freezing

Photo Source: National Center for Home Food Preservation

Freezing is a quick and convenient way to extend the storage time of many foods. The quality of frozen foods will vary depending on how they are prepared for freezing, on packaging materials and storage time. Some foods do not freeze well. These links will help you successfully freeze foods for future use.

Canning & Freezing Safely & Successfully: A Quiz (Video)

Quick Links to Freezing Topics on This Page

  1. Freezing Foods - general information
  2. Freezing Vegetables
  3. Tomatoes and Tomato Products
  4. Freezing Fruits
  5. Freezing Meats / Animal Products
  6. Freezing Meals / Advanced Preparation of Foods
  7. Other Food Products
  8. Other Freezing Questions - includes foods that don't freeze well

Freezing Foods

How to Blanch. Questions or comments for the author of this video? Email Nancy Urbanec, Associate Extension Assistant

Freezing Vegetables

Freezing raw green, wax, snap beans; peas, corn, "mature" onions, sweet/ bell and hot peppers, zucchini and more. Resources from UNL Extension and National Center for Home Food Preservation (NCHFP)

Tomatoes and Tomato Products

Freezing Fruits

Freezing Meats / Animal Products

Freezing Meals / Advanced Preparation of Foods

Other Food Products on NCHFP Site

Other Freezing Questions

 


Quick Links to Canning, Freezing & Drying Sections

Canning

  1. Fruits (includes canned pie fillings)
  2. Tomatoes and Tomato Products (includes Salsa)
  3. Vegetables (includes soups)
  4. Meat, Poultry and Seafood
  5. Jams and Jellies
  6. Pickles and Fermented Products
  7. General Canning information / What You Need to Know before You Begin Canning
  8. Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
  9. Altitude / Elevation information
  10. Unsafe Canning Practices
  11. Contacting Companies about Specific Products and Equipment
  12. Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)

Freezing

Drying

Other

â–ºEmail contact for Home Food Preservati0n webpages: Carol Larvick