Rebuild from Depression Blog

In fact, when I have a choice, I preserve food by freezing rather than canning. It lacks the nostalgia of canning and certainly leaves my summer bounty susceptible to the occasional power outages we experience here in the Sequoia National Forest, but it is still my first pick.

Generally, freezing is considered easier on the heat-sensitive vitamins (vitamins B and C in particular) and on the antioxidants. However, what makes this generalization problematic is that the effect of freezing is determined largely by the time the food spends in the freezer. Long storage time is also an enemy to nutrients: fresh, frozen, or canned.

A recent review article suggests that commercial canning may actually not be as big an enemy to nutrients as has been generally assumed. However, researchers would still raise eyebrows over my mother's small batch of tomato sauce. "Over-processed" is what food scientists call that tomato sauce. Without the technical tools available to commercial canners, our canning is likely to be over-processed.

The over-processing problem is a compelling reason for us to freeze instead of can. But an even better motivation is that freezing vegetables is probably the easiest preservation technique available (though drying might be competitive for that top position in some cases, particularly for tomatoes).

Wash, slice, and freeze.

It doesn't get much easier than that.

But there is definitely a technique involved: slice your vegetables, spread them on a pan, and put them in the freezer for a few hours. Later transfer them to an airtight container once they are frozen. Over the winter, you will have little frozen pieces of peppers or squash to add to your soups.

For more freezing wisdom, watch my mom's video demonstration on freezing peppers. Click on the play button in the link below or go directly to the video at You Tube (How to Freeze Your Summer Bounty).