Has any one found a way of preserving foods but staying at least somewhat raw? My family lives in the cold, cold north and produce gets very pricey in the winter. Preserving really cuts cost, but how does one keep all those enzymes alive? Especially when winter usually lasts 6 months.
well-theres the trusty food dryer and i think we can freeze foods.i have dried alot of apples and plums and zucchini and yams.i also try to save by getting free fruit in the summer. like i got a bunch of apples growing by the river. it looked like and old abandoned orchard.there were trees and trees of apples.i made alot of applesauce and dried apple slices. i also pick blackberries and freeze.they grow everywhere here where i live.i dried plums and they were so good.maybe this helps.
According to a grad student working at NIH, some of the enzymes denature. It sounds like freezing is okay, but I haven’t tried it. Some vegetables turn a little brown when you freeze them because of some enzyme activity (I learned that when I bought my vaccuum sealer FoodSaver). Which could explaing why frozen food (at the store) is blanched before freezing.
cure your vegetables. The easiset veggies to cure are eggplants, mushrooms, zucchini, etc. Just slice, lets a eggplant, and sprinkle just enough to cover them. Add a plate on them and place something heavy, like a jug of water, so that it presses them. After about 10 hrs. remove them from underneath the plate and wash off the salt. sprinle some lemon juice or vinegar on them and they will stay well preserved. Make sure to place them in the fridge though. If you would Like to preserve them outside of a fridge just place them in a jar filled with half vinegar and half filtered water and close the lid. They will stay preserved with out the need for refridgeration.