The most common method of home preservation is canning. Because it requires special equipment and follows rigid standards for food safety, the subject of canning will not be covered here in this information. For information on canning, visit the National Center for Home Food Preservation, an extension of the USDA at http://www.uga.edu/nchfp/index.html I am only covering things I think beginners can do easily.
FREEZING
Freezing foods is the art of preparing, packaging, and freezing foods at their peak of freshness. You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. The keys to freezing food are to make sure it’s absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees).
Properly packaging food in freezer paper or freezer containers prevents any deterioration in its quality. Damage occurs when your food comes in contact with the dry air of a freezer. Although freezer-damaged food won’t hurt you, it does make the food taste bad.
Freezing requires no special equipment. However, using the proper container, one that can be made air tight, is key to successful preservation. So, do not reuse freezer bags for long term storage, as they may have sustained undetectable damage in prior usage what will make keep them from being completely air tight. You can also use lidded containers, jars made for freezing, freezer paper, etc. Just make sure you use a container that is made for the freezer.
Blanching:
What is blanching? Heating or scalding the vegetables in boiling water or steam for a short period of time.
Another important step to successful freezing is blanching. Some foods need to be blanched before being frozen. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack. Vegetables should be cooled quickly and thoroughly after blanching to stop the cooking process. Otherwise, vegetables will be overcooked with loss of flavor, color, vitamins and minerals.
The length of time you need to blanch is key and depends on the type of vegetable (most fruits require no blanching). The following link will take you to a website that has an excellent chart with information on blanching for freezing (the whole website is very good and is published by the University of Michigan. http://www.extension.umn.edu/distribution/nutrition/components/0555[t01].html as well as information about other methods of preservation.
If you do not use the Internet, there should be helpful books in the local library on food preservation. One of the most basic, simplest to understand and use is The Ball Blue Book Guide of Preserving which is available from Amazon and is a great resource for anyone who wants to learn about preservation of foods.
