Publisher's Synopsis
Freezing is a simple and easy way to preserve foods. Properly frozen fruit and vegetables are much like fresh foods in color, flavor and nutritive value. They will keep up to a year without losing their high quality.
Some varieties of fruits and vegetables freeze better than others. As a rule, all vegetables that need to be cooked freeze well. Vegetables such as cucumbers, lettuce, radishes and tomatoes lose their crispness when frozen and become limp. Most fruits can be frozen successfully. This necessity of freezing fruits and vegetables appropriately without lose of savour, taste, quality or even spoilage has birthed this compendium of guidelines for a safe and optimized freezing.
This guide offers suggestions on containers for freezing, packing, loading the freezer, freezing fruits, preparation, preventing fruit from darkening, freezing vegetables, and heating and cooling vegetables. You will find this work useful.
