FREEZING FRUITS, VEGETABLES, AND MEATS by E. H. Viiegand Food Industries Department Oregon State College
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1 G3.7I ch'3c1 '- Extension Circular 366 uregon STATT UBRARY JUN April 1941 OCU?I rt1t ollectiot OREGON LLE.TL FREEZING FRUITS, VEGETABLES, AND MEATS by E. H. Viiegand Food Industries Department Oregon State College Federal Cooperative Extension Service Oregon State College Corvallis Cooperative Extension Work in Agriculture and Home Economics Wm. A. Schoenfeld, Director Oregon State College and United States Department of Agriculture, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914
2 23o,7I O3cI no,3 c.3 Extension Circular 366 OREGON STATE 13RARV April 194]. FREEZING FRUITS, VEGETA.BLES*, AND MEATS E. H. Wiegand Food Industries Dept. Oregon State College The proper preparation of fruits and vegetables is an important step in preservation by freezing. Care should be exercised to see that all material used is carefully washed to remove sand, dirt, and other foreign material. Proper sorting should remove decayed, badly bruised, or immature products that not only detract from the appearance, but also from the flavor of the commodity. In general, fruits require no preliminary pretreatment except washing and sorting. The exceptions are apples, peaches, and apricots. Peaches are usually pitted and peeled and, therefore, require either a steam or a hot water blanch for a period of thirty seconds to a minute and a half. Heat treatment, for peeling purposes, likewise stops enzymatic changes on the surface which might cause browning of the tissue. In this case, coo]4.ng is essential to stop Airther heat effect which might cause softening. In handling peaches, attention should be directed especially to proper maturity. If the fruit is at the right stage for eating, the skins will loosen easily when the fruit is blanched. Green fruit is a greater problem in peeling and results in a poor quality finished product. In freezing apples or peaches, slicing should be done because packing of the product is simplified if the pieces are smaller in size. In the case of stone fruits, such as apricots, prunes, or firmfleshed plums, the pits should be removed. Large fruit is also protected from browning by sugar or sugar syrup which is ised when packing into container. Scaldinor Blanching Vegetables The eca]ding or blanching of vegetables is an essential step in the process of' freezing these products. Vegetable material will spoil or change if not properly blanched. The period given for this operation is the minimum time to insure good keeping quality; therefore, follow closely the table in the back of this circular. Blanching will stop most active processes of deterioration. It like wise preserves the co1or and softens the vegetables so that packing is simplified. In case this process is omitted, the product will change during storage even where temperatures are held at the recommended point. The usual change is one of flavor and odor, which in time makes the product unpalatable. 4aterial on fruits and vegetables taken from Publication MC - 53 "Preservation of' Fruits and Vegetables by Freezing in the Pacific Northwest" by Diehi, Wiegand, and Berry.
3 2. Use of Sugar and Syrup for Fruit Pack Fruit can be packed without sugar, with dry sugar, or with sugar syrup. Although it is possible to freeze fruit without sugar, the flavor is improved when either sugar or syrup is added. Sugar is an important ingredient in the packing of the fruit. It assists in the retention of the natural color, flavor, and aroma of the fruit. It also acts to protect the fruit from oxidation by keeping it away from the air. When dry sugar is used, it gradually dissolves on the surface of the fruit and coats it completely. Thus, a protective covering is immediately formed which terid to cheek oxidation. The recommended proportions of fruit with dry sugar may vary considerably. However, those most desired are four parts of fruit and one part of sugar (4 + 1) or three parts of fruit arid one part of' sugar (3 + 1). These proportions are based on weight. It must be remembered that fruit to be used for ice ereani and other products, where di].ution is not desired, is best packed in dry sugar (3 + 1). Fruit syrups are often used for dessert. The best results are obtained with a syrup density of 500 Balling (half sugar and half water by weight) and this is best for most fruits. Some people prefer the use of lighter syrups on the milder fruits such as Royal Ann cherries. In this case the syrup density can be reduced to a concentration of 40 or 45 per cent by weight of sugar. Packing Vegetables Most vegetables are suited to dry packing. In cases like this, the blanched and cooled vegetables can be packed immediately in proper containers. There are, however, some vegetables which re8pond better to liquid packing because of the peculiar conditions found in food lockers. Where temperatures never drop lower than zero degrees Fahrenheit (0 F) the freezing of such products as asparagus is best carried on in brine solutions. Brines made up with 2 per cent salt (I level teaspoon of salt to 1 cup of water) are suited for such products. (Tables illustrate best packing method). Containers for Freezing Fruits and Vegetables Containers suited to this type of' processing are as follows: First, glass jars used in home canning operations may be used. Second, lacquered tin cans with slip tops are suitable Third, waxed paper containers All of these can be used with either the dry or liquid packs, Where liquid packs are used, care should be exercised not to fill jars too full, Allow at least 1 1/2 inches of head space in the large sizes. Looking Frozen Vegetables There is always some criticism regarding quality of' frozen vegetables. 'When cooking these products, do not defrost; but place the frozen material in a vessel containing only a small quantity of boiling water. Bring the entire contents of the pan to a boil and oontinue boiling the required length of time,
4 3 Storage Temperatures for Meatand Fish It has been demonstrated at this station, that the temperature at which meat and fish are stored has a decided effect upon the time at which the fat and oil become rancid. The higher the storage tentperatur the quicker rancidity sets in. Objectionable flavors in meats and fish are traced to these changes. There fore, it is imperative that low temperatures for storage be maintained. According to investigations carried on at the New York Agricultural Experiment Station, as reported in Bulletin No. 690, it was found that pork will show undesirable rancidity in two months when stored at a temperature of F arid in four months at + 10 F. When stored at 00F, however, pork showed no signs of rancidik.y even at the end of a year. Beef, lamb, veal, and chicken fat became unpleasantly rancid in three months when held at + 15 F and in five months at + 10 F. Use of 0 F, however, gave con ditions which proved entirely successful even for a year's storage. Storage of fish at temperatures above 00F is not pecommended, The work indicates best results are obtained when temperatures of 00 Fahrenheit or lower are maintained for all products. FREEZING FRUIT Variety Pretreatment T,t,e of Pack Container Blackberries Sort carefully. (Sizing Dry sugar Airtight preferred. (Oregon) not necessary) (3 + 1) or Lacquered cans. Wash In cold water, 40 to 50 Glass jars (be cautious Remove excess moisture. syrup of overfilling). Blueberries Screez and sort well, 40 to 45% Airtight containers. (Rancocas) Wash in cold water. syrup Lacquered cans. Glass jars. Cranberries Screen and sort with 50$ syrup Nonairtight may be (McFarlin) care. Wash thoroughly. used, Lacquered cans. Dewberries and Sort and wash. Watch Dry sugar Airtight preferred. Loganberries for uniformity in color, (3 + 1) or Lacquered cans. Allow berries to drain, 50$ syrup Raspberries, Black Screen and sort with Dry sugar Glass jars. (Cumberland) care. Wash thoroughly. (3 + 1) or Tin (fruit lacquer Drain well before 40 to 5O lining). Waxed paper packing, syrup board. Raspberries Red Sort and wash carefully. Dry sugar Airtight preferred. (Cuthbert Reduce handling to (3 + 1) or Lacquered cans. minimum. Drain 50$ syrup thoroughly. Strawberries Sort and wash carefully Dry sugar Airtight preferred. (Corvallis) Drain thoroughly, Slice (3 + 1) or Lacquered cans. immediately (if desired) 45 to 50$ 1/8...inch in thickness, syrup
5 VA Variety Pretreatment pe of Pack Container Apples (Yellow Peel, core end trim. Dry sugar Glass jars. Newton) Slice in eighths or (3 + 1) Waxed paperboard twelfths. Handle (airtight). quickly. (Drop in salt brine 2 to 3% to protect against browning before packing.) Apricots Sort, wash, halve and 40 to 50% Airtight containers (Tilton) pit.. Peeling not syrup only. Lacquered cans. necessary.. Hermetic seal or tight friction seal. Cantaloupes Slice or cut into ball 40 to 50% Airtight or nonair shape syrup tight. Plain tin cans. Glass jars (separate the layers by wax paper) Cherries, Sour Sort carefully. Dry sugar Airtight containers (Montmorency) Pit before packing. (3 + 1) only. Lacquered cans. Glass jars, Cherries, Sweet Stem, sort and wash. 40 to 50 Airtight containers (Bing) Reduce handling to syrup only. minimum. Pitting not necessary. Peaches (Hale) Scald in boiling water 5O syrup Airtight containers or steam. Cool quickly necessary. Lacquered and peel. Pit and slice, cans. Glass jars. Handle quickly. (Drop in 1% citric acid solution to protect against brown ing before packing.) Prunes Sort, wash, halve and Dry sugar Airtight containers (Italian) pit. Peeling not (3 + 1) or preferred. Lacquered necessary 50 syrup cans. Glass jars.
6 FFEEZING VECTABIS Freezing and Storage Temperature for Al]. Varieties, 0 F Variety Pretre.tment Trpe of Pack Container Asparagus Sort and wash carefully. Dry pack or Airtight containers. Scald or blanch with steam 2% salt Glass jars. or boiling water 2 to 3 brine minutes at 212 F. Coo]. Lacquered tins. promptly. Beans, Lima Pod and segregate. Scald Dry pacic Either airtight or in boiling water or live non-airtight. steam 1 to 2-1/2 minutes. Glass jars, Cool promptly. Plain tins. Beans, Snap Sort, screen and wash. Dry pack or Non-airtight may be Snip and slice. Scald 2 salt used. (Minimize de.- in boiling water or live brine hydration). Lacquered steam 2 to 3 minutes. tins preferred. Glass Cool rapidly in cold water. Jars. Broccoli, Italian Careful examination of Dry paek Airtight preferred. or Sprouting material, Thorough Unlacquered cans. washing, Cut off woody Glass jars. stem ends, Scald in boiling water or live steam 3 to 4 minutes. Cool promptly. Brussel Sprouts Careful trimming and Dry pack Either airtight or nonsorting. Thorough wash- airtight. tjnlacquered ing. Soak a short time cans. Glass Jars. in water to crisp. Scald in boiling water or live steam 3 to 4 minutes. Cool immediately. Cabbage Remove outside and de.- 2% salt Airtight or non-airfective leaves. Cut into brine tight, Plain tins. convenient pieces. Scald in boiling water or live steam for 3 minutes. Cool promptly. Carrots Top, scrub wider cold Dry pack Airtight or non-airrunning water and trim, tight. Plain tins. Scald small whole carrots Plate cans. Glass jars. for 3 to 5 minutes, Sliced or diced carrots 2 to 3 minutes, Cool promptly.
7 4 Var'iety Pretreatment Tye of Pack Cont.iner Cauliflower Sort, trim, cut and wash eate- Dry pack Airtight containers fully, Break large curd preferred. Unlacquered parts. Arrange loosely in tins. wire basket and scald in boiling water for 2-1/2 to 3-1/2 minutes. Cool promptly in cold water. Corn, Sweet Husk, silk and trim ends. Dry pack Cut corn - airtight Scald by steam and cool or non..airtight. quickly in ice water for Corn on cob - wrap best results. Avoid soak- carefully in moistureing or immersing the corn proof paper. in water as much as possible. If cut from cob blanch 2 to 3 minutes. If corn on cob: Small ears - 6 minutes Medium ears - 8 minutes Large ears - 10 minutes Mushrooms Sort, size and wash care- 2 salt Airtight preferred. fully. Scald in boiling brine Unlacquered cans. water: Button size - 2 minutes Large size - 3 to 4 minutes Peas Pod, sort and segregate. Dry pack Airtight or non-air- Scald in live steam or boil- tight. (Avoid deing water 60 to 90 seconds hydration) Unlacquered Coo. proipt1y in large CSflS. vo1,xae of cold water. Peppers, Sweet Wash, halve or slice. 2. salt Any type - airtight or Scald for 2 minutes in boil- brine non-airtight. Uning water or live steam, lacquered cans. Prompt cooling. Rhubarb Wash thoroughly. Trim leafy 40 to 50% Glass jars. heads and white bases. Cut sugar syrup Lacquered tin cans, remainder of stalk into only Waxed paperboard. 1-inch pieces. Spinach Thorough washing. Destroy Dry pack Airtight or non-airinferior leaves and tough tight. Plain tins. stems. Scald in boiling water or live steam 3. to 2 minutes. Keep leaves moving during scalding. Cool thoroughly. For instructioz on preparing meat for freezing see Circular HE1100, Oregon State College Extension Service,
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