Blanching Blanching vegetables destroys enzymes, changes the texture and sets the color. For extended storage, like freezing, destroying the enzymes improves the keeping quality of the vegetables. The same enzyme that causes fruits and vegetables to ripen also cause...

Freezing Strawberries Freezing softens and darkens strawberries, so they are best used in cooked (baking or jams) or pureed applications (smoothies). Frozen Whole Berries (Note: If these berries are destined for smoothies, you can skip the hulling stage if you have a...

Freezing is the fastest way to preserve excess produce, and frozen food retains almost all the nutritional benefits of fresh. Here are some suggestions: Recall that items expand when they are frozen, so be sure to allow at least 1/2″ of expansion space (head room) in...