Donielle AxlineUniversity of Maryland Extension

Freezing, Dehydrating& Fermenting At Home

Freeze in Freshness

Easy & Convenient Way to Preserve Foods

• Select the best quality foods to be frozen• Do not freeze products past their expiration date• Work in small quantities to package quickly• Wash and drain produce before freezing• Choose firm, ripe produce

Freeze in Freshness

• Use lean meats and poultry, trim fats away before freezing.

• Prepare your equipment before selecting your foods to freeze

• Follow directions for proper freezing techniques

Freeze Quickly

• Freeze products quickly, there is less damage to the food quality

• Set freezer to coldest setting• Do NOT overload your freezer• Space warm foods around freezer, packages can

be stacked after they are frozen.

What to use for Packaging

• Many varieties available – Choose those identified for freezing (i.e. storage vs freezer bags)

• Choose moisture-vapor resistant wraps and containers. They should be resistant to absorbing oil, grease, water, and odors.

• Ask: Will this be brittle in cold temperatures?• Leak-proof and durable with a

tight seal

Packing & Labeling

• Cool all foods before packaging• Pack in small quantities, pack what you will

consume when you “thaw it”• Pack tightly, but leave necessary head space • Seal well to keep air out• Label each package with the name and the

date, may include servings

Freezing Fruits

• Tray Freezing vs Bulk Freezing• Different Methods to Pack

• Syrup• Dry Fill

Freezing Vegetables

• Tray Freezing vs Bulk Freezing• Blanching in water or steam stops enzymes that

cause loss of flavor, color, and texture in the freezing process

• Blanching also helps cleanse the surface of and dirt or microorganisms, slows down loss of vitamins

• Not all freeze well (lettuce)

How do I blanch Vegetables?

• Step 1: Bring water to a rolling boil on stove• Step 2: Add vegetables to boiling water.

Vegetables should be submerged completely. • Step 3: Follow recommended blanching time

(3-5 minutes)• Step 4: Place blanched items in a bowl of ice

water to shock(stop the heating)

Prepared Foods

• Avoid wasting leftovers by freezing• Easy to thaw and reheat for a convenient meal• Quantities can be cooked or prepared at one

time• Packages should be in smaller portions which will

be consumed at one time• Great option for baby foods

Meats & Seafoods

• Different Packaging changes the amount of time recommended for freezing (i.e. paper wrap vs vacuum seal packages)

• Some dairy products do not freeze well, check the directions first.

Dehydrating at Home

• Different Equipment can be Used• Microwave• Oven• Dehydrator

Packaging & Storing

• Dried foods are susceptible to insect contamination and moisture reabsorption and must be properly packaged and stored immediately.

• First, cool completely. Warm food causes sweating which could provide enough moisture for mold to grow.

Packaging & Storing• Pack foods into clean, dry insect-proof containers

as tightly as possible without crushing.• Store dried foods in clean, dry home canning

jars, plastic freezer containers with tight-fitting lids or in plastic freezer bags.

• Pack foods in amounts that can be used all at once. Each time a package is re-opened, the food is exposed.

Packaging & Storing• Dried foods should be stored in cool, dry, dark

areas. • Recommended storage times for dried foods range

from 4 months to 1 year. • Because food quality is affected by heat, the

storage temperature helps determine the length of storage

Packaging & StoringThe higher the temperature, the shorter the storage time. • Most dried fruits can be stored for 1 year at

60ºF, 6 months at 80ºF. • Vegetables have about half the shelf-life of

fruits.

Packagng & Storing• Check dried foods frequently during storage to

see if they are still dry. • Glass containers are excellent for storage because

any moisture that collects on the inside can be seen easily.

• Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged.

Conditioning Fruit• The moisture content of home dried fruit should

be about 20 percent. • When the fruit is taken from the dehydrator,

the remaining moisture may not be distributed equally.

How do I Condition my fruit?• Place cooled, dried fruit loosely in plastic or

glass jars. • Seal the containers and let them stand for 7 to

10 days. • Shake the jars daily to separate the pieces and

check the moisture condensation. • If condensation develops in the jar,

return the fruit to the dehydrator

Dryness in Veggies• Vegetables should be dried until they are brittle

or "crisp." • Some vegetables actually shatter if hit with a

hammer. At this stage, they should contain about 10 percent moisture.

• Because they are so dry, they do not need conditioning like fruits.

Fermenting• Fermenting food at home is becoming an

increasingly popular food trend• It is essential that it is done safely. • Many different types of food are often fermented

at home, including sourdough bread, yogurt, vegetables (such as sauerkraut and kimchi), kombucha and others.

Fermentation of Veggies• The natural bacteria present in the vegetables

break down the components (natural sugars, etc.) of the vegetable into forms that are easier to digest.

• Lactic acid normally forms during fermentation, which helps to control any harmful bacteria that might be present.

Tips for Safety at Home• Start with vegetables that have been grown

using good food safety practices. • Wash all surfaces and containers that will be

used with hot sudsy water and rinse well with very hot water before use.

• Be certain that fermenting foods contact only food-grade materials

Tips for Safety at Home• Start fermentation process within 24 hours of

harvesting the vegetables. • Use the amount of salt called for in the recipe

as it is essential to its safety (and texture and flavor). Be sure to use non-iodized salt canning and pickling salt to ensure the proper proportion of salt to vegetable.

Tips for Safety at Home• Store fermenting vegetables in a sealed container

at 70 to 75°F, which is the optimum temperature for the fermenting microorganisms.

• Try not to disturb the vegetables during fermentation to reduce the amount of oxygen reaching the vegetables so that mold doesn’t develop.

Tips for Safety at Home• Remove any scum that forms during fermentation

with a clean, non-metal spoon or cup. • Handle fermented foods with clean hands and do

not let them come into contact with contaminated meat / fish or unclean surfaces

• After fermenting, products must either be stored in the refrigerator or cannedproperly for storage

Common Fermented Foods at Home

• Sauerkraut • Fermented Pickles• Fermented Vegetables

Online Resourceshttps://apps.chhs.colostate.edu/preservesmart/

Select the produce of

interest

Recommended Practices for Preserving

Helpful Links From Today• https://go.umd.edu/canningathome

Recipes & Demonstrations

• Freezing: Fruit, Cakes, Meat, Veggies• Drying: Fruit and Fruit Leather• Fermenting: Dill Pickles

Educator Teaching Evaluationhttps://go.umd.edu/edeval

Presenter: Donielle Axline

Date: May 7, 2020

Topic: Promoting Healthy LifestylesNext Class: Canning at Home

May 14, 2020 at 6:30 pm

Register: https://go.umd.edu/homecanning

CreditsAdapted from:• USDA Complete Guide to Home Canning, U.S. Department of

Agriculture, 2009.• So Easy to Preserve, The University of Georgia Cooperative

Extension, 2006.• University of Georgia, National Center for Home Food Preservation• Preserve Smart, University of Colorado

Prepared and Adapted By: Donielle Axline, University of MD Extension

AcknowledgementsThis presentation is adapted from :• University of Maryland Extension• University of Missouri Extension• University of Tennessee Extension• National Center For Home Food Preservation -

University of Georgia Cooperative Extension• USDA’s Complete Guide to Home Canning• University of Colorado Extension