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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 05-01-2002, 10:51 AM
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Hi,

Can someone tell me if I can freeze whole uncooked potatoes? If not, how about whole baked potatoes? I have had sucess freezing cubed raw potatoes.
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Old 05-01-2002, 01:33 PM
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That's a great idea. Freezing potatoes! I'm interested in hearing more about how to freeze any and all types of potatoes.
Can't wait to read all the cool ideas.

Houston-Mom
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Old 05-01-2002, 01:51 PM
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my mom freezes potatoes as hash browns.she boils whole potatoes for a few minutes and then shredds them in her food processor.then freezes them in individual servings.
this year i plan on trying to freeze cubed potatoes.i have a freezer book(when i find it.dd hid it )that says you can freeze them if you blanch them first.so i'm hoping it will work out.
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Old 05-02-2002, 05:49 AM
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So I'd probably be better off either cubing and freezing them, or baking and freezing them, instead of just tossing them in the freezer uncooked?!
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Old 05-05-2002, 07:19 AM
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How do you Blanch? and what is blanching?

I told you I was new at this.;-)

Houston-Mom
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Old 05-05-2002, 09:15 AM
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blanching is dipping the food in boiling water for a few minutes.depending on the food and then plunging them in ice water to rapidly cool them...
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Old 05-05-2002, 07:59 PM
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Thank You. I didn't know that.

Houston-Mom
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Old 05-06-2002, 04:24 AM
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Blanching

Blanching is the quick, partial cooking that stops the enzyme action in vegetables that causes ripening/maturing, and it also stabilizes the vitamin content. A "must do" step in vegetable prep for freezer containment!

The best way for home freezing is to heat almost all vegetable products in boiling water for short periods of time (exception to this rule of short time is beets, which take 45 to 50 mins).

I am in the midst of freezer prep-ing spinach so will use it as my example:

I use a large heavy-duty aluminum pan (old dutch oven) and fill it almost full with water to be brought to a boil. Have a colander that fits into the pan at the ready. After triple washing and destemming the spinach, I weight out 10-oz. and put colender into the boiling water, then putting in measured amount of spinach. Cover and starting counting time of 2 minutes. Keep heat on high to maintain hottest water possible.

At end of time, I immediately plunge spinach mass into a large bowl of ice water (spinach still in colander). When cold (takes about 4 to 5 mins), drain thoroughly and pack flat in zip lock labeled bags. Stack one layer high on cookie sheet and head for the freezer!

I have one pot, 2 colanders, 2 bowls of ice water operating. Using this method, I am pretty well assured that my food will stay moist and preserves the food value, the flavor, the color and the texture.

Most cook books will carry a section on freezer prep of vegetables or if you need a specific blanching time for a particular veggie, let me know and I will find it for you. The process is the same for almost all veggies, but the times can be different.

Sandie
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Old 05-08-2002, 02:14 PM
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Here are some links to sites that have info on freezing foods:


http://www.thefamilycorner.com/famil...n/freeze.shtml

http://hgic.clemson.edu/factsheets/HGIC3065.htm

http://www.aces.edu/dept/extcomm/spe...ing_foods.html
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Old 05-10-2002, 09:10 AM
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Tomato freezing

Well I may be crazy but here goes...
Once someone gave me about 10 beautiful tomatoes
but I knew there were not going to last.
I asked here what to do...she said throw them in the freezer
whole. I washed them, dropped them in a bag and froze them.
I just pull them out for stew.
Is there any reason why this might not be recommended?

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