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In the early 1900’s a man was on an expedition to Labrador with the U.S Geographic Service. He noticed that caribou meat exposed to cold air still tasted fresh after many weeks.
When he returned to the U.S. he developed a quick freeze machine. It consisted of a garbage can containing a layer of steel pipes filled with a refrigerant of sodium chloride brine. Food was placed between the pipes and frozen to a temperature of -40 degrees F and kept well for weeks.
Shortly thereafter he started his frozen food business selling fish.
The man's name was Clarence Birdseye and the company bearing his name is still in business today. Freezing foods to preserve them is more popular today than ever.
Home freezing generally doesn’t take as much time as canning, and as a personal preference, some foods just tastebetter frozen than canned. For example, I think corn and asparagus taste much better frozen than canned.
How Freezing Works
Freezing to 0 degrees F or below preserves foods by preventing the growth of microorganisms that cause spoilage. Note that I said preventing growth, not killing the microorganisms. Once thawed, frozen foods need to be treated like any other perishable product: cooked immediately or refrigerated.
Choosing Produce
Choose only fresh firm fruits or vegetables. Make sure they are free of soft spots and bruises. Wash thoroughly in cold water taking care to keep them out of the grit that falls to the bottom of the sink..
Blanching (Scalding in boiling water)
Almost all fruits and vegetables require blanching before freezing.Blanching stops or slows the actions of enzymes that cause spoilage; it also retains flavor, texture and color.
Blanching times are very important and they vary due to types and size of fruits and vegetables. Once the blanching time is complete the produce is plunged into ice water to stop the action.
Packing
There are several ways in which you can pack your fruits or vegetables.
Dry Pack: after blanching and draining, foods are packed into containers and placed into the freezer.
Tray Pack: again after blanching and draining foods are placed onto a tray (like a cookie sheet) and placed into the freezer. Once frozen, the food is placed into containers and put back into the freezer. This method prevents the contents from freezing into a solid block and makes it easier to remove a portion at time for use. This method works well with berries and cut green beans.
Syrup Pack: many folks like to freeze fruits such as peaches and pears in syrup made from sugar and water. The syrup is brought to a boil and poured over the fruits before freezing.
Containers for freezing
You have several choices when selecting freezer containers. The types of containers are governed by type and size of product being frozen and personal preferences. The containers need to be moisture and vapor resistant, durableand easy to seal.
Freezer/Canning Jars. Reusable, reseal able. Wide mouth jars are easier to empty than regular moth canning jars.
Plastic Freezer containers. Made especially for freezing. Available in a variety of sizes. Reseal able, reusable.
Freezer Bags inexpensive, a variety of sizes. Great for irregular sizes like corn on the cob. Not reusable.
Containers not to use: ice cream, milk containers. Not vapor resistant, food might pick up odors or tastes from other items on freezer.
Foods that do not freeze well.
Certain foods just do not freeze well. They tend to get mushy and soft.Foods that do not freezewell include rhubarb, cabbage, celery, onions, melons, cucumbers, garlic, green peppers, lettuce and radishes.
How long is frozen food good? The USDA states that frozen foods are safe to eat indefinitely if kept at 0 degrees F or below. For quality sake frozen fruits and vegetables should be consumed within 10-12 months.
Odds and Ends.
As stated earlier the temperature in the freezer needs to be at 0 degrees or below to keep foods frozen for extended periods of time. Most freezer compartments in your refrigerate are not that cold. Use a deep freezer to keeps foods frozen for more than a few weeks.
Many light colored fruits such as peaches, pears etc tend to discolor when exposed to air. To prevent this there are several products that you can use to prevent this.These products contain vitamin C(ascorbic acid) which prevents oxidation. Follow instructions on the package.
If you have a power failure DO NOT OPEN THE DOOR to the freezer. Most foods will stay frozen for 2-3 days.
Be sure to label and date each container that you place into the freezer.
About Paul Rodman
Paul Rodman has been gardening for over 40 years. He is an Advanced Master Gardener, and American Rose Society Consulting Rosarian. He is currently president of the Western Wayne County Master Gardener Association in Wayne County, Michigan.
Rodman is the garden columnist for The News Herald newspaper, in Southgate, Michigan. He has also written for the OrganicGardening.com web site.
He has lectured on various gardening topics throughout southeastern Michigan.
His favorite pastime is teaching children about gardening. For the past several years he has conducted classes for second grade students teaching them about subjects ranging from vermi-composting to propagation.
Posted by 1745 (from Hillsboro, OR) on September 24, 2007 at 10:03 PM:
We love fresh onions and want to know if anyone has any good ideas on keeping them for extended time. We tried seperating and hanging them and after a while they started to sprout.
thanks for the advise 1745
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Subject: Freezable foods
Posted by Chilko (from Precipice Valley, BC) on September 14, 2007 at 4:05 PM:
Hi Paul
thanks for your articles--I've forwarded them to my niece, who is just starting to be interested in gardening and preserving.
Regarding yourr "foods that don't freeze well", I've had a different experience with rhubarb and sweet peppers. I've been freezing chopped rhubarb for a few decades in order to make rhubarb crumbles, matrimonial cakes and other delights during our long winters. I've never found that it goes mushy (I don't blanch first). And since we are many, many hours from the nearest source of fresh vegetables in the winter I've resorted to freezing peppers, as well. I simply slice them thickly, lay them on a sheet and quickly freeze them, then bag or box them. As with whole small tomatoes you wouldn't want to use them totally thawed in a salad but they are wonderful for stir fries, casseroles and the like.
Rosemary
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Posted by paulgrow (from Allen Park, MI) on September 14, 2007 at 7:11 PM:
Thanks for the info.
Paul
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Posted by Prettylady1 (from Warrensburg, MO) on December 6, 2007 at 9:29 PM:
I have to agree with Chilko. For many years I have been cutting up bell peppers and freezing them. Of course the only way to use them then is cooked in something. I also cut up and freeze rhubarb. Used while still frozen they make a wonderful pie. Add the rhubarb just before you put it into the oven. Bake as normal. I also grate and freeze zucchini for using in my bread later. Also freezing nuts keep them from going rancid longer. If you don't plan on freezing some thing for a very long time, old frosting containers are a perfect 2 cup measure. No they are not sealed. Just don't keep it so long as to pick up odd smells and tastes.
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Subject: Thank You
Posted by Fairleigh (from La Mesa, CA) on September 5, 2007 at 1:02 PM:
I had forgotten this concept for preservation. Been off the farm for 40 years am returning to basics and this was a nice refresher course. It is all coming back to me now. I will begin freezing foods again ASAP!
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Subject: enjoying series
Posted by sal522 (from Washington, MI) on September 4, 2007 at 7:56 AM:
Paul, I'm enjoying this series on food preservation. I live in Macomb County, MI. It's fun to hear from neighbors!
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Posted by paulgrow (from Allen Park, MI) on September 4, 2007 at 2:33 PM:
Thanks so much.
Paul
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Subject: yucca seeds
Posted by gunca (from Victoria, TX) on August 31, 2007 at 8:29 PM:
Any pointers in propagating Yucca seeds. I have some seeds that I got from a Yucca plant and want to propagate. How long does it take to germinate, do seeds need scarification and any particular season to propagate? I'm in Zone 9.
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Posted by JaxFlaGardener (from Jacksonville, FL) on September 3, 2007 at 6:12 AM:
Hi, gunca. You might try posting your question in the DG Propagation Forum:
or perhaps the Cacti and Succulents Forum. I personally don't have any experience with propagating yucca seeds, but someone in those forums can probably offer you good advice.
Jeremy
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Subject: Nice Article
Posted by threegardeners (from North Augusta, ON) on August 31, 2007 at 8:55 AM:
Good information...I have to question the point where you say freezer bags are not reusable...I have been washing and reusing them for years with no ill effects.
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Posted by KyWoods (from Melbourne, KY) on August 31, 2007 at 2:54 PM:
LOL, threegardenders, I read a book by a noted pennypincher on all kinds of ways to save money, and that was one of them. I suppose if you wash them thoroughly they'd be ok.
I found the history on Mr. Birdseye interesting--I always thought that was just a fictitious name! Thanks for another great article, Paul!
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Posted by Islandshari (from Kwajalein
(Marshall Islands)) on August 31, 2007 at 4:30 PM:
Great information Paul! Thanks, I'm sure I'll be using some of this info in the near future.
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Posted by melody (from Benton, KY) on August 31, 2007 at 6:10 PM:
I love knowing the history behind things.....I'm a walking Jeopardy answer anyway!
(A continuation of 
