1. Freezing Fruits and Vegetables

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

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

4. 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

5. 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

6. 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

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

8. 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