Photo: NCHFP
Gardens are bursting with bountiful produce this time of year. While many fruits and vegetables can be frozen, there are some that do not freeze well.
This is due to the high water content within the produce. Some produce that does not freeze well include cucumbers, lettuce, radishes, parsley, celery, and raw cabbage. They will become limp, watery, and develop an oxidized color, aroma and flavor. In some herbs and seasonings, the flavors may become strong and bitter. Irish potatoes, baked or boiled, tend to become watery and mealy in texture.
If cucumbers or cabbage is pickled or marinated and then frozen, they can be frozen in that form. It is best to use them partially frozen to help retain some texture.
Some other foods that do not freeze well include cooked eggs, sour cream, custards, and mayonnaise or salad dressing.
Learn more at the National Center for Home Food Preservation.
