Choosing a Freezer

​CHOOSING A FREEZER:

A freezer is a 20-year investment so you will want to consider size, shape, efficiency, security, and defrosting features. Provided you can keep it full larger models are more efficient in regard to energy and return on your investment.

• Upright freezers: smaller footprint, easy to put food in and remove food, but more cold air is lost each time the door opens causing more temperature fluctuations.

• Chest freezers: require more floor space. They are more economical to buy and operate, loose less cold air when opened. Be sure they have sliding or lift-out baskets for lifting food in and out.

• Refrigerator-freezer combinations: Freezer compartment may be on top, on the bottom, or on the side. Make sure the freezer is a true freezer and an maintain the temperature at 0 degrees (zero) or below and is not just a freezing compartment

Manual defrost freezers are more efficient though less convenient. They also maintain higher quality food because there is not a fan running to remove moisture that would turn to frost. The constant removal of moisture from the freezer also causes freezer burn in improperly wrapped foods. Frost builds up slower in chest style manual defrost freezers than in uprights.

You will also want to look for safety locks to control entry and prevent accidents, drains for defrosting your freezer, and receptacle clips that prevent accidental removal of the electrical plug from the wall receptacle..

To determine the size of freezer you need the rule of thumb: allow approximately 6 cubic feet per person to meet the general needs of most families.

​CARE OF THE FREEZER:

• Place in a convenient, cool, dry, well-ventilated place. Never place by a stove, water heater, or in the sun.

• Be sure it sits level.

• Freezers with exposed coils should be placed 2-4 inches from the wall.

• Manual defrost freezers should be defrosted at least once a year or when there is ¼ inch of accumulated frost over a large area of the freezer wall.

• Disconnect the freezer from the electrical supply before defrosting.

• Allow the frost to thaw naturally or with a fat- do not put hot pans of water in the freezer.

• Sponge out the interior with a solution of one tablespoon of baking soda per/quart of water. Dry with an absorbent cloth.

• Turn the freezer on and shut the lid. Let it cool for 30 minutes before returning the food to the freezer.

INFORMATION ABOUT FREEZING PRODUCE

Removing odors:

• Wash with solution add one tablespoon of baking soda to a quart of water or one cup of vinegar to a gallon of tap water. Allow surface to dry.

• If the odor remains use activated charcoal (extra dry and absorbs odors)

• Put the charcoal in pans or on paper and sit at the bottom of the freezer for several days. Replace charcoal if the odor remains.

• Rinse and dry the inside of the freezer and return the food.

NOTE: if the odor gets into the freezer insulation contact the manufacturer for suggestions to solve the problem.

Clostridium botulinium, the microorganism that causes the biggest problem in canning low acid foods does not grow at 0 (zero) degrees.

The quality of the produce you freeze will depend on several factors:

• The variety and type of produce (fruit, vegetable, meat, etc.). Some varieties are better for fresh eating, for pies, or jellies, etc. Check seed and producer recommendations.

• How quickly the food is frozen after harvest

• Temperature of the freezer (should be kept at or below (0) zero. Or rapid freezing results in smaller ice crystals forming and better quality food with less freezer burn.

• Packaging materials used – moisture and vapor resistant. Size should be less than half a gallon and preferably the size the family would consume in one meal).

• Amount of air in the package- remove as much as possible (vacuum sealers remove the most air but compare the cost to the amount you would use it).

• How long the food is held in the freezer

Tips for the best quality frozen produce.

1. Do not overload the freezer with too large a quantity of fresh unfrozen produce at one time. No more than 2-3 lbs. of unfrozen food per cubic foot of freezer space should be added at a time. (If you have a 15 cubic foot freezer you should only add 30-45 lbs. of food in a 24-hour period).

2. Allow space around the new packages so they can freeze faster, then stack and pack them closely. The faster they freeze the better.

3. Because of the color, flavor, and nutritional losses that occur during the freezing of vegetables, blanching is recommended. Blanching is done for a specific amount of time depending on the size of the pieces and the density of the vegetables.

4. Packing fruit in sugar or syrup is recommended for larger fruits to maintain flavor and color. Do not use galvanized copper or iron equipment- it can react with the acid in fruit and produce harmful compounds or off flavors.

Information about Freezing Produce

1. Berries and some vegetables can be tray frozen first and then put into containers and placed in the freezer. Place individual pieces on a tray so they are not touching. Small pieces will freeze in 1-2 hours. You can mix frozen vegetables together as you desire once frozen.

2. All vegetables should be washed before shelling, peeling., husking, slicing, dicing, or trimming. Wash small batches gently in clear water with several changes of water. Lift vegetables out of the water each time to allow dirt to settle to the bottom. Do not allow fruit to soak in water.

3. To blanch, fill the pan with enough water to cover the vegetables and bring it to a boil. Immerse the vegetables into the boiling water. Blanching time begins from when the water returns to a boil. Follow the recommended blanching times for each vegetable. After the vegetables are added it should return to boiling within 1 minute (or you have too many vegetables).

4. Cool blanched vegetables by immersing them immediately into cold water (60 degrees or less). Rapid cooling is necessary to quickly stop the cooking process. Cool for about the same amount of time it was blanched.

5. Use Ascorbic Acid (Vitamin C) in fruits to prevent discoloration- also adds nutrition (1/2 tsp. powdered ascorbic acid = 1500mg. vitamin C).

6. Once cooled drain thoroughly before packaging- colander works best.

7. Allow headspace for expansion of the food (exceptions- loose packed foods).

8. Label with product, any added ingredients, number servings or amount, date placed in the freezer, and use by date.

Selecting packaging for freezing: must have these characteristics

1. Moisture-vapor resistant

2. Durable and leak proof

3. Not become brittle and crack at low temperatures

4. Resistant to oil, grease, or water.

5. Protect food from the absorption of off-flavors or odors

6. Easy to seal

7. Easy to mark/label

Effects of Freezing on Spices and Seasonings:

• Pepper, cloves, Garlic, green peppers, imitation vanilla, and some herbs tend to get strong and bitter.

• Onion and paprika change flavor during freezing.

• Celery seasonings become stronger

• Curry may develop a musty off-flavor

• Salt looses flavor and has a tendency to increase rancidity of any item containing fat.

• When using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.

Storage Time for Fruits and Vegetables stored at or below (0) zero degrees.

Fruits (except citrus)……………………………………………………………8-12 months

Citrus fruits and juices ………………………………………………………...4-6 months

Vegetables………………………………………………………………………8-12 months

After these times the foods should still be safe, just lower in quality.