storing the summer's bounty... to be used later raw?

[martygreene]

I grow a lot of my own food, and prefer to use my own produce over storebought whenever possible. I currently can, freeze, and dry a lot of the fruits of my garden, but have recently started eating more raw than previously and am now rethinking my storage methods. Can veg be frozen to be used raw later, and have them still be as beneficial, or am I

Comments

[etomlef]

freeze fruit for smoothies, sorbet, etc.

i freeze thinly sliced bananas to make cashew banana ice cream.

i don't know about freezing vegetables to be eaten raw though.... but fruit seems to work well.

[sunpatch]

I always heard drying is the most gentle storing method. I'm interested in knowing too now:)

[ppunkgoddess]

generally speaking freezing alters the structures of the cells in the fruits and vegetables. Basically, as is easily observable with ice-cubes etc when water freezes it expands. When you freeze raw fruits and vegies (which are mostly water) the water expands (as it is wont to do) and it busts open the cells, and it all leaks out leaving a pulpy mess in a pool of watery-ness

.02 of me ;)

[kiarrith]

sadly freezing does not appear to be the answer--my experience mirrors those mentioned here already

[kingfissure]

As others have mentioned, the act of freezing creates ice crystals that puncture the cell walls of vegetables, fruit, etc. When these foods are later thawed, the cells then burst and this changes the texture and water content of the food.

A standard freezer freezes things too slowly--this allows large ice crystals to form, which do more damage. If you can get your hands on some dry ice or liquid nitrogen (taking the proper safety precautions), then you can freeze your foods with impunity. I've seen blueberries come out of the freezer, once thawed, virtually the same as before they were frozen.