Canning
Freezing
Dehydrating

  Freeze in small portions

                    Simple Facts About Freezing

An individualized supermarket, that is what your freezer can be if you know what to freeze and how to freeze it.

Freezing is one of the simplest and least time consuming ways to preserve foods at home. It keeps well the natural color, fresh flavor and nutritive values of most fruits and vegetables.

What to freeze must be decided on the basis of family needs and desires. You can freeze almost any food. Some exceptions are canned food or eggs in shell.

Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce.

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

Freezing to 0 °F inactivates any microbes ~ bacteria, yeasts and molds ~ present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.

Select top quality foods. The freezing process can only retain the quality of the food, it cannot improve it.

Use good packaging and wrapping materials. select them on the basis of convenience of use, space occupied in the freezer and cost. Freezer wraps and containers should be airtight, moisture and vapor proof. Wrap securely to create an airtight package ~ unless directions specify otherwise.

Label each package with the date, contents and number of servings.

A good policy to remember and follow is "first in, first out". Rotate foods so that you use the older items first and enjoy your food at its best quality.

                       Freshness and Quality 

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.

                             Packaging

Proper packaging helps maintain quality and prevent "freezer burn."

Unless you will be using the food in a month or two, overwrap these packages as you would any food for long-term storage using airtight heavy-duty foil, (freezer) plastic wrap or freezer paper, or place the package inside a (freezer) plastic bag.

Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product.

Slow freezing creates large, disruptive ice crystals.

A food 2-inches thick should freeze completely in about 2 hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.

Because freezing keeps food safe almost indefinitely, recommended storage times vary.

Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.

Foods for your freezer must have proper packaging materials to protect their flavor, color, moisture content and nutritive value from the dry climate of the freezer. The selection of containers depends on the type of food to be frozen, personal preference and types that are readily available.

                   Tips for preparing and storing food in the freezer

•Casseroles may be frozen before or after they are baked.

•Recipes with a low-fat sauce or condensed soup base usually freeze well.

•If a recipe calls for sour cream, add it after thawing and reheating the dish.

•Crisp toppings, such as nuts, crushed chips or bacon bits, should be added after the dish is thawed.

•Fresh potatoes do not freeze well. Some dairy products, such as sour cream, half-and-half, and ricotta and cottage cheese, are also not recommended for freezing.

 

•To make sure meats, vegetables, pastas and grains don’t overcook when reheated, cook them just until tender the first time around.

•Cool foods before placing them in the freezer.
•Store foods at 0°F or colder.

 •Freeze food in sizes that are suitable for your family. Individual sizes are a good idea, as is enough for one family meal.

•Use airtight containers that can go in the microwave or can go directly from the freezer to the oven.  

 

The storage times listed below are approximate months of storage for some food products assuming the food has been prepared and packaged correctly and stored in the freezer at or below 0°F. For best quality use the shorter storage times. After these times, the food should still be safe, just lower in quality.