Hi

I got caught short on time and ended up freezing some raw salsa
without heating it to kill anything in it off it first. Mix of canned
and fresh fruit & veg with dried spices.

Is this good frozen for only a week or so, or fine for a month or
more? (At -20C)


Thanks, NT

wrote:
> Hi
>
> I got caught short on time and ended up freezing some raw salsa
> without heating it to kill anything in it off it first. Mix of canned
> and fresh fruit & veg with dried spices.
>
> Is this good frozen for only a week or so, or fine for a month or
> more? (At -20C)
>
>
> Thanks, NT
>

Nothing is going to spoil at -20°C (that includes your cereal bars.)
When you thaw the salsa, the texture will be different (perhaps awful)
and maybe the spices will change, but otherwise it will be fine -- for
months or even years.

Best regards,
Bob

zxcvbob wrote:
> wrote:
>> Hi
>>
>> I got caught short on time and ended up freezing some raw salsa
>> without heating it to kill anything in it off it first. Mix of canned
>> and fresh fruit & veg with dried spices.
>>
>> Is this good frozen for only a week or so, or fine for a month or
>> more? (At -20C)
>>
>>
>> Thanks, NT
>>
>
> Nothing is going to spoil at -20°C (that includes your cereal bars.)
> When you thaw the salsa, the texture will be different (perhaps awful)
> and maybe the spices will change, but otherwise it will be fine -- for
> months or even years.
>
> Best regards,
> Bob


Do home freezers really go as low as -20 deg.?

gloria p

In article .com>,
wrote:

> Hi
>
> I got caught short on time and ended up freezing some raw salsa
> without heating it to kill anything in it off it first. Mix of canned
> and fresh fruit & veg with dried spices.
>
> Is this good frozen for only a week or so, or fine for a month or
> more? (At -20C)
>
>
> Thanks, NT

Sure. Enjoy it in November, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Puester > wrote in
:

> zxcvbob wrote:
>> wrote:
>>> I got caught short on time and ended up freezing some raw
>>> salsa without heating it to kill anything in it off it
>>> first. Mix of canned and fresh fruit & veg with dried
>>> spices.
>>> Is this good frozen for only a week or so, or fine for a
>>> month or more? (At -20C)

>> Nothing is going to spoil at -20°C (that includes your
>> cereal bars.) When you thaw the salsa, the texture will be
>> different (perhaps awful) and maybe the spices will
>> change, but otherwise it will be fine -- for months or
>> even years.

> Do home freezers really go as low as -20 deg.?

that's -20C, which is -4F. standard for refrigerator freezers
here seems to be -6F, from the manufacturer.
my long term storage (non self-defrosting) freezer is -10 to
-12F... and i could get it colder, but what's the point?
lee

On 7 Aug, 14:02, enigma > wrote:
> Puester > wrote :
> > zxcvbob wrote:
> >> wrote:

> >>> I got caught short on time and ended up freezing some raw
> >>> salsa without heating it to kill anything in it off it
> >>> first. Mix of canned and fresh fruit & veg with dried
> >>> spices.
> >>> Is this good frozen for only a week or so, or fine for a
> >>> month or more? (At -20C)
> >> Nothing is going to spoil at -20°C (that includes your
> >> cereal bars.) When you thaw the salsa, the texture will be
> >> different (perhaps awful) and maybe the spices will
> >> change, but otherwise it will be fine -- for months or
> >> even years.
> > Do home freezers really go as low as -20 deg.?
>
> that's -20C, which is -4F. standard for refrigerator freezers
> here seems to be -6F, from the manufacturer.
> my long term storage (non self-defrosting) freezer is -10 to
> -12F... and i could get it colder, but what's the point?
> lee

Thanks everyone

Most over here run at -18C, not many at -20 fwiw.

Does this mean theres no need to heat fresh but not cooked items
before freesing?


NT

> wrote in message
ups.com...
>
> that's -20C, which is -4F. standard for refrigerator freezers
> here seems to be -6F, from the manufacturer.
> my long term storage (non self-defrosting) freezer is -10 to
> -12F... and i could get it colder, but what's the point?
> lee

Thanks everyone

Most over here run at -18C, not many at -20 fwiw.

Does this mean theres no need to heat fresh but not cooked items
before freesing?


NT



It depends. For your salsa, you don't need to heat it before you freeze it.
The same goes for fruit or tomatoes.

OTOH, if you were going to freeze vegetables, you'd want to blanch them to
stop the enzyme action before freezing. The enzymes in fresh food will make
it want to keep 'ripening' and will make vegetables have an 'old' taste and
texture. To blanch, you would heat the vegetable in boiling water for
several minutes (time varies with different veggies) and then cool as fast
as possible in an ice water bath.

This is why around here we all keep harping on the Ball Blue Book (BBB). It
has all the current up-to-date methods with the times listed and lots of
recipes for safe preserving success.

'Course that's only good advice if you live in the US, and I guess you don't
if your freezer runs in C*. ...hmm... Check out the info at
http://www.uga.edu-nchfp-index and see if that can help answer your
questions. The University of Georgia has gotten the grants to do the
*official* testing on home food preserving.

Deb
--
In Oregon, the pacific northWET. NWF habitat #32964

In article . com>,
wrote:

> Does this mean theres no need to heat fresh but not cooked items
> before freesing?
> NT

Have a look here,
http://www.uga.edu/nchfp/how/freeze/blanching.html
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On 8 Aug, 09:02, "Deb" > wrote:
> > wrote in message
> ups.com...

thanks again