Seems to work.  Did an acid test.  Cooked up some Chile Verde, jarred the left
overs, vacuumed the lids on, froze them, thawed one out today.  No damage.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Ripe Fruits - Part 3
 Categories: Fruits, Ffbb, Info
      Yield: 1 Info


       11.  Then what is a fruit lover to do?
       Avoid peaches with a green background, and sniff your way around
  the supermarket.  Aroma may be the best way to tell how ripe a piece
  of fruit was when it was picked.  While attached to it parent, fruit
  synthesizes a bouquet of volatile compounds, as many as one or two
  hundred in each ripe fruit.  At the same time, bitter and astringent
  compounds called phenols begin to fade away; their main purpose was
  to discourage animals and microorganisms from eating the fruit before
  its seed was ready.  Neither process happens normally after the fruit
  is harvested.
       The aroma of ripe fruit seems to make the deepest impression on
  us. The fragrance of a melon I ate in Japan, a peach nudged from the
  tree on a farm in Sonoma, Ranier cherries jetted from Yakima to a
  fancy greengrocer in Greenwich Village, tomatoes and strawberries
  eaten in a field near San Diego - these memories nearly obliterate
  the intervening months of numbing banality.  Aromatic compounds are
  synthesized as a fruit grows riper, a bouquet of esters, alcohols,
  acids, and things with names like lactones and aldehydes - all of
  them capable of becoming gaseous or vaporous at room temperature so
  that they can reach the ten thousand odor receptors in the roof of my
  nasal passages.
       In contrast, most vegetables have weak, uncomplicated aromas
  until you cook them.  As Harold McGee puts it, "All cooked food
  aspires to the condition of fruit."
       12.  But doesn't fruit keep on ripening after you pick it?
       Up to a point.  When fruit is pulled from the tree or drops of
  its own accord, it remains alive - capable of respiration, complex
  metabolism, and reproduction.  But its life is drastically changed.
  The flow of minerals and water is instantly cut off.  So it the
  supply of sugars from those little photosynthesis factories we call
  leaves. (Fruits that stay green as they ripen can continue
  photosynthesis in a minor sort of way were the sun not eclipsed as
  the fruit is piled together or packed into a cardboard box.)  Many
  fruits feel physical pressure on their skin for the very first time.
  The supply of raw ingredients for synthesizing aromatic compounds
  changes.  In a dizzying shift, the pull of gravity is flipped
  sideways or upside down.
       No matter what the growers and supermarkets would like you to
  believe, most harvested fruits do not ripen nearly as well as they
  would on the tree, vine, or bush, and some don't ripen at all.
       13.  Can you be much, much more specific?
       Gladly.  Fruits can be divided into two groups, according to
  their style of ripening.  "Climacteric" fruits ripen in a frenzied
  climax of respiration and activity; peaches, apples, and bananas are
  climacteric. "Nonclimateric" fruits ripen gradually and decorously;
  examples are cherries and oranges.  Only climacteric fruit will ripen
  off of the parent plant.  And of these, it is mainly fruit with
  stored reserves of starch (like apples and bananas) that can grow
  much sweeter after harvest, although other types of carbohydrates -
  protopectins in the cell walls and unsweet sugars like glucose - are
  capable of sweetening.  So there are really five categories of fruit.
       14.  Who made up these categories?
       I did.  But they're quite useful.  Category One is fruits that
  never ripen after they are picked.  These include blackberries,
  cacao, cherries (sweet and sour), dates, grapes, grapefruit, lemons,
  limes, litchi, mandarins, olives (which don't belong here because
  they are not eaten for dessert, but I thought you should know),
  oranges, pineapples, raspberries, strawberries, and watermelons.
  Except for watermelons these are all nonclimacteric, calmly ripening
  fruits that receive all their sugar from the parent plant, though
  some may seem to get sweeter as their acidity decreases.  Most
  postharvest changes in these fruits do not improve their quality.
  Like mush cherries, they may soften after harvest, more from decay
  than from ripening.  Except for dates and citrus, they have brief
  storage lives.
       All you can do is to buy them ripe and store them carefully.
  Mature, fresh berries are plump, with none of their little segments
  pale or green. Wash them (and cherries) only before serving to avoid
  damaging the skin and inviting decay.  Buy cherries on with the stems
  attached; decay begins at the bared opening.  With all citrus, buy
  firm fruits that feel heavy for their size (they will be juicier with
  more tasty dissolved solids in the juice) and with thin, fine-pored
  skin (no point in paying for thick skin).  With oranges, color is
  unimportant; early-season oranges that have been degreened with
  ethylene to make you feel warmer toward them have a shorter storage
  life.  Don't mind surface scars and scratches; but soft spots spell
  decay.  If the tiny flower-shaped button at one end of an orange is
  green, it was picked recently or handled well or both; a brittle,
  dark button indicates the opposite.
       Mature watermelons are well rounded on both ends with dark, waxy
  rinds, firm but not hard.  In a cut piece of melon, the seeds should
  be dark against intensely colored flesh without white streaks - which
  makes it much safer to choose a piece of cut watermelon.  White seeds
  are a sign of immaturity.
       Category Two contains the one fruit that stands at the opposite
  extreme.  It ripens only after you pick it because a chemical signal
  sent out the tree inhibits ripening.  It is the avocado.  The best
  way to store an avocado in on the tree.  The second-best way is in
  the refrigerator for up to ten days after you've ripened it at room
  temperature - but only until the fruit yields to gentle pressure,
  before the skin loosens.
       15.  How can you call the avocado a fruit if a fruit is an ovary
  we eat for dessert, and I eat avocados in guacamole and in California
  rolls at Americanized sushi bars?  Do you eat California rolls for
  dessert?
       I don't eat California rolls under any circumstances.  But
  Brazilians eat avocados for desert, mashed up with sugar.

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