Pickling preserves low-acid vegetables and prevents foodborne illnesses. Tips include using fresh vegetables, appropriate jar sizes, firming agents, and proper canning procedures to avoid botulism. Pickling is a form of food preservation used to contain low-acid vegetables. Low-acid vegetables should be pickled if they are being prepared in a hot water bath to kill bacteria […]
Freezing vegetables in advance can make quick and easy meals. Use freezer bags or containers with labels indicating the type of vegetable and date. Blanch some vegetables before freezing. Beans, asparagus, cauliflower, broccoli, corn, spinach, peas, summer squash, and chard freeze well. Frozen vegetables retain 100% of vitamin C but lose vitamins B6 and E. […]
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