Smaller quantities freeze faster than larger amounts, so limit the amount of food to be frozen. The maximum that can be added at one time is about 3 pounds of food per cubic foot of freezer capacity. Overloading the freezer results in food freezing at a slower rate, reducing its quality. To protect food from drying out (freezer burn) use moisture- and vapor-resistant materials. Remember to leave room for headspace for rigid freezer containers, since the food expands as it freezes. This is not necessary with freezer plastic bags since they expand slightly as food freezes.
Many kinds of cookies freeze well. Both unbaked dough and baked cookies can be frozen. Special recipes are not necessary, but it can be assumed that if the individual ingredients freeze well, the finished cookes will freeze well, too.
Cookies should be packaged for freezing after they have cooled completely. Frosted cookies should be packed between layers of waxed paper after frosting has hardened.
Plastic freezer bags are handy, but other packaging material such as tins or rigid containers can be used, too. Package the number of cookies needed at one time.
There are two different packing methods for freezing fruit; one uses sugar, the other does not.
Decide which method to use based on personal preference and the intended use of the product. Most fruits have a better texture and flavor when packed in sugar. Fruit releases juice when it is thawed, so even if fruits are packed without sugar, there will be some liquid after they thaw.
For a printer-friendly version of the Guide
To Freezing Fruit chart, click on the
icon to download.
Note: Must have Acrobat Reader.
Back to top
©Copyright (2002) Purdue University, West Lafayette, Indiana, 47907. All Rights Reserved.