Simple, Safe, Easy to Learn Freezing Fruits and Vegetables Today’s Topics Basics of freezing fruits and vegetables Preventing fruits from discoloring Blanching vegetables Packaging frozen fruits and vegetables Thawing methods for fruits and vegetables Before preserving any food,
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Basics of freezing fruits and vegetables
Preventing fruits from discoloring
Packaging frozen fruits and vegetables
Thawing methods for fruits and vegetables
consider the types of foods your family enjoys
and the usefulness of the preserved
product in your lifestyle.
Easy, convenient and the least time-consuming
Slows growth of microorganisms and chemical changes
Preserves the greatest quantity of nutrients
After blanching in water or steam, cool immediately in cold water
Change water frequently or use running water or iced water (1 lb. ice per 1 lb. vegetable)
Cooling time should be the same as the blanching time
Most vegetables can be cooked without thawing
Corn-on-the-cob should be partially thawed before cooking so that it will heat all the way through
Leafy greens cook more evenly if partially thawed
Freezing fruits and vegetables is a safe, easy way to preserve foods
Wash all fruits and vegetables thoroughly
Follow blanching charts for vegetables
Use proper procedures and equipment, including freezer-safe materials
Use the freezing process that works best for your family meal needs
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Angell, D., & Shertzer, J.(2009) Freezing Fruits. Cooperative Extension, The Ohio State University.
Angell, D., & Shertzer.J.(2009) Freezing Basics. Cooperative Extension, The Ohio State University.
Angell, D., & Shertzer, J. (2009) Freezing Vegetables. Cooperative Extension, The Ohio State University.
Andress, E., & Harrison, J. (2006) So Easy to Preserve (5th ed.). Cooperative Extension, The University of Georgia.