Here's the page from my journal~ Day 7:
A) Continued work on Christy's wool felt Christmas booties. (objective: sewing skills, made by hand, resourceful)
Side Note: Started these on Day 5.
The wool was felt left over from an unfinished puppet my daughter was
making for one of our Waldorf Group activity days.
I am using Simplicty Pattern 2867 from my old stash of patterns.
B) Researched freezing vegetables such as potatoes so I can start reducing the amount of frozen veggies I buy in the frozen food section of the grocery store. (Unprocessed, healthy, whole foods)
- Site I visited: here
- Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack. Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.