Preserving Food: Freezing Vegetables
Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food. The quality of frozen vegetables depends on the quality of the fresh pr...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2004-09-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/113249 |
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| author | Judy A. Harrison Elizabeth Andress Amy Simonne |
| author_facet | Judy A. Harrison Elizabeth Andress Amy Simonne |
| author_sort | Judy A. Harrison |
| collection | DOAJ |
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Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food. The quality of frozen vegetables depends on the quality of the fresh products and how they are handled from the time they are picked until they are ready to eat. It is important, also, to start with high-quality vegetables because freezing will not improve the product's quality. This document is Fact Sheet FCS 8768, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: August 2004.
FCS8768/FY719: Preserving Food: Freezing Vegetables (ufl.edu)
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| format | Article |
| id | doaj-art-7116b8ccde064e9fbbec0f3e0968a7fd |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2004-09-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-7116b8ccde064e9fbbec0f3e0968a7fd2025-02-08T06:27:00ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092004-09-01200413Preserving Food: Freezing VegetablesJudy A. Harrison0Elizabeth Andress1Amy Simonne2https://orcid.org/0000-0003-1695-4389University of GeorgiaFt. Valley State UniversityUniversity of Florida Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food. The quality of frozen vegetables depends on the quality of the fresh products and how they are handled from the time they are picked until they are ready to eat. It is important, also, to start with high-quality vegetables because freezing will not improve the product's quality. This document is Fact Sheet FCS 8768, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: August 2004. FCS8768/FY719: Preserving Food: Freezing Vegetables (ufl.edu) https://journals.flvc.org/edis/article/view/113249FY719 |
| spellingShingle | Judy A. Harrison Elizabeth Andress Amy Simonne Preserving Food: Freezing Vegetables EDIS FY719 |
| title | Preserving Food: Freezing Vegetables |
| title_full | Preserving Food: Freezing Vegetables |
| title_fullStr | Preserving Food: Freezing Vegetables |
| title_full_unstemmed | Preserving Food: Freezing Vegetables |
| title_short | Preserving Food: Freezing Vegetables |
| title_sort | preserving food freezing vegetables |
| topic | FY719 |
| url | https://journals.flvc.org/edis/article/view/113249 |
| work_keys_str_mv | AT judyaharrison preservingfoodfreezingvegetables AT elizabethandress preservingfoodfreezingvegetables AT amysimonne preservingfoodfreezingvegetables |