Freezing Food Just another way to preserve your

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Freezing Food Just another way to preserve your food!

Freezing Food Just another way to preserve your food!

�Should be adjusted to an even temperature of -20 degrees Celsius. Home Freezers

�Should be adjusted to an even temperature of -20 degrees Celsius. Home Freezers

�Food packages should be labelled with: ◦ Name of food ◦ Date frozen ◦

�Food packages should be labelled with: ◦ Name of food ◦ Date frozen ◦ Other helpful information Labelling is very important!

�NOT: ◦ Uncooked cake batter ◦ Cream fillings, puddings, custards ◦ Salad greens/garnishes ◦

�NOT: ◦ Uncooked cake batter ◦ Cream fillings, puddings, custards ◦ Salad greens/garnishes ◦ Creamed cottage cheese ◦ Boiled potatoes ◦ White of hard cooked eggs ◦ Cream Don’t freeze all food

� 3 ways to prepare fruit: ◦ Dry Pack: freeze dry fruit on tray

� 3 ways to prepare fruit: ◦ Dry Pack: freeze dry fruit on tray then zip-lock ◦ Dry Sugar Pack: Mix fruit and sugar, pack ◦ Syrup Pack: Pack fruit in desired syrup, leave headspace. Freezing Fruit

�Light coloured fruits may darken during freezing �Add ascorbic acid or lemon juice �Examples

�Light coloured fruits may darken during freezing �Add ascorbic acid or lemon juice �Examples of fruit: apples, peaches, apricots, cherries, pears, plums Avoiding discolouration

�Blanching: inactivates enzymes �If you don’t blanch veggie will develop “off” flavour and toughen

�Blanching: inactivates enzymes �If you don’t blanch veggie will develop “off” flavour and toughen ◦ Water blanching – most common (put in boiling water, cover and time) ◦ Steam blanching – best for french cut green beans and diced veg’s. Takes 1. 5 times longer Freezing Vegetables

�Chill vegetables immediately after blanching in ice water or cold running water. Then drain,

�Chill vegetables immediately after blanching in ice water or cold running water. Then drain, pack and freeze �Thawing: cook most vegetables from frozen. Asparagus, broccoli and spinach can be thawed to separate. Chilling/Thawing

�Package in one-meal portions in moisture- vapour resistant wrappings ◦ Fish freezes best in

�Package in one-meal portions in moisture- vapour resistant wrappings ◦ Fish freezes best in ice ◦ Thaw in original wrap ◦ NEVER REFREEZE MEAT THAT IS THAWED!! Freezing Meat, Fish, Poultry

�Most can be frozen either before or after baking ◦ Rolls, breads, biscuits, muffins,

�Most can be frozen either before or after baking ◦ Rolls, breads, biscuits, muffins, cakes, cookies �Pies are best frozen uncooked, then baked Freezing baked products

�Fruits – about the same food value as fresh �Vegetables – lose some water

�Fruits – about the same food value as fresh �Vegetables – lose some water soluble minerals and vitamins in blanching process. �Meats – lose some nutrients in drippings therefore thawing should be as short as possible. �Since spoilage agents are not destroyed, thawed food should be used AS SOON AS POSSIBLE!! Food Value of Frozen Food

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