Description
Freezing fruits and vegetables at the peak of their ripeness and flavor is the easiest way to preserve them. This ensures your produce won’t go to waste and allows you to enjoy items from your garden or farmer’s market all year round.
In this comprehensive reference book, author Crystal Schmidt teaches you the ins and outs of freezing 55 different fruits and vegetables.
She begins by explaining the basics, which includes the science of freezing, essential techniques such as steam and boiling water blanching, how to flash freeze, how to remove air from containers, and helpful tools and supplies.
The second section offers an A to Z of produce to freeze. From apples to zucchini, Schmidt provides the best methods for freezing and suggestions for what to do with each one.
More than 100 recipes are provided, including those that freeze well and ones that utilize your frozen produce to best effect.
Filled with color photos, this book is an excellent guide to freezing and a surefire way to help you produce some delectable dishes, reduce waste and save money.
Softcover, 8" × 9", 195 pages, 2022.
