What are the best tips for freezing fruit?

Fruit and vegetable freezing can keep them up to a year or longer. This preservation method is easier and faster than other methods such as canning and drying. Not only is there an excess or seasonal products for use throughout the year, but they can also enjoy it in a fresher, tastier condition.

For freezing fruits and vegetables, choose perfectly ripe samples. They will then be correct to thaw. Do not freeze vegetables or fruits that are not good to eat. Insufficiently mature products remain insufficiently ripe; Frozen, which is too ripe, is likely to further worsen its taste and texture pulp. Produce, if it sits too long, loses its freshness and strength and taste. It also loses many basic nutrients. Simply wash them first in ice cold water. Sometimes fruits and vegetables are steamed in advance or coat in boiling water. This process is called Blanching. It improves the overall quality and lasting value of production. Remove seeds or pits. Cut and cutGo to small pieces. It is much easier to freeze production if they are in small pieces. Smaller fruits, as well as berries, can be freeze as they are.

align the sliced ​​pieces at a piece of wax paper and place in the freezer for about an hour. This initial method of freezer and vegetables ensures that the individual pieces remain separate and later do not hold. After freezing, remove from wax paper and wrap in plastic bags or plastic box containers. Pack free and leave some gap or space inside.

Place wrapped products in freezing chest, refrigerator with freezer or vertical freezer. The main thing is to use a freezer where the temperature can be adjusted to zero level Fahrenheit or below for quick freezing. When it freezes quickly, the water content of the fruit freezes and forms small icy crystals inside the fruit. This keeps fruit in a more or less intact condition. IfHowever, freezing slowly, the ice crystals are formed. These disrupt and decompose the structure of the fruit, causing the fruit not to be solid, but somewhat wavy or soft when thawing.

At normal temperatures, fruits and vegetables, they tend to rot quickly due to certain enzymatic activities in them. Freezing inactivates these enzymes and thus slows the normal rot process. Freezing also stops the growth of microbes that would otherwise spoil production. When these microbes thaw, they return to the usual business, so thawing must be gradual and carried out inside the freezer refrigerator itself.