Preserving Vegetables By Freezing
Freezing is the most common means of preserving bard today. Almost all households already have refrigerators and freezers, making this method of bard preservation more convenient. With different types of bard today that needs freezing to preserve them, certain things should be considered to make
Freezing Vegetables
Vegetables can easily spoil if they are not well taken care of in terms of preserving the prior to their use. Although vegetables can be directly placed on the refrigerator and lengthen their shelf life, they may not stay fresh for long. Some vegetables may require some blanching before freezing to effectively keep them in well preserved for long periods of time.
Blanching is the process of heating or scalding vegetables in either boiling water or steam for a short period of time. This process is only brief enough to allow the high temperature to kill the bacteria in the vegetables as well as break down the enzymes that might facilitate spoilage. Blanching is just brief enough short of cooking it.
Blanching not only kills the bacteria and breaks down the enzymes that may cause spoilage, it can also help improve the quality of the vegetables. Blanching cleanses them from surface dirt and organisms. It brightens the color of vegetables and prevents the loss of vitamins. It helps soften the vegetables making them easier to pack. All these benefits will only be true if the blanching is done the right way.
During the process of blanching, one should be careful not to blanch the vegetables for too long or they risk being cooked. This will defeat the whole purpose of the process. Blanching only aims to kill the bacteria and break down the enzymes in vegetables but not to cook them. Having vegetables go through high temperatures for longer than what is necessary may affect their quality when it comes to taste and texture. It may even cause the loss of nutrients in the vegetables.
Cooling Process
In order to prevent vegetables from getting cooked after blanching, it is very important to have them go through a cooling process immediately. Right after blanching, vegetables should then be cooled quickly and thoroughly in order to stop the cooking. This can be done by either washing the vegetables in cold water. After this is done, the vegetables can now be placed in the refrigerator or freezer for proper freezing and storage.
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