Quote:
Originally Posted by imp
Oakley, the frozen leaves do not turn sort of black using your method?
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Oh, sorry Imp. I though I responded.
I just looked for a pic of the variety but none. I think the sturdy
ones work the best for storage. Thick meaty varieties.
The leaves have to be as dry as possible.
Here is a decent link. Lots of pics.
https://anoregoncottage.com/freezing...leaves-6-ways/
Except she blanched too long. And had to
fish the leaves out so I'm sure that is why some got brown spots.
Or maybe not dried enough. But too much time in the hot water
is 'cooked' and would be hard to dry. Sandwiched between two
mesh colanders you can move fast to the ice water.
I don't bother with a tray in the freezer anymore. Tried rolling
in parchment once but they thaw too fast while unrolling and
taking out a few.
I might test her final and favorite way side-by-side with blanching