I am going to puree brocolli, sweet potatoes, squash, carrotts and other things (if you have any ideas, let me know) because I am having jaw surgery and don't just want to eat pudding & jello for 2-3 weeks. (not sure how long it will take to heal). My normal diet is very low on dairy and sugar so I don't want to suddenly eat all this post op.
I am thinking to puree things now for Dec 18-31... just due to my schedule. I won't be able to leave the house for about a week since I'll look scary and be too drugged up to cook or drive. Anyway, thanks for any tips!
(Any general puree advice is welcome too. )
2007-12-02 06:03:44 · 3 answers · asked by angela 2 in Food & Drink ➔ Cooking & Recipes
AS long as you get ALL of the air out them they will last for up to a year.
2007-12-02 06:17:06 · answer #1 · answered by MJ 6 · 0⤊ 0⤋
Most frozen vegetables are blanched before freezing. If you are only going to keep them frozen for a short time you may not need to blanch but for any length of time you must blanch vegetables. If you don't the puree step will release the cell contents including peroxidase (enzyme). This will alter the flavor of the product and ultimately you will end up throwing it out. Incidentally, if you doubt me, almost all commercial frozen vegetables are blanched for that reason.
PhD Food Chemistry and Nutrition
2007-12-02 14:49:51 · answer #2 · answered by skipper 5 · 0⤊ 0⤋
Properly stored, you are well within the parameters of the freezer life of these foods.
2007-12-02 14:23:41 · answer #3 · answered by Stephen C 4 · 0⤊ 0⤋