Another method of processing and preserving fresh summer produce for those long winter months!
Freezing is perhaps the best and easiest method of food preservation because it keeps the flavor and texture of foods better than any other.
When frozen foods fall victim to freezer burn, however, it just causes more waste. The best way to prevent burn is to remove as much air as possible by using vacuum sealers!
Check with your school’s dining services to see if they have a vacuum sealer that you can access. If not, they can be purchased for your Campus Kitchen at a reasonable price. I suggest the FoodSaver brand, which can be found here. You can use a vacuum sealer to freeze anything from fruits and vegetables to meats and prepared foods!
Below are step-by-step directions for freezing sweet potatoes (these are general directions that can be used as a guideline for whatever you are freezing):
1. Cook sweet potatoes in boiling water until they are mildly soft, about 15-20 min.
2. Let them cool and then peel and prepare them to your liking (mash, diced, sliced, halves)
3. To prevent darkening, mix with a little lemon juice. For mash – mix with 2 tbsp lemon juice/quart. For halved or sliced, dip in a mixture of 1/2 cup lemon juice diluted in 1 quart of water.
4. Pack into plastic, vacuum seal-able bags, seal, and freeze
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