Which fruits and vegetables are best canned and which are best frozen: tips
When it comes to preserving, housewives want to prepare as much food as possible to enjoy its flavor in the winter. However, not all vegetables and fruits are suitable for this, some of them are better to freeze.
The FoodOboz editorial team has gathered information and will tell you which vegetables and fruits are better to preserve and which ones to freeze.
What vegetables and fruits can be canned
Source: pixabay.com
Canning
Prolonged heat treatment, which exceeds 10 or even 30 minutes, can significantly reduce the content of vitamins and other beneficial compounds in foods. According to experts, tomatoes, red sweet and hot peppers, on the contrary, increase their nutritional value after heat treatment. That's why it's better to preserve tomato juice, lecho, aioli, or just tomato pulp with pepper. And it is healthier to make jam from blackberries, mulberries, currants, and gooseberries.
Tomatoes do not lose their nutritional value after canning
Freezing
Compared to the previous method, this one is very simple, easy, and can largely preserve the nutrients of the raw material. And most importantly, there is no need to use additional ingredients such as sugar, salt, or vinegar.
Which vegetables are better to freeze than to preserve
Foods that are rich in starch are suitable for freezing: legumes, corn, zucchini, cucumbers, pumpkins, mushrooms, eggplant, various types of cabbage, apples, pears, apricots, peaches, plums, or rhubarb. Instead, never freeze foods that are not subjected to heat treatment and in which it is important to preserve the characteristic crispy structure: salads and celery stalks.
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