Blanching and Freezing FoodsDOWNLOAD FILE
February 1, 2018 - Author: Michigan State University Extension
Freezing is one of the simplest and quickest methods of preserving foods. The process involves slowing down the chemical changes that affect the quality or spoilage of foods. Freezing does not improve quality, so it is important to select fresh and tender products. It is important to note that blanching is necessary for almost all vegetables that will be frozen. This Michigan Fresh fact sheet gives detailed instructions on freezing vegetables and fruit along with blanching vegetables. By following these directions you can enjoy high quality, nutritious frozen food.