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Tag: Freezing

Prepping Vegetables for Freezing

Posted on by Karen Blakeslee
Enzymes are a natural component of food. They work inside food and can change flavor, texture, color and nutrition. Blanching stops enzymes and protects the food from quality changes.
Enzymes are a natural component of food. They work inside food and can change flavor, texture, color and nutrition. Blanching stops enzymes and protects the food from quality changes.

Most vegetables need to be blanched before freezing to inactivate enzymes and protect their quality. This is done by water or steam blanching. Can blanching be done in the microwave?

Using the microwave may produce poor results. Due to uneven heating, the microwave may not completely inactivate enzymes. This results in off flavors, poor texture and loss of color. The microwave does not save time or energy.

For best results, use water or steam blanching. Learn more about freezing at www.rrc.k-state.edu/preservation/freezing.html.

 

 

Preserving Pumpkin Safely

Posted on by Karen Blakeslee

PumpkinsPumpkins offer far more than a door-stop at Halloween. Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing.

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA’s Extension Service first published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the 2015 revision. The only directions for canning pumpkin and winter squash are for cubed flesh. In fact, the directions for preparing the product include the statement, “Caution: Do not mash or puree.”

The best way to preserve mashed pumpkin or winter squash is freezing. For more tips on preserving pumpkin, including freezing, drying and pickling, see http://nchfp.uga.edu/tips/fall/pumpkins.html.

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University