Basic Practices of Freezing Food Washington State

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Basic Practices of Freezing Food Washington State University Sandy Brown Faculty Emeritus WHY FREEZING? Advantages: Easiest form of preservation for most foods. Less time consuming than canning or drying. Provides product closest to fresh

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01
Basic Practices of Freezing Food Washington State University Sandy Brown Faculty Emeritus<br>
02
WHY FREEZING? Advantages:
Easiest form of preservation for most foods.
Less time consuming than canning or drying.
Provides product closest to fresh
Good natural color and flavor retention.
Best nutritive value retention.
Adds convenience to food preparation.
Proportions can be adapted to needs unlike other methods.
Kitchen remains somewhat cool and comfortable.

Disadvantages:
Texture of some foods is undesirable because of changes due to the freezing process.
Product loses quality more quickly.
Initial investment and cost of maintaining a freezer is high.
Storage space is limited by how much the freezer will hold.<br>
03
FREEZER FACTS Determining the appropriate freezer size:
One cubic food holds 35 pounds of frozen food.
Freeze 4-6 cubic feet of food per person.

Freezer Facts
Stand-alone freezers maintain 0°F or below.
Refrigerator freezers only maintain about 15°F.
Defrost when frost is ½ inch thick.
Thick ice increases energy costs and reduces storage space.
Keep freezer full for best storage and energy use.<br>