Freezing is a method that has relatively recently revolutionized the storage of crops. It is a quick, easy and very effective method. As freezing dramatically slows down the action of enzymes which occurs from the moment the food is harvested, the food frozen shortly after picking will be among the healthiest of stored produce. Many crops can be stored in a deep-freezer for up to 12 months. Cook or eat food as soon as possible after it comes out of the freezer.
For good results you should freeze the food as quick as possible after harvesting. Freeze only the best, young and tender crops. Only store by freezing crops you enjoy eating, if you don’t like them fresh, be sure you won’t like them freeze either.
Pack food in plastic bags or containers. Label the packages, writing the date of freezing and what is in it and make sure you organize your freezer. If you frozen food after blanching, make sure it is completely cool before putting it in the freezer. Blanching is recommended for nearly all vegetables, as it slow down the enzymes, improves the color, flavor and nutritional value of the food. Some crops can be frozen after they have been completely cooked.
Some crops stick together in a lump when frozen. To avoid this from happening, you can use the open-freezing solution. Lay the food out on a baking sheet so that the individual pieces are not touching and place this in the freezer. When frozen, place the pieces in a bag or container.
Fermenting is the alcohol produced during fermentation that inhibits the growth of micro-organisms which could spoil the product, allowing us to store brewed drinks for many years. These include home-made ciders, wines and beers. The general idea to obtain these drinks is that yeasts grow and multiply using sugar and produce alcohol as a result. Cleanliness is vital at all stages to prevent fungi and other micro-organisms from spoiling the end product. All equipment and bottles must be sterilized by boiling or by washing with chemical sterilizing solution before use.