To all the lovely people,
Freezing is a good way to save your summer produce for winter use. Here are some thoughts.
Paul
Freezing Vegetables
Freezing vegetables is simple and easy. If done properly, freezing preserves more nutrients and a fresher flavor than canning or drying will.
Vegetables lose quality rapidly after harvesting. To preserve their quality, harvest only an amount you can prepare to freeze within 2 or 3 hours. If this is not possible, refrigerate vegetables and then freeze them as soon as possible. Only choose young, tender vegetables at peak ripeness to freeze. Over-mature vegetables may be hard, tough, or flavorless.
Wash the vegetables thoroughly with cold water to remove dirt, bacteria, and pesticide residue. Next, blanch or scald to wilt vegetables for easier packaging, to remove additional bacteria and to "set" color. Blanch in boiling water or steam. Blanching is important because natural enzymes in vegetables cause flavor, color, texture, and nutritional value changes. Freezing will slow the enzyme activity but does not stop it. Frozen vegetables will become tough and lose flavor during storage if they are not blanched before freezing. Cool vegetables immediately after blanching in ice water. Drain thoroughly, pack, label, and freeze immediately.
Air leads to flavor loss or off-flavors. If moisture evaporates, frozen food becomes dry, tough, and may develop grayish spots called "freezer burn." To prevent air exposure and moisture loss, use only packaging designed for freezing. Pack vegetables tightly in freezer bags or rigid containers. Squeeze air from bags before sealing. Leave 1/2-inch headspace for expansion in rigid containers.
Because the water in vegetables expands during freezing and breaks the cell walls, thawed foods may "leak" and have a soft texture. To retain quality, freeze vegetables quickly at the lowest possible freezer setting.
Freezing vegetables is a great way to enjoy the fruits of your labor for many months after your garden has gone dormant.
