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.
Quick Links to Freezing Topics on This Page
- Freezing Foods - general information
- Freezing Vegetables
- Tomatoes and Tomato Products
- Freezing Fruits
- Freezing Meats / Animal Products
- Freezing Meals / Advanced Preparation of Foods
- Other Food Products
- Other Freezing Questions - includes foods that don't freeze well
Freezing Foods
- How do I freeze? (Source: National Center for Home Food Preservation [NCHFP])
- How to blanch food for freezing - necessary for almost all vegetables (Source: NCHFP)
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 Raw Tomatoes with and without their Skins (UNL Extension)
- Tomatoes (Source: NCHFP)
Freezing Fruits
- Freezing Strawberries (UNL Extension and Buy Fresh, Buy Local® Nebraska brochure) Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD
- Peaches (Source: NCHFP)
- Apricots (UNL Extension and Buy Fresh, Buy Local® Nebraska brochure) Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD
- Pears (Source: NCHFP)
- Freezing Rhubarb (UNL Extension and Buy Fresh, Buy Local® Nebraska brochure) Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD
- Tray freezing apple slices for multiple uses (Source: Cook it Quick)
- Link to a list of ALL fruits (and other foods) listed on NCHFP site
Freezing Meats / Animal Products
- Meats
- Freezing Animal Products; (8 page brochure, PDF) Includes meat, poultry, seafood, dairy products, eggs)
- Poultry and game birds
- Resources for home preserving venison (inlcudes canning, freezing, curing & drying)
- Fish
Freezing Meals / Advanced Preparation of Foods
- Freezing Prepared Foods including packaging and storage recommendations (Source: NCHFP)
- Freezing Cooked Food for Future Meals: Freezer Bag Tips (Source: Cook It Quick)
- Can You Freeze These Foods? (Source: Cook It Quick)
- Make Ahead Frozen Beef Crumbles: Easy Ground Beef Recipes from Your Freezer (Source: Cook It Quick)
- Freezing Cheese (Source: Cook It Quick)
- Freezing Sandwiches (Source: Cook It Quick)
Other Food Products on NCHFP Site
Other Freezing Questions
- Most Frequently Asked Freezing Questions (Source: NCHFP)
- Resources for Home Freezing (Source: NCHFP)
- Foods that don't freeze well (Source: NCHFP)
- How to blanch food for freezing (Source: NCHFP)
- Freezer containers (Source: NCHFP)
- Thawing and preparing frozen food (Source: NCHFP)
- What to do if the freezer stops (Source: University of Georgia Extension)
- Approximate Yields for Canned or Frozen Fruits and Vegetables (Source: Clemson University Cooperative Extension). Weights of produce, such as for bushels, crates, lugs, etc. They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.)
- Is it safe to eat a food that has freezer burn? (Source: USDA)
- Freezing and food safety | PDF version ( Source: USDA)
- Recommended refrigerator and freezer temperatures
Quick Links to Canning, Freezing & Drying Sections
- Fruits (includes canned pie fillings)
- Tomatoes and Tomato Products (includes Salsa)
- Vegetables (includes soups)
- Meat, Poultry and Seafood
- Jams and Jellies
- Pickles and Fermented Products
- General Canning information / What You Need to Know before You Begin Canning
- Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
- Altitude / Elevation information
- Unsafe Canning Practices
- Contacting Companies about Specific Products and Equipment
- Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)
Other
- Approximate Yields for Canned or Frozen Fruits and Vegetables; Weights and Measures (Source: Clemson University Cooperative Extension) Weights of produce, such as for bushels, crates, lugs, etc (scroll down the page). They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.
- Approximate Yields for Canned or Frozen Fruits and Vegetables; Weights and Measures (Source: Clemson University Cooperative Extension) Weights of produce, such as for bushels, crates, lugs, etc (scroll down the page). They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.
▸Email contact for Home Food Preservation webpages: Carol Larvick