Freezing
The easiest preservation method for most fruits and vegetables, retaining nutrients and fresh flavor.
Overview
Freezing is the simplest and most forgiving preservation method. It retains more nutrients and fresh flavor than any other method, and works for nearly all fruits and vegetables. The key to success is proper preparation (blanching for most vegetables), quick freezing, and airtight packaging.
Best For:
Not Recommended For:
Safety First
Freezing is very safe but doesn't kill bacteria - it only stops their growth. Thaw safely and use proper food handling.
Important Warnings:
- Keep freezer at 0°F (-18°C) or below
- Thaw in refrigerator, cold water, or microwave - never at room temperature
- Once thawed, use within 1-2 days
- Don't refreeze thawed raw foods unless cooked first
- Leave headspace in containers for expansion
Trusted Resources:
Equipment Needed
- Freezer
Chest or upright freezer at 0°F (-18°C) or below
- Freezer Bags
Heavy-duty bags designed for freezing
- Large Pot
For blanching vegetables
- Ice Bath
Large bowl with ice water for stopping cooking
- Baking Sheets
For flash freezing before bagging
- Permanent Marker
For labeling bags and containers
- Vacuum Sealer
Removes air for longer storage
- Freezer Containers
Rigid containers for soups, sauces
- Blanching Basket
Makes blanching easier
- Food Processor
For pureeing before freezing
Step-by-Step Guide
Choose ripe, high-quality produce and wash thoroughly.
- Use produce at peak ripeness
- Wash under cool running water
- Remove stems, pits, or seeds as needed
- Cut into uniform pieces
Brief boiling followed by ice bath stops enzyme action.
- Bring large pot of water to rolling boil
- Add vegetables (1 lb per gallon water)
- Start timing when water returns to boil
- Transfer immediately to ice bath
- Cool for same time as blanching
- Drain thoroughly
Prevent browning with ascorbic acid or sugar pack.
- Light-colored fruits (apples, peaches) benefit from treatment
- Ascorbic acid: 1/2 tsp per quart water
- Sugar pack: mix fruit with sugar (3/4 cup per quart fruit)
- Syrup pack: cover with cold sugar syrup
- Dry pack: freeze without treatment (works for berries)
Spread on baking sheet and freeze before bagging.
- Line baking sheet with parchment
- Spread produce in single layer
- Freeze until solid (1-2 hours)
- Transfer to bags or containers
Remove air and seal tightly in freezer-safe containers.
- Leave 1/2 inch headspace for dry pack
- Leave 1 inch headspace for liquid pack
- Remove as much air as possible
- Seal securely
- For vacuum sealer: follow manufacturer directions
Mark contents and date, freeze quickly.
- Write contents, date, and quantity
- Place in coldest part of freezer
- Don't overload freezer - air needs to circulate
- Allow 24 hours to freeze solid
Processing Times
| Food | Prep Method | Container | Time |
|---|---|---|---|
| Green Beans | Blanch 3 min | N/A | Blanch 3 min |
| Broccoli | Blanch 3 min | N/A | Blanch 3 min |
| Corn (cut) | Blanch 4 min | N/A | Blanch 4 min |
| Peas | Blanch 1.5-2 min | N/A | Blanch 1.5-2 min |
| Spinach | Blanch 2 min | N/A | Blanch 2 min |
| Peppers | No blanching needed | N/A | No blanching |
| Tomatoes | No blanching needed | N/A | No blanching |
| Berries | No treatment needed | N/A | Flash freeze |
| Peaches | Ascorbic acid treatment | N/A | Treat then freeze |
| Zucchini | Blanch 3 min | N/A | Blanch 3 min |
Storage Guidelines
Freezer at 0°F (-18°C) or below
Consistent temperature, away from door
8-12 months for best quality; safe indefinitely if kept frozen
- •Excessive ice crystals (freezer burn)
- •Off-odors when thawed
- •Discoloration
- •Mushy or watery texture (quality, not safety)
Labeling Best Practices
Required Information:
- Contents
- Date frozen
Recommended:
- •Quantity
- •Blanching time used
- •"Use by" date