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By HELEN W. SMITH
Extension Agent, Home Economics
This week we are combining two articles, the first will be on freezing fundamentals and the second on low fat spreads.
Freezing is probably the most popular method of food preservation. Its popularity is due to two factors — 1) the ease with which foods can be prepared for freezing, and 2) the fresh flavor of frozen foods. Another plus factor is the convenience of having frozen foods available. One factor on the negative side is the energy cost of freezing.
Packing Materials
Frozen foods maintain high quality if all is excluded from the package and a moisture-vapor-proof seal is achieved.
Many different packaging materials are used in the freezer. Some do a better job of keeping food at the peak of quality than others. A good packaging material should be moisture and air tight, stand up to freezer temperatures, suit the food, and be strong.
Blanching
Freezing does not destroy any of the microorganisms which cause changes in food quality and food safety. Bacterial growth is very slow at freezer temperatures so food is not apt to spoil in the freezer. There may be loss of quality, however. Changes in color, flavor, and texture of fruits and vegetables can be caused by the enzymes which are responsible for ripening.
Heating foods before freezing will destroy the enzymes. That’s why blanching or steaming of vegetables is recommended. Heating does reduce the number of bacteria, yeasts, and molds present but its principal purpose is to destroy enzymes. Heating also makes vegetables easier to pack into containers.
. To blanch, lower a small amount of vegetable into boiling water. The ratio of vegetable to water should be such that the water doesn’t stop boiling — a pound of prepared vegetable to a gallon of water is a common proportion.
The blanching time must be long enough for heat to penetrate the food. As a rule, the larger the piece, the longer the blanching time. Thus the extremes go from 1 1/2 minutes from
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