Table of Contents
Foreword Eve Kilcher ix
Welcome 1
A Fresh Look at Freezing Food 3
Freezing Basics 5
Why Freeze Produce? 6
Early Cooling Devices 6
The Science of Freezing Fruits & Vegetables 8
Essential Freezing Techniques 9
Steam Blanching 10
Boiling-Water Blanching 12
How to Flash Freeze 15
Types of Freezer Containers 18
Removing Air from Containers 21
Labeling Containers 22
Helpful Tools & Supplies 23
All about Freezers 25
How to Manually Defrost a Chest or Upright Freezer 27
Special Techniques for Freezing & Working with Frozen Foods 30
How to Make Baked Desserts Using Frozen Fruit 32
Freezing Produce from A to Z 37
Apples 38
Asparagus 46
Avocado 47
Bananas 48
Beets 53
Blueberries 55
Bok Choy 59
Broccoli 60
Cabbage 63
Carrots 69
Cauliflower 72
Celery 75
Cherries 76
Citrus 80
Corn 84
Cranberries 88
Cucumbers 91
Eggplant 94
Figs 96
Garlic Cloves & Scapes 98
Ginger & Turmeric 100
Grapes 101
Green Beans 103
Greens 105
Herbs 108
Mango 114
Melons 117
Mushrooms 120
Okra 121
Onions 122
Peaches 127
Pears 130
Peas 134
Peppers 138
Pineapple 143
Plums 145
Potatoes 149
Raspberries 155
Rhubarb 160
Strawberries 163
Sweet Potatoes 167
Tomatillos 170
Tomatoes 172
Winter Squash & Pumpkin 182
Zucchini & Other Summer Squashes 188
Index 193