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From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
 Photo Source: National Center for Home Food Preservation |
NEW! Canning & Freezing Safely & Successfully: A Quiz (Video)
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)
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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 Raw Tomatoes with and without their Skins (UNL Extension)
- Tomatoes (Source: NCHFP)
Freezing Fruits
- NEW 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)
- NEW 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)
- NEW 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
►Canning
- 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.)
►Freezing
►Drying
Yields
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.
Explore food-related academic majors!
The University of Nebraska–Lincoln (UNL) offers several food-related undergraduate programs in a variety of academic disciplines. Many of these programs are interdisciplinary. More ...
