Freezing Fruits and Vegetables. Resources for Today Freezing Fruits and Vegetables (B3278)Freezing Fruits and Vegetables (B3278)

Slides:

Advertisements

Similar presentations

Thermal Preservation.

Advertisements

Eating the Fruits of your Labor. Traditional Recipes.

Freezing Rick Sloan FCS Agent. What will we learn?  Principles of Freezing  Freezers  Packaging Materials  Freezing Foods  Shelf-life of Frozen Foods.

1. What is the best material for wrapping meat in the freezer? (VI-267)

Freezing Y11 Prep Sheet Research Context: Chilling & Freezing.

Freezing Fruits and Vegetables at Home. 2 Adapted from: Cooperative Extension Service College of Family and Consumer Sciences University of Georgia MARTHA.

Food Safety, Sanitation, and Storage

Preserving Food Nate Holmy. Ways to do it Canning Freezing Drying.

E SSENTIAL Q UESTION : H OW IS THE EVOLUTION OF FOOD STUDIED ?

Need Help with Today’s Program? Help Desk: Phone in to today’s program – Toll: – Toll Free: – Passcode: #

Homemade Pickles & Relishes July 20, Resources for Today Homemade Pickles & Relishes (B2267) How Do I…..Pickle (NCHFP)

Low temperature methods Bacteria become dormant (don’t reproduce but are not dead). Bacteria are not destroyed by low temperatures and become active when.

Making Jams and Jellies Freezing Fruits and Vegetables Lunch & Learn 12 noon to 1 pm June 4, 2012.

FOOD PRESERVATION FREEZING © PDST Home Economics.

Getting Started with Home Food Preservation. Take a minute to consider… Why do we preserve foods?

Appleton Public Library Presentation October 2014 Presented by the Outagamie County Master Gardeners Outagamie County Master Food Preservers in cooperation.

Food Preservation.

Grow It Eat It Preserve It! Dills, Sweets, Kraut, Relishes and Other Foods Preserving the Perfect Pickle.

Part 1- Freezing Fruits and Vegetables

Freezing Fruits and Vegetables at Home

Measuring and Packaging for Preservation, Sale, and Distribution

History and Trends of Food Preservation Food Science Unit 7.

© Food – a fact of life 2009 Principles of home food preservation Foundation DRAFT ONLY.

About drying One of the oldest methods of food preservation Removes water from foods so bacteria or fungi can’t grow Can use air-drying, vine-drying,

Why freeze food? Freezing preserves foods by preventing harmful bacteria from growing If frozen correctly, foods will keep most of their nutrients, color,

Conductors and Insulators of Heat. Conductor: An object that allows heat energy to flow freely through it. Examples: aluminum foil copper wire steel glass.

Food Preservation by Freezing and Canning Chapter 30.

Methods of Food Preservation

Module 3 Cooking and Processing Methods. What affects the amount of vitamins in food?

FRUIT. NUTRIENTS Vitamins Minerals Complex carbohydrates Water.

Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University.

Food Preservation Chapter 13 Heat Treatments 1. Blanching – Heat to deactivate enzymes 2. Pasteurization – Heat to kill pathogenic bacteria 3. Sterilization.

Vegetables. Types of Vegetables Hundreds of different kinds of vegetables are available in the market-place. They are colorful, flavorful and nutritious.

Food Preservation Workshop July 11, 2009 Pat Sleiter & Tammy Schulte, Extension Master Food Preservers Bridget Mouchon, Extension Family Living Agent.

The Dehydration of Food

Food Preservation Ecosystems Unit, March 2, 2005.

LESSON-4 CLASS-V. FOOD GET SPOILED All vegetables,fruits,and cooked food get spoiled at room temperature after some time.Such food lose colour flavour,and.

SCIENCE KEY VOCABULARY Can you name these pictures?

Ingredients Raisins Beakers Vinegar Bi carbonate of soda water.

Let’s Get Ready to Preserve!. Today’s topics: Why preserve foods?Why preserve foods? What are the basic food preservation guidelines?What are the basic.

Managing Your Garden’s Bounty Barbara Ingham Extension Food Scientist 1.

Cooking Vegetables. Most vegetables are served cooked Softens vegetables Intensifies the flavor Properly done maintains nutrients.

Quick Breads. What is a quick bread?  It is a bread leavened by agents that allow speedy baking,such as air, steam, baking soda,and baking powder.

How long do they take to decompose?

Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 Group 8 Group 9 HaileyLuisKatheri ne Raymo nd EdsonJingShizha o AceGary CherylKarinaIreneVinhYuriPhucShiheKuengJialian.

ERT 455 MANUFACTURING & PRODUCTION OF BIOLOGICAL PRODUCT 1.

Dehydration. Dehydrating provides us with a connection between cooked and raw foods. It is a method of preservation that helps retain food enzymes and.

Canning Fruits Safely. Resources for Today Canning Fruits SafelyCanning Fruits Safely (B0430) How Do I…..Can.

Part 3 The Preparation of Food

Freezing Food Just another way to preserve your food!

Food Preservation Techniques

Homemade Pickles & Relishes. Resources for Today Homemade Pickles & RelishesHomemade Pickles & Relishes (B2267) How Do I…..Pickle.

Fruit and vegetables  Fruit and vegetables are available all year round, due to improved technology, production methods and better transportation links.

Marketing Mix - The Product

Fruits and Vegetables Study Guide Chapter Oranges, tomatoes, and green peppers are rich in what vitamin? Vitamin C.

PICKLING - CARROTS By Ms Lum Teacher: Ms Lum.  describe and explain the preservation techniques Pickling is the process of preserving or expanding the.

Prepared By: Dr. Shiv Mohan Verma. Blanching is a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into.

Thermal Processing. Preparation of raw material Filling Exhausting Seaming Retorting Cooling & Drying Labeling/Packaging Distribution.

Freezing Fruits and Vegetables

Food Preservation Chapter 13.

Processing Food by Heat

By Nicole Muczynski Sarah Geller Molly Richardson

Refrigerated storage systems

Refrigerated storage systems

Freezing Brussels Sprouts

Making Jams and Jellies Freezing Fruits and Vegetables

Marketing Mix - The Product

Freezing Fruits and Vegetables

Chapter 18: Fruits Fruit classifications:

Canned, frozen, and dried fruits

Presentation transcript:

Freezing Fruits and Vegetables

Resources for Today Freezing Fruits and Vegetables (B3278)Freezing Fruits and Vegetables (B3278)

Freezing Fruits and Vegetables Advantages; Quick and easyQuick and easy Preserves nutrientsPreserves nutrients Retains taste and colorRetains taste and color

Freezing: The Basics Pre-treat for best qualityPre-treat for best quality Quick freezing is keyQuick freezing is key Packaging is important for maintaining qualityPackaging is important for maintaining quality

Packaging Rigid plastic freezer boxesRigid plastic freezer boxes Heavy plastic freezer bagsHeavy plastic freezer bags Glass canning jarsGlass canning jars Wraps of aluminum foil, freezer paper or plastic filmWraps of aluminum foil, freezer paper or plastic film

Freezing Fruits Use acid to prevent color changeUse acid to prevent color change Freeze unsweetened for greatest flexibilityFreeze unsweetened for greatest flexibility Sweeten for good texture and colorSweeten for good texture and color

Freezing Vegetables Blanch vegetables for better quality Boiling water blanchBoiling water blanch Steam blanchSteam blanch Chill rapidly in ice-water

About blanching…. An issue of qualityAn issue of quality Blanch only for the required timeBlanch only for the required time Cool rapidlyCool rapidly Store un-blanched foods for less than 3 monthsStore un-blanched foods for less than 3 months