Freezing

Rick Sloan FCS Agent

What will we learn?

Principles of Freezing Freezers Packaging Materials Freezing Foods Shelf-life of Frozen Foods Emergencies

Home Food Preservation

Principles of Freezing

Home Food Preservation

Principles of Freezing

Does not sterilize food. Extreme cold (0oF or colder):

stops growth of microorganisms and Slows chemical changes, such as enzymatic reactions.

Home Food Preservation

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.

Home Food Preservation

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.

Home Food Preservation

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.

Home Food Preservation

How Freezing Affects Food

Chemical changes

Enzymes in vegetables Enzymes in fruit Rancidity Expansion of food Ice crystals

Texture Changes

Home Food Preservation

Freezers

Home Food Preservation

Freezer Selection
Consider:

Size Shape Efficiency Defrosting features Available floor area Amount of freezer space needed

Home Food Preservation

10

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). Capacity -- 35 pounds of frozen food per cubic foot or usable space.

Standard Freezer

Home Food Preservation

11

Types of Freezers

Upright

6 to 22 cubic feet Convenient Uses small floor space Easy to load and unload

Home Food Preservation

12

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

Home Food Preservation

13

Types of Freezers
Refrigerator - Freezer Combination

2 to 6 cubic feet Be sure can set temperature at 0F 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

Home Food Preservation

14

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.
Home Food Preservation 15

Packaging Materials

Home Food Preservation

16

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

Home Food Preservation

17

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
Home Food Preservation 18

Types of Packaging Materials

Non-Rigid Containers

Bags Wrappings - cellophane, heavy-duty aluminum foil, polyethylene, laminated paper

Good for firm, non-juicy foods

Home Food Preservation

19

Freezing Foods

Home Food Preservation

20

General Freezing Instructions

Selection

Freezing does not improve quality. Choose the highest quality available. Freeze promptly. Remember some foods do not freeze well. Work under sanitary conditions. Follow recommended procedures.

Preparation

Home Food Preservation

21

Packing Foods to be Frozen

Cool food before freezing.

Ice bath Usually up to 1 quart

Pack in serving size quantities.

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.
Home Food Preservation 22

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.

Home Food Preservation

23

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.

Home Food Preservation

24

Labels

Name of product Added ingredients Form of food: halves, whole, or ground Packing date Number of servings or amount

Home Food Preservation

25

Freezing

Freeze foods at <0F (set freezer at -10F 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.
Home Food Preservation 26

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.

Home Food Preservation

27

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

Home Food Preservation

28

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.

Home Food Preservation

29

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. 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.
Home Food Preservation 30

Pectin Syrup

Unsweetened Packs for Fruit

Water or Unsweetened Juice Packs

Texture will be mushier. Color poorer. Freezes harder, takes longer to thaw.

Home Food Preservation

31

Packs for Purees or Juices

Pack as is, with or without sugar. Add ascorbic acid if light-colored.

Home Food Preservation

32

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.

Home Food Preservation

33

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 Citric acid solution Lemon juice Sugar syrup Salt/vinegar solution
Home Food Preservation 34

The following do not work as well:

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.

Home Food Preservation

35

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. Follow package directions

Ascorbic Acid Mixtures

Home Food Preservation

36

Preventing Discoloration during Freezing

Citric Acid or Lemon Juice

Not as effective May mask flavors Best for fruits that will be cooked before use Follow directions in freezing publications

Steaming

Home Food Preservation

37

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.

Home Food Preservation

38

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.

Home Food Preservation

39

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.

Home Food Preservation

40

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.

Home Food Preservation

41

Types of Pack for Vegetables

Dry Pack

Pack after blanched, cooled, and drained. Pack quickly, excluding air.

Home Food Preservation

42

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.

Home Food Preservation

43

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).

Home Food Preservation

44

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

Home Food Preservation

45

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.

Home Food Preservation

46

Freezing Prepared Foods

Many can be frozen. Follow directions in a credible freezer publication.

Home Food Preservation

47

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

Home Food Preservation

48

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 manufacturers instructions.
Home Food Preservation 49

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.

Home Food Preservation

50

Thawing Foods for Serving

Vegetables

Cook without thawing except partially thaw cornon-the-cob and leafy greens.

Home Food Preservation

51

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 manufacturers directions) In cold water (keep water cold)

Home Food Preservation

52

Shelf-Life of Frozen Foods

Home Food Preservation

53

Vegetable Storage
Temperature 0F 5F 10F 15F 20F 25F 30F Length of Storage 1 year 5 months 2 months 1 month 2 weeks 1 week 3 days
Home Food Preservation 54

Emergencies

Home Food Preservation

55

Freezer Emergencies

If power will be off, set freezer controls to 10F to -20F immediately. Do not open door. Foods stay frozen longer if freezer is full, wellinsulated, and in cool area.

Full freezer -- keeps 2 to 4 days Half full freezer -- 24 hours

Home Food Preservation

56

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.
Home Food Preservation 57

Refreezing Thawed Foods

Texture will not be as good. General rule:

Refreeze if freezer temperature is 40F or colder or if ice crystals are still present.

Home Food Preservation

58

Best Advice for Freezing

Freeze foods quickly.

Set freezer temperature at -10F 24 hours before freezing foods. Spread packages out until frozen, then stack.

Hold at 0F or colder for best quality.

Home Food Preservation

59