blanched, so why do 1 have to blanch green

blanched, so why do 1 have to blanch green beans?

A. The purpose of blanching (cooking vegetables in boiling water for a minute or two, then cooling them quickly in cold water) is to extend the freezer life. Tire freezer life of most unblanched produce is 3-4 months.

Produce with a high water content, like onions, green peppers and strawberries, lose so much of their texture with blanching that it’s not worth it.

Produce with a low water content, like green beans and carrots, take blanching well. Blanching doubles their freezer life to 6-9 months.

Do you have to blanch produce? No, not really, but you'll be able to store your garden produce for much longer if you do.

Q. What’s better for freezing? Bags or containers?

A. I like bags. They’re cheaper. You can pack them full and press out the air, which helps keep colors bright and flavors fresh. Plus, bags can be frozen flat so you can get more into your freezer.

Be sure to use freezer bags and not food storage bags. Freezer bags are thicker and stronger.

Some brands of freezer bags (like Glad) are tinted blue to protect colors from fading and have thicker, self-seal tops that stay tightly closed when the food expands dunng freezing. These bags cost a little more, but you can usually pick them up cheap at the dollar store. The sandwich-size bag packed full is the perfect meal-size portion for 2-4 people.

Q. I want to save seeds for my next year’s garden. What's the best way to do that?

A. I’m glad you’re saving seeds. It’s a very important thing hi do, and you’re selectively breeding for the characteristics you want to see in your garden next year.

Every gardener has his or her own special way to save seeds, here’s mine:

First choose the plant that has the characteristics you like. It may be the height of the plant