Comments on: Buy Fresh, Then Freeze http://www.laurelonhealthfood.com/2009/05/buy-fresh-then-freeze/ Health Food, Healthy Eating, and Nutrition Mon, 15 Mar 2010 15:51:42 +0000 http://wordpress.org/?v=abc hourly 1 By: Pat Proctor http://www.laurelonhealthfood.com/2009/05/buy-fresh-then-freeze/comment-page-1/#comment-16649 Pat Proctor Mon, 25 May 2009 16:30:20 +0000 http://www.laurelonhealthfood.com/?p=351#comment-16649 Freezing Greens (Including Spinach) Preparation – Select young, tender green leaves. Wash thoroughly and cut off woody stems. Water blanch collards 3 minutes and all other greens 2 minutes. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze. http://www.uga.edu/nchfp/ This is the National Center for Home Food Preservation. Freezing
Greens
(Including Spinach)
Preparation – Select young, tender green leaves. Wash thoroughly and cut off woody stems. Water blanch collards 3 minutes and all other greens 2 minutes.

Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.

http://www.uga.edu/nchfp/

This is the National Center for Home Food Preservation.

]]> By: Pat Proctor http://www.laurelonhealthfood.com/2009/05/buy-fresh-then-freeze/comment-page-1/#comment-16648 Pat Proctor Mon, 25 May 2009 16:20:45 +0000 http://www.laurelonhealthfood.com/?p=351#comment-16648 You should review freezing instructions in the Ball Blue Book or at the FDA website. Blanching is needed to stop the enzyme action, which detiorates the food as time goes by if the food isn't properly frozen. After you blanch and rinse the greens, they are ready to freeze in serving sizes, and don't take as much storage space in the freezer. Short-term freezing is probably ok, but for a family putting up food for winter, there would be a lot of money down the drain for the veggies that would likely get thrown out. Each vegetable and fruit has specific blanching instructions, which have all been tested. You should review freezing instructions in the Ball Blue Book or at the FDA website. Blanching is needed to stop the enzyme action, which detiorates the food as time goes by if the food isn’t properly frozen. After you blanch and rinse the greens, they are ready to freeze in serving sizes, and don’t take as much storage space in the freezer. Short-term freezing is probably ok, but for a family putting up food for winter, there would be a lot of money down the drain for the veggies that would likely get thrown out. Each vegetable and fruit has specific blanching instructions, which have all been tested.

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