Processed Vegetables

It is generally agreed that the quality of frozen and canned vegetables can never equal that of the best-quality fresh product at its peak of maturity, prepared properly, and cooked while still fresh. However, because of the high perishability of fresh produce, seasonal variations in availability and price, and the amount of labor required to handle fresh produce in commercial kitchens, food service relies, to a great extent, on processed vegetables. Therefore, it is important to know how to handle processed foods properly. Your goal should be to make them as close as possible in quality to the best fresh produce.