Michigan Fresh: Freezing Foods (E3195)
Blanching is necessary for almost all vegetables that will be frozen.
Freezing is one of the simplest and quickest methods of preserving foods. Blanching is necessary for almost all vegetables that will be frozen, to stop the food’s enzyme action and preserve flavor, color and texture. Fruits should not be blanched, they can be frozen in a simple syrup, sugar pack or dry packed (depending on their use upon defrosting). All produce should be at peak ripeness and frozen as soon after harvest as possible. Store the frozen product at 0°F. Use within one season (one year) for optimum quality. Use the Michigan Fresh fact sheet as a guide to preserve your produce to maintain its nutritional quality while in the freezer.