Freezing Fruits Veggies 100827105537 Phpapp01

8/13/2019 Freezing Fruits Veggies 100827105537 Phpapp01

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Simple, Safe, Easy to LearnSimple, Safe, Easy to Learn

Freezing Fruits andFreezing Fruits and

VegetablesVegetables



Today’s TopicsToday’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,consider the types of foods

your family enjoys and the usefulness of the

preservedproduct in your lifestyle



Basics for !andling Food "afelyBasics for !andling Food "afely

• Prevent bacteria from spreading throughyour kitchen # Wash hands $

• %arm water and soap for &' seconds before andafter handling food

# Sanitize $ (utting boards, utensils, andcountertops

• )se a solution of * tablespoon of unscented, li+uidchlorine bleach in * gallon of water



Freezing -verviewFreezing -verview

• .asy, convenient and the least time/consuming

• "lows growth of microorganisms andchemical changes

• Preserves the greatest +uantity ofnutrients





Preparing Food for FreezingPreparing Food for Freezing

• Thoroughly wash all fruits and vegetablesin cold water/ 1- 2-T "-345

• .nzymes$ # Vegetables$

• 1estroyed by heat, blanching, before packagingand freezing

# Fruits$• .nzymatic browning• (ontrolled by ascorbic acid 6vitamin (7 or other

additives• )sually not blanched



%hat is the Freezing .ffect8%hat is the Freezing .ffect8

• Te9tural (hanges$ # %ater freezes and e9pands foods # :ce crystals cause the cell walls of fruits and

vegetables to rupture, making them softerwhen thawed

# Vegetables with very high water content donot freeze well

• .9 (elery, lettuce and tomatoes # Vegetables with lower water content become

more compact• .9 "pinach and broccoli



Freezing PointersFreezing Pointers

• (heck freezer temperature # ' o F for best +uality

• Freeze foods +uickly• Don’t stack food packages until they are

solidly frozen



Fruit$ Freezing -verviewFruit$ Freezing -verview

• Frozen in many forms # %hole, sliced, crushed, ;uiced etc

• Best +uality/ choose fully ripe, but firm,fruit # :mmature or overripe produce lower +uality

when frozen



Fruit$ Preventing 1arkening andFruit$ Preventing 1arkening and1iscoloration1iscoloration

• Best for peaches, apples, pears andapricots

• Treat washed and sorted fruit withascorbic acid 6Vitamin (7 # * tsp of ascorbic acid to one gallon of cool

water # )se commercial ascorbic acid mi9tures

• i e Fruit Fresh< 6follow manufacturers directions7

• =emon ;uice or citric acid solutions



Fruit$ Types of PacksFruit$ Types of Packs

• "yrup pack 6see fact sheet7• "ugar pack

#Best for slices of soft fruits like strawberriesand peaches

• 1ry 6Tray7 pack #

>ood for small whole fruits such as berries• )nsweetened and water packs• 3rtificial sweeteners



Fruit$ 1ry ?Tray@ PackFruit$ 1ry ?Tray@ Pack • Fruit pieces may be frozen individually, in single

layer, on a tray• Freeze until firm then package in rigid container

or bag

• %ill pour out of container easily when frozen• Fruit pieces do not ?clump@ as when packed

directly into containers or with sugar syrup



Fruit$ Thawing for "ervingFruit$ Thawing for "erving

• Timing$ # 1ry sugar packs thaw faster than syrup packs # )nsweetened packs thaw the slowest

• Pointers$ # %hen used in recipes, allow for added sugar

and more ;uice # 2ot all fruits need to be thawed before using



Vegetables$ Freezing -verviewVegetables$ Freezing -verview

• "elect young, tender, high/+ualityvegetables

• "ort for size and ripeness• %ash small lots at a time, lifting out of

water/ 1- 2-T "-345



Vegetables$ %ater BlanchingVegetables$ %ater Blanching

• Primary method of destroying enzymes in vegetables

• Directions:

# Boil water in a kettle with lid # * gallon water per * lb of vegetables # Lower vegetables into vigorously boiling water

Put lid on %ater should hardly stop boiling or return

to a boil within a minute Start timing the blanchingas soon as water returns to a boil # 3t end of blanching time, +uickly remove vegetables

from boiling water and place in cold or ice water bath

to stop cooking process



Vegetables$ "team BlanchingVegetables$ "team Blanching

• Directions: # )se kettle with tight lid and basket # * to & inches of boiling water in bottom of pan

# Vegetable should be in a single layer inbasket

# "tart timing as soon as the lid is on # Aemove from kettle and place in cold or ice

water bath # Takes 1 to 1 ½ times longer than water

blanching- check times for each food



Vegetables$ (ooling 3fterVegetables$ (ooling 3fterBlanchingBlanching

• 3fter blanching in water or steam, coolimmediately in cold water

• (hange water fre+uently or use runningwater or iced water 6* lb ice per * lbvegetable7

• (ooling time should be the same as theblanching time

• 1rain thoroughly



Vegetables$ Types of PackingVegetables$ Types of Packing

• 1ry Packing # Pack after the vegetables are blanched,

cooled, and drained # Pack +uickly, pushing air out of package as

you work towards top

• Tray Packing # 3fter draining, spread pieces in a single layer

on a shallow pan # Freeze firm

# Package +uickly, pushing air out as you work



Vegetables$ PackagingVegetables$ Packaging

• )se freezer bags or rigid freezer/safecontainers

# "+ueeze air from bags before sealing # =eave to : inch headspace for e9pansion in rigid

containers• )se only moisture#proof, vapor/proof

packaging designed for freezing

• 1o not reuse cardboard containers or plasticcontainers from commercially prepared foodproducts

• =abel and date product



Vegetables$ Thawing forVegetables$ Thawing for"erving"erving

• Cost vegetables can be cooked withoutthawing

• (orn/on/the/cob should be partiallythawed before cooking so that it will heatall the way through

• =eafy greens cook more evenly if partiallythawed







"ummary"ummary

• Freezing fruits and vegetables is a safe,easy way to preserve foods

• %ash all fruits and vegetables thoroughly• Follow blanching charts for vegetables• )se proper procedures and e+uipment,

including freezer/safe materials• )se the freezing process that works bestfor your family meal needs



Guestions8

“This material has not been peer-reviewedfor statewide distribution -- blind peerreview pending.”



Aeferences$Aeferences$ 3ngell, 1 , H "hertzer, I 6&''J7 ree!ing ruits. (ooperative .9tension, The

-hio "tate )niversity

3ngell, 1 , H "hertzer I 6&''J7 ree!ing "asics (ooperative .9tension, The-hio "tate )niversity

3ngell, 1 , H "hertzer, I 6&''J7 ree!ing #egetables. (ooperative .9tension,The -hio "tate )niversity

3ndress, . , H !arrison, I 6&''K7 " o $as% to &reserve '( th ed.). (ooperative.9tension, The )niversity of >eorgia

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Freezing Fruits Veggies 100827105537 Phpapp01