Frozen freshness: using the deep freeze to preserve flavor and nutrients

Article Abstract:

Freezing fruits and vegetables is the best way to preserve their freshness and nutritional value. Vegetables should be blanched by steaming or boiling, and then placed in sturdy plastic zip-seal bags. Fruits do not need to be blanched, but some types benefit from a coating of syrup or water.

Health aspects, Vegetables, Fruit, Herbs, Fruit processing

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Good canning: how to fill your pantry with jars of produce

Article Abstract:

Canning at home requires the correct equipment; sterile canning jars with two-piece lids, canning tongs, and a pressure canner for low-acid foods. The differences between boiling-water bath canning and pressure canning, and between raw pack and hot pack methods, are discussed.

Cooking, Cookery (Tomatoes), Tomatoes, Canning and preserving, Canning (Food), Cookery (Eggplant), Eggplants

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Freezing your fruits and vegetables

Article Abstract:

Freezing fruits and vegetables is a process which does not spoil food because it halts its growth. The nutritional value will be maintained if the food is thawed gradually in a refrigerator but not kept there too long.

Farm produce, Agricultural products

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