how do you freeze parsnip? Do you Blanck them first and for how long?

    0  Views: 4579 Answers: 1 Posted: 11 years ago
    Tags: food gardening

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    Directions for Freezing Turnips and Parsnips

    Step 1 - Select your turnips or parsnips

    Choose small to medium, firm turnips or parsnips that are tender and have a mild flavor.

    Step 2 - Wash, Peel and Cut

    Wash, peel and cut into the turnips or parsnips into 1/2-inch cubes. this is a good time to get a large pot of water boiling (the larger the better).

    Step 3 - Blanch

    Put the turnips or parsnips in the boiling water for 2 minutes to blanch them.

    All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Turnips and parsnips requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. 2 minutes is the duration that should be just long enough to stop the action of the enzymes and kill the bacteria in turnips and parsnips.

    Begin counting the blanching time as soon as you place the turnips or parsnips in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

    Step 4 - Cool

    As soon as the 2 minutes are up, remove the turnips or parsnips with a slotted spoon and plunge them into a large bowl of ice water. let them cool for 2 or 3 minutes then drain the water off them.

    Step 5- Bag the turnips or parsnips

    I love the FoodSavers (see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, Ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn. One person wrote to tell me that she uses a straw and seals the Ziploc around the straw to suck the air out of the bag, then pinches the straw and quickly removes it while pressing the seal. It works fairly well, but I'll stick to the Foodsaver, since the bags are microwaveable and much thicker than a Ziploc bag (even the Ziploc "freezer bags")

    Step 8 - Done!

    Pop them into the freezer, on the quick freeze shelf, if you have one!

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