{"id":6868,"date":"2010-12-22T14:57:22","date_gmt":"2010-12-22T19:57:22","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/"},"modified":"2024-05-23T15:48:36","modified_gmt":"2024-05-23T19:48:36","slug":"4383e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/4383e\/","title":{"rendered":"Bulletin #4383, Freezing Fruits"},"content":{"rendered":"\n

Canning & Freezing Quick-Guides<\/strong><\/h3>\n\n\n\n

Bulletin #4383, Freezing Fruits (PDF)<\/a><\/p>\n\n\n\n

\"UNH<\/figure>\n\n\n\n

Prepared by Ann Hamilton, Food Safety Field Specialist, University of New Hampshire; reproduced with permission.<\/em><\/p>\n\n\n\n

For information about UMaine Extension programs and resources, visit extension.umaine.edu<\/a>.<\/strong>
Find more of our publications and books at extension.umaine.edu\/publications\/<\/a>.<\/strong><\/p>\n\n\n\n

Freezing Fruit<\/strong><\/h3>\n\n\n
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\"blueberries,<\/a><\/figure><\/div>\n\n\n

Fruit can be safely frozen using different methods based upon the desired use of the final product. Although the use of sugar or syrup is not necessary to achieve a safe product, most fruit used for eating will have a better texture if frozen using a sugar or syrup pack. Fruit that is used for baking are best frozen using a sugar or dry-pack.<\/p>\n\n\n\n

Containers for Freezing <\/strong><\/h3>\n\n\n\n

Using proper packaging material for freezing food is important to help protect the flavor, color, moisture content, and nutritive value of the food while in the freezer.<\/p>\n\n\n\n

In general, rigid containers, such as glass and plastic, are suitable for all packs, especially for liquid packs. Regular glass breaks easily at freezer temperatures. If using glass jars, choose wide mouth jars that are made for freezing and canning. Plastic freezer-grade bags are good for a dry pack with little to no liquid. If using plastic bags, press them to remove as much air as possible before closing.<\/p>\n\n\n\n