First year growing beans, and they’ve been doing really good. I’ve blanched them for about 2 minutes, followed by an ice bath. Dried and then put in bags to freeze. First batch I don’t think I fully dried before freezing and had a lot of ice crystals in the bag. Second batch was much more dry after blanching, but still had a bunch of ice crystals. Wondering if thats normal, or will reduce how long they stay good?
You mean the one that talks about marketability instead of longevity?
I did, it appears you only read what you want from it though.
And why are you even using a corporate fact sheets instead of white papers or research papers?
Those aren’t even based on anything scientific, look at their list of resources. It’s all corporate crap, not research.
How does a self proclaimed “stem” person miss this? You’re not even providing legitimate sources.
It talks about extended shelf life not just marketability and handling. What, perchance, would that mean for frozen food left in storage?
The fact sheet has references and further reading you’re more than welcome to pull from to prove me wrong. So far you haven’t been capable of that besides ad hominems. You still haven’t linked to anything to support your side of the argument
You mean the sources that aren’t scientific studies or resources…? and don’t mean anything…? And don’t even agree with what you’re saying…?
Your sources aren’t legit, so why do I need to refute them? You can’t even post non-marketing corporate stuff lol.
Provide a legit source first and maybe I will, you haven’t proven anything, other than you can only read a fact sheet and parrot the information without comprehending it.
Your only “source” is that you’re in stem and you can’t even back it up, so why should we listen to you? You don’t even have the process of how freeze drying occurs right in your original comment, and you want us to listen to you….?