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Jbut lately, a lot of us nave become more quality conscious. We are more particular. We want a garden-fresh flavor and color. We want to keep all of the vitamins we can in our food.
So,' we turned to freezing. We have learned that frozen fruits and vegetables have more of the desirable qualities of the fresh foods than those preserved by other means. ^ 1 Now'let's go, back to that backward garden we are planting and make plans for freezing our surplus fruits and vegetables. This will bring up a lot of questions. How will I freeze, thesfe foods? What foods and what varieties will 1 freeze? How will I prepare the food fqr* freezing? What packaging mMijraur -will I use? How will I store these foods? How long can they be stored? How can I use these foods? Other "questions might come up also. How much it will cost Is of interest to everyone. < Some of these questidhs can be answered fairly" easily. Others are harder and depend on individual chneumstances. In this column, we will discuss some of these problems each week. If you have questions on food freezing you want discussed, mail them'to at* at tha Extension. Saruce. VPI, Blacksburg, Va. :-Wr
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