Bountiful summer harvests can result in tasty fall and winter meals by preserving fresh fruits and vegetables now through canning, freezing or drying. Freezing is a popular method because it's quick and easy to do. High quality results from freezing depend on a few key steps: fresh high-quality produce, proper methods of preparation, proper storage materials and correct freezer temperatures.
Freezing cannot improve the quality of any food, so it's important to start with the best quality fruits and vegetables at their peak of maturity. Fruit should be firm yet ripe. Vegetables should be young, tender, unwilted and garden-fresh.
Fruits and vegetables contain enzymes which are slowed down but not destroyed during freezing. If not inactivated, these enzymes can cause color and flavor changes as well as loss of nutrients. Blanching is used to inactivate enzymes in vegetables. In simple terms, during the blanching process the vegetables are exposed to boiling water or steam for a short period of time. The vegetables are then cooled rapidly using ice water to stop the cooking process. Blanching times vary for each type of vegetable; it is important to follow recommended blanching time because over-blanching results in a cooked product and a loss of flavor, color and nutrients. Conversely, under-blanching stimulates enzyme activity and is worse than no blanching at all.
Keeping your produce at its optimum quality while frozen depends a great deal on using the proper storage materials. Storage materials should be moisture-vapor resistant; durable and leak-proof; not become brittle and crack at low temperatures; resistant to oil, grease or water; protect foods from absorption of food flavors or odors; easy to seal and easy to mark. When purchasing containers or flexible bags or wrappings, make sure it is labeled as suitable for freezing.
Check your freezer to make sure it is holding foods at 0 degrees Fahrenheit or below. Use a freezer thermometer to determine whether your freezer is working at the correct temperature. Storing frozen foods at higher temperatures than 0 degrees Fahrenheit shortens their life.
Freeze foods as soon as they are packed, labeled and sealed. Make sure not to overload your freezer with unfrozen foods. Leaving a little space between packages ensures that air can circulate around the foods. Once the packages are frozen, they can then be stored closer together.
For more information on this topic, contact your county's Michigan State University Extension Office. MSU Extension educators are located in all 83 Michigan counties to integrate university and community resources to help families succeed.
Sources: So Easy to Preserve, Elizabeth L. Andress, Ph. D., Judy A. Harrison. Ph. D., Cooperative Extension Service/The University of Georgia/Athens, Fourth Edition 1999.
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