Can you freeze vegetables – which vegetables can you freeze?

Fruit and vegetables are a good source of vitamins and minerals, including folate, vitamin C and potassium, along with also being an excellent source of dietary fibre. It is important to eat at least five frtui and veg a day to maintain a health lifestyle. But what happens if you have too many vegetables in your fridge and not enough time to eat them all?

Which vegetables can you freeze?

Self-isolation promises to bring a host of challenges, among them cooking, made more difficult by panic buyers who have stripped clean most supermarket shelves.

Panic buying means many people may no longer be able to find the fruit or vegetables they need, as healthy diets become more vital than ever.

The best avenue people have to keep themselves healthy and their supplies lasting is by freezing their food, but not everything keeps well in the freezer.

People can freeze most, if not all vegetables, depending on how they prepare them.

Most food experts recommend people blanche vegetables before depositing them in the freezer.

Blanching involves dunking vegetables in cold water after briefly boiling them.

The process prevents enzymes from discolouring or turning the vegetables mushy once they have thawed.

Blanching doesn’t change the consistency of the vegetable, and they remain slightly fresher after thawing.

Many vegetables, especially those with high water content such as cucumbers, lettuce and radishes will turn to mush when thawed.

Onions and peppers serve as the exception to the blanching rule, as they tend to freeze well.

Once they thaw, both tend to keep their crispness and don’t go mushy as other vegetables might.

 

Experts recommend people hoping to freeze peppers to chop them up and remove the seeds first, however.

According to the US National Centre for Home Food Preservation, vegetables will last eight to 12 months in the freezer.

People keeping vegetables frozen for a long time may find some of their food his subject to freezer burn, which happens when air reaches the surface and dries.

To avoid this, people can vacuum seal their food, which keeps them fresh for longer.

Which foods shouldn’t you freeze?

While freezing is a valuable asset during trying times, some foods do not keep well in the freezer.

According to BBC Good Food, soft herbs such as parsley and basil thaw well enough for use in a dish, but not as a garnish.

Sauces with an egg base such as mayonnaise tend to separate when frozen, and hard-boiled eggs become rubbery.

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