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Packaging
Frozen foods maintain high quality if all air ia excluded from the package and a moisture-vapor-proof seal ia achieved. A good packaging material should be moisture and air tight, stand up at freezer temperatures, suit the food and be strong.
To Blanch or
Not to Blanch
Freezing does not destroy any of the microorganisms which cause changes in food quality and food safety. Bacterial growth ia very slow at freeeer temperatures so food is not apt to spoil in the freeaer. There may be loss of quality, however. Changes in the color, flavor, and tsxture of fruits
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