Basic Steps (2051)

For high-quality frozen foods, start with high-quality fresh food. Freezing will retain quality, but cannot improve it.

Work under clean conditions. Have all necessary equipment and packaging materials ready before you begin working with food.

Choose packaging materials that prevent air contact with the food and protect against moisture loss. For semi-fluid foods, use rigid plastic or wide-mouth glass containers you can close tightly. For more solid foods, use freezer bags, heat-sealable bags, coated freezer paper or heavy-duty aluminum foil. You can reuse plastic containers originally used for frozen foods if you can clean them thoroughly. Do not reuse paper cartons that originally held milk, cottage cheese or similar products.

Blanch or steam all vegetables and cool them quickly in ice water before freezing. This step inactivates enzymes that will damage flavor, nutrients and texture during freezer storage.

You may freeze fruits with or without sugar. Those you freeze with some sugar however, will have better texture and color. Use an antioxidant like ascorbic acid or citric acid to keep light-colored fruits like apples, peaches, or red cherries from discoloring.

Repackage meats you buy at the supermarket before freezing them for long-term storage. The wrap used on fresh meats allows oxygen to contact the surface of the meat. Wrapped this way, the meat will get freezer burn if you store it in the freezer for more than a few weeks. For short storage, just place the supermarket wrapped meat in a tightly closed plastic bag before freezing.

Freeze foods as quickly as possible. This helps form tiny ice crystals that won't damage the food as much when it is thawed.

Be sure to keep the freezer at 0 degrees F or lower to protect food quality. Self-defrosting freezers are suitable only for short-term storage because of temperature fluctuation.

Use all products within a reasonable time. Keep an inventory of food in the freezer to help you determine this. As long as a food is kept solidly frozen, it will not become unsafe to eat; but it will lose quality during extended storage—nutrients, flavors and appearance will decline.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

Feel free to forward, post or reprint any of the "Solutions" in their entirely, but please credit http://www.solutions.psu.edu/ as the original source of information, and please do not change the content.