Freezing foods at home is simple and requires equipment you likely already have in your kitchen. For the best quality frozen fruits and vegetables, it is not enough to simply add foods to your freezer. In this webinar, learn which foods do freeze well, why blanching improves frozen food quality, the process of freezing at home, and more. This webinar was originally recorded on June 10, 2020.

Timestamps:

• 5:05 Benefits of Freezing
• 6:43 Food Safety
• 8:54 Goals and Challenges of Freezing
• 10:37 Science of Freezing
• 17:37 Freezer Burn
• 20:04 Enzyme Activity of Foods
• 21:25 Commercially Frozen Foods
• 22:55 Equipment Needed
• 23:48 Types of Freezers
• 25:31 Freezer Temperatures
• 27:22 Loading the Freezer
• 28:20 Types of Freezer Packaging Materials
• 35:15 Allowing for Headspace
• 37:51 Labeling Frozen Food
• 38:51 Freezing Tips
• 40:25 Freezing Vegetables
• 41:35 Foods that Don’t Freeze Well
• 42:13 Blanching and Cooling Vegetables
• 50:58 Type of Vegetable Packs
• 52:06 Freezing Fruit
• 55:13 Preventing Discoloration
• 57:55 Types of Fruit Packs
• 1:03:02 Using Artificial Sweeteners
• 1:04:11 Storing Frozen Produce
• 1:05:52 Resources
• 1:06:34 Questions and Answers