HOME FREEZING 17 



Instances have been noted where green beans were frozen according to recom- 

 mended procedures and yet the resulting product had a poor flavor. Stout (13) 

 also has indicated that erratic results may be obtained in freezing green beans. 

 He was unable to correlate seasonal growing conditions or maturity with the 

 quality of the finished product. It is generally accepted that the maturity of 

 green beans is of particular importance when they are to be frozen. Only young 

 tender beans should be used. 



With strawberries, a superior product was obtained if the berries were sliced 

 and mixed with dry sugar prior to freezing. This method gave a better-flavored 

 product than when whole berries were mixed with dry sugar or packed in sirup. 



Quality of Canned and Frozen Fruits and Vegetables 



The question is frequently asked whether canning or freezing yields the better 

 product from the standpoint of eating quality. A comparison was made of the 

 general eating quality of a number of varieties of fruits and vegetables as in- 

 fluenced by these two methods of preservation. Portions of the same lots of raw 

 material were preserved by both home-canning and home-freezing methods, 

 following procedures recommended by the United States Department of Agri- 

 culture (18, 19). The frozen fruits were packed with sugar in a ratio of four to 

 one. The canned fruits were processed in a boiling water bath and the vegetables 

 in a pressure canner. 



The canned products were stored at room temperature and the frozen products 

 at 0°F. After being stored for from six to eight months the products were pre- 

 pared as for serving on the table and judged for quality by a tasting panel com- 

 prised of 10 to 15 members of the laboratory staflf. The flavor, texture, and color 

 of each sample were scored in evaluating its general quality and acceptance. The 

 following score was used in making the quality tests: 



Flavor Texture Color Total 



Excellent 21-25 13-13 9-10 41-50 



Very good 16-20 10-12 7-8 31-40 



Good 11-15 7-9 5-6 21-30 



Fair 6-10 4-6 3-4 11-20 



Poor 1-5 1-3 1-2 1-10 



The results of these tests are summarized in table 6. 



On a basis of flavor, texture, and color the quality of some frozen products was 

 generally superior to the same ones canned, as in the case of raspberries, straw- 

 berries, broccoli, carrots, cauliflower, corn, and greens. With other products 

 there was little or no difference in the acceptability and it was largely a matter of 

 personal taste which was preferred, the canned or the frozen. Variety also 

 plays a role in the quality of the finished product whether it be canned or frozen. 

 It is also generally recognized that frozen meat is more nearly like the fresh prod- 

 uct than is canned meat. 



From the standpoint of their importance in home food preservation in this 

 area, such foods as the small fruits (strawberries, raspberries, etc.), broccoli, 

 carrots, corn, and greens are more palatable for many people when frozen than 

 when home canned. On the other hand such foods as peaches, asparagus, green 

 beans, and beets are generally acceptable either canned or frozen. Canning 

 rather than freezing is recommended for tomatoes and tomato juice. 



