Michigan State University Extension
Preserving Food Safely - 01600505
10/13/97

### FREEZING, GENERAL INFORMATION

     Freezing   is  not  necessarily  the  preferred  way   for

    preserving
    all vegetable and fruit products.  What to freeze

    is
     determined on the basis of family needs and desires,  on

    freezer
     space  and cost of freezer storage,  and  on  other

    storage
    facilities available.

     It  may  be more economical, for instance, to  store  some

    fruits
     and vegetables in a vegetable cellar than to  freeze

    them.
     Freezing  may be  worth  the  extra  cost because  of

    the
    convenience of having  products  prepared so they can be

    readied
    quickly for serving.

     Costs of owning and operating a home freezer vary with the

    electricity
    used, costs of packaging materials, repairs  and

    the
    original price of  the freezer.

     Some  varieties  of  fruits and vegetables  freeze  better

    than
     others.   Because  growing  conditions  differ  widely

    throughout
    the country and different varieties of fruits and

    vegetables
    are available  in different  localities.  Contact

    the
     Extension office  for  information  on local  varieties

    that
     give  highest   quality   when   frozen.  Fruits   and

    vegetables
     that do not  make   satisfactory products   when

    frozen
     include  green  onions,   lettuce  and other   salad

    greens,
    radishes and tomatoes (except as juice or cooked).

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