FREEZING FRUITS & VEGETABLES
To ensure high-quality products,
carefully complete each step in the freezing process. All fruits
and vegetables contain enzymes that can destroy nutrients
and change the color, flavor and texture of food during frozen
storage.
Choose packaging designed for frozen
storage: rigid plastic freezer boxes, heavy plastic freezer bags,
straight-sided or wide-mouth glass jars, and wraps of heavyweight
aluminum foil, plastic film or waxed freezer paper.
Pack cold fruit or vegetables
tightly into containers. Foods packed dry need little head space,
but fruits packed in syrup or juice need at least 1/2 inch space
at the top to expand. Clearly label and date each package. Freeze
quickly at 0 degrees F or below.
Partially or completely
thawed fruits and vegetables may be safely refrozen if they
still contain ice crystals or are still cold (40 degrees F) and
they have been held no longer than 2 days at 40 degrees F
since the freezer went off.
For more information
refer to publication:
Freezing Fruits & Vegetables (B3278)
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