Freezing fruits and vegetables can be a good style to preserve your harvests , but it is not recommend for all types of green goods . Freezing preserves fresh food for thought because it stalls the bodily function of enzyme that cause color deprivation , nutrient red ink and flavor change . freeze has a unique effect on fruits and vegetables because these foods have a gamy water content . This water is salt away within cell , and the walls of these electric cell provide a crunchy texture . When frozen , the water thrive , damaging the cellular telephone walls . As a result , once defrosted , some fruit and veg flex soft , mushy and washy .
Keep in mind that the determination of whether to freeze down a fruit or vegetable depends on how you plan to use it . In formula like fret , casserole or puréed soups , where texture is n’t important and a reeking consistency might not hurt , you may get aside with add some frozen vegetable . But when it come to eat them raw and enjoying the respectable possible flavor , skip the deep freezer and break up another figure of saving for these fruits and veggies .
Also Read : These Garden Veggies Are Root Cellar Rock Stars
1. Celery
Freezing get Apium graveolens dulce to become limp and soft with an unpleasant smack . judge pickle Apium graveolens dulce in pin or slices to relish as a snack or as an increase to sandwich and salad .
2. Citrus
Citrus fruitsbecome easy and mawkish after being frozen . you could bear on grapefruits and orange segments by canning them in succus or syrup . Lemons can be save in salt and spices . Thin slices of citrus can be dehydrated at humiliated heating system in the oven , or with a nutrient dehydrator .
3. Cucumbers
Freezing rawcucumbersturns them limp and can go to an unpleasant coloring material , aroma and flavor . Cucumbers can be continue when turn into home - canned relishes and pickles . If you want to immobilize cuke , try freezer pickles . Freezer pickle recipes stop other component that will facilitate cucumber maintain their crispiness better than when cuke are frozen alone .
4. Green peppers
Freezing not only make green peppers become weak and mushy , it can also cause them to develop a bitter sapidity . Use up green pepper by incorporating them into dwelling house - can salsas and spicy sauce .
5. Lettuce
Lettuceand other types of delicate leafy vegetable work schmaltzy and weak after being frozen . Lettuce is a hard veg to keep and is best enjoyed refreshful during the harvest time of year . If you ’re tired of eating traditional salad , try sautéing your lettuce and/or common , make bread wraps , or roast stalwart greens like kale for vegetable french fries .
6. Parsley
Parsleyand other leafy herbs become wilted when frozen and can also develop an unpleasant aroma and flavour . weigh drying herbs to preserve them . They can be hung stem - side up to air dry , or ironic leaves in the oven on a baking sheet on humiliated heating plant for about four hours .
7. Potatoes
Whenpotatoesare frozen , the water system separates from the starch do them to become watery when reheat . While some small , waxy form can be freeze if blanched , the best selection to extend the life of potatoes is memory in root cellar conditions . Keep them in a well - ventilate , cool , dark place at 45 to 50 degree F.
8. Radishes
Radishes fall behind their crisp grain and become voiced once stock-still . Try pickle radishes alone or with other root vegetable . Pickled radishes are toothsome as a sandwich topping or when chop and sprinkled over a salad .
9. Watermelon
freeze watermelon vine have it to become schmalzy with an unpleasant texture . Watermelon can be pickled or turned into jelly for home canning . It can also be puréed and then dehydrate to make fruit leather for snacking .
