Another great idea? Freezing produce that may expire or overripen before you’re able to use it up. You’ll curtail your food waste, save money, and have fresh fruits and veggies available all year long. Here’s the best, most effective method.
Know Your Freezer
When fruits and vegetables freeze, the water inside turns into ice crystals, which rupture cell walls and make for watery, brown thawed produce. The quicker produces freezes, the smaller the crystals—and the less damage they cause. Read: the colder your freezer is, the better.
Prepping Vegetables
Most vegetables freeze well, but steer clear of watery produce that you’d normally eat raw: think lettuce and cucumbers.
