Freezing Spring and Summer Veggies
Sunday, July 30th, 2017 -- 6:18 AM
-Many spring and early summer vegetables harvested from the home garden are best preserved by freezing, not canning, according to University of Wisconsin-Extension food science specialist Barbara Ingham.Freezing also stops the growth of microorganisms such as bacteria, yeast and mold, while preserving nutrients. To ensure high-quality products, Ingham advises carefully completing each step in the freezing process. Ingham says to follow these steps for high quality frozen spring and early summer vegetables which include blanch vegetables in boiling water or steam to set quality prior to freezing, fter blanching, cool heated vegetables rapidly to stop cooking and stabilize quality and vegetables can be solid packed or loose.
To learn more about freezing and preserving food safely, contact Nancy Vance at the Clark County UWEX at 715-743-5121.
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