Living Well: 11 Secrets To Properly Freezing Produce Most vegetables also need to be blanched before freezing. Blanching is nothing more than plunging vegetables into a pot of boiling water, letting them cook briefly (3-4 minutes max), and transferring them to a big bowl of ice water to stop the cooking. This will help with that, but it also helps maintain the color and nutrients, as well as killing any surface organisms that could lead to spoilage.
Living Well: 11 Secrets To Properly Freezing Produce Leafy greens don’t have to be cooked, but they can be. But one thing is for sure, quickly sauteing spinach, for instance, really saves on space! Pictured above is four ounces of spinach cooked and fresh.
bananas, avocado, peaches and nectarines, apples, etc. They benefit from a quick dip into acidulated water.1/2 teaspoon ascorbic acid (found in the pharmacy or canning section of grocery stores) per 3 Tablespoons of water, or 1 Tablespoon fresh lemon juice in 4 cups (1 quart) water. Sprinkle or dip the fruit with the solution and let dry before freezing
El objetivo es congelar la comida tan rápido como sea posible. Ajuste de la temperatura del congelador antes de tiempo es una buena idea. Usted quiere asegurarse de que es lo más frío posible - al menos 0 grados F o menos.