Blanching and Freezing Foods

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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.

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Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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