- Off The Grid News - https://www.offthegridnews.com -

Freezing Basics For Vegetables

Listen To The Article

Freezing our bountiful harvest is an easy way of preserving our produce, but the foods will not keep as long. In freezing the organisms that cause spoilage become inactive. However, they don’t die. The bacteria can’t grow as long as the produce remains frozen, but once it is thawed, they will begin growing once again.

You should be aware of some changes in your vegetables before you start freezing. Foods may become mushy when thawed because ice crystals cause damage in the cells of the foods. If you keep foods frozen for too long or if they are frozen in improper containers, it will cause freezer burn. This will cause the color and taste of the foods to be changed for the worse. Such food is still safe to eat in this condition, but it is not be as appealing.

Freezing is a simple process, and not much equipment is required to get started – just your household freezer and containers. The easiest containers are common freezer bags found in your local supermarket. You can also freeze in your canning jars, plastic containers (such as butter or cottage containers), aluminum foil, plastic wrap, and freezer paper. You will need to allow for the food to expand as it freezes, so be sure to leave plenty of space for this process. Not leaving this room for expansion will cause your containers to leak in your freezer and make an icy mess to clean up later.

Freezing Veggies

Freezing Vegetables is much like freezing fruits, only you won’t be adding sugar. Instead you will be blanching them (heating in boiling water for 2 to 3 minutes and then immediately cooling in cold water) before packing into containers and freezing. Blanching kills the enzymes that age vegetables. Blanched foods will taste fresher when taken from the freezer. Submerging in cold water stops the cooking process.

You will need to leave a headspace on some of your vegetables.

Some vegetables darken after they are cut, and to prevent this darkening you will need to use an anti-darkening agent. A natural anti-darkening solution that can be used is a teaspoon of lemon juice to a quart of water. Soaking your veggies for five to ten minutes prior to placing them in the containers for freezing will prevent this. You can also use commercial anti-darkening, such as “Fruit Fresh” by following the instructions on the package. Using either will work with great results.

Veggie Freezing Instructions

New Manual Reveals…
How to Grow Nutrient Dense Foods when All Hell Breaks Loose