Freezing Foods

Freezing is not necessarily the preferred way for preserving all vegetable and fruit products. What to freeze is determined on the basis of family needs and desires, on freezer space and cost of freezer storage, and on other storage facilities available.

It may be more economical, for instance, to store some fruits and vegetables in a vegetable cellar than to freeze them. Freezing may be worth the extra cost because of the convenience of having products prepared so they can be readied quickly for serving.

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		Freezing Basics				Freezing Equipment


		Freezing Fruits				Freezing Fruits and Vegetables


		Freezing Meats and Seafood				Freezing Prepared Food

Costs of owning and operating a home freezer vary with the electricity used, costs of packaging materials, repairs and the original price of the freezer.

Some varieties of fruits and vegetables freeze better than others. Because growing conditions differ widely throughout the country and different varieties of fruits and vegetables are available in different localities. Contact the Extension office for information on local varieties that give highest quality when frozen. Fruits and vegetables that do not make satisfactory products when frozen include green onions, lettuce and other salad greens, radishes and tomatoes (except as juice or cooked).

Many of our articles are presented here courtesy of the Utah State University Extension, University of Florida Extension, Clemson University Extension, North Dakota University Extension, and the Ohio State University Extension.

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