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BLACKSBURG — Freezing is a method of preserving food that has its pluses and minuses.
Freezing uses energy, not only during the initial process itself, but throughout the time the food is stored. On the other hand, it is an easy method that requires little equipment and materials, said Virginia Tech Extension specialist in foods and nutrition, Jo Anne Barton.
Here are general instructions for freezing produce.
1. Wash, peel, break, shell or trim the food.
2. Blanch the food to destroy enzymes that continue to change the flavor, texture and color of food after it is harvested. Blanching is a two step process. First lower a small amount of the vegetable into boiling water. The ratio of vegetable to water should be such that the water doesn’t stop boiling. A pound of prepared vegetable to a gallon of water is a common proportion. Blanch long enough for heat to penetrate the food. Virginia Cooper
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