.  Crinkle cut if you prefer.   Set carrots in a bowl.
  3. Cut your cauliflower and broccoli into pieces. I use up the stems too. Just peel the hard skin/layer off and slice the soft white middles like you would the carrots.
  4. Once your water is boiling add a combination of carrots, cauliflower and broccoli.  What ever the amount you want in  your individual freezer packs.
  5. Blanch your veggies by boiling for 4 minutes. This will preserve them for freezing. Broccoli will turn a bright pretty green and carrots will become vibrant and sink.
  6. DO NOT OVER COOK YOUR VEGETABLES! They will become too soft and mushy. Keep boiling process to just 4 minutes.
  7. Scoop out your veggies and plunge them in the bowl of ice water for 4 minutes.   This  stops the cooking process and keeps the veggies fresh & crisp.
  8. Remove from the water and pat your veggies with a towel.  Remove as much water as you can before putting your veggies up for the freezer so they don’t ice up while freezing.
  9. Lay dried veggies a cookie sheet and place in the freezer for 30 minutes.
  10. After frozen, it’s time to pack them for the freezer.  Use the Food Saver System or fill your Ziploc freezer bags and zip it up with the straw sticking out and suck out as much of the air as you can then finish zipping it shut. The less air in the bags means less of a chance for freezer burn and water crystals to build up on your veggies.
  11. Label the bags with Cali-blend and the date.  Use them throughout the year!

 

 

Leave a Comment

{ 0 comments… add one now }