Many spring and early summer vegetables harvested from the home garden are best preserved by freezing, not canning, according to University of Wisconsin-Extension food science specialist Barbara Ingham. “The delicate textures of young spinach and early peas are best preserved by freezing—with the added benefit that freezing saves time and preserves nutrients,” Ingham says.
Freezing also stops the growth of microorganisms such as bacteria, yeast and mold, while preserving nutrients.
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