2. What will we learn? Principles of Freezing Freezers
Packaging Materials Freezing Foods Shelf-life of Frozen Foods
Emergencies 2Home Food Preservation
3. Principles of Freezing 3Home Food Preservation
4. Principles of Freezing Does not sterilize food. Extreme cold
(0oF or colder): stops growth of microorganisms and Slows chemical
changes, such as enzymatic reactions. 4Home Food Preservation
5. 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. 5Home Food
Preservation
6. 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. 6Home Food Preservation
7. 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. 7Home Food Preservation
8. How Freezing Affects Food Chemical changes Enzymes in
vegetables Enzymes in fruit Rancidity Texture Changes Expansion of
food Ice crystals 8Home Food Preservation
9. Freezers 9Home Food Preservation
10. Freezer Selection Consider: Size Shape Efficiency
Defrosting features Available floor area Amount of freezer space
needed 10Home Food Preservation
11. 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). Standard
Freezer Capacity -- 35 pounds of frozen food per cubic foot or
usable space. 11Home Food Preservation
12. Types of Freezers Upright 6 to 22 cubic feet Convenient
Uses small floor space Easy to load and unload 12Home Food
Preservation
13. 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 13Home Food Preservation
14. 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 14Home Food
Preservation
15. 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.
15Home Food Preservation
16. Packaging Materials 16Home Food Preservation
17. 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 17Home Food
Preservation
18. 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 18Home Food Preservation
19. Types of Packaging Materials Non-Rigid Containers Bags
Wrappings - cellophane, heavy-duty aluminum foil, polyethylene,
laminated paper Good for firm, non-juicy foods 19Home Food
Preservation
20. Freezing Foods 20Home Food Preservation
21. General Freezing Instructions Selection Freezing does not
improve quality. Choose the highest quality available. Freeze
promptly. Remember some foods do not freeze well. Preparation Work
under sanitary conditions. Follow recommended procedures. 21Home
Food Preservation
22. Packing Foods to be Frozen Cool food before freezing. Ice
bath Pack in serving size quantities. Usually up to 1 quart 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. 22Home Food Preservation
23. 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. 23Home Food Preservation
24. 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. 24Home Food
Preservation
25. Labels Name of product Added ingredients Form of food:
halves, whole, or ground Packing date Number of servings or amount
25Home Food Preservation
