Freezing.
Freezing fresh produce is one of the easiest methods of storing food for extended periods. Even though it is dependent on uninterrupted electricity, which may be a problem after severe weather conditions, it is currently one of the most popular ways to have healthy produce throughout the year.
Blanching. Some vegetables, such as pole beans, should be dropped into boiling water for 2 minutes before freezing.
An article titled "Get to Know Your Freezer" in Rodale's Organic Life magazine has the following suggestions for successful freezing:
Blanching. Some vegetables, such as pole beans, should be dropped into boiling water for 2 minutes before freezing.
An article titled "Get to Know Your Freezer" in Rodale's Organic Life magazine has the following suggestions for successful freezing:
- Chill speedily. Slow freezing lets big ice crystals form, turning food mushy. Speed things up by refrigerating foods a few hours before freezing.
- Divide and conquer. Individual or one-meal servings freeze and defrost much faster than big batches. Portion food into small containers then freeze.
- Pack it right. Leave 1/2" of space for food to expand as it freezes.
- Zero it out. The lower the temperature, the better foods keep. Experts recommend setting your freezer temperature to 0 degrees for long-term storage.