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2. Here's How To Store Bell Peppers So They Last Longer - AOL

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   You do not need to blanch peppers before freezing. "The color and flavor will not be compromised by freezing, so there’s no need to blanch," says Ziata. For more Southern Living news, make sure ...

3. How to Salvage Bell Peppers - AOL

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   Freezing is the simplest preparation for storing peppers. We prefer freezing because the recipe possibilities are much more open. Start by coring and seeding the peppers. ... (a 1:1 ratio of water ...

4. How to Freeze Bell Peppers When You Have So Many This ... - AOL

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   Unlike freezing summer squash, you don't need to cook bell peppers before you freeze them. They can be frozen raw in a few simple steps. They can be frozen raw in a few simple steps. First, make ...

5. Blanching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blanching_(cooking)

   The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

6. Food preservation - Wikipedia

   en.wikipedia.org/wiki/Food_preservation

   Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [16] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [17] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [18]

7. 9 Items You Should Actually Store In The Freezer, According ...

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   How Long: So how long can you say “freeze” and keep items below 0° F? Use the USDA’s freezer storage chart as a guide. It lists the number of months major categories are “best by.”

8. Sous vide - Wikipedia

   en.wikipedia.org/wiki/Sous_vide

   Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...

9. 16 Foods to Freeze for Later (and How to Do It Right) - AOL

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   Fill each compartment with a bit of water to freeze the herbs as cubes. Pop out a cube to use in any cooked recipe that calls for herbs. ... Frozen nuts can be used exactly the same as room ...