Joy laughs Now I'll show you blanching one more time. So we blanched the sponge. We're going to show you doing our potatoes and our broccoli. Now you know all along. I've told you that potatoes don't work well in a freezer they get mushy. So we've been using canned potatoes or potatoes that have been prepared like our mashed potatoes.

So you can use potatoes in the freezer as long as they can blanched first. blanching again is boiling water, I squatter and then drain it. And it's the same amount of time. Two minutes, two minutes. The drain for our tiny pieces are thin our delicates like our switch charge. Our push charge spinach kale.

You're gonna Blatch for only two minutes. Two minutes and ice water potatoes are thicker so they're on the other end of the scale four minutes. Four minutes in the boiling water. And then four minutes in the ice bath. Four minutes. Potatoes to the ice bath.

Four minutes an ice bath. I can go ahead and get my broccoli going. Usually increase in meals I use frozen broccoli, but I want to show you blanching broccoli and how that could work for you. Just in case you're a gardener and end up with a lot of broccoli. It's finished just two minutes and potatoes are four minutes. Broccoli is going to be three minutes.

Potatoes or green snake after their performance in the ice bath, and now it's the broccolis turn to the bath three minutes Now that the potatoes are cooled, I could put them on a Teflon sheet on us pan and freeze them like that for use with the future. Same with the broccoli when three minutes are up after strain, I can lay the plat on a sheet in the freezer freeze them and then put them in a baggie for when I need them. But since I'm using them for a recipe, one of our final recipes right away, I'm just going to bag them up to have them ready to go on the assembly line. Joy lab Learning Plan right?