How to freeze vegetables



how to blanch and freeze vegetablesWhen you want to stock up the vegetables, freezing is a very convenient way to preserve vegetables. But just putting the vegetables does not ensure that they are froze correctly. If you use proper freezing technique, depending on the vegetable you are freezing, vegetables will last longer and will taste good when they are used.
Why vegetables loose freshness? Because of enzymes! Fresh vegetables contain active element called enzymes which cause the loss of color, loss of nutrients, flavor changes, and color changes. Firstly, the enzymes in vegetables are inactivated by the blanching process. Then, cold temperature slows down the activeness of enzymes. This will stop the process ripening and spoilage process. However, leafy vegetables, cucumber, celery should not be frozen as the texture and taste will not be the same.

Before freezing, follow the instructions for blanching the vegetables

Freezing:
1) Freezing temperature should be 0° F or lower.
2) Dry pack: Put the blanched and drained vegetables into a freezer bag, Do not fill completely, allow some space for the vegetables to expand. cut down on the amount of air in the container. zip or close securely. Freeze. You can freeze vegetables like bell pepper, broccoli, cauliflower, asparagus etc.using this method.
3) Tray pack: This is a good method for small vegetables like peas, corn, beans etc. Pat dry the blanched and drained vegetables. Spread on a tray and put it into deep freezer. Let the vegetable freeze nicely. Then transfer quickly to freezer bags, close the bags and put them into deep freezer. In this method, vegetables will not freeze in block, but remain loose and separated. So that you can use the amount of vegetables you needed.

Labeling:
Label each packet with the name of the vegetable and date of packing. Maintain a list of frozen vegetables to check off the packages used. Use as much vegetables as you needed and freeze the remaining vegetable immediately.

Most vegetables stay in good condition for 8 to 10 months. Longer storage will not make food unfit for use, but may impair quality.



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