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best way to freeze veggies?


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  #1  
April 23rd, 2007, 07:19 PM
Amy B.'s Avatar Platinum Supermommy
Join Date: May 2006
Location: Indiana
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I've done a little reading on this, but I wanted to get your opinions too. Do I have to do anything special to freeze veggies that I plan on cooking anyway? I plan on using peppers, squash, zucchini, grape tomatoes, mushrooms, and onions. All will be cooked with some sort of meat in a casserole dish or in kabobs.

Thanks!
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  #2  
April 23rd, 2007, 09:12 PM
MandiK's Avatar Platinum Supermommy
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Yes!

If you blanch fresh veggies for just a hot second, then shock them in ice water, you will get better overall freezing results. First, it rids your veggies of bacteria and germies and spores and whatever else for sure. Second, it stops the enzymatic processes that cause veggies to rot. Third, it retains bright colors, especially in green veggies, and fourth, it stops (or slows a .... LOT) the loss of fresh flavor and crispness. Quite often if you don't blanch first, they'll end up soggy and gross when you thaw them out. I had an incident with red peppers like that when I first started my freezing/canning crusade of food storage. I thought, "Hey, I'll just throw these cut up peppers in a baggie and whatever and freeze them until I need them". Yea. Ooops. When they thawed out, they were like red pepper sludge. Terribly gross.

For more info, I suggest checking out the USDA site. They have TONS of food preservation info there, including a section on the best way to freeze things. HTH
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  #3  
April 24th, 2007, 04:15 AM
Amy B.'s Avatar Platinum Supermommy
Join Date: May 2006
Location: Indiana
Posts: 20,755
Quote:
Yes!

If you blanch fresh veggies for just a hot second, then shock them in ice water, you will get better overall freezing results. First, it rids your veggies of bacteria and germies and spores and whatever else for sure. Second, it stops the enzymatic processes that cause veggies to rot. Third, it retains bright colors, especially in green veggies, and fourth, it stops (or slows a .... LOT) the loss of fresh flavor and crispness. Quite often if you don't blanch first, they'll end up soggy and gross when you thaw them out. I had an incident with red peppers like that when I first started my freezing/canning crusade of food storage. I thought, "Hey, I'll just throw these cut up peppers in a baggie and whatever and freeze them until I need them". Yea. Ooops. When they thawed out, they were like red pepper sludge. Terribly gross.

For more info, I suggest checking out the USDA site. They have TONS of food preservation info there, including a section on the best way to freeze things. HTH[/b]
Thanks!!!
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