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Nine Principles for Freezing Vegetables

Here are nine principles for the commercial freezing of vegetables:

1. The food item must be freezable. Peas freeze; cucumbers do not.

2. The variety must be suitable. Garden peas, for example, freeze better than peas grown for canning.

3. The raw product must be first-class. Freezing preserves defects as well as superior quality.

4. Handling between field and plant must be as prompt as possible.

5. Natural enzymes must be inactivated by blanching.

6. Freezing must be fast enough to ensure quality, yet economical enough to be competitive.

7. The plant must be kept sanitary and the line clean to prevent contamination by molds, yeasts, and bacteria.

8. Packaging must ensure that no moisture is lost during a year's storage.

9. Storage temperatures must be uniform, and never, never exceed 0°F.

Source: USDA
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