Freezing is a good choice for preserving your harvest. It is second in preserving nutrients, to low temperature dehydrating. There are some drawbacks. First you need a freezer big enough to store your goods. Second, many foods need to be flash blanched, which destroys some of the nutrients and all of the enzymes. Also, the consistency of defrosted foods can differ substantially from the original.  Although frozen foods never go bad, after a while they get freezer burn and become less edible or tasty. The biggest factor is that electricity can be lost and you can lose your harvest with More >