Blanching Beans and Greens

Processing for your own freezer and cold storage, canning and pickling....
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KimChick
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Blanching Beans and Greens

Post by KimChick » Sat Aug 11, 2018 11:09 am

If there is anyone else out there who blanches beans and greens....
On the inside rim of the pot, at the water level, after the blanching is done, there is a tough residue left on the pot. I can't find any info on the Internet regarding this.
Does anyone else get this? Or is it my water or something else?
A friend mentioned that it could be because I cut the beans and leafy greens before blanching. Another said that it is probably all those nasty enzymes collecting around the water's edge. Cleaning the pot with vinegar does not work; baking soda alone requires a lot of elbow grease.
So I found that baking soda + my special all-purpose cleaner works really well.
I just want to know if anyone else has this issue. :rubbingchin:
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Jaye
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Re: Blanching Beans and Greens

Post by Jaye » Sat Aug 11, 2018 11:23 am

Have you tried those Mr. Clean magic eraser pads? They might work. Dollarama has the generic ones that work ok too, and are less expensive than the name brand. I don't blanch any greens, so I really don't know what could be causing the residue you describe, but I've had success using magic erasers on other "tough to remove" stuff.
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KimChick
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Re: Blanching Beans and Greens

Post by KimChick » Sat Aug 11, 2018 1:33 pm

The all-purpose cleaner that I use is environmentally friendly, biodegrades in 3 days, and is septic system safe.
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windwalkingwolf
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Re: Blanching Beans and Greens

Post by windwalkingwolf » Sat Aug 11, 2018 1:59 pm

I don't blanch either, everything goes right in the freezer...but, I have noticed a line of hard, dark deposit around the top of a pot whenever I boil most anything, including eggs and cobs of corn. I'm thinking it's my water.
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