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Blanching
Why is blanching suggested for food to be frozen? For example, I looked
up celery in a book on freezing stuff I have and it tells me to blasnch the celery for three minutes before freezing. Cool off, then bag and freeze. What does the blanching do? What would happen if I didn't bother to? Anyone know? TIA -- Untie the two knots to email me A trillion here, a trillion there, pretty soon you're talking real money. |
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