Transcript Part 1- Freezing Fruits and Vegetables

Freezing Fruits
and Vegetables
Resources for Today
• Freezing Fruits and
Vegetables (B3278)
Freezing Fruits and
Vegetables
Advantages;
• Quick and easy
• Preserves
nutrients
• Retains taste and
color
Freezing: The Basics
• Pre-treat for best
quality
• Quick freezing is key
• Packaging is important
for maintaining quality
Packaging
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Rigid plastic freezer boxes
Heavy plastic freezer bags
Glass canning jars
Wraps of aluminum foil,
freezer paper or plastic film
Freezing Fruits
• Use acid to prevent color
change
• Freeze unsweetened for
greatest flexibility
• Sweeten for good
texture and color
Freezing Vegetables
Blanch vegetables for better
quality
• Boiling water blanch
• Steam blanch
Chill rapidly in ice-water
About blanching….
• An issue of quality
• Blanch only for the required
time
• Cool rapidly
• Store un-blanched foods
for less than 3 months