FREEZING FRUITS AND VEGETABLES

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Information taken from a Pacific Northwest Extension Publication, PNW 214

Freezing is one of the simplest and least time consuming methods of food preservation.

Freezing Fruits

Select fully ripe fruit that is not soft or mushy.  Carefully wash and sort fruit.  Trim and discard parts that are green or bruised.  Peel, trim, pit and slice fruit as desired.  Prepare fruit by packing with or without sugar or syrup.  Pack in containers and store in freezer.  To serve, thaw fruit at room temperature or in the refrigerator.  Serve while a few ice crystals remain.

Any fruit can be frozen without sugar.  However, the texture may be softer than that of fruit frozen with sugar.

Some fruit such as berries, cherries, and grapes may be frozen in a single layer on cookie sheets before packing in containers.  This prevents them from sticking together.  Serve them frozen as snacks or thaw and use as a topping for salads or desserts.

A water pack (without sugar) can be used for fruit such as peaches.  Fruit juice can be used.  Orange and berry juices are suitable.

Fruits can be packed in syrup made from sugar, corn syrup or honey.  Light syrup is made from 4 cups water to 1 cup of sugar.  Medium syrup is 4 cups water to 1&3/4 cup of sugar.  Allow about 2/3 cup of syrup for each pint of fruit.  Dissolve sugar in hot or cold water.  If hot, cool before using.

Juicy fruit and those that will be used for pies or other cooked products are often packed in sugar.  Use about 1 cup of sugar for each 2 to 3 lbs. of fruit.  Sugar and fruit should be gently but thoroughly mixed until the sugar has dissolved in the juice.

Ascorbic acid can be added to light-color fruit to inhibit browning.  For syrup or liquid packs, add ½ tsp. powdered or crushed ascorbic acid to each quart (4 cups) of cold syrup.  For sugar or sugarless packs, dissolve ½ tsp. ascorbic acid in 3 Tbs. cold water and sprinkle over 4 cups of fruit just before adding sugar.

Freezing Vegetables

Select top-quality vegetables.  Prepare them as soon as possible to avoid loss of quality.  Wash and sort vegetables in cold running water.  Peel trim, and cut into desired pieces.  Prepare vegetables for freezing by blanching.  This stops enzymes that cause changes in flavor, texture, color, and nutritive value.

Blanching in boiling water

Put water in a large kettle with a tight-fitting lid and bring to a rolling boil.  Put a small amount of vegetables in a wire basket, strainer, or cheesecloth bag, and immerse in water.  Cover and boil at top heat for required time.  Time varies from 2 to 5 minutes depending on type and size of vegetables.  Don’t over cook.  Vegetables should be heated through and slightly tender.  Check a manual or on line for specific times.

Cool immediately in cold running water or ice water for about the same length of time used for blanching.  When thoroughly cool, drain and pack.

Blanching in steam

Put 1 inch of water in a kettle and bring to a rolling boil.  Put a small quantity of vegetables in a steamer basket or in a colander with legs.  Suspend over boiling water.  Cover kettle and heat vegetables for required time.  Steam blanching takes longer than water blanching.  Cool immediately in cold running water or ice water, drain and pack.

Packing in containers

Food should be packed in suitable containers for freezing.  Plastic freezer bags, vacuum packaging designed for freezing, rigid plastic containers or even glass canning jars with wide mouths can be used.

Pack foods tightly into containers.  Allow ample headspace between the food and the lid to allow room for expansion during freezing.  To keep fruit covered with liquid, put a crumpled piece of waxed paper between the fruit and the lid.  This will keep the surface from darkening and drying out.

When food is packed in freezer bags, squeeze out as much air as possible.

Label containers with name of product, type of pack (sugar, syrup  or ascorbic acid) for fruit, and date.

Load food in the freezer soon after packaged.  Put no more unfrozen food into a home freezer than will freeze within 24 hours.  After freezing, packages may be stored close together.

Most fruits and vegetables maintain high quality for 8 to 12 months.  Unsweetened fruits lose quality faster than those packed in sugar or syrup.  Storage for longer periods will affect the quality of the frozen foods, but they will be safe to eat.

Dating packages will help to rotate the supply.