freezing fruits veggies 100827105537 phpapp01
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8/13/2019 Freezing Fruits Veggies 100827105537 Phpapp01
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Simple, Safe, Easy to LearnSimple, Safe, Easy to Learn
Freezing Fruits andFreezing Fruits and
VegetablesVegetables
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Today’s TopicsToday’s Topics
• Basics of freezing fruits and vegetables• Preventing fruits from discoloring• Blanching vegetables• Packaging frozen fruits and vegetables• Thawing methods for fruits and vegetables
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Before preserving any food,consider the types of foods
your family enjoys and the usefulness of the
preservedproduct in your lifestyle
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Basics for !andling Food "afelyBasics for !andling Food "afely
• Prevent bacteria from spreading throughyour kitchen # Wash hands $
• %arm water and soap for &' seconds before andafter handling food
# Sanitize $ (utting boards, utensils, andcountertops
• )se a solution of * tablespoon of unscented, li+uidchlorine bleach in * gallon of water
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Freezing -verviewFreezing -verview
• .asy, convenient and the least time/consuming
• "lows growth of microorganisms andchemical changes
• Preserves the greatest +uantity ofnutrients
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Preparing Food for FreezingPreparing Food for Freezing
• Thoroughly wash all fruits and vegetablesin cold water/ 1- 2-T "-345
• .nzymes$ # Vegetables$
• 1estroyed by heat, blanching, before packagingand freezing
# Fruits$• .nzymatic browning• (ontrolled by ascorbic acid 6vitamin (7 or other
additives• )sually not blanched
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%hat is the Freezing .ffect8%hat is the Freezing .ffect8
• Te9tural (hanges$ # %ater freezes and e9pands foods # :ce crystals cause the cell walls of fruits and
vegetables to rupture, making them softerwhen thawed
# Vegetables with very high water content donot freeze well
• .9 (elery, lettuce and tomatoes # Vegetables with lower water content become
more compact• .9 "pinach and broccoli
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Freezing PointersFreezing Pointers
• (heck freezer temperature # ' o F for best +uality
• Freeze foods +uickly• Don’t stack food packages until they are
solidly frozen
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Fruit$ Freezing -verviewFruit$ Freezing -verview
• Frozen in many forms # %hole, sliced, crushed, ;uiced etc
• Best +uality/ choose fully ripe, but firm,fruit # :mmature or overripe produce lower +uality
when frozen
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Fruit$ Preventing 1arkening andFruit$ Preventing 1arkening and1iscoloration1iscoloration
• Best for peaches, apples, pears andapricots
• Treat washed and sorted fruit withascorbic acid 6Vitamin (7 # * tsp of ascorbic acid to one gallon of cool
water # )se commercial ascorbic acid mi9tures
• i e Fruit Fresh< 6follow manufacturers directions7
• =emon ;uice or citric acid solutions
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Fruit$ Types of PacksFruit$ Types of Packs
• "yrup pack 6see fact sheet7• "ugar pack
#Best for slices of soft fruits like strawberriesand peaches
• 1ry 6Tray7 pack #
>ood for small whole fruits such as berries• )nsweetened and water packs• 3rtificial sweeteners
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Fruit$ 1ry ?Tray@ PackFruit$ 1ry ?Tray@ Pack • Fruit pieces may be frozen individually, in single
layer, on a tray• Freeze until firm then package in rigid container
or bag
• %ill pour out of container easily when frozen• Fruit pieces do not ?clump@ as when packed
directly into containers or with sugar syrup
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Fruit$ Thawing for "ervingFruit$ Thawing for "erving
• Timing$ # 1ry sugar packs thaw faster than syrup packs # )nsweetened packs thaw the slowest
• Pointers$ # %hen used in recipes, allow for added sugar
and more ;uice # 2ot all fruits need to be thawed before using
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Vegetables$ Freezing -verviewVegetables$ Freezing -verview
• "elect young, tender, high/+ualityvegetables
• "ort for size and ripeness• %ash small lots at a time, lifting out of
water/ 1- 2-T "-345
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Vegetables$ %ater BlanchingVegetables$ %ater Blanching
• Primary method of destroying enzymes in vegetables
• Directions:
# Boil water in a kettle with lid # * gallon water per * lb of vegetables # Lower vegetables into vigorously boiling water
Put lid on %ater should hardly stop boiling or return
to a boil within a minute Start timing the blanchingas soon as water returns to a boil # 3t end of blanching time, +uickly remove vegetables
from boiling water and place in cold or ice water bath
to stop cooking process
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Vegetables$ "team BlanchingVegetables$ "team Blanching
• Directions: # )se kettle with tight lid and basket # * to & inches of boiling water in bottom of pan
# Vegetable should be in a single layer inbasket
# "tart timing as soon as the lid is on # Aemove from kettle and place in cold or ice
water bath # Takes 1 to 1 ½ times longer than water
blanching- check times for each food
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Vegetables$ (ooling 3fterVegetables$ (ooling 3fterBlanchingBlanching
• 3fter blanching in water or steam, coolimmediately in cold water
• (hange water fre+uently or use runningwater or iced water 6* lb ice per * lbvegetable7
• (ooling time should be the same as theblanching time
• 1rain thoroughly
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Vegetables$ Types of PackingVegetables$ Types of Packing
• 1ry Packing # Pack after the vegetables are blanched,
cooled, and drained # Pack +uickly, pushing air out of package as
you work towards top
• Tray Packing # 3fter draining, spread pieces in a single layer
on a shallow pan # Freeze firm
# Package +uickly, pushing air out as you work
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Vegetables$ PackagingVegetables$ Packaging
• )se freezer bags or rigid freezer/safecontainers
# "+ueeze air from bags before sealing # =eave to : inch headspace for e9pansion in rigid
containers• )se only moisture#proof, vapor/proof
packaging designed for freezing
• 1o not reuse cardboard containers or plasticcontainers from commercially prepared foodproducts
• =abel and date product
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Vegetables$ Thawing forVegetables$ Thawing for"erving"erving
• Cost vegetables can be cooked withoutthawing
• (orn/on/the/cob should be partiallythawed before cooking so that it will heatall the way through
• =eafy greens cook more evenly if partiallythawed
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"ummary"ummary
• Freezing fruits and vegetables is a safe,easy way to preserve foods
• %ash all fruits and vegetables thoroughly• Follow blanching charts for vegetables• )se proper procedures and e+uipment,
including freezer/safe materials• )se the freezing process that works bestfor your family meal needs
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Guestions8
“This material has not been peer-reviewedfor statewide distribution -- blind peerreview pending.”
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Aeferences$Aeferences$ 3ngell, 1 , H "hertzer, I 6&''J7 ree!ing ruits. (ooperative .9tension, The
-hio "tate )niversity
3ngell, 1 , H "hertzer I 6&''J7 ree!ing "asics (ooperative .9tension, The-hio "tate )niversity
3ngell, 1 , H "hertzer, I 6&''J7 ree!ing #egetables. (ooperative .9tension,The -hio "tate )niversity
3ndress, . , H !arrison, I 6&''K7 " o $as% to &reserve '( th ed.). (ooperative.9tension, The )niversity of >eorgia