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Freezing fruits and vegetables
Freezing can preserve the color, flavor and nutritional quality of many fruits and vegetables when the food is prepared properly and frozen promptly. Start with sound produce at good eating quality.
Most vegetables should be blanched in boiling water or steam for a specified time before freezing. Blanching slows enzyme activity that can cause undesirable changes in flavor, color and texture. Cool vegetables promptly after blanching, drain them and package them for freezing.
Fruit can often be frozen unsweetened or packed with sugar or syrup depending on the desired use and quality. Sugar is not required for safety. Follow a tested food-specific method because preparation, pretreatment and packing recommendations vary.
RECOMMENDED RESOURCES
Freezing — National Center for Home Food Preservation
Food-specific freezing procedures for a wide variety of fruits and vegetables.
Explains why blanching is important and provides guidance on the process.
Containers for Freezing — NCHFP
Guidance on choosing freezer packaging that protects food quality.
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