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Freezing fruit Place whole berries, grapes, halved plums or cut rhubarb on freezer-safe trays. Freeze ‘til solid Package in zip-lock bags
Freezing fruitPre-treat apples, apricots, peaches and nectarines Ascorbic acid ½ tsp. crystals or 3-500 mg. tablets in ¼ c. water/qt of fruit
Freezing fruit Sugar or syrup pack preserves flavor and texture Place fruit in rigid freezer container Add just enough syrup to cover
Freezing fruit pie fillings Make preferred recipe Preferred thickener: tapioca or tapioca flour Freeze in foil lined metal pie pan, zip-lock bags or rigid containers Thaw just enough to spread in pie shell
Freezing veggies Harvest as close to processing time as possible Wash and drain before shelling or trimming Wash again!
Blanching veggies Blanching: scalding veggies in boiling water or steaming Retains color, flavor and texture Blanching time is specific to each vegetable
Blanching veggies 1 gallon water/pound of veg Add veg to boiling water Cover and bring back to boil Start counting blanching time Drain; immerse in cold water
Steam Blanching Preferred for broccoli, pumpkin, winter squash, sweet potatoes Bring 1-2” water to a boil Add veg to steamer basket in single layer Cover and immediately start counting blanching time
Freezing veggies Drain thoroughly Dry pack: Pack, leave headroom, seal Tray pack: spread in single layer on freezer safe tray Freeze firm Package leaving no head space
Drying veggies:Advantages Storage convenience Intensifies flavor Concentrates certain nutrients Quality maintained for ~1 year
Disadvantages of drying Loss of certain nutrients Need to pre-treat Discoloration of some foods
Drying options Solar Solar oven Oven Dehydrator
Drying fruit Suitability for drying varies Uniform slices and pieces Whole fruits need to be “checked” Need for pre-treatment varies