Michigan State University Extension
Preserving Food Safely - 01600505


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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