Vegetables frozen without blanching are still safe to use, but there is a significant loss of quality, particularly if they're stored longer than a few months. An alternative choice is to boil the broccoli or cauliflower until barely fork-tender, then ice bathe them and freeze as described ab...
Yes, there will be things you’ll be harvesting at summer’s end – like winter squash, root vegetables, plums and apples, but that doesn’t take into consideration all the other fruits and vegetables (especially garden greens) that you’ll miss if you wait. Myth: Fresh food from the gr...
Sometimes, it’s not the food you eat but the way you dress it up that makes it amazing. Think of life after a total breakdown. You might have the basics, likericeand beans and some canned meat. But if you’re eating the same thing day in and day out, you’ll want to have some...
By the way, some people also advocate slicing a quick “x” on the bottom of each tomato before blanching. As long as you are working with ripe tomatoes, you really don’t need this step. The skins will slip off easily. If your tomatoes are a tad on the green side, go for the x...
while many smaller models hold 7. Adjust the total quantity of potatoes to your batch size and cutting methods. If you'd like to check ahead of time, pack the jars with raw potatoes to measure, knowing that they'll shrink a bit in the blanching, so be sure to have a bit extra too...
Not Blanching Vegetables First Vegetables have chemical compounds called enzymes that control color, nutrient content, and flavor. When you freeze produce instead of buying it frozen, you have to inactivate the enzymes so they don't lose everything that makes them good. Blanch before you freeze:...
4 Ways to Preserve Fruit&Vegetables at Home Below is an excellent chart for people who use the freezer often to store food for a long time. You might be surprised to find that you can freeze most foods much longer than you imagined without losing quality. ...
Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rate of Hg leaching from the C. cibarius in practice was the same when blanched for 5 or 15 min irrespective of potable or ...