Ree Drummond, known from her series 'The Pioneer Woman,' emphasizes the superiority of frozen versus canned vegetables in recent blog advice. She suggests freezing fresh vegetables like green beans, peas, and corn to maintain their taste and nutritional value. Drummond details the preparation process, recommending blanching and specific cleaning methods before freezing. Properly stored, these fresh vegetables can last up to a year in the freezer. Her insights promote the idea that freezing is the ideal method for preserving the freshness and quality of vegetables compared to canning.
"These non-acidic vegetables stay so much more delicious, nutritious, and fresh in the freezer," she explained.
"Freezing is a great way to preserve food, and vegetables are great contenders."
"After selecting veggies straight from the garden or picking them up at a local farmer's market, Drummond advised readers to blanch them first before giving them an ice bath."
"Generally, fresh vegetables that have been properly prepared and frozen can last up to a year in the freezer (just don't eat two-year-old veggies)."
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