Freezing is a relatively easy and convenient way to preserve many vegetables because it slows down or destroys the bacteria and enzymes that cause spoilage.In frozen vegetables, the ice crystals expand and damage the wall that surrounds each cell.Repeated thawing and freezing also creates larger crystals and can turn fresh, crunchy vegetables into unappetizing, mushy goo. .
Can You Freeze Iceberg Lettuce? [3 Must-Read Tips]
If you prefer you can freeze your iceberg lettuce leaves in blended or pureed form.This makes it easy for you to add to recipes or juices and takes up a lot less space in the freezer:.Pop the leaves in a blender and puree till you get the consistency you prefer.Add the puree to ice cube trays and pop these flat into the freezer for a few hours.Once the lettuce puree is frozen you can remove them from the ice cube tray and put them into a labelled freezer bag.Pop this bag back into the freezer and then you have cubed lettuce puree ready to add to any recipe whenever you need.As the water content of iceberg lettuce is so high, you’ll find that it crystalises and then ruins the texture of the leaves.It will become mushy and soft which is why we would recommend eating it in a cooked dish such as lettuce soup.Lettuce is delicate and the more you handle it and cut it, the greater the chance of you bruising the leaves and destroying the texture.Make the fewest number of cuts, handle it as little as possible and get it frozen ASAP.You can keep your frozen lettuce either in leaf or puree form in the freezer for up to 6 months.Pop a pureed lettuce cube or leaves right into your cooking or add them to a juice before blending.This is because of how delicate lettuce leaves are and because of the high water content of the vegetable.The high water content crystalises when frozen and this changes the leaf completely.However, in puree form, the texture change isn’t noticeable and this is the perfect solution to use up those excess lettuce leaves.The texture will be completely off and you’ll no longer be able to enjoy crisp lettuce leaves in a raw salad. .
Will Frost Hurt Romaine Lettuce?
Missouri State University reports that frost occurs when the temperature falls to 32 degrees Fahrenheit or lower at ground level. .
13 Foods You Should Never Put In Your Freezer — Eat This Not That
Although it's perfectly fine to store a whisked egg in the freezer, the water in a hard-boiled one will expand enough to crack it, welcoming bacteria inside.And if it doesn't crack, the whites will turn rubbery anyway, which is one of the reasons why freezing an egg-white-based frosting isn't a good idea.It'll become crumbly if it was hard to start with and crystallized if it was soft, so buy only as much as you need and leave it in the fridge.Cooling a carbonated can in the freezer might sound refreshing, but it will only lead to exploded aluminum and sticky soda in the long run.Freezing fully cooked pasta leads to mushy, limp noodles that are anything but appetizing.But if you cook pasta al dente, which means when it's still firm when bitten, you'll get better-reheating results.Pour it into an ice cube tray to ensure that it melts quicker later.There's no better way to turn fresh produce into a limp and soggy mess than by dumping it into the freezer.Lettuce, potatoes, cucumbers, watermelon, and apples all have a high water content, leading them to ice over in the freezer.Going back and forth between the two states is an invitation for bacteria to reproduce and grow on your meat.That's the last thing you want when whipping up salmon burgers or chicken tacos, so portion out your frozen meats and only thaw them for immediate use.What was once a leafy green herb can transform into a brown ball of mush if left hanging out in the freezer.That being said, there is a way to salvage some flavor: Cover chopped herbs in oil and freeze them in an ice cube tray.As the National Center for Home Food Preservation at the University of Georgia explains, frozen jelly "may soak bread" when it's defrosted, and no one wants that.The National Center for Home Food Preservation says that curry will "develop a musty off-flavor" if frozen. .
Freezing and Food Safety
Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers.The confusion seems to be based on the fact that few people understand how freezing protects food.Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage.Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food.Freshness and quality at the time of freezing affect the condition of frozen foods.Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening.But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration.For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven.Proper packaging helps maintain quality and prevent freezer burn.It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time.It appears as grayish-brown leathery spots and is caused by air coming in contact with the surface of the food.The bright red color of meat as purchased usually turns dark or pale brown depending on its variety.This may be due to lack of oxygen, freezer burn or abnormally long storage.The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage.Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only.Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality.Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews.Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch.There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave.And large items like turkeys may take longer, approximately one day for each 5 pounds of weight.For faster thawing, place food in a leak proof plastic bag and immerse it in cold water.(If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food.Tissues can also absorb water like a sponge, resulting in a watery product.).If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.When cooking whole frozen poultry, remove the giblet pack from the cavity as soon as you can loosen it.The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under controlled conditions.If the freezer is not full, quickly group packages together so they will retain the cold more effectively.If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F), it is safe to refreeze or use.When it is freezing outside and there is snow on the ground, the outdoors seems like a good place to keep food until the power comes on; however, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. .
