- Prepare and freeze food as soon after harvest as possible.
- Blanch your vegetables and for maximum nutrient retention steam blanch them for a short period of time. Most fruits need no blanching and can be frozen as is.
- Take care when blanching your food and work as quickly as possible - the quicker you work the less time the food has to interact with oxygen in the air and oxidize which results in nutrient loss
- When thawing foods do so in the refrigerator and not on the counter for the cooler refrigerator temperatures will thaw the food more slowly and mean less cellular breakdown and less nutrient drip which occurs during thawing.
- Use air tight packaging or double pack things. Moisture loss occurs when ice crystals evaporate from the surface of frozen food and the result is freezer burn. Yuck! A lot of people prefer to us vacuum packaging. I haven't ventured into that arena yet - but I know it keeps things fresher much longer.
On Friday I will continue this theme of freezing by going over step by step instructions and giving you other helpful tips. In the mean time, here is a great link to more helpful freezing info from Kristen at Kristen's Raw on why she freezes raw vegan food.
Enjoy your day!