Quality frozen fruits and vegetables should have the natural color, texture and flavor of the individual food. There should be a minimum of ice crystals inside the package and no sign of freezer burn.
Frozen foods should be higher in ascorbic acid and thiamin than canned foods. Vitamin C, including that leached into the juices, approaches 90 percent of the value of raw fruits.
Quality fruits and vegetables can be sun-dried or dried inside using an oven or a food dehydrator. As with other methods of preservation, quality of the final product will depend greatly on quality of the fresh food being dried. Drying does not improve the quality of any food.
A top quality dried product reflects suitable pre-treatment before drying, and adequate drying under proper conditions. Also, appropriate storage after drying is vital to keep moisture from re-entering the dried product.
Fruits may be dried more easily than vegetables, because of their high sugar content and since not as much moisture must be removed to get a quality product. When properly dried, fruits should be leathery and pliable, and have a color characteristic of the fruit. Excessive darkening indicates a less desirable, poorer quality product.
Vegetables must be dried until they are brittle. The color should be characteristic of the vegetable and not excessively dark.
To sum up, nutrient content of foods depends on natural differences, control of deterioration, and handling techniques of food preparation as well as preservation. Therefore, overall nutrient content of a specific fruit or vegetable, whether fresh or preserved, may be about the same.
Top quality, garden fresh foods, served in season, provide the greatest satisfaction when served fresh as table-ready food. Individual preferences for market fresh, frozen canned, or dried food will differ. Since nutrient content is nearly the same, the choice is up to the consumer. Even more important is the choice of vegetables and fruits for a good diet.
Food editors of Farm Journal, _How to Dry Fruits and Vegetables at Home_, Countryside Press and Doubleday & Company (Dolphin Books), 1975. $2.95.
Hamilton, Louise W., Kuhn, Gerald D., Rugh, Karen A., with the food editors of Farm Journal, _Home Canning—The Last Word_, Countryside Press and Doubleday & Company (Dolphin Books), 1976. $2.95.