After the fruit has been put into the container, fill with liquid. Most vegetable will need to be blanched for 2-4 minutes.. After the vegetables are blanched or steam blanched, plunge them into ice water, to stop the blanching process. To prevent freezer burn, it is important to get as much of the air out of the container as possible. As you can surmise it is important to following the recommendations for blanching any produce you are intending to freeze. Most vegetables have a storage time of 6 - 8 months. (Please consult a freezing time chart for recommended safe length of time to store fruit you will be freezing)

Freezing Vegetables:

Freezing vegetables are very easy. One unsweetened fruit pack or syrup fruit pack. Over blanching will results in an over cooked product that will most likely lose its flavor, color, and nutrients. All vegetables will need to be either steamed, for small sized vegetables such as peas, beans or vegetables that become soft quickly, like celery, cucumbers and such. Tupperware type containers as a rule are good for most freezable food stuff.

Blanching also helps destroy harmful microorganisms that can be found on the surface of vegetables, and fruit.

Recipe for Syrup:

Light syrup: 2 cups sugar, 4 cups boiling water. Freezer wraps and freezer bags are also good. When using freezer wraps, wrap the food tightly, and it is also smart to slip that wrapped food into a freezer bag. Although there are a few things you should take into consideration before you start.

Freezing foods is relatively simple. Lemon juice also may be used to prevent darkening of fruits, but is not as effective as ascorbic acid. Fruits need to be steamed for 1 1/2 to 2 minutes. There are two liquids that can use to complete the fruit for freezing.

Semi-Hermetic Compressor & Condensing Units Suppliers The ascorbic acid keeps the fruits color bright. Cool before packing into a container, making sure to pack fruit in slightly tight.

Most fruits should be eaten within 6 months after freezing date. If you get your produce from a backyard garden or a produce market, you will be doing yourself and your family a service by freezing fresh vegetables and fruits.

Some fruits are not blanched however, but instead, ascorbic acid (Vitamin C) is used to control enzymes.

Freezing foods that are in season is a great way to save loads of money. Cool well, pack in appropriate air tight container, and freeze. It is well known that fresh produce maintains a higher nutritional value than processed produce.

Freezing Fruit:

To freeze fruit, wash and then cut fruit into sections. The liquid you decide to use is your preference. Stir in sugar until dissolved, remove from heat cool. Take in account just how much freezer space you have, and then figure out just what foods are important to you and your family. After the fruit has cooled, you then fill the container with your choice of liquid, leaving 1/2 inch head space and then add cooled liquid leaving 1/2 inch head space.

Recipe for Unsweetened Liquid:

1/2 teaspoon ascorbic acid, 1 quart boiled water cooled.

There are several containers one can use. Learn how to wrap food for freezing, and most important pay particular attention to storage time on foods you Air Cooler Manufacturers prepare and freeze. (Please check storage time chart). Glass containers also work on many freezable foods.

If you would like to learn more about freezing food, I recommend you purchase the book, "How to Freeze: Everything You Need to Know about Freezing" by Carolyn Humphries. Freeze. The other method in preparing vegetables for freezing is blanching in boiling water. You purchased it, so keep those home freezers working for you all year round. Become familiar with types of containers used in home freezing. Packing fruit in sugar or sugar syrup also will help prevent browning. These enzymes can cause your vegetables to loss vitamins, and flavor.

Blanching or steaming vegetables before freezing them will inactivate harmful enzymes

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