I live near a large processing company and can periodically buy large bags of frozen vegetables for only a few dollars. However freezer space is an issue. I've tried a few batches and ended up with inedible product!!!! Any suggestions?

-- cheri k (ltcrn@telusplanet.net), December 11, 1999

Answers

I have a concern rather than an answer. We have dehydrated many pounds of frozen vegetables over the last year. About a month or so after dehydrating the first, we rehydrated some of all and made a soup. They all seemed ok, maybe a little "chewy" but otherwise tasted great. How long after dehydration did you use them and what was there that you did not like? Just curious for my own information down the line. Thanks Betty

-- Betty Gallagher (comanche6@earthlink.net), December 11, 1999.

I don't think there's a lot you're going to be able to do about this. The problem lies in the processing the vegetables recieve to get them ready to freeze and the physical action of the freezing process on the food itself. By the time you thaw it and dry it the foods essentially been over processed. You'll have the same problem with canning previously frozen vegetables.

Quality loss is less noticeable with some foods than it is with othes, you might experiment a bit. Beans, peas and other fairly dense foods ought to give acceptable results.

............Alan.

The Prudent Food Storage FAQ, v3.5

http://www.providenceco-op.com

-- A.T. Hagan (athagan@sprintmail.com), December 13, 1999.