FREEZING FRUITS AND VEGETABLES IN THIS SESSION……. ▪ Benefits of freezing ▪ How freezing affects foods ▪ Packing your freezer ▪ Freezer containers – what works best? ▪ Freezing fruits & vegetables

Frozen fruit. Photo courtesy of the National Center for Home Food Preservation HOW FREEZING PRESERVES FOOD ▪ Freezing keeps germs from growing. ▪ Freezing does not kill germs

▪ Slows down the rate at which food spoils. ▪ Quality is preserved

WHY FREEZE FOODS? ▪ Easy to do ▪ Doesn’t take as much time ▪ Makes some foods more convenient to use ▪ Can be an inexpensive way to preserve food ▪ If you have an extra freezer available

DISADVANTAGES OF FREEZING • Changes the texture of some foods • Can change the flavor of some spices and seasonings • Initial cost of a separate freezer can be high – freezer = long-term investment – choose your freezer wisely

POOR OUTCOME OF FREEZING FOODS AT HOME IS OFTEN DUE TO: • Enzymes - speed up the decline of fruits & vegetables • Air (oxygen) • Large ice crystals instead of small ones • Happens when it takes a long time to freeze foods • Loss of moisture in the food

WHAT IS AN ENZYME? • Natural compounds found in fruits and vegetables – Help them grow and mature

• After produce is picked, enzymes keep working

• Over time, enzymes cause changes in fruits and vegetable – Changes in color (browning) – Texture changes (mushiness) – Flavor changes

CONTROL ENZYMES BEFORE PRODUCE IS FROZEN • Vegetables – Blanch vegetables BEFORE packing and freezing • Fruit – Use ascorbic acid or another additive to prevent browning – Can blanch this is not usually done

CONTAINERS FOR STORING FROZEN FOODS Look for these characteristics: 1. Moisture/vapor resistant 2. Durable 3. Withstand freezing 4. Resistant to oil, grease, and water 5. Keep foods from off-flavors and odors 6. Easy to open and close 7. Easy to write on WHAT CONTAINERS ARE BEST FOR STORING FROZEN FOODS? 1. Rigid plastic containers 2. Glass jars/containers 3. Plastic freezer bags 4. Plastic freezer wrap 5. Freezer paper 6. Heavy-weight aluminum

Vacuum sealing helps prolong the quality of frozen foods by removing air and keeping it from re-entering the package. KNOW WHAT YOU HAVE! LABEL YOUR PACKAGE • Name of the product • Any added ingredients + amount – e.g. Berries for 1 cobbler + 1 cup sugar • Date the food is being frozen • # of servings or quantity - optional • Type of pack (whole, slices) - optional

Frozen fruit. Photo courtesy of the National Center for Home Food Preservation LET’S FREEZE FREEZING FRUITS • Pick good quality, fresh, firm fruit. • Clean and sanitize the work area • Do not use galvanized, copper or iron equipment when preparing the fruit • Work in small quantities – Wash with cold, running water; do not soak – Get the fruit in the freezer quickly

Photo courtesy of National Center for Home Food Preservation PACKING THE FRUIT – WITH ADDED SUGAR • Syrup pack – Pack fruit in a sugar and water mixture – Sweetness of the syrup depends on the fruit • Sugar pack – Mix sugar with the fruit until juice is drawn out and the sugar dissolves

PACKING THE FRUIT – NO ADDED SUGAR • Unsweetened – Mix fruit with water, juice or pectin syrup

• Dry pack – Freeze single layer of fruit (berries) on a tray, then pack in a container

Freeze strawberries on a cookie sheet, then pack in containers. TREAT FRUIT TO PREVENT BROWNING • Done during preparation (peeling, slicing) • Ascorbic Acid (vitamin C) – best – Available in tablet or powder forms • Citric acid/lemon juice – not as good • Steaming – Good choice if the fruit will be cooked • Commercial products available – Usually have vitamin C plus sugar or citric acid – Prevent fruit from getting dark Be sure to follow the directions for freezing specific fruits.

FOLLOW DIRECTIONS CAREFULLY • Recommended type of pack • Recommended amount of vitamin C to prevent darkening • Recommended amount of headspace

Headspace = the amount of space between the packed food and the closure of the container. The amount of headspace required varies by type of container, method the fruit is packed and the fruit itself. LET’S FREEZE FREEZING VEGETABLES • Be sure your vegetable is fit for freezing • Pick quality vegetables • Right stage of maturity • Freeze the same day they are picked • Wash and drain vegetables before preparing them to freeze – Wash small batches in cold water – Do not let vegetables soak in the water

BLANCHING REDUCES COLOR & FLAVOR LOSS

• Stops enzymes that cause color and flavor loss • Makes it easier to pack vegetables for freezing • Most vegetables are blanched before they are frozen • Can be done with boiling water or steam • Follow directions carefully – Different vegetables = different blanching times

Photo courtesy of the National Center for Home Food Preservation. WATER BLANCHING • Recommended for most vegetables

• Need a pot with a lid and a wire basket

• Fill pot with water (1 gal. per pound vegetables

• Bring water to a boil then lower basket of vegetables; water should boil in 1 minute

• Blanch for amount of time recommended

Photo courtesy of the National Center for Home Food Preservation. STEAM BLANCHING • Takes a little longer than water blanching

• Need a pot with a tight lid and a basket that holds the food off the bottom of the pot

• Bring 1-2 inches of water to a boil

• Place vegetables in the basket (single layer) so steam penetrates entire batch

• Place basket in pot, cover and blanch for recommended time Photo courtesy of the National Center for Home Food Preservation. AFTER BLANCHING, CHILL THE VEGETABLES QUICKLY • Chilling stops the blanching • Place the basket of vegetables in cold water (60 degrees or cooler) • Can use ice to chill the water • Chilling time should = blanching time • Drain well after chilling

PACKING YOUR VEGETABLES – DRY PACK • Pack after vegetables are prepared, blanched, cooled, and drained.

• Place in the container, remove as much air as possible, leave the right amount of headspace and seal.

PACKING YOUR VEGETABLES – TRAY PACK • Pack after vegetables are blanched, cooled, and drained • Spread a single layer of vegetables on a cookie sheet • Place in freezer; let freeze until firm • Pack in container; do not leave any headspace • Vegetables will be loose in the container

LOAD YOUR FREEZER CORRECTLY

• Freeze foods at 0 degrees or colder – Place in freezer as soon as they are packed and sealed • Put unfrozen foods in the coldest part of the freezer • Don’t overfill the freezer – Add only what can freeze in 24 hours – 2-3 pounds of food per cubic foot • Leave space between packages so air can circulate. Once frozen, place the packages closer together.

MANAGE YOUR FREEZER & FROZEN FOODS WISELY • A full freezer = maximum energy efficiency. • Keep the freezer at 0 degrees or lower. – Keep an appliance thermometer in the freezer • Organize the freezer so foods can be located. • Keep an inventory of foods in the freezer.

TAKE CARE OF YOUR FREEZER • Keep in a cool, dry, and well ventilated area • Keep away from the sun or hot water heater – Keep in the house, not the garage • The freezer should sit level • Keep exposed coils 2-4 inches away from the wall • Defrost and clean at least once a year. – Follow manufacturers instructions

SUMMARY • Follow reliable advice

• Control the enzymes naturally found in fruits and vegetables

• Prevent off-flavors of frozen food by keeping exposure to air to a minimum.

• Check freezer instructions to find out how much food you can safely freeze at one time.

• Maintain a constant freezer temperature.

• Control moisture loss to prevent freezer burn.

• Use the right container when freezing food.

ACKNOWLEDGEMENTS National Center for Home Food Preservation. Georgia Cooperative Extension, So Easy to Preserve, 6th edition. Food Safety Advisor Volunteer Handbook, Washington State University & University of Idaho

QUESTIONS?