who wants to hand me a hat-trick? I've already answered two of my favourite freezing type threads.

[suzywong]

Come on, you know I love them

OK........how to freeze surplus fresh veg (homegrown or bought) without it losing it's texture when defrosted and cooked?

oh goody

Well you need to learn the art of blanching.

Take your biggest pan and fill 3/4 with water and bring to a rolling boil. Mean while prep the veg: top and tail green beans, peel and slice carrots, wash and cut the hard stalks off kale ... don't bother with potatos they don't freeze well.
And when the water is boiling get your biggest bowl and fill with very cold water and the ice cubes from one ice cube tray and get your colander and a slotted spoon handy.

Put the veg in the boiling water and for leafy veg leave it in for 30 seconds until the colour deepens, beans 1.5 mins, carrots 3 mins .... trying to remember what autumn veg there is around in Blighty ... then with the slotted spoon place in colander over the sink and then drop the colander in to the ice water for 5 mins. Take colander and veg out and shake off excess water and bag and freeze

and as for defrosting, don't.
for plain accompanying veg just add to a pan of boiling water and cook half the normal time and if you are adding to sauces or stews then add them when the liquid is at a simmer.

oh, oh, me too miss, me too!!

if i froze fresh prawns in July , are they safe to eat now? or is it Too Late?

oooh, thank you . will try that and win brownie points from DH for not re-charging the compost bin with our home grown veg.

bin em
the texture will have deteriorated by now

thank you !