10. Last but not least bag them into portion sized freezer bags. You don’t want to be chipping off some greens for dinner from a five lb. block of spi...
Step 5: Cooling them down
8. Take the veggies out and dunk them into the cold water bath. Some people claim you need ice in the water to stop the cooking but we don’t. I swirl them around in the water and make sure they are COLD.
9. Now move them into the colander and start squeezing the water out of them.
Bio:I'm a girl with a couple of kids, chickens and bees, and yes, let's not forget Mike, my husband. I'm always running down the rabbit hole with some new idea. I'm learning to temper my passion for ever...read more »