Preservation of Fruits and Vegetables by Freezing By

FREEZING affords one of the simplest methods of preserving foods.With the rapid rise in the production of frozen fruits and vegetables, there has developed a demand for more information on packing, freezing, and storage of these products. Although this method of preservation is rather simple, there are a few fundamental rules that should be followed if preserving foods by freezing is to be successful. Too much emphasis cannot be given the fact that fresh fruit or vege-tables used for freezing should be of the highest quality and as maturity affects the flavor, the stage of maturity should be watched. Green or over-ripe fruit should not be used because the products will be flavorless when "defrosted". Over-maturity in vegetables will mean a very tough and stringy product, the flavor and appearance changing with age. The best stage of maturity for eating or other use in the fresh state is also the best condition for freezing purposes. TEMPERATURE FACTORS Freezing temperatures for fruits and vegetables. As the result o