Agriculture Reference
In-Depth Information
Once the produce has been dried, it is placed into bags and
sealed. After the bags have been sealed, put them into the
freezer in various locations so that they will freeze more
quickly. Come back and rearrange them in 24 hours.
For some vegetables, particularly potatoes, and Jerusalem
artichokes, discoloration can be a problem. This is easily
solved by adding one tablespoon of citric acid or two
tablespoons of lemon juice per gallon of water to the ice
water being used to cool the vegetables after blanching.
Sealing with a vacuum sealer preserves freshness longer.
Meats and fruits aren't handled the same way as vegetables.
Usually, meats are frozen raw, though I find that they freeze
better if first soaked in a light brine (one tablespoon salt/
gallon) to draw out any blood and then patted dry. The reason
for drawing out the blood is so it doesn't interfere with
vacuum sealing. Another way to accomplish the same thing
(which I do with ground meats) is put the meat in a regular
zipper bag and put it in the freezer overnight, then remove it
