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Freezing Fruits and Vegetables A PACIFIC NORTHWEST EXTENSION PUBLICATION Freezing Fruits and Vegetables Tonya Johnson and Jeanne Brandt reezing is one of the simplest and least time- consuming methods of food preservation. Freezing fruits FUnder optimal conditions, freezing is (See chart on pages 8–9 for specific directions.) the best form of food preservation in terms of • Select fully ripe fruit that is not soft or retaining nutrients, flavor, and texture. mushy. Most fruit has the best flavor, color, Freezing does not kill most microorganisms and food value if it has ripened on the tree (except trichinae and fish parasites); it just puts or vine. them to sleep. Therefore, it is important to handle • Carefully wash fruit in cool, running water. foods safely prior to freezing and when defrosting. Do not let fruit stand in water. Sort fruit, Always wash your hands, surfaces, cutting boards, trim, and discard parts that are green, and knives before preparing foods for freezing. bruised, or insect damaged. For best quality, follow directions carefully. • Peel, trim, pit, and slice fruit as directed. Color, flavor, and nutritive value can be affected • Prepare fruit for freezing by packing with or by the freshness of the produce selected, method without sugar (or syrup). Use ascorbic acid of preparation and packaging, and conditions of to retard browning of light-colored fruit. freezing. (See “Methods of freezing,” page 2.) • Pack prepared fruit in suitable containers as For best quality directed. • Freeze fruits and vegetables when they are • Store in freezer as directed. at peak ripeness. • To serve, thaw fruit in the refrigerator, under • Freeze fruits and vegetables in small, made-for- cool running water, or in the microwave (if freezer packaging (smaller sizes freeze faster). serving immediately). Serve while a few ice • Remove as much air as possible from crystals remain. packaging. • Freeze fruits and vegetables as quickly as possible (0°F or colder). • Use oldest frozen foods first. Tonya Johnson, Extension Family and Community Health faculty, Marion County; and Jeanne Brandt, Extension Family and Community Health educator and professor, Linn and Benton counties; both of Oregon State University. Oregon State University • University of Idaho • Washington State University PNW 214 • September 2018 Methods of freezing Without sugar Any fruit can be frozen without sugar. However, the texture may be softer than that of fruit frozen with sugar. Fruits such as berries, cherries, and grapes may be frozen in a single layer on cookie sheets before packing in containers. This prevents them from sticking together. Serve them frozen as snacks or thaw and use as a topping for salads or desserts. If desired, a water pack (without sugar) can be Prepared fruit bagged for freezing. used for fruit such as peaches. Fruit juice (either Photo by Clare Columbus, © Oregon State University. extracted from the fruit or purchased) can also be Artificial sweeteners used. Orange, grape, apple, and berry juices are suitable. Sugar substitutes may be used in any of the unsweetened packs. They can be added Syrup pack prior to freezing or just before serving. Follow Fruits that will be served uncooked are often manufacturer instructions for the amount to use. packed in a sugar syrup. The syrup may be Artificial sweeteners give a sweet flavor, but do prepared from either cane or beet sugar. If desired, not provide the benefits that sugar provides in part of the sugar may be replaced by honey. Select freezing (such as improved texture, color, and the strength of syrup that will give the desired thickness of syrup). flavor. (This will depend on the sweetness of the Retarding browning fruit, personal preference, and intended use.) Allow about ⅔ cup of syrup for each pint of fruit and Ascorbic acid 1⅓ cups for each quart of fruit. Dissolve sugar in When freezing light-colored fruit, ascorbic hot or cold water. If hot, cool before using. acid can be added to inhibit browning. Ascorbic acid in powder or crystal form is often available Strength at pharmacies and health food stores. Ascorbic of syrup Water Sugar Yield acid tablets (vitamin C) can also be used. Crush Light 4 cups 1 cup 4¾ cups Medium 4 cups 1¾ cups 5 cups Heavy 4 cups 2¾ cups 5½ cups Sugar pack Juicy fruits and those that will be used for pies or other cooked products are often packed in sugar. Use about 1 cup of sugar for each 2 to 3 pounds of fruit. Sugar and fruit should be gently but thoroughly mixed together until the sugar has dissolved in the juice. Equipment for pretreating fruit. Photo by Clare Columbus, © Oregon State University. 2 finely before use. (Three crushed 500-milligram Freezing juices vitamin C tablets equal ½ teaspoon of ascorbic A variety of fruit juices can be prepared, acid.) including cherry, grape, grapefruit, plum, For syrup or liquid packs, add ½ teaspoon raspberry, and strawberry. The procedure is similar powdered or crushed ascorbic acid to each quart for each. (4 cups) of cold syrup. • Select fully ripe, good-quality fruit. For sugar or sugarless (dry) packs, dissolve • Rinse and sort in cool, running water. ½ teaspoon ascorbic acid in 3 tablespoons cold water and sprinkle over 4 cups of fruit just before • Extract juice by crushing fruit and straining adding sugar. it through a jelly bag. (Heat fruit slightly to start the flow of juice if necessary.) A steam Commercial antidarkening preparations juicer also can be used. Follow manufacturer’s directions for • Sweeten juice if desired. commercial antidarkening products. Ascorbic acid is the main ingredient in commercial mixtures • Pour into freezer containers, allowing available in most supermarkets. adequate headspace. (Refrigerate grape juice overnight before packing to allow sediment to sink to the bottom. Strain sediment.) • Seal and freeze. Tomato juice can be extracted by simmering quarters or eighths for 5 to 10 minutes. (Skipping this step causes the juice to separate.) Then press through a sieve or food mill. Season with salt, if desired. Pour into containers and freeze. Apple slice treated (left) and untreated (right). Photo by Clare Columbus, © Oregon State University. 3 Freezing vegetables (See chart, pages 10–14, for specific directions.) • Select top-quality vegetables. If possible, Methods of blanching harvest vegetables in the early morning or early evening when it is cool. Prepare In boiling water them as soon as possible to avoid loss of • Put water in a large kettle with a tight-fitting quality. If there is a delay, store them in the lid and bring to a rolling boil. (Allow 1 gallon refrigerator. of water for each pound of vegetables • Wash and sort vegetables in cool, running except for leafy greens, which require water. 2 gallons per pound.) • Peel, trim, and cut into pieces as directed. • Put a small quantity of vegetables in a Remove damaged pieces. wire basket, strainer, or cheesecloth bag. Immerse in boiling water. • Cover kettle and boil at top heat for the required length of time (see chart, pages 10 through 14). Begin counting time as soon as the water returns to a boil. • Cool immediately in ice water for the same length of time used for blanching. When thoroughly cool, drain, and pat dry. Pack vegetables in freezer bag or container. In steam Cut vegetable into pieces. Photo by Clare Columbus, © Oregon State University. • Use a kettle with a tight-fitting lid and a basket that holds the food at least 3 inches • Prepare most vegetables for freezing by above the bottom of the kettle. blanching. This short heat treatment stops • Put 1 to 2 inches of water in a kettle and enzymes that can cause undesirable changes bring to a rolling boil. in flavor, texture, color, and nutritive value during storage. (See “Methods of blanching.”) • Pack prepared vegetables in suitable containers as directed. • To serve, submerge frozen vegetables in a small amount of boiling water (~½ cup per pint). When water returns to full boil, turn heat down to simmer. Cover kettle and cook until tender. Corn on the cob and leafy greens should be partially thawed before cooking. To cook in a microwave oven, refer to the instruction manual. • Vegetables that hold up well to cooking Blanching equipment. generally freeze well. Photo by Clare Columbus, © Oregon State University. 4 • Put vegetables in a single layer in a steamer basket or in a colander with legs. Suspend over boiling water. • Cover kettle and heat vegetables for the required length of time. (See chart, pages 10 through 14.) Start timing as soon as the lid is on the kettle. Steam blanching times are 1½ times boiling-water times. • Cool immediately in ice water for the same length of time used for blanching. When thoroughly cool, drain, and pat dry. Pack vegetables in a freezer bag or container. 1. Vegetable ready to steam. Photo by Clare Columbus, © Oregon State University 2. Steam for recommended minutes until bright green. Photo by Clare Columbus, © Oregon State University 3. Cool immediately in ice water. Photo by Clare Columbus, © Oregon State University. 4. Pat dry when thoroughly cooled and drained. 5. Vegetable packed in a freezer bag. Photo by Clare Columbus, © Oregon State University. Photo by Clare Columbus, © Oregon State University 5 Steps for freezing fruit and vegetables Packing in containers Label containers with name of product, type of Food must be packed in suitable containers pack (for fruit), and date. for freezing. These containers should be durable, easy to handle, and moisture and vapor resistant. Loading the freezer They should also protect foods from absorbing Freeze fruits and vegetables as soon as possible other flavors and colors. Select containers that after they are packed. If there will be a delay will pack well in the freezer. Smaller containers before freezing, keep packages in the refrigerator.
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