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Freezing Fruits and Vegetables

Freezing Fruits and Vegetables . Resources for Today. Freezing Fruits and Vegetables (B3278). Freezing Fruits and Vegetables. Advantages; Quick and easy Preserves nutrients Retains taste and color. Freezing: The Basics. Pre-treat for best quality Quick freezing is key

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Freezing Fruits and Vegetables

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  1. Freezing Fruits and Vegetables

  2. Resources for Today • Freezing Fruits and Vegetables (B3278)

  3. Freezing Fruits and Vegetables Advantages; • Quick and easy • Preserves nutrients • Retains taste and color

  4. Freezing: The Basics • Pre-treat for best quality • Quick freezing is key • Packaging is important for maintaining quality

  5. Packaging • Rigid plastic freezer boxes • Heavy plastic freezer bags • Glass canning jars • Wraps of aluminum foil, freezer paper or plastic film

  6. Freezing Fruits • Use acid to prevent color change • Freeze unsweetened for greatest flexibility • Sweeten for good texture and color

  7. Freezing Vegetables Blanch vegetables for better quality • Boiling water blanch • Steam blanch Chill rapidly in ice-water

  8. About blanching…. • An issue of quality • Blanch only for the required time • Cool rapidly • Store un-blanched foods for less than 3 months

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