Proper packaging is essential to protect and maintain the flavor, moisture content, color and nutritional value of food that is frozen. Select your container based on what is to be frozen, what is available and what works best for your. Vegetables and fruits should be frozen in smaller containers, no larger than one-half gallon. The larger the container the slower the freezing process, this can adversely affect the quality of the food.

The packaging you use should be:

• Leak-proof
• Durable
• Moisture vapor resistant
• Maintain its integrity at low temperatures
• Prevent the absorption of odors
• Resistant to grease/oil and water
• Seal easily
• Easy to mark

The two most popular and readily available home packaging materials are flexible bags/wrap and rigid containers.

Flexible Bags/Wrap

Freezer bags or plastic wrap work well for dry packed goods that have little to no liquid. In addition to plastic wrap, freezer paper and heavy duty aluminum foil are also suitable for this type of freezing. This method is perfect for irregular shaped foods, as the packaging can be as large or small to completely wrap the food. When purchasing bags or wrap be sure they are moisture/vapor resistant and are rated for low/freezing temperatures.

Freezer bags may also be used for liquids, but care must be taken when filling the bags. A variety of sizes are available with different closure types, the most popular being a zip style closure. When packing bags be sure to squeeze out as much of the air as possible.

Rigid Containers

Plastic and glass containers are also available for freezing and work better than flexible packing for liquids. Rigid containers are also reusable, thus more environmentally friendly. Containers that have smooth straight sides make the removal of frozen foods very easy. Be sure to use containers with snug fitting lids.

When choosing glass containers be sure to select those rated for freezing. Glass jars rated for freezing have been tempered to withstand freezing temperatures. If you are unable to find the tempered jars and opt to use standard canning jars, be sure to leave extra head space to allow for the expansion of the freezing contents. Ignoring this can lead to breakage and loss of your food.

Blanching

Blanching is the scalding vegetables with steam or in boiling water. Blanching is necessary for most vegetables that you plan to freeze. Blanching vegetables before freezing locks in their peak colors and flavors and helps to preserve vitamins and minerals. It also slows the action of enzymes, which causes vegetables to ripen.

Blanching will also clean the surface of organisms and dirt. Wilting will also occur with blanching, this will allow for easier packaging of the product to be frozen.

Blanching time is extremely important, and is based on the on the size and vegetable to be frozen. Blanch to long and you will loose color, flavor and most importantly vitamins/minerals. If you under blanch you can cause more harm than good, this can stimulate the enzymes and increase there activity.

Water Blanching

Water blanching is the simplest method to use in your home. Special pots are made just for blanching, or you may just use a large pot with some type of wire basket to lower and remove the vegetables.

Fill your pot with one gallon of water per pound of vegetable. Bring the water to a rolling boil. Load the vegetables into your basket and lower into the pot and cover. Begin timing when the water returns to a rolling boil, if it takes longer than 1 minute to boil you have placed too many vegetables in the pot.

Steam Blanching

Steam blanching takes about one and a half times longer than water blanching. This method is recommended for broccoli, pumpkin, winter squash and sweet potatoes, though water blanching will also work.

Steam blanching requires a pot and basket that allows about 3 inches of space below the basket. Put 1 to 2 inches of water in the pot and bring to a rolling boil. Load the vegetables into the basket in a single layer. Place the basket in the pot and cover with a tight fitting lid. Timing begins as soon as the pot is covered.

Microwave Blanching

Microwave blanching is not recommended and may result in loss of texture, flavor and color.

Cooling

The vegetables must be cooled immediately to stop the cooking process. Remove the basket from the pot and place into cold water that is at most 60 degrees. Ice or running water is recommended to keep the temperature down. Cooling takes about the same time as blanching. When cooling is finished drain the vegetables well as excess moisture can lead to quality loss when freezing.