1. Fool Proof Freezing Monica Smith, MA RD Foodandmoodcounseling.net
Adapted from:
Cooperative Extension Service
The University of Georgia
College of Family and Consumer Sciences

2. Advantages of Freezing
Many foods can be frozen.
Good natural color, flavor and nutritive value can be retained.
Texture may be better than for other methods of food preservation.
Foods can be frozen in less time than they can be dried or canned.

3. Advantages Simple procedures, SAFE
Adds convenience to food preparation.
Proportions can be adapted to needs unlike other methods.
Kitchen remains
somewhat cool
and comfortable.

4. Disadvantages of Freezing Foods
Texture of some foods is undesirable because of changes due to the freezing process.
Initial investment and cost of maintaining a freezer is high.
Storage space is limited by how much the freezer will hold.

5. Numbers based on a full freezer in a hospitable environment…
Chest Freezers generally are less expensive to run, hold their temps better in a power outage.
Refrigerator freezers are not intended for long term food storage

6. How Freezing Affects Food
Enzymes in Vegetables
Are destroyed by heat, called blanching, before packaging and freezing.
Enzymes in Fruits
Usually controlled by ascorbic acid (also called vitamin C) or some other additive.
Fruits are usually not blanched, but can be.
People like them raw and uncooked.

7. How Freezing Affects Food
Textural Changes
The water in food freezes and expands.
Ice crystals cause the cell walls of fruits and vegetables to rupture, making them softer when thawed.
Some vegetables with very high water content do not freeze well: celery, lettuce, some tomatoes.
Another goal in freezing for maintaining optimum texture is to minimize the size of ice crystals formed – that is, to promote the formation of the smallest ice crystals possible. Large ice crystals do more damage to food cells and cause softer, mushier textures.
Foods that don’t freeze well (and the effects of freezing on their texture) are summarized at:

8. Best Practice, Best Results
Stop Enzymes!
Freeze foods quickly
Don’t overload the freezer!
Keep freezer at 0˚, keep it full!
Use a thermometer!
Label and date foods
Use proper packaging

9. For same final quality:
Vegetable Storage
For same final quality:
Length of Storage
1 year
6 months
3 months
6 weeks
3 weeks
10 days
5 days
Temperature
0o F.
5o F.
10o F.
15o F.
20o F.
25o F.
30o F.
Storing frozen foods at temperatures higher than 0°F increases the rate at which deterioration can take place and can shorten the shelf life of frozen foods. For example, the same loss of quality in frozen beans stored at 0°F for one year will occur in three months at 10°F, in three weeks at 20°F and in five days at 30°F! Do not attempt to save energy in your home by raising the temperature of frozen food storage above 0°F.
NOTE: The vegetable will still be safe if kept frozen longer than the times in this slide or recommended storage tables f or frozen foods, but the quality will deteriorate significantly.
Recommended storage times for frozen foods are made on the basis of quality, not safety. As long as a food remains frozen enough to prevent microbial growth, it remains safe.

10. General Freezing Instructions
Selection of Food
Freezing does not improve quality.
Choose highest quality available.
Freeze promptly.
Remember some foods don’t freeze well..
Now that you’ve considered the freezer space you have to use, you are ready to think about how to best go about preparing your fruits and vegetables for the freezer.
Even after being picked (harvested), plant tissues are still “alive” – metabolism continues and the tissues will deteriorate. Most produce should be prepared and frozen as soon after harvest as possible.
The sugars in some varieties of sweet corn will turn starchy within hours. This is also true of sweet English peas.
Enzymes in fruits cause softening reactions as fruit ripens and ages after harvest.
Some Extension horticulture departments and county offices have information about varieties of certain vegetables and fruits that freeze with better quality than others.

11. Packing Foods to be Frozen
Food must be cool before freezing.
Ice water bath after blanching.
Pack in serving size quantities.
Usually up to 1 quart.

12. Packing Foods to be Frozen
Pack foods tightly –
Avoid trapped air (oxygen).
Not to waste space.
However, most foods need headspace or room for some expansion at the top, except
uneven vegetables like
broccoli and asparagus,
bony pieces of meat,
tray-packed foods,
and breads.
Pack foods tightly as you work towards the top of the container, leaving as little air as possible throughout the food in the package.
Most foods require headspace between the packed food and closure to allow for expansion of the food as it freezes. Foods that are exceptions and do not need headspace include loose packing vegetables such as asparagus and broccoli, bony pieces of meat, tray packed foods and breads.
Headspace allowances for various foods can be found at:
For liquid, pureed, or crushed fruits in containers with wide openings, allow ½-inch for pints and 1 inch for quarts. In narrow mouth containers, allow ¾ inch for pints and 1 ½ inches for quarts.
For juices in containers with wide openings, allow ½-inch for pints and 1 inch for quarts. In narrow mouth containers, allow 1 ½ inches for pints and quarts.
For fruits and vegetables dry-packed (pieces without liquid), allow ½ inch for all containers.

13. Freezing Fruits Frozen in many forms – Whole, sliced, crushed, juiced.
Best quality –
Optimum maturity and freshness.
Immature or overripe both produce lower quality when frozen.
Wash and work with small amounts at a time to preserve best quality.
Select products of best quality at optimum maturity and freshness. Freezing does not improve quality.
Select varieties suitable for freezing. (Check a seed catalog or ask the grower.)
If the fruits can not be frozen immediately, refrigerate them.
Work in small quantities: enough for only a few containers at a time, to prevent loss of quality and nutrients.
Wash and drain all fruits before removing hulls (caps), cores, pits, seeds, skins or shells.
Wash small lots at a time through several changes of cold water. Lift produce out of the water so the dirt washed off will not get back on the food. Do not let the fruits soak.
When preparing fruit for freezing do not use galvanized, copper or iron equipment. The acid in the fruit could react with the metals forming harmful compounds or off-flavors.

14. Preventing Fruit Darkening During Preparation
1 tsp (3000 mg) ascorbic acid to
one gallon of cool 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
Some fruits such as peaches, apples, pears and apricots darken quickly when exposed to air and during freezing. They may also lose flavor when thawed. There are several ways to prevent darkening of fruit and flavor loss.
Ascorbic acid or vitamin C is preferred for being effective in preventing discoloration in most fruits. Not only does it preserve natural color and flavor of fruits, but it adds nutritive value as well.
In addition to not being as effective as ascorbic acid, lemon or other fruit juices can interfere with natural fruit flavors.
Salt and vinegar solutions are no longer recommended. The solution may help prevent browning initially, but light colored fruits can eventually become gray in appearance.

15. Preventing Discoloration During Freezing
Ascorbic Acid
In sugar or dry packs, dissolve the powdered ascorbic acid in 3 T. in cold water and sprinkle over fruit.
In sugar packs, before adding sugar.
Usually ¼ to ½ tsp (750 to1500 mg) per 3 T. water for each quart of fruit.
For crushed fruit, purees or juices, mix the powdered ascorbic acid with the prepared fruit.
Usually about ¼ tsp (750 mg) or less per qt. of fruit.
In Sugar or Dry Packs—Dissolve the ascorbic acid in three tablespoons of cold water and sprinkle dissolved ascorbic acid over fruit just before adding sugar.
In Crushed Fruits, Fruit Purées and Fruit Juices—Add ascorbic acid to prepared fruit and stir well.

16. 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.
Photo: You will need sugar (lots more of it, though!) and water to make a covering syrup. (You may also use ascorbic acid in your syrup).
The proportion of sugar to water depends upon the sweetness of the fruit to be frozen. A 40 percent syrup is recommended for most fruits. Lighter syrups are desirable for mild-flavored fruits to prevent masking of flavors. Heavier syrup may be needed for very sour fruits.
Options for making syrups of varying concentrations can be found at
To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. Chill syrup before using.
Use just enough cold syrup to cover the prepared fruit after it has been placed in the container (about ½ to b cup of syrup per pint). To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water resistant wrapping material on top, and press fruit down into the syrup before sealing the container.

17. Syrup Recipe Sugar Syrup Directions:
Dissolve sugar in 4 cups of water; chill.
Extra light syrup: 1 cup sugar
Light syrup: 2 cups sugar
Medium syrup: 3 cups sugar
Heavy syrup: 4 cups sugar

18. Preparing Peaches in Syrup
Photos: Notice fruit pieces tend to want to float above the syrup cover. To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water resistant wrapping material on top, and press fruit down into the syrup before sealing the container. This pack uses freezer paper, with the plasticized side down onto the fruit and syrup. Notice in the bottom photo, all the peach pieces are under the syrup and crumpled paper.

19. Sweetened Packs for Fruit
Sugar Pack
Sliced soft fruits (strawberries, peaches, etc.) make their own syrup when mixed with the right proportion of sugar.
Layer fruit and sugar in bowl or pan.
Allow mixture to stand 15 minutes to make juice or “syrup” before packaging.
Sprinkle sugar over the fruit and mix gently until the juice is drawn out and the sugar dissolved. Soft sliced fruits such as peaches, strawberries, figs, de-seeded grapes, plums and cherries will yield sufficient syrup for covering if the fruit is layered with sugar and allowed to stand 15 minutes. Some small whole fruits may be coated with sugar and frozen.

20. Sugar Substitutes
May be used in the pectin syrup, juice or water packs. Or could be added just before serving.
These do not help with color retention or texture, like sugar does.
Use amounts on product labels or to taste.
Sugar substitutes (aka “artificial sweeteners”) may be used in any of the unsweetened packs. Both saccharin and aspartame work well in frozen products or they can be added to the fruit just before serving.
Artificial sweeteners give a sweet flavor but do not furnish the beneficial effects of sugar, such as color protection and thickness of syrup.
Labels on the products give the equivalents to a standard amount of sugar. Use directions on the container to determine the amount of sweetener needed.

21. Unsweetened Packs for Fruit
Dry Pack
Good for small whole fruits
such as berries that don’t need sugar.
Simply pack into containers and freeze.
Freeze individually, in single layer, on a tray first.
The dry pack is good for small whole fruits such as berries, that give a good quality product without sugar. Simply pack the fruit into a container, seal and freeze.
Photo: Dry-packed fruits are simply placed in containers. ½ inch headspace is allowed.
Even fruit pieces dry-packed in this manner may “clump” together if not frozen very rapidly. Moisture left clinging to the fruit pieces will facilitate this “clumping” as the fruit pieces freeze together with external ice crystals.
A tray pack is an alternative that may make the fruit easier to remove from the container.

22. Freezer Jam Newer pectins
Simpler instructions - some don’t even require cooking
Easy, food safe
Less sugar than some others, OR, no sugar
Some people think it tastes more like fresh fruit.

23. Types of Pectin
Classic Pectin is perfect for making great-tasting traditional jams, now with reduced-sugar recipe included. Make now & refrigerate or follow 3 simple steps to preserve.
Prepare in less than 30 minutes; no cooking required!
Low or No-Sugar Needed Pectin makes lower- calorie jam. 
Recipe options include: --no sugar --low sugar --no-calorie sugar substitutes --honey

25. Jam From Fresh Fruit
1. Combine the fruit and sugar. Let stand for about 20 minutes, stirring occasionally.
2. Stir the pectin into the water; bring to a boil and boil rapidly for 1 minute, stirring constantly. Remove from stove.
3. Add the fruit, and stir for about 2 minutes.
4. Pour into jelly glasses and put lids on jars, leaving 1/2 inch of head space.
5. Let stand at room temperature 24 to 48 hours or until set. Store in the freezer, or keep a few weeks in the refrigerator.

26. Storing Freezer Jam
DO NOT store at room temp - will mold and/or ferment.
Freezer storage best for color and flavor retention.
Do not place in freezer until gel forms.
Must be stored in refrigerator or freezer.
May be stored refrigerator up to 3 weeks; in freezer, up to 1 year.
Refrigerate after opening and use within a few days-few weeks.

28. 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 as directed.
Select products of best quality at optimum maturity and freshness. Choose fresh, young, tender vegetables. Freezing does not improve quality.
Select varieties suitable for freezing.
Freeze them before they lose their freshness.
If the vegetables cannot be frozen immediately, refrigerate them.
Wash and drain all vegetables before removing skins or shells. Wash small lots at a time through several changes of cold water. Lift the produce out of the water so the dirt washed off will not get back on the food. Do not let the vegetables soak.
Work in small quantities; enough for only a few containers at a time, to prevent loss of quality and nutrients.

29. Preventing Flavor and Color Changes in Vegetables
Blanching
Primary method to destroy enzymes for vegetables.
Will also soften hard veggies to make packaging easier.
Will also remove some microorganisms.
Under-blanching can be harmful; it will stimulate enzymes and not destroy them. Check required blanching times for each food.
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.
Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.
Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.

30. How to Blanch Vegetables
In Boiling Water
Use blancher with lid or a
kettle with basket and lid.
Have 1 gallon water per 1 lb. of vegetables.
Place vegetables in blanching basket.
Lower vegetable into vigorously boiling water. Put lid on. Water should hardly stop boiling or return to a boil within a minute.
If water keeps boiling, begin timing immediately. Otherwise, wait for water to come back to a boil.
Blanching times are intended to be at the temperature of boiling water.
Have the water in the blancher vigorously boiling before adding the prepared vegetable. Use a lid after adding vegetables, to keep the water boiling vigorously.
Small quantities are recommended to avoid the vegetables being in hot water any longer than necessary, since the goal is not to cook them. One pound of vegetables will require at least 1 gallon of boiling water. If the water loses its boil when the vegetable is added, wait for the water to boil before starting to count the blanching time. If it takes too long to come to a boil (more than a minute), use less vegetable to the amount of water. If you do not wait for the water to come back to a boil, you could under-blanch your vegetables and actually stimulate enzymes to work faster, rather than destroy them.
If you are blanching several loads in a row, remember to add water back to the blancher as it boils away.

31. How to Blanch Vegetables
After blanching cool immediately in cold water.
Change water frequently or use running water or iced water (1 lb. ice per 1 lb. vegetable).
Cooling time should be the same as the blanching time.
Drain thoroughly.
As soon as blanching by any method is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. To cool, plunge the basket of vegetables immediately into a large quantity of icy, cold water, at least 60oF or below. (Three to 4 gallons of icy water is best.)
Use cold running water or iced water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching.
Drain vegetables thoroughly after cooling. Extra moisture can cause a loss of quality when vegetables are frozen.

32. No Blanch Freezing Chopped peppers (very good success)
Chopped onions (moderate success)
Whole garlic cloves (can get bitter)
Shredded zucchini (moderate success)

33. Don’t Freeze These… Cabbage Celery Cucumbers Lettuce Parsley
Irish Potatoes – baked or boiled
Cream or milk based sauces

34. Types of Pack for Vegetables
Dry Pack
Tray Pack
Just like for fruit
Dry Pack—After you have blanched, cooled and drained the vegetable, package it quickly. Remove as much air as possible, but allow proper headspace and seal.
(Headspace is the same as for fruit containers)

35. Freezing Herbs
Place a few sprigs or leaves in freezer wrap or in an airtight, freezer container.
Spread on a tray or cookie sheet and place in the freezer. When frozen solid, pack into airtight containers.
To use in soups or stew, dice washed herbs and pack into freezer ice cube trays. Fill the spaces with water. Freeze and pop out cubes and put in airtight containers.
Most herbs are at peak flavor when flower buds first appear, before they are fully open. Pick herbs in the morning, before the sun is hot. Discard bruised, soiled, or imperfect leaves and stems.
With the leaves on the stems, lightly wash in cool running water. Gently shake to remove excess water. Let them drain on paper towels.

36. Thawing Foods for Serving
Fruits
Best if served with ice crystals.
Thaw:
In refrigerator - 6 to 8 hours per pound of fruit in syrup.
At room temperature in cool water - ½ to 1 hour per pound.
In microwave oven - follow manufacturer’s instructions.
When serving frozen fruits for dessert, serve them while there are still a few ice crystals in the fruit. This helps compensate for the mushy texture frozen fruits have when thawed.
Frozen fruit in the package can be thawed in the refrigerator, in a microwave oven, at room temperature or at room temperature in a pan of cool water. Turn the package several times for more even thawing.
Thaw only as much as you need at one time. If you have leftover thawed fruit, it will keep better if you cook it. To cook, first thaw fruits until pieces can be loosened; then cook as you would cook fresh fruit. If there is not enough juice to prevent scorching, add water as needed.

37. 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.
Fruit packed with dry sugar thaws slightly faster than that packed in syrup.
Both sugar and syrup packs thaw faster than unsweetened packs.
When using frozen fruits in cooking, allowance should be made for any sugar that was added at the time of freezing. Frozen fruits often have more juice than called for in recipes for baked products using fresh fruits. In that case, use only part of the juice or add more thickening for the extra juice.

38. Thawing Foods for Serving
Vegetables
Cook without thawing.
Corn-on-the-cob should be partially thawed so cob will be hot.
Leafy greens cook more evenly if partially thawed.
Most frozen vegetables should be cooked without thawing first. Corn on-the-cob should be partially thawed before cooking in order for the cob to be heated through by the time the corn is cooked. Letting the corn sit after thawing or cooking causes sogginess. Leafy greens, such as turnip greens and spinach, cook more evenly if partially thawed before cooking.
To cook, bring water to a boil in a covered saucepan. The amount of water needed depends on the vegetable and the size of the package. It is important to use as little water as possible, because some nutrients dissolve into the water. For most vegetables, ½ cup of water is enough for a pint package. Any frost in the package furnishes some additional moisture.
Place the frozen vegetables in boiling water, cover the pan and bring the water quickly back to a boil. To insure uniform cooking, it may be necessary to separate pieces carefully with a fork. When the water is boiling throughout the pan, reduce the heat and cook until done. Be sure the pan is covered to keep in the steam, which aids in cooking. Cook gently until vegetables are just tender.

39. Oh No! You’ve done all this work … and the freezer stops running!
Power or mechanical failures can be your worst nightmare, but being prepared with knowledge of what to do ahead of time can help.
Also consider purchasing freezers with receptacle guards to prevent plugs from falling out of outlets unintentionally.

40. Freezer Emergencies
If you know power will be off, set freezer controls on -10oF to -20oF immediately.
Do NOT open the 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.
If you have warning or suspect that power will be off in your house, set the freezer control to between –10° and –20°F immediately. The colder the freezer and foods, the longer foods stay frozen.
If power fails or a mechanical failure occurs, do not open the freezer. Opening the door will hasten thawing of foods. Foods stay frozen longer if the freezer is full, in a cool area and well insulated. Usually, foods in a loaded freezer will stay frozen for two to four days depending on its size. A half-filled freezer will keep foods frozen only about 24 hours.
Cover the freezer with blankets to help hold in the cold. Pin the blanket away from the air vent. The air vent must be kept open since air is needed when electricity comes on.

41. 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.
Place dry ice on cardboard –
do not touch, keep room ventilated
If power is not to be resumed within one to two days or if the freezer is not back to normal operation in that time, use dry ice to keep the temperature below freezing and to prevent deterioration or spoilage of frozen foods. To locate dry ice, check with local food companies, chemists or druggists.
When dry ice is obtained quickly after a power interruption, 50 pounds of dry ice should keep the temperature of food in a full 20 cubic foot freezer below freezing for three to four days. Twenty-five pounds of dry ice should hold the temperature in a half full 10 cubic foot freezer for two or three days. (Rule=2.5 pounds dry ice per cubic foot capacity of the freezer.)

42. Refreezing Thawed Foods
Texture will not be as good.
General Rule:
Refreeze if freezer temperature is still 40oF or below OR if ice crystals are still present in the food.
If your freezer has been off, before starting it up again, check the packages thoroughly for ice crystals remaining in the food. Check the temperature inside the freezer to be sure 40°F or below has been maintained. Some partially thawed foods can be refrozen. However, the texture will not be as good.
Vegetables—Refreeze only if ice crystals are still present or if the food temperature is 40°F or below. (Use a food thermometer to check.)
Fruits—Refreeze if only partially thawed and they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams and preserves.
Discard foods that have been warmer than 40 °F for more than two hours.
Discard foods that have been contaminated by raw meat juices.
Other Notes:
Meat and Poultry—Refreeze if the food temperature is 40°F or below and if color and odor are good. Check each package, and discard if signs of spoilage such as an off-color or off-odor are present.
Shellfish and Cooked Foods—Refreeze only if ice crystals are still present or the freezer is 40°F or below. If the condition is questionable, throw the food out.

43. Disclaimer and Credits
Trade and brand names are used only for information. The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences and College of Family & Consumer Sciences, and the U.S. Department of Agriculture do not guarantee nor warrant published standards on any product mentioned; neither does the use of a trade or brand name imply approval of any product to the exclusion of others which may also be suitable.
Document Use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the author and the University of Georgia receive acknowledgment and this notice is included:
Reprinted (or Adapted) with permission of the University of Georgia. Andress, E.L Freezing fruits and vegetables at home (slides). Athens, GA: The University of Georgia, Cooperative Extension Service.
This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No
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