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FREEZING FOODS

FREEZING FOODS. Why freeze food?. Freezing preserves foods by preventing harmful bacteria from growing If frozen correctly, foods will keep most of their nutrients, color, texture and flavor. Hints for freezing. Cool ingredients before packing Allow extra space at the top when packing

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FREEZING FOODS

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  1. FREEZING FOODS

  2. Why freeze food? • Freezing preserves foods by preventing harmful bacteria from growing • If frozen correctly, foods will keep most of their nutrients, color, texture and flavor

  3. Hints for freezing • Cool ingredientsbefore packing • Allow extra space at the top when packing • Pack foods close together with as little air as possible • Seal containers well • Label packages with contents and date • Freeze at 0 degrees Fahrenheit or lower

  4. Containers for freezing Good freezer containers are: • Water resistant • Leak-proof • Strong and durable • Easy to label and seal Meats may be frozen in their supermarket package or rewrapped for longer storage times

  5. Freezing fruits • Gather materials • Wash fruits in a cold water bath and dry • Do not soak fruit • Cut fruit into smaller pieces • Prepare only a small amount of fruit (about 2 quarts) at a time • Select a packing method according to recipe

  6. Packing methods • Syrup pack • Dessert use • Sugar pack • For fruits that produce syrup on their own • Dry pack or unsweetened pack • Good for cooked fruit Check recipe to determine which packing method to use

  7. Freezing vegetables • Use fresh, ripe vegetables • Wash before use in cold water • Sort or cut vegetables to same size for heating and packing • Blanch before packaging

  8. Blanching • Slows or stops vegetables from ripening • Helps preserve flavor, color, and nutritional value while frozen • Usually done in boiling water • Heating time varies with type of vegetable Follow recipe

  9. Thawing frozen foods safely • In the refrigerator • In cold, running water • In the microwave After thawing, refrigerate food or cook immediately

  10. Storage of frozen foods

  11. Foods that do not freeze well Vegetables • Cabbage • Celery • Lettuce • Parsley • Radishes • Potatoes (or other high-starch vegetables) Fruits • Pears Foods with eggs or milk • Shell eggs or cooked egg whites • Meringue or icings made with egg whites • Milk sauces • Sour cream Other • Cheese or crumb toppings • Mayonnaise or salad dressings • Gelatin • Most fried foods

  12. For more information. . . Your County Cooperative Extension Office has: • More information on safe techniques for freezing • Answers to questions about food preservation Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.

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