Hey I recently became to like the idea of freezing vegatables.
One to cut money and Two to cut calories.
Let me explain here.
If I buy a container of white mushrooms for example, I will use what I think is a good amount for our meals for me and H, but sometimes tend to use more just to use up what's left instead of throwing it out.
I do not like to throw out foods. I would like to freeze things.
I heard that stuff like onions do not need to be blanched. Just cut up and frozen and used within a reasonable time.
I would always use the frozen stuff within the month.
But stuff like collard greens or fresh kale etc.
Please explain if blanching is necessary.. what are the guidelines for freezing.. do you need to blanch.. or is it certain foods???
I think it would come in handy with stuff like collard greens because I could buy a bunch and cut them up and freeze them and not have to worry about going to the grocery store again for them.. I could just keep them in my freezer,
Help please. Give examples of what you freeze and what you blanch.. if you do.. because its a new process for me
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