North American Fruit Explorers mailing list at ibiblio

[Charles Paradise <machelp@attglobal.net>]

That blanching is required for some vegetables [say, brussels sprouts] is 
proof that enzymes do
survive freezing.  However, I made raw grape juice from Cayuga grapes, froze 
the juice, and
drank the juice thawed more than two years from the date of freezing.
Doc, you say the whipped honey is made by beating the crystallized honey?  
It's not whipped then
crystallized then?
Charlie Paradise zone 5/Massachusetts

LONGDISTSHTR wrote:

> Del, seems to me that all frozen vegetables and fruits need to be
> blanched before freezing them to destroy the enzymes which cause
> deterioration. They are proteins which are destroyed by heat. It helps
> retain color as well. One of the reasons honey is cooked besides letting
> it flow and filter  more readily. I didn't imply you should heat honey.
> I prefer it raw and don't mind if it "sugars". I like the tangy taste of
> partially deteriorated honey.  Sugaring isn't a problem with sourwood
> honey. Creamed honey (whipped after sugaring) is preferred in some
> countries like Oz and NZ. You can re-liquify sugared honey by heating it
> slowly and gently.  I just sit it in the sun for a while. Same thing for
> sugared jam.
> Doc Lisenby
> Zone 7/8
>
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