⇨ Freezing food

Freezing Food

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Freezing when properly done is the method of food preservation which may potentially preserve the greatest quantity of nutrients. Freezing and food safety. Freezing retards the growth of microorganisms and enzymes that cause food spoilage.
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However the way you package the food up makes all the difference when it comes to preserving flavor texture color and nutrient content.

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For best flavor and texture home frozen foods should be used within 6 to 9 months.

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Freezing food. Check your freezer to ensure that it is at 0 f or colder. You can usually get a set of two one for the fridge and one for the freezer for less than 10 bucks. A dedicated refrigerator freezer thermometer is a must. Freezing in food processing method of preserving food by lowering the temperature to inhibit microorganism growth.

Freezing foods is a great way to buy things on sale and preserve them for later. Freezing food slows down decomposition by turning residual moisture into ice inhibiting the growth of most bacterial species. Most foods can be frozen with no problems. Once the food is removed from the freezer and starts to thaw bacteria and other microbes will become active again and you run the risk of foodborne illness if the items are left out between 40 and 140of before being washed andor cooked.

Let all food reach room temperature before freezing. According to the usda freezing food renders bacteria and other microbes inactive thus preserving your food. Since early times farmers fishermen and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food preserves it from the time it is prepared to the time it is eaten.

To maintain top nutritional quality in frozen fruits and vegetables its essential to follow directions contained in this bulletin for pretreatment of the vegetables to store the frozen product at zero f and to use it within suggested storage times. Make the most of your ice cube tray dr mcmillan suggests blending herbs with water or olive oil and freezing in a tray wine. Freezing food when hot will only increase the temperature of the freezer and could cause other foods to start defrosting. The method has been used for centuries in cold regions and a patent was issued in britain as early as 1842 for freezing food by immersion in an ice and salt brine.

Freezing can be a convenient way to store extra food and cooked meals to be enjoyed at a later date. When food is thawed bacteria can mulitply quickly particularly at room temperature. A few weeks ago i posted a huge article titled freezer cooking 101 everything you need to freezer cook like a pro. Only refreeze food if youre cooking it in between.

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