Freeze Vegetables And Fruits To Prolong Their Shelf Life. The Right Way

Freeze vegetables and fruits to prolong their shelf life. In this article, you will read how to freeze them the right way, and on what temperature you should defrost them.

While the high temperature in the heat treatment destroys the living element in vegetables, fruits, and other life-giving groceries. This does not happen when food is frozen.

Fast-frozen life-giving groceries, which are fresh and well-matured, retain the life principle in a temporarily stopped state. Meaning that their nutritional value is not reduced or destroyed.

However, deeply frozen foods are much faster to rot after defrosting than fresh fruits and vegetables from the garden or from the market. Therefore, keep life-giving foods after defrosting at a temperature of 1 to 3 degrees Celsius. Assuming that they were not at room temperature for more than 10 to 15 minutes after defrosting.

Fast freezing has great advantages over other methods of conserving life-giving groceries. Life-giving groceries can be kept in the frozen state for several months without losing their nutritional value or failing if they quickly and thoroughly frozen.

Note:

Many fruits are sweetened, and vegetables are salted when they are frozen. Pay attention to this, because sugar causes loss of nutritional values in the fruit and leads to an acidic reaction in the body. While salt bothers in the digestive process.

*Life-giving groceries are always fruits and vegetables.