I am wondering if cooking frozen berries (like strawberries) kills all possible pathogens. There have been lots of articles about e-Coli and HepA found in frozen berries but what about Norovirus? Will making a berry crisp/crumble where the fruit boils in the oven kill all the possible pathogens?
I regularly eat frozen berries and spinach (not enough to taste) for smoothies and frozen fish (yay, Costco, for both!). I haven't tried hard enough to make a green smoothie. I rarely eat ice cream anymore, so it has to count. I'm not sure if Americone Dream is my fave, but it's up there. And while you're telling the Clarence Birdseye story, don't forget Gustavus Swift, a key person in Chicago's history who developed the first practical reefer. (As you know, way before the legalization of marijuana, a reefer was a refrigerated boxcar).
Over the years, my husband and I have had a lovely repo freezer, not automatic defrost, frequently filled with hand picked berries, broths, soups, spaghetti sauce, cuts of meat (Homemade sausage, half a lamb, organic chickens), nuts, flours, and ice cream. I defrost annually and fill it up again. This year I was introduced to “Freeze Fresh” the ultimate guide to preserving fruit and vegetables by Crystal Schmidt, creator of whole-fed homestead. I love her guidance for freezing greens. Lightly steamed greens, stuffed into silicone muffin cups, provides useful hockey pucks. The greens seem fresh when thawed. And, Cathy, freezing celery is addressed. My favorite ice cream is vanilla because it opens so many options for accompaniment.
I am wondering if cooking frozen berries (like strawberries) kills all possible pathogens. There have been lots of articles about e-Coli and HepA found in frozen berries but what about Norovirus? Will making a berry crisp/crumble where the fruit boils in the oven kill all the possible pathogens?
I regularly eat frozen berries and spinach (not enough to taste) for smoothies and frozen fish (yay, Costco, for both!). I haven't tried hard enough to make a green smoothie. I rarely eat ice cream anymore, so it has to count. I'm not sure if Americone Dream is my fave, but it's up there. And while you're telling the Clarence Birdseye story, don't forget Gustavus Swift, a key person in Chicago's history who developed the first practical reefer. (As you know, way before the legalization of marijuana, a reefer was a refrigerated boxcar).
Very interesting piece, Cathy. Thank you.
I'm curious to now more about Hep A and frozen fruits. 😲
I batch cook so I freeze food for convenience. My favourite ice cream flavour is Caramel Pecan Praline by Booja Booja!
Over the years, my husband and I have had a lovely repo freezer, not automatic defrost, frequently filled with hand picked berries, broths, soups, spaghetti sauce, cuts of meat (Homemade sausage, half a lamb, organic chickens), nuts, flours, and ice cream. I defrost annually and fill it up again. This year I was introduced to “Freeze Fresh” the ultimate guide to preserving fruit and vegetables by Crystal Schmidt, creator of whole-fed homestead. I love her guidance for freezing greens. Lightly steamed greens, stuffed into silicone muffin cups, provides useful hockey pucks. The greens seem fresh when thawed. And, Cathy, freezing celery is addressed. My favorite ice cream is vanilla because it opens so many options for accompaniment.
Crystal is also on you tube. I follow her ideas on Instagram!