How to freeze fruits and vegetables
Extend the life of your fruits and vegetables with these simple steps.
Thecoronavirus had an impact in the United States in many ways, including ourFOOD SUPPLY. Foods likeMeat andFrozen pizza Could become rare soon, because fewer people work in production facilities. Extend food life is a good thing to know how to do it, whether because of the food shortage or because you try limit trips to the store.
TheNational Center for Food Preservation Home A a detailed list of appropriate and unrespurred food for freezing, and it is worth the detour. Foods like frozen fruits and vegetables, for example, can last several months. But if your local grocery has a shortage of them, do not worry, you can always freeze your own products at home. By following these instructions, you will not be worrying about a shortage of fruits or vegetables in your home, at least.
How to freeze fruits
Choose a freezer container
Before starting to prepare your fruits, select and assemble the containers you will use. You can not just use any type of container, although. "Containers must be resistant to vapor, durable, easy-to-attached moisture, and should not become breaking at low temperatures," according to theUniversity of Georgia"S College of Family Sciences and Consumers. Containers that are acceptable for use include plastic freezing containers, freezing bags and glass canning or wide-open jars. Using regular pots that are not designed for canning can cause cracks due to cold temperature.
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Prepare
Make sure to "choose a ripe fruit for freezing," explains theVirginia Cooperative Extension. Sort, washing (do not allow fruit to dip in the water, they lose their nutrients and flavor), and the fruit of drain. If there are bad quality or green pieces, throw them appropriately. Peel or slice your fruits you prefer.
One trick to keep in mind is to "prepare enough fruit for only a few containers at once, especially the fruits that darken rapidly", according to theUniversity of Georgia. Be careful not to package your bags or containers.
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You need to know what type of packaging to use
There are several packages that you can use to freeze your fruits: a syrup package, a sugar packet, a dry pack or unsweetened bag. The type of package you select will be based on the intended use. "Packaged fruits in syrup are generally better for uncooked dessert, those packaged in dry sugar or sugar are the best for most cooking needs, because there is less liquid in the product," according to the product.University of Georgia.
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Discolocket
Fruits like peaches, apples, pears and apricots can darken rapidly when exposed to air or during freezing. They can also the losing flavor during thawing. Some of the ways you can prevent help is ascorbic acid orvitamin C. "Not only does it keep the natural color and flavor of the fruits, but it adds nutritional value as", says theUniversity of Georgia. You can find ascorbic acid or pharmacies where freezing supplies are sold.
Have a plan for packaging, labeling, and storage
Before sealing the container, be sure to leave headspace between the food and the closure to allow the expansion of food gels. Keep in mind that sealing edges are free of moisture and food particles. Once you seal the container, label the fruit, date and type of package. fruit gel at 0 degrees Fahrenheit or less.
"Most fruits maintain high quality for eight to twelve months at 0 degrees Fahrenheit or below, citrus fruits and citrus juices, for four to six months", according to theUniversity of Georgia. Once they are frozen, reorganize individual packages and store them by type.
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How to freeze vegetables
Choose a freezer container
As with fruit freezing, vegetables for best gel vegetables include plastic freezing containers, soft freezing bags, vegetable protection cardboard boxes are entered, or glass canned jars. Vegetables in wide open jars are easier to remove than narrow pots.
Prepare the vegetables
"Use vegetables with flavor and advanced texture for freezing,"University of Georgia recommended. Wash the vegetables in cold water and then sort according to the size of bleaching.
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Whiten the product
Blanching is the process of burning vegetables in boiling water or steam. You must do this to freeze the vegetables in the right way. "It stops enzymatic actions that can cause loss of flavor, color and texture," explains theNational Center for Home Food Preservation. It also cleans the surface, illuminates the color, restores the loss of vitamins and softens the vegetables, which facilitates the packaging.
You can do some ways to do this process. One of them is the laundering of the water, which is the best method for freezing at home. "Use a whiteness that has a whitening basket and blanket, or install a basket of wire in a large pot with a lid. Use a gallon water by prepared vegetable book. Put the vegetable in a basket with whitening and more stockings in boiling water vigorously, "suggests theNational Center for Home Food Preservation.
Steam Blanching is recommended for broccoli, pumpkin and soft potatoes. It takes a little more time than the bleaching water, however. To do the steam, whit your vegetables, use a pot with a lid and a tight basket. "Put a thumb or two of water into the pot and bring the water to a boil. Place the vegetables in the basket in a single layer so that the steam quickly reaches all the pieces. Cover the pot and keep the heat high, Indicate theNational Center for Home Food Preservation. Depending on the vegetables, use each option accordingly. As soon as bleach is complete, cool the vegetables in cold water of 60 degrees Fahrenheit or less.
Know if you are drying up or drying your vegetables
Both packaging methods that are the best for frozen vegetables are dry packets and trays. The dry package includes the placement of laundered and drained vegetables in containers and package them closely to reduce the amount of air in the package. If you use freezer bags, make sure to leave space to allow food to grow.
For tray packs, place refrigerated and drained vegetables in shallow trays or pans. Gele them until the vegetables are firm, then quickly fill in bags or freezer containers.
Label and store vegetables
Do not forget to label your containers or bags with the date and name of the products, then freeze them at 0 degrees Fahrenheit or lower. "Most vegetables retain high quality for 8 to 12 months at 0 degrees Fahrenheit or lower," according to theUniversity of Georgia.
Shortages on your favorite food products can happen, so be prepared is more important than ever. By following these useful instructions, you will preserve the life of your fruits and vegetables, making it a less thing to fear.
