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By HELEN W. SMITH
Extemtm A«wtH, Horn* Economies
Freezing is probably the most popular method of food preservation. Its popularity is probably due to two factors - (1) the ease with which foods can be prepared for freezing, and (2) the fresh flavor of frozen foods. Another plus factor is the convenience of having frozen foods available.
To blanch or not to blanch
Freezing does not destroy any of the micro-organisms which cause changes in food quality and food safety. Bacterial growth is very slow at freezer temperatures, so food is not apt to spoil in the freezer. There may be loss of quality, however, Changes in the color, flavor and texture of fruits and vegetables can be caused by the enzymes which are responsible for ripening.
Vegetables should be blanched before freezing to stop the action of these enzymes. Heating does reduce the number of bacteria, yeast, and molds present, but its principal purpose is to destroy enzymes. Heating also makes vegetables easier to pack into containers.
To blanch, lower a small amount of 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
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