i have lots of fresh vegetables i would like to freeze cuz they wont last (beets, mushrooms, yellow squash)?

Question

i have lots of fresh vegetables i would like to freeze cuz they wont last (beets, mushrooms, yellow squash) can anyone let me know secrets to best technique to preserve my vegetables!!! :} thnx

Answer 1

As we know that the respiration of vegetables still continue because of the field heat after harvesting. And respiration of vegetables will release huge heat which makes the respiration stronger. Strong respiration consume water and organic substance which also called water and weight loss. And the water loss and weight loss makes the shrival and wilt of vegetables.
The most rapid deterioration in quality of vegetables occurs soon after harvest, so the quicker the vegetable is cooled, the longer it will retain its initial quality.
And i know a very good way to solve your problem. Vacuum cooling is a good way for vegetable preservation after harvesting. Vacuum cooling is the quickest and most cost-efficient cooling system for vegetables, fruits, flowers & more. The vacuum cooling technology, which can strongly improve your product quality and at the same time reduce your cooling costs, is now becoming an acceptable investment for almost all vegetable growers!
The technology is based on the phenomenon that water starts boiling at lower temperatures as the pressure decreases. In the vacuum cooler the pressure is reduced to a level where water starts boiling at 2 celsius. The boiling process takes away heat from the product. As an effect, products can be cooled down through and through to 1 or 2 celsius within 20 – 30 minutes. Even (micro-perforated) packed products can easily be cooled this way!Here is a link about vacuum cooler http://www.alibaba.com/product-detail/Vegetable-business-essential-vacuum-cooler_60005374794.html?s=p

Answer 2

With vegetables it is best to slightly cook them before putting them in bags. Be sure they are cooled to room temperature before bagging them and also be sure the bags are for freezing not storage. Beets need to be cooked completely before freezing. Leave the tops on the beets while they are cooking so they don't bleed out too much of their color. After cooking all the vegetables slice or dice them however you will want to use them. I have never frozen mushrooms. They can also be dried.

Answer 3

saute the mushrooms in butter, then freeze. Yellow squash you can try, usually the end result is thawed mush...substitute it for zucchini in squash bread and freeze that....the beets just par-boil, they will freeze nicely

Answer 4

ensure you first wrap them in wax paper before putting in a ziploc bag or aluminum foil then ensure if you do place them in a ziploc bag that it has a air tight seal a straw usually helps with this. You vegies should stay safe with these techniques. Good luck.

Answer 5

hi Scooter, candy ingredient. I see you're busy interior the kitchen. you're a hectic physique squirrel. yet, I nonetheless think of you're lovable. i admire grilled eggplant yet you ought to place citric acid on it at the same time as cutting it with the aid of fact it has irom in it that reasons it to instruct black. basically wash formerly coating with olive oil and place on non- stick foil, sprinkle a sprint italian seasoning, salt , pepper and garlic garnish with parmesan. Yum, Whens dinner Scooter? Your chum, Jo Ann

Answer 6

rather than getting complicated recipes and techniques, have you considered cooking them first?
or half cooked?
then they're quicker to prepare when you need them, and will last well.

Answer 7

use some freezer bags that are air tight. If they are not air tight you run the chance of freezer burn