Freezing Fruits and Vegetables
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Susan Shockey, PhD, of the OSU Extension-Franklin County, discusses the basics of freezing various fruits and vegetables.
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Freezing Fruits and Vegetables
- 1. Simple, Safe, Easy to Learn Freezing Fruits and Vegetables
- 3. Before preserving any food, consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle .
Notas del editor
- In every step of food preparation, follow the four Fight BAC!™ guidelines to keep food safe: Clean — Wash hands and surfaces often Separate — Don't cross-contaminate Cook — Cook to proper temperatures Chill — Refrigerate promptly
- 2. Freezing does not completely destroy bacterial, molds, and yeast that cause food spoilage, but it does significantly retard their growth Once fruits and vegetables are thawed safe food handling practices are required as the growth of bacteria, yeasts and mold will continue Other: Always select fresh, firm, ripe produce for best results
- Ohioline: Selecting, Storing, and Serving of Ohio Fruits and Vegetables (series of fact sheets)
- 2. Enzymes are small proteins in foods that start or help with reactions, such as those that cause browning, off-flavors, mushiness, etc. They can change flavor, color or nutrient content of a food 3. Blanching also can destroy the microorganisms on the surface of the vegetable
- 2. Water makes up 90% of the weight of most produce Set freezer temperature at -10 o F at least 24 hours ahead of freezing large quantities of fresh food Spread packages out around the freezer, until frozen, then stack Hold at 0 o F for best quality Freezers should be set at the coldest temperature to ensure a quick freeze Frozen fruits should be eaten before they are thoroughly defrosted Extra: Zucchini or summer squash can be shredded for use in soups, quick breads, pancakes or fritters
- Puree overripe fruits for use as sauce or smoothies
- Other: The type of pack will depend on the intended use of the fruit 2. Most fruit has a better texture and flavor when packed with sugar or syrup However, sugar is not necessary to safely freeze fruits
- 1. Blueberries, raspberries and blackberries work well with dry tray pack method
- 6. Blueberries work best when added frozen to use in bread, muffins and pancakes or waffles
- 3. Lifting vegetables from the water to prevent re-depositing of dirt and residues Peel, trim, and cut into pieces as directed for each vegetable OSU Extension HYG fact sheet 5333 entitled Freezing Vegetables
- 4. 2 gallons for leafy greens like collards, kale, mustard, and turnip greens
- 1. Plan ahead- freeze ice cubs in plastic bags
- 4. Tray Packing method produces results similar to frozen vegetables you buy in the grocery store
- 2. Excessive air leads to flavor loss or of-flavors 3. When frozen foods become dry, tough and develop grayish spots it’s called “freezer burn” 6. Ice cream, cottage cheese, margarine and whopped topping containers are not designed to protect foods in long-term freezer storage
- Cook vegetables in ½ cup or less water per pint package to maintain nutrients- drain and season as desired 2. Experts also caution freezing corn on the cob It often has a “cobby” taste when cooked For best results follow directions for blanching and cool on the cob Cut corn form the cob, package and freeze
- 5. Longer storage of fruits and vegetables than those recommended will not make the food unsafe for use but will decrease its quality
- 5. When in doubt, throw it out!