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So Many Fruits and Vegetables, So Little Time
by Karen From, Nutrition and Health Education Specialist 

The fresh seasonal fruits and vegetables are here and gone in a flash.  There must be a way to save and savor these garden jewels all year long.  Did you know that freezing fruits and vegetables is one of the best and easiest ways to enjoy your garden harvest all year long?  Freezing fruits and vegetables will retain their natural flavor, color, and nutritive value.  The texture of the most produce is usually better than with other methods of food preservation.  Foods can be frozen in less time than they can be dried or canned. The freezing process is simple, adds convenience to food preparation, and portions can be adapted to your personal needs. With all these advantages, you must be asking yourself; how you get started, what equipment will I need, and what are the best fruits and vegetables to freeze? For more information about freezing you can contact your local University of Missouri Extension office or visit the University of Missouri Web site: muextension.missouri.edu and type freezing in the search box.

Before we get started, you should note the disadvantages to freezing produce. First, the texture of some foods is undesirable, as the freezing process affects the cell structure.  Second, the initial investment may be high if you are going to purchase a deep freezer.  Third, your storage space will be limited by how much your freezer will hold. 

Selecting a freezer

What kind of freezer do you need?  There are basically two types—upright and chest.  The uprights can range from 6 to 22 cubic feet, are convenient, use small floor space and are easy to load and unload.  The chest freezer can range from 6 to 32 cubic feet, take more floor space, are more economical to buy and to operate than an upright, and loses less cold air when opened.  A general rule to follow is six cubic feet of freezer space per person in the family.  The standard freezer capacity is 35 pounds of frozen food per cubic foot of usable space. 

After choosing your freezer, make sure it is located in a convenient, cool, dry, and well ventilated area.  The freezer should not be placed by a heater, stove, range, water heater or in the sun.  When placing against the wall, allow enough space for air to circulate, and make sure the freezer is level. 

Choosing the best fruits and vegetables

The best fruit suited for freezing should be of optimum maturity and freshness.  They can be frozen whole, sliced, crushed or juiced.  Wash and work with small amounts at a time to preserve best quality.

Vegetables should be young, tender, and high-quality.  You should sort for size and ripeness then wash and drain before removing skins or shells.  Wash small lots at a time lifting out of water, but DO NOT soak.  It is best to work in small quantities, as directed by your Ball canning book or the So Easy To Preserve 4th edition put together by the Cooperative Extension Service, The University of Georgia. 

The fresh seasonal fruits and vegetables are here and gone in a flash.  There must be a way to save and savor these garden jewels all year long.  Did you know that freezing fruits and vegetables is one of the best and easiest ways to enjoy your garden harvest all year long?  Freezing fruits and vegetables will retain their natural flavor, color, and nutritive value.  The texture of the most produce is usually better than with other methods of food preservation.  Foods can be frozen in less time than they can be dried or canned. The freezing process is simple, adds convenience to food preparation, and portions can be adapted to your personal needs. With all these advantages, you must be asking yourself; how you get started, what equipment will I need, and what are the best fruits and vegetables to freeze? For more information about freezing you can contact your local University of Missouri Extension office or visit the University of Missouri Web site: muextension.missouri.edu and type freezing in the search box.

Before we get started, you should note the disadvantages to freezing produce. First, the texture of some foods is undesirable, as the freezing process affects the cell structure.  Second, the initial investment may be high if you are going to purchase a deep freezer.  Third, your storage space will be limited by how much your freezer will hold.   

Packing materials for freezing

The materials you choose to pack your garden jewels in will play an important part in their overall quality when you thaw them.  Packaging material should be moisture-vapor resistant.  This keeps the transfer of moisture and air in or out of the package, which reduces ice crystals and off taste.  The packing material should also be durable, leak-proof, and resistant to oil, grease or water.  It should not become brittle and crack at low temperatures and is easy to seal and label.  Rigid containers can also be used for freezing like plastic containers, and wide-mouth canning/freezing jars.  If using glass jars, the manufacturer label must state if safe to use for freezing.  These containers are good for liquids, soft and juicy foods, and liquid-packed foods.  These packages are also good because they can be stored upright and hold their shape.  Bags and wrapping such as plastic, aluminum foil or laminated paper are good for firm non-juicy foods.  Make sure you label food packages before filling. Information you may want to put on the package include:

• Name of product 
• Added ingredients 
• Form of foods-halves, whole, ground
• Packaging date 
• Number of servings or amount 

Packing Foods For Best Freezing Results 

How do you package foods to be frozen?  Pack foods tightly. This avoids trapped air (which over time can cause deterioration of your product) and space is not wasted.  However, some room may be needed for expansion or headspace at the top. Exceptions would include bulky vegetables like broccoli and asparagus, bony pieces of meat, tray packed foods, and breads.  If blanching vegetables before freezing to aid in preventing flavor and color changes, be sure to place directly in an ice bath after blanching for the same amount of a time as you blanched before freezing. If you would like more information on blanching you can go to the food preservation Web site: www.homefoodpreservation.com.   

Basic Freezing Guidelines:

1. Freeze foods at 0 degree F or lower.

2. Freeze food in no greater size than one quart and in serving size quantities.

3. Freeze food immediately after prep.

4. Do not overload freezer with unfrozen food.

5. Pack already frozen foods together so they do not thaw.

6. Place unfrozen foods in coldest part of freezer.

7. Leave space around packages so cold air can circulate.

8. After food is frozen, rearrange frozen foods so that the foods frozen longer can be used first.

9. You may want to keep a frozen foods inventory.

10. Check freezer thermometer regularly. 

Thawing Fruits and Vegetables

To retain all of the fruit flavor when thawing, do not discard any ice crystals that may have formed.  When thawing in the refrigerator it will take 6-8 hours per pound of fruit in syrup, at room temperature 1-2 hours per pound, and at room temperature in cool water ½ to 1 hour.  If you choose to use the microwave oven, please refer to the manufacturer’s directions for thawing fruits.  Vegetables can be cooked without thawing, but corn on the cob should be partially thawed so the cob will be hot after cooking.

Armed with all this valuable information for freezing your fresh fruits and vegetables, you can put it to work for you this summer season.  I choose to freeze my fruits and vegetables from the garden each summer because I know they will go bad before we can enjoy all their great tastes.  But the best reason for freezing them is knowing this winter when it is cold and gloomy outside, all I have to do is go to my deep freeze and choose a bit of summer from my frozen fruits and vegetables! 

The Art & Science of Quality Canned Produce
Janet Hackert  Nutrition and Health Education Specialist

When I preserve produce harvested from my garden, I want a high quality product that looks and tastes good. I also want food that will be safe to store for a while and to eat later. It takes a lot of hard work to get a high quality canned product. The art of a high quality canned product is making the food look appetizing. The science of canning is making it safe. Both can be found by following the procedures recommended by USDA for each type of fruit or vegetable.

The steps themselves can be found in a series of guide sheets offered by University of Missouri Extension  Here are some steps for canning that are sometimes neglected, with tips on why we need to do what we do.

Tightening a lid properly is an art. Turn lids until just fingertip tight. This means don’t use any kitchen aid to tighten more firmly.

Remove air bubbles even when you don’t see any. You may be surprised at what surfaces as you move a flat, plastic spatula up and down between the food and jar. Check again to make sure food is covered with liquid.

By following good science, based on researched procedures, we are more likely to attain the art of creating a safe and attractive canned product.

Tightening a lid properly is an art. Turn lids until just fingertip tight. This means don’t use any kitchen aid to tighten more firmly.

Remove air bubbles even when you don’t see any. You may be surprised at what surfaces as you move a flat, plastic spatula up and down between the food and jar. Check again to make sure food is covered with liquid.

By following good science, based on researched procedures, we are more likely to attain the art of creating a safe and attractive canned product.

 

Canning and Freezing Guide Sheets to ask for at your county extension office

• GH1451 - Quality for Keeps — Before You Start to Can, Learn the Basics
• GH1452 - Quality for Keeps: Food Preservation — Steps to Success in Home Canning
• GH1454 - Quality for Keeps — How to Can Fresh Vegetables
• GH1455 - Quality for Keeps: Food Preservation — Fruitful Canning
• GH1456 - Quality for Keeps — How to Can Fresh Tomato Products
• GH1457 - Quality for Keeps: Food Preservation — In a Pickle
• GH1459 - Quality for Keeps — Pack a Pickled Product
• GH1490 - Quality for Keeps — Canning Meat, Fish and Poultry
• GH1501 - Quality for Keeps — Freezing Basics
• GH1502 - Quality for Keeps — Freezing Fruits
• GH1503 - Quality for Keeps — Freezing Vegetables
• GH1504 - Quality for Keeps — Freezing Meat, Poultry, Fish, Eggs and Dairy Products
• · GH1505 - Quality for Keeps — Freezing Home Prepared Foods
• · GH1506 - Quality for Keeps — Freezer Problem Solver
• · GH1507 - Quality for Keeps — Freezing Unusual Fruits and Vegetables

Health and Nutrition Resources for Northwest Missouri

Northwest Missouri Extension News You Can Use (Regional Newsletter) Taste of Harvest Newsletter provides Northwest Missourians who produce and preserve food with timely, research-based information so they can ... plant ... pick ... prepare ... preserve ... and eat it right.  Do it right with University extension and Extension information! Jump to these articles: Making and Preserving Apple Cider Drinking Cider Safely Making Sauerkraut at Home Cabbage Culture Blackberries and Black Raspberries Berry Delicious When They're Hot They're Hot

Family Nutrition Education Program in Northwest Missouri

Missouri-wide Nutrition and Health Resources

• University of Missouri Extension Nutrition and Health main page
• Extension Publications Search for nutrition and health information.
• MissouriFamilies Get practical nutrition and health information

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		University of Missouri Extension Gentry County gentryco@missouri.edu Site maintained by Shawn Deering  deerings@missouri.edu Updated 07/21/06