Freezing is quick and easy. It helps preserve the nutritive quality more closely to fresh food than any other food preservation method used today. When freezing foods, the goal is to keep ice crystals as small as possible. Large ice crystals can cause an undesirable soft, mushy texture.
Foods to be frozen must be packaged in a way that protects them from the dry freezer climate and excludes as much air as possible. Ideal containers for freezing must be
- expandable or sealed with sufficient headspace for expansion;
- moisture-vapor resistant;
- durable and leak proof;
- resistant to cracking and brittleness at low temperatures;
- resistant to oil, grease, and water;
- protective of foods from absorption of off flavors and odors; and
- easy to seal and label.
Avoid using waxed paper, paper or cardboard cartons, any rigid carton with cracks or poorly fitting lid, or re-used plastic dairy containers (e.g., cottage cheese or yogurt containers). These do not resist moisture enough to be suitable for long-term freezer storage.
To learn more about freezing and other food preservation methods, register for Preserve the Taste of Summer 101, https://bit.ly/34pVRjQ.
