HOME FREEZING OF FRUITS AND VEGETABLES 



With a home freezer or neighborhood locker plant, 

 you can bring garden freshness to your family table all 

 year long. Freezing gives you bright color, fresh flavor, 

 and most of the vitamin values of fresh fruits and 

 vegetables. 



Frozen foods keep for many months because organ- 

 isms that cause spoilage are not active at 0° F., the 

 temperature at which frozen food should be stored. Since 

 freezing does not destroy these organisms, they become 

 more active as the temperature rises. Therefore, frozen 

 foods lose quality and may spoil soon after they are 

 thawed. 



Many frozen foods decrease in quality as they are 

 held, but if properly prepared and stored they maintain 

 their quality for as long as 8 to 12 months. It is wise to 

 plan ahead so you freeze only as much of the different 

 foods as your family will use during the year. 



By carefully following these modern methods for pre- 

 paring and packaging, you can successfully freeze most 

 fruits and vegetables. 



Freeze the Best 



Food that comes out of the freezer won't be any 

 better than the food you put in. Best for freezing are 

 firm, well ripened fruits and fresh, tender vegetables right 

 from the orchard or garden. 



Freeze fruits or vegetables as quickly as possible after 

 picking. If you must hold foods a day, keep them as cool 

 as possible. 



Not all varieties of fruits and vegetables freeze equally 

 well. For a list of those in your locality that give highest 

 quality when frozen, write to your State college of agri- 

 culture or experiment station. 



Wash and Sort Carefully 



Don't freeze foods that are overripe, bruised, or show 

 signs of decay. Wash food thoroughly in clear water — 

 lift out of washing water so dirt won't drain back on 

 food. Sort according to size; big pieces need longer 

 scalding than the small and medium. 



Peel, Trim, Slice 



Prepare foods as for cooking or as served at the 

 table. Some fruits have better flavor and texture when 

 sliced than when frozen whole. See pages 12 and 18 

 for ways to prepare each vegetable and fruit. 



Special Steps for Fruits 



Prevent darkening. — Some light-colored fruits need 

 special treatment to prevent darkening. 



One way is to let peaches or similar fruit stand in a 

 citric acid solution for 1 to 2 minutes before packing in 

 sirup or sugar (the sirup pack retains color better than 

 the dry sugar pack). To make solution, dissolve '/j tea- 

 spoon citric acid in 1 quart water (you'll need about a 

 gallon of solution for 1 bushel of fruit). A more effective 

 though slightly more expensive way if you are packing 



