Safe, Simple, Easy to Learn - PowerPoint Presentation

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Safe, Simple, Easy to LearnFreezing Fruits and Vegetables

Empowerment Through EducationSlide2

Today’s Topics

Basics of freezing fruits and vegetables

Preventing fruits from discoloring

Blanching vegetables

Packaging frozen fruits and vegetables

Thawing methods for fruits and vegetablesSlide3

Basics for Handling Food Safely

3

Prevent

bacteria

from spreading through your kitchen.

Wash hands!

20 seconds before and after handling food Sanitize!Cutting boards, utensils, and countertops Solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water Slide4

Before preserving any food consider the

types of foods

your

family

enjoys

and the usefulness of the preserved product in your lifestyle.Slide5

Freezing — Overview

Simple, easy and quickest method of

preservation

Adds convenience to food

preparation

Slows growth of microorganisms and chemical changesPreserves the greatest quantity of nutrients if done properlySlide6

Methods of Food Preservation

Canning

Freezing

Drying

FermentationSlide7

Advantages of Food Preservation

Year round availability of foods

Less spoilage

Eliminate or reduce microbial hazards

Increased

convenienceSlide8

Disadvantages of Freezing

Some foods may have undesirable texture

changes

Consider cost of purchasing and/or operating a

freezer

Available freezer space may limit the amount of product you can preserveSlide9

Freezing Pointers

Check freezer

temperature

0

o

F for best qualityFreeze foods quicklyDon’t stack food packages until they are solidly frozenSlide10

How Freezing Affects Food?

Textural Changes:

Water expands during

freezing, breaking cell walls

Thawed produce may leak

juices and be softCelery, lettuce and other vegetable with high water content do not freeze wellSlide11

Selection

Vegetables:

Choose young and tender.

Over-mature may be hard, tough or less flavorful.

Fruit:

Fully ripe, but firmUnder ripe may be bitter.Freeze soft, very ripe fruits as purées.Slide12

Enzymes in Vegetables and Fruits

Blanching vegetables to inactivate the enzymes that change the flavor, color and nutrients is important

Natural enzymes in fruit cause flavor, color, texture and nutritive value changes. Treat with ascorbic acid or other commercial products.

Fruits are not usually blanched.Slide13

Packaging

Use freezer bags or rigid freezer-safe containers

Squeeze air from bags before sealing

Leave ½ to 1 inch headspace for expansion in rigid containers

Use only moisture-proof, vapor-proof

packaging designed for freezingDo not reuse cardboard containers or plastic containers from commercially prepared food productsLabel and date productSlide14

Fruit: Freezing Overview

Consider the end use of the product when selecting the size/shape in which to freeze the

fruit

Whole, sliced, crushed, juiced, etc.

Choose fully ripe, but firm, fruit for highest

qualitySlide15

Fruit: Preventing Browning

The most effective method is treating washed and sorted light colored fruit with ascorbic acid (Vitamin C)

1 tsp. of ascorbic acid to one gallon of cool water

Commercial ascorbic acid mixtures

Other methods may be used, but are not as

effectiveLemon juice, citric acid solutions and sugar syrupsSlide16

Fruit: Types of Packs

Syrup pack

Sugar pack

Best for slices of soft fruits like strawberries and peaches

Dry or Tray pack

Good for small whole fruits such as berriesUnsweetened and water packsArtificial sweetenersSlide17

Fruit: Tray Pack

Spread fruit in a single layer on shallow trays and freeze until firm

Package in rigid freezer

containers or bags and

return to freezer

Tray packed fruits do not tend to clump togetherSlide18

Fruit: Thawing for Serving

Timing:

Dry, tray and sugar packs thaw

faster

than syrup

packsUnsweetened and water packs thaw the slowestThawing Methods:Room temperatureMicrowaveRefrigerator Slide19

Vegetables: Freezing Overview

Choose young, tender

vegetables

Wash thoroughly in cool

water

Prepare vegetables for freezing, keeping in mind how you intend to use themSlide20

Vegetables: Water Blanching

Lower vegetables into vigorously

boiling

water. Put lid on.

Water should hardly stop boiling

or return to a boil within a minute. Start timing the blanching as soon as water returns to a boil. Slide21

Vegetables: Steam Blanching

Place one layer of vegetables

in a

wire basket.

Suspend in steamer above

several inches of rapidly boiling water and cover.Start timing as soon as the lid is on.Steam 1 ½ times longer than boiling water blanching time.Slide22

Vegetables:Cooling After Blanching

After blanching in water or steam, cool immediately in cold

water.

Change water frequently or use running water or iced water (1 lb. ice per 1 lb. vegetable).

Cooling time should be the same as the blanching time.

Drain thoroughly.Slide23

Vegetables: Types of Packing

Dry Packing

Pack after the vegetables are blanched, cooled, and

drained

Pack quickly, pushing air out of package as you work towards

topTray PackingAfter draining, follow same guidelines as for fruitsSlide24

Vegetables: Thawing for Serving

Most vegetables can be cooked without thawing

Corn-on-the-cob should be partially thawed before cooking so that it will heat all the way through

Leafy greens cook more evenly if partially thawed

Cook vegetables in ½ cup or less water per pint package to maintain nutrients, drain and season as desired.Slide25

Recommended Storage Times

Fruits

Most frozen fruits maintain high quality for

8

to 12

monthsUnsweetened fruits lose quality faster than fruits packed in sugar or sugar syrupsVegetablesMost vegetables will maintain high quality for 12 to 18 months at 0°F or lowerSlide26

What to do if the Freezer Stops?

Keep the freezer door

closed

Foods should stay frozen for 24-48

hours

Thawed fruits that still have ice crystals can be refrozen or used in cooking, baking and making jams and jelliesVegetables containing ice crystals or at 40° F or below can be refrozenThawed vegetables should be thrown outSlide27

Summary

Freezing fruits and vegetables is a safe, easy way to preserve foods.

Wash all fruits and vegetables thoroughly.

Follow blanching charts for vegetables.

Use proper procedures and equipment, including freezer-safe materials.

Use the freezing process that works best for your family meal needs.Slide28

Questions?

Contact your local OSU Extension Office

extension.osu.edu

Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA.Roger Rennekamp, Associate Dean and Director, Ohio State University ExtensionFor Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication (e-mail, relay services, or video relay services). Phone 1-800-750-0750 between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial 614-292-6181.Slide29

This material has been peer-reviewed for statewide distribution.

Developed by

OSU Extension Food Preservation Team:

Lisa

Barlage

, Educator, Ross CountyMelinda Hill, Educator, Wayne CountyShawna Hite, Healthy People Program SpecialistSanja Ilic, Food Safety State SpecialistChristine Kendle, Educator, Tuscarawas CountyKatharine Shumaker, Educator, Holmes CountyNancy Stehulak, Educator, Henry County

Treva Williams, Educator, Scioto CountySlide30

ReferencesOhio State University Extension,

Freezing

Basics

, HYG-5341

Ohio

State University Extension, Freezing Vegetables,http://ohioline.osu.edu/factsheet/HYG-5333Ohio State University Extension, Freezing Fruits,http://ohioline.osu.edu/factsheet/HYG-5349Andress, E., & Harrison, J.(2014) So Easy to Preserve (6th ed.). Athens, The University of Georgia Cooperative Extension ServiceNational Center for Home Food Preservation. www.uga.edu/nchfpSlide31

Photo CreditsSlides 3 and 12: Centers for Disease Control and PreventionSlide 11:

Pixabay

Slide 13 and 20: National Center for Home Food Preservation

All other photos were taken by the Food Preservation Team.

Updated May 2016