By Armand O. Deblois
Cold stored fruits and vegetables are the next best thing to fresh picked. Flavor and texture
change little and nutritional value remains high. They keep for an amazingly long time. This and the great
variety which can be stored make it a technique well worth using. Compared to canning, and even to freezing and drying, little is involved in preparation. This time savings greatly increases the ability to retain valuable produce. By cellaring a large percentage of the harvest, these other more expensive or time consuming methods can be reserved for where each is truly superior for a particular finished product sweet corn frozen on the cob, canned relish, and spicy beef jerky, for example…
Tried this and it works really well.