Freezing Preparation Chart

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Freezing Preparation

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Properly preparing foods for freezing will keep them healthy and attractive and provide the longest storage life.

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Freezing Preparation Chart

Product

Pre-freezing Preparation

Tips

Fruits
ApplesWash, peel, core and sliceDip in acidulated water (see eggplant) or toss with fruit fresh to prevent browning
BerriesHull if necessary, wash gently and pat dryFlash freeze for best results
CherriesStem and pitFlash freeze for best results, freezing pit can produce bitterness.
CranberriesFreeze in bags they are sold in
Peaches/nectarinesBlanch for 30 seconds. Remove skin Dip in acidulated water (see eggplant) and pit then slice. or toss with fruit fresh
PearsWash, peel, core and halve or sliceDip in acidulated water (see eggplant) or toss with fruit fresh
PlumsSort, wash and pit, blanch only if you want to remove the skin
RhubarbWash and cut off both ends, cut into l-inch (2.5-cm) lengths

Product

Pre-freezing Preparation

Tips

Meat and poultry
Small cuts of meatWrap tightly in 2 layers of heavy-duty plastic wrap. Defrost in plastic wrap overnight on a plate on the lower rack of refrigerator.
Large cuts of meat and poultryWrap tightly in 2 layers of heavy-duty plastic wrap.  Defrost in plastic wrap overnight or over several days on a plate on the lower rack of the refrigerator

Product

Pre-freezing Preparation

Tips

Fish and seafood
Fish fillets and shrimpWrap tightly in 2 layers of heavy- duty plastic wrap. Defrost shrimp by running under cold water until ice crystals disappear. Defrost other shellfish and fish fillets overnight on a plate on the lower rack of refrigerator.

Product

Pre-freezing Preparation

Tips

Vegetables  
AsparagusTrim and blanch for: 2 to 4 minutes depending on thicknessAlternate tips and ends in packages to get a tight fit
Beans (wax or green)Blanch for 3 minutes
BeetsWash, boil for 15 minutes then peel and remove roots and stemsFreeze only whole, sliced or diced baby beets since larger beets lose texture and flavor when frozen
BroccoliBlanch florets for 3 minutes and drain well before freezingPack heads and stems alternately to ensure a tight fit
CarrotsBlanch whole baby carrots for 5 minutes and diced or sliced carrots for 3 minutes
CauliflowerIf fresh from the field, soak in salted water for 30 minutes to remove insects; blanch florets for 3 minutes
Corn kernelsBlanch ears for 4 minutes and  cut kernels from cobFlash freeze for easy use later
Corn on the cobBlanch for 7 minutesWrap each ear individually, then group together in plastic storage bags; do not defrost, boil  for 15 minutes
EggplantBlanch for 4 minutes in acidulated water (1/2 cup/125 mL vinegar to each liter of water).Pat each piece or slice dry and freeze between pieces of plastic wrap
HerbsNo need to blanch. Just wash and spin dryPlace chopped herbs in ice cube trays then transfer to zip-top bags when frozen
PeasShell and blanch for 1 1/2 minutesBest flash frozen
Peppers (sweet or hot)No need to blanch, just quarter, remove seeds and ribs, then freeze
TomatoesRemove stems and flash freezeOnly good for cooked dishes once frozen, skins slip off when melting

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