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When freezing fruits, speed is important to minimize the deterioration of nutritional value, flavor and appearance. Do not leave fruits soaking in water to clean them for freezing. Because leaving sliced and peeled fruit... More »

www.reference.com Food Cooking Fruit

To freeze bananas, peel and slice the fruit and place on a baking sheet. Freeze the bananas for one hour. Remove the bananas from the freezer, place partially frozen pieces in an airtight freezer bag and return bananas t... More »

www.reference.com Food Cooking Fruit

According to Food Info, freezing does not kill Salmonella. While freezing does kill a few bacteria present on food, it does not kill enough of the bacteria for it to be considered a successful food safety method. More »

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Prepare persimmons for cooking by removing the calyx, peeling the skin and cutting the fruit into segments. After that, you can broil, slow-cook or puree them, eat them out of hand, or dry them. More »

www.reference.com Food Cooking Fruit

Huckleberry, honeydew melon, huito and horned melon are fruits that start with the letter "H." Hawthorn trees also produce round fruits that resemble apples and are often referred to as "haws" or "hawthorn fruit." More »

www.reference.com Food Cooking Fruit

Fruit dryers preserve fruit so it can be kept for prolonged lengths of time, while retaining some, or all, of its nutritional value. A dryer is more efficient than using an oven and faster and easier than simply leaving ... More »

www.reference.com Food Cooking Fruit

Tips for pressure canning applesauce include draining off processing apples through a food mill, draining excess liquid during cooking and adding ascorbic acid or lemon juice to prevent browning. Additionally, wash and s... More »

www.reference.com Food Cooking Fruit