{"id":6968,"date":"2010-12-22T15:03:01","date_gmt":"2010-12-22T20:03:01","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/"},"modified":"2024-05-23T15:49:25","modified_gmt":"2024-05-23T19:49:25","slug":"4384e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/4384e\/","title":{"rendered":"Bulletin #4384, Freezing Vegetables"},"content":{"rendered":"\n

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

Bulletin #4384, Freezing Vegetables (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

Why Blanch Vegetables?<\/strong><\/h3>\n\n\n
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\"tomatoes<\/a><\/figure><\/div>\n\n\n

Blanching is the process of scalding vegetables in boiling water or steam for a short amount of time. Blanching is a must for most vegetables that are frozen. The blanching process is important to slow or stop enzyme action that causes loss of flavor, color, and texture. Blanching time is important and varies with the vegetable and size of the pieces. Under blanching stimulates the activity of enzymes and is actually worse than no blanching. Over blanching causes the loss of flavor, color, vitamins, and minerals.<\/p>\n\n\n\n

Blanching Directions<\/strong><\/h3>\n\n\n\n
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  1. \"blanchingWash, drain, sort, trim and cut vegetables.<\/li>\n\n\n\n
  2. Use 1-gallon water per pound of prepared vegetables or 2 gallons water per pound of leafy greens.<\/li>\n\n\n\n
  3. Put vegetables into blancher (wire basket, coarse mesh bag or perforated metal strainer) and lower into boiling water. Or steam blanch: Add 1-2 inches of water to a pot and bring to boil then put a single layer of vegetables in the basket.<\/li>\n\n\n\n
  4. Cover. Start counting blanching time as soon as the water returns to a boil. If steam blanching, start counting immediately.<\/li>\n\n\n\n
  5. Keep heat high for the time given in the directions.<\/li>\n\n\n\n
  6. Cool immediately in ice water or cold water (60 degrees F or below) for the same time used in blanching (except for corn on the cob for which cooling time is twice the time of blanching). Stir vegetables several times during cooling.<\/li>\n\n\n\n
  7. Drain vegetables thoroughly.<\/li>\n\n\n\n
  8. Pack the vegetables either by dry-pack or tray-pack.
    \u2022 Dry-pack: Pack vegetable tightly into containers or freezer bags. Press out air and seal tightly.
    \u2022 Tray-pack: Put a single layer of the vegetables in a shallow pan and put the pan into the freezer. As soon as the vegetables are frozen, put them into a freezer bag or container. Press out air and seal tightly.<\/li>\n\n\n\n
  9. Freeze.<\/li>\n\n\n\n
  10. Frozen vegetables will maintain high quality for 8 to 12 months at zero degrees F or lower.<\/li>\n<\/ol>\n\n\n\n

    Important Note<\/strong><\/h3>\n\n\n\n

    Freeze food at zero degrees Fahrenheit or lower. Do not overload the freezer when freezing vegetables. It will take longer to freeze. Frozen vegetables will maintain high quality for 8 to 12 months at zero degrees F or lower.<\/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 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 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

    General characteristics of packaging materials should be:<\/p>\n\n\n\n