This document provides information on freezing foods for food preservation. It discusses the principles of freezing, types of freezers and packaging materials, how to freeze different foods like fruits, vegetables, meats and fish, shelf life of frozen foods, and what to do in freezer emergencies. The key steps outlined are preparing foods for freezing, blanching vegetables, using proper packaging and labels, freezing at 0°F or colder, and storing frozen foods for optimal quality and shelf life.

1. Freezing
Rick Sloan
FCS Agent

2. What will we learn?
 Principles of Freezing
 Freezers
 Packaging Materials
 Freezing Foods
 Shelf-life of Frozen Foods
 Emergencies
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3. Principles of Freezing
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4. Principles of Freezing
 Does not sterilize food.
 Extreme cold (0oF or colder):
 stops growth of microorganisms and
 Slows chemical changes, such as enzymatic
reactions.
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5. Advantages of Freezing
 Many foods can be frozen.
 Natural color, flavor, and nutritive value
retained.
 Texture usually better than other methods of
food preservation.
 Foods can be frozen in less time than they can
be dried or canned.
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6. Advantages of Freezing
 Simple procedures.
 Adds convenience to food preparation.
 Proportions can be adapted to needs unlike
other home preservation methods.
 Kitchen remains cool and comfortable.
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7. Disadvantages of Freezing
 Texture of some foods is undesirable because
of freezing process.
 Initial investment and cost of maintaining
freezer is high.
 Storage space limited by capacity of freezer.
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8. How Freezing Affects Food
Chemical changes
 Enzymes in vegetables
 Enzymes in fruit
 Rancidity
Texture Changes
 Expansion of food
 Ice crystals
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9. Freezers
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10. Freezer Selection
Consider:
 Size
 Shape
 Efficiency
 Defrosting features
 Available floor area
 Amount of freezer space needed
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11. Freezer Selection
What size?
 General Rule
 Allow 6 cubic feet of freezer space per person (3 cubic
feet per person might be adequate if other methods of
food preservation are used).
 Standard Freezer
 Capacity -- 35 pounds of frozen food per cubic foot or
usable space.
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12. Types of Freezers
Upright
 6 to 22 cubic feet
 Convenient
 Uses small floor space
 Easy to load and unload
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13. Types of Freezers
Chest
 6 to32 cubic feet
 Takes more floor space
 More economical to buy and to operate than upright
 Loses less air when opened
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14. Types of Freezers
Refrigerator - Freezer Combination
 2 to 6 cubic feet
 Be sure can set temperature at 0ºF or colder
 Freezer can be above, below, or beside refrigerator
area
 Other features
 Self defrosting or manual defrost
 Receptacle clips - prevent accidental disconnecting
 Door locks and drains for defrosting
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15. Location and Placement of
Freezer
 Place in convenient, cool, dry, well-ventilated
area.
 Do not place by stove, range, water heater or in
the sun.
 Do not push flush against wall. Leave space for
air circulation and cleaning.
 Be sure freezer is level.
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16. Packaging Materials
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17. Packaging Materials
 Moisture-vapor resistant
 Durable and leak-proof
 Not become brittle and crack at low temperatures.
 Resistant to oil, grease, or water
 Protects foods from absorption of off-flavors or odors
 Easy to seal and mark
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18. Types of Packaging Materials
 Rigid Containers
 Plastic freezer containers
 Freezer boxes with liners
 Coffee canisters
 Wide mouth canning/freezing jars
 Good for liquids, soft, juicy, or liquid-
packed foods
 May be reusable
 Hold their shape and can be stored upright
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19. Types of Packaging Materials
Non-Rigid Containers
 Bags
 Wrappings - cellophane, heavy-duty aluminum foil,
polyethylene, laminated paper
Good for firm, non-juicy foods
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20. Freezing Foods
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21. General Freezing Instructions
Selection
 Freezing does not improve quality.
 Choose the highest quality available.
 Freeze promptly.
 Remember some foods do not freeze well.
Preparation
 Work under sanitary conditions.
 Follow recommended procedures.
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22. Packing Foods to be Frozen
 Cool food before freezing.
 Ice bath
 Pack in serving size quantities.
 Usually up to 1 quart
 Pack foods tightly.
 Allow for some headspace.
 Vegetables like broccoli and asparagus, bony
pieces of meat, tray packed foods, and breads,
do not need any headspace.
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23. Packing Foods to be Frozen
 Press all air from bagged foods, seal bags by
twisting and then folding over loose edge
(gooseneck). Secure with string, twist-tie or
rubber band.
 Use tight lid on rigid containers and keep
sealing edge clean. Use freezer tape on loose
fitting covers.
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24. Washing Fruits and Vegetables
 Wash fruits and vegetables in warm water
before freezer.
 The only exception to this rule is that
blueberries should not be washed before
freezing.
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25. Labels
 Name of product
 Added ingredients
 Form of food: halves, whole, or ground
 Packing date
 Number of servings or amount
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26. Freezing
 Freeze foods at <0ºF (set freezer at -10ºF at
least 24 hours before freezing foods).
 Freeze foods immediately.
 Do not overload freezer with unfrozen food.
Freeze amount that will freeze in 24 hours -- 2
to 3 pounds of food per cubic foot.
 Pack already frozen foods together so they do
not thaw.
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27. Freezing
 Place unfrozen foods in contact with surfaces and in
coldest parts of freezer.
 Leave space so air can circulate.
 When food is frozen, organize freezer into types of
food.
 Arrange frozen foods so that the foods frozen
longer can be used first.
 Keep a current frozen foods inventory.
 Check freezer temperature periodically.
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28. Sweetened Packs for Fruit
Syrup Pack
 Better texture
 Not needed for safety
 Fruits should be covered with syrup
 Place crumpled water-resistant paper in top of
container
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29. Sweetened Packs for Fruit
Sugar Pack
 Soft sliced fruits (strawberries, peaches, etc.) make
on syrup when mixed with the right proportion of
sugar.
 Layer fruit and sugar.
 Allow it to stand for 15 minutes.
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30. Unsweetened Packs for Fruit
Dry Pack
 Good for small whole fruits such as berries that
do not need sugar.
 Simply pack into containers and freeze.
 Can freeze on a tray first, so pour easily.
Pectin Syrup
 Good for strawberries and peaches.
 Mix 1 pkg. powdered pectin and 1 cup water.
Bring to boil, boil 1 minute. Remove from heat,
cool, and add 1-3/4 cups more water.
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31. Unsweetened Packs for Fruit
Water or Unsweetened Juice Packs
 Texture will be mushier.
 Color poorer.
 Freezes harder, takes longer to thaw.
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32. Packs for Purees or Juices
 Pack as is, with or without sugar.
 Add ascorbic acid if light-colored.
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33. Artificial Sweeteners
 Can be used in the pectin syrup, juice, or water
packs.
 Or could be added just before serving
 Do not help with color retention or texture, like
sugar does.
 Use amounts on product labels.
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34. Preventing Fruit Darkening
 The following work well:
 1 teaspoon (3000 mg) ascorbic acid to one
gallon of water
 Commercial ascorbic acid mixture
 Heating the fruit
 The following do not work as well:
 Citric acid solution
 Lemon juice
 Sugar syrup
 Salt/vinegar solution
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35. Preventing Discoloration during
Freezing
Ascorbic Acid
 Is the most economical.
 Use powdered or tablet form.
 1/2 teaspoon powdered ascorbic acid = 1500 mg
 Crush tablets well.
 Use amount specified for each fruit.
 In syrup or liquid packs, add powder to liquid.
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36. Preventing Discoloration during
Freezing
 In sugar or dry packs, dissolve 2 to 3 tablespoons in
cold water and sprinkle over fruit.
 For crushed fruit, purees or juices, mix with fruit
about 1/8 teaspoon per quart.
 Ascorbic Acid Mixtures
 Follow package directions
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37. Preventing Discoloration during
Freezing
 Citric Acid or Lemon Juice
 Not as effective
 May mask flavors
 Steaming
 Best for fruits that will be cooked before use
 Follow directions in freezing publications
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38. Freezing Vegetables
 Select young, tender, high-quality vegetables.
 Sort for size and ripeness.
 Wash and drain before removing skins or shells.
 Wash small lots at a time, lifting out of water.
Do not soak.
 Work in small quantities, preparing per
instructions.
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39. Preventing Flavor and Color
Changes in Vegetables
Water blanching
 Use 1 gallon water per pound of vegetables.
 Place vegetables in blanching basket.
 Lower into vigorously boiling water.
 Cover and begin timing.
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40. Blanching Vegetables
Steam Blanching
 Use kettle with tight lid and basket.
 Put 1 to 2 inches of boiling water in the bottom of
pan.
 Vegetables should be in a single layer in basket.
 Start timing when covered.
 Takes 1-1/2 times longer than water blanching.
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41. Blanching Vegetables
Microwave Blanching (not recommended)
 Enzymes might not be inactivated.
 Does not save time or energy.
 Use specific directions and blanch small quantities
at a time.
 After blanching, cool immediately in cold water.
 Change water frequently.
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42. Types of Pack for Vegetables
Dry Pack
 Pack after blanched, cooled, and drained.
 Pack quickly, excluding air.
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43. Types of Pack for Vegetables
Tray Pack
 After draining, spread in a single layer on a shallow
pan.
 Freeze firm.
 After first hour, check often.
 Pack quickly, excluding air.
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44. Freezing Meats and Poultry
 Keep meat or poultry and everything they touch as
clean as possible.
 Keep cold until frozen.
 Never stuff poultry before freezing.
 Store-bought meats must be over-wrapped.
 Freeze meats and poultry using the drugstore or
butcher wrap (drugstore wrap preferred except for
irregular meat cuts).
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45. Freezing Fish
 Pre-treat as directed to control rancidity, flavor
changes or loss of liquid.
 Package using one of the following:
 Lemon-gelatin glaze
 Ice glaze
 Water
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46. Lemon-gelatin Glaze
 Mix 1/4 cup lemon juice and 1-3/4 cups water.
 Dissolve 1 packet unflavored gelatin into 1/2
cup of this mixture.
 Heat remaining mixture to boiling and add
dissolved gelatin.
 Cool, dip fish, wrap and freeze.
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47. Freezing Prepared Foods
 Many can be frozen.
 Follow directions in a credible freezer
publication.
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48. Foods that Do Not Freeze Well
 Cabbage, celery, cress,
cucumbers, endive, lettuce,
parsley, radishes
 White potatoes
 Cooked macaroni, spaghetti,
rice
 Egg whites
 Meringue
 Icings made from egg whites
 Cream or custard filling
 Milk sauces
 Sour cream
 Cheese
 Mayonnaise or salad
dressing
 Gelatin
 Fruit jelly
 Fried foods
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49. Thawing Foods for Serving
Fruits
 Best if served with ice crystals present.
 Thaw:
 In refrigerator -- 6 to 8 hours per pound of fruit in
syrup
 At room temperature -- 1 to 2 hours per pound
 At room temperature in cool water -- 1/2 to 1 hour
per pound
 In microwave oven - follow manufacturer’s
instructions.
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50. Thawing Foods for Serving
 Dry sugar packs thaw faster than syrup packs.
 Unsweetened packs thaw the slowest.
 When used in recipes, allow for added sugar
and more juice.
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51. Thawing Foods for Serving
Vegetables
 Cook without thawing except partially thaw corn-
on-the-cob and leafy greens.
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52. Thawing Foods for Serving
Meat, Poultry, and Fish
 Can be cooked when thawed or frozen (might 1-1/2
times longer if cooked frozen).
 Thaw:
 In refrigerator
 In microwave oven (follow manufacturer’s directions)
 In cold water (keep water cold)
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53. Shelf-Life of Frozen Foods
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54. Vegetable Storage
Temperature
0ºF
5ºF
10ºF
15ºF
20ºF
25ºF
30ºF
Length of Storage
1 year
5 months
2 months
1 month
2 weeks
1 week
3 days
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55. Emergencies
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56. Freezer Emergencies
 If power will be off, set freezer controls to 10ºF
to -20ºF immediately.
 Do not open door.
 Foods stay frozen longer if freezer is full, well-
insulated, and in cool area.
 Full freezer -- keeps 2 to 4 days
 Half full freezer -- 24 hours
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57. Freezer Emergencies
 If power interruption will be longer than 1 to
2 days, use dry ice:
 50 lbs -- keeps full 20 cubic foot freezer below
freezing for 3 to 4 days
 50 lbs -- keeps half-full freezer for 2 to 3 days
 Keep dry ice on boards or heavy cardboard on
top of food.
 Do not touch dry ice.
 Do not open freezer.
 Ventilate room.
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58. Refreezing Thawed Foods
 Texture will not be as good.
 General rule:
 Refreeze if freezer temperature is 40ºF or colder or
if ice crystals are still present.
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59. Best Advice for Freezing
Freeze foods quickly.
 Set freezer temperature at -10ºF 24 hours before
freezing foods.
 Spread packages out until frozen, then stack.
Hold at 0ºF or colder for best quality.
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