Don't let a few bad apples spoil the bunch. You spend a lot of your grocery money on fresh fruits and vegetables, so be sure to make the most of them by following these six suggestions for food storage and preservation.
October 9, 2015
Don't let a few bad apples spoil the bunch. You spend a lot of your grocery money on fresh fruits and vegetables, so be sure to make the most of them by following these six suggestions for food storage and preservation.
Freezing raw fruits and vegetables causes the water they contain to form ice crystals that break down cell membranes and walls, resulting in a mushy texture and a loss of nutrients. Deterioration of fruits and vegetables can also be caused by enzymatic activity; blanching prevents this problem.
To blanch:
Most fruits are not suitable for blanching, but you can prevent browning and deterioration by packing them in a solution of sugar, either with or without ascorbic acid.
All frozen produce should be wrapped air-tight to prevent freezer burn, which causes dry patches that have a rough texture and "off" taste.
Frozen vegetables should be cooked straight from the freezer; thawing encourages the destructive activity of residual enzymes and microorganisms. Do not refreeze produce that has been thawed.
With all the healthy benefits of eating fruits and vegetables, it would be a shame to purchase a bounty of fresh produce only to watch it spoil from improper storage or preparation. Remember to follow these six storage suggestions to get the most out of your food.
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