Freezing Fruits & Berries 4-H Food Preservation Project Unit 1

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Freezing is an easy way to preserve foods. It preserves food by stopping the growth of bacteria, mold, and yeast.

Correctly frozen foods maintain excellent color, flavor, texture, and food value. Frozen berries and fruits are delicious as snacks or in other dishes.

Here are some things you will learn in this project:

• Freezing is an easy way to preserve foods. It preserves food by stopping the growth of bacteria, mold, and yeast.
• Correctly frozen foods maintain excellent color, flavor, texture, and food value. Frozen berries and fruits are delicious as snacks or in other dishes.
• Here are some things you will learn in this project:
• Identify the kinds of berries and fruits that can be frozen.
• Freeze berries and fruits in syrup with sugar and by the dry pack method.
• Identify equipment needed for freezing and learn how to use each item.
• Use the freezer to prepare fun snack foods.
• Figure the value of preserving food for future use.
• Plans for this project:
• Keep a record of food preservation activities.
• Help your parents make a food preservation plan for a year.
• Learn to select and prepare fruit for freezing.
• Learn to freeze fruits in syrup, both with the sugar method and with the unsweetened method.
• Learn to select and use freezer packaging materials.
• Learn to select frozen food properly.
• Learn the principles and importance of handling food safely to prevent spoilage before and after freezing.
• Give one visual presentation on freezing fruits to your family, friends, or club.
• Prepare and freeze at least five packages of fruit.
• Exhibit your food preservation plan and an example of frozen fruit, using proper packaging material and a non-food material to represent food.

For answers to specific questions, please contact state Extension specialists or your local Extension office.

Publication 1430 (POD-01-26)

Reviewed by Courtney Crist, PhD, Associate Extension Professor, Biochemistry, Nutrition, and Health Promotion. Revised from materials originally prepared by the University of Kentucky College of Agriculture.