Guidelines for freezing to get you started

Cool all foods and syrup before covering. This speeds up freezing and help to retain the natural color, flavor and texture of food. Pack foods in quantity that will be used for a single meal. Pack foods tightly, leaving as little air as potential. Most foods need head space between the packed food and closure to allow for expansion of the food as it freezes.

Scalding vegetables in boiling water or steam for a short time is a necessity for almost all vegetables to be frozen. This blanching process stops enzyme actions that can cause loss of flavor, color and texture. Blanching time vary with the vegetable and size. Overblanching causes loss of flavor, vitamins, color and minerals.

After blanching, immediately chill the foodstuff to stop the cooking process. Change water frequently or make use of cold running water or ice to bring temperature below 60 degrees. Purchase packaging materials designed for freezing to keep flavor, color, moisture content and nutritive value.