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Cold Storage
| School-bus signals indicate the sudden drop-off of summer crops. Berries obliterated by rain, losing out on lettuces, and the sunset of nightshade season--get what you can before it's too late! If you've got time and space to pack jars with preserves, work fast. |  |
There is a wealth of information regarding proper processing processes. Canning, particularly, requires careful attention to temperature, salinity, acidity, sugar content, and air-gap. Ferments are fun only when planned; heat-sanitize glass and get new lids. |
| Freezing can be a problematic process. Cellular rupture tends to happen in most fresh foods, changing their qualities, which while beneficial for soups and sauces can be detrimental to other preparations. Delicate items' integrity can be helped by individual-freezing; preventing piece-to-piece contact until solidified avoids accidentally making jam. Air allows for oxidation--freezer burn--so vacuum-sealing or minimizing exposed surface area is necessary for long-term storage. Thawing meats should be accomplished slowly--they'll come out dry if cooked before the proteins relax and reuptake moisture. Low-moisture foods, such as cotyledons--corn, peas, beans--tend to be best cooked directly from frozen. High-moisture foods; berries, stonefruit; hold up if thawed in a shallow strainer; sitting in liquid furthers breakdown. | ||