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5 Principles of freezing.
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To avoid fluctuating temperatures do not open the freezer more than necessary.
Whichever method you select to preserve foods at home, remember to use researched-based recipes and follow.
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Freezingfoods at zero degrees F or below slows the growth of microorganisms and enzyme activity.
Aug 29, 2017 · Freezing.
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Blanching of most vegetables inactivates the enzymes that lead to spoilage.
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• By hindering the growth and activity of microorganisms (e.
Most foodsfreeze well—with the exception of produce with a high water content, cream-based items, and cooked starchy foods such as cooked noodles and rice.
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A few organisms may die, but once thawed to warmer temperatures, these organisms can.
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There’s been an increased interest in home foodpreservation in recent years.
