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Freezing
Thawing and Preparing Foods for Serving
Food must be kept at a safe temperature during defrosting. Foods are safe indefinitely while frozen; however, as soon as food begins to defrost and become warmer than 40°F, any bacteria that may have been present before freezing can begin to multiply. Never thaw food at room temperature or in warm water. Even though the center of a package may still be frozen as it thaws on the counter or in the warm water, the outer layer of the food is in the "Danger Zone," between 40 and 140°F. These are temperatures where bacteria multiply rapidly.
Thaw food in the refrigerator at 40°F or less, in cold running water less than 70°F, or in the microwave if you'll be cooking or serving it immediately.
Thawing in the refrigerator takes the longest time and advance planning. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food –- such as a pound of ground meat or boneless chicken breasts –- require a full day to thaw. When thawing foods in the refrigerator, there are several variables to take into account:
- Some areas of an appliance may keep the food colder than other areas. Food placed in the coldest part will require longer defrosting time.
- Food takes longer to thaw in a refrigerator set at 35°F than one set at 40°F.
Thawing in cold water requires less time but more attention than thawing in the refrigerator. This should only be used if the water is kept cold (less than 70°F) and the food will thaw in under 2 hours. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, meat tissue can also absorb water like a sponge, resulting in a watery product. As an alternative to constantly running water, the bag of food could be submerged in cold tap water, changing the water every 30 minutes as the food continues to thaw.
Thawing in the microwave oven produces some uneven heating patterns. Some parts of a food may actually start to cook before other sections completely thaw. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, may have reached optimal temperatures for bacteria to grow. Use the microwave when the food will be cooked immediately after thawing, or for thawing ready-to-eat fruits immediately before serving.
Fruits
When serving frozen fruits for dessert, serve them while there are still a few ice crystals in the fruit. This helps compensate for the mushy texture frozen fruits have when thawed.
Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use. Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1 pound package of fruit packed in syrup. Allow ½ to 1 hour for thawing in running cool water.
Fruit packed with dry sugar thaws slightly faster than that packed in syrup. Both sugar and syrup packs thaw faster than unsweetened packs.
Thaw only as much as you need at one time. If you have leftover thawed fruit, it will keep better if you cook it. To cook, first thaw fruits until pieces can be loosened; then cook as you would cook fresh fruit. If there is not enough juice to prevent scorching, add water as needed.
When using frozen fruits in cooking, allowance should be made for any sugar that was added at the time of freezing. Frozen fruits often have more juice than called for in recipes for baked products using fresh fruits. In that case, use only part of the juice or add more thickening for the extra juice.
Suggested Uses for Frozen Fruits
- Frozen fruits can be used the same as fresh fruits in preparing pies, upside down cakes, sherbets, ices and salads. Some fruits, especially boysenberries, make better jellies when frozen than when fresh, because freezing and thawing cause the juices to be released from the cells and the natural fruit color dissolves in the juice.
- Serve crushed fruit the same as raw fruit after it is partially or completely thawed; use it after thawing as a topping for ice cream or cake or a filling for sweet rolls or for jam.
- Use thawed pureés in puddings, ice cream, sherbets, jams, pies, ripple cakes, fruit filled coffee cakes and rolls.
- Use frozen fruit juice as a beverage after it is thawed but while it is still cold. Some juices, such as sour cherry, plum, grape and berry can be diluted 1/3 to ½ with water or a bland juice.
Vegetables
Most frozen vegetables should be cooked without thawing first. Corn on the cob should be partially thawed before cooking in order for the cob to be heated through by the time the corn is cooked. Letting the corn sit after thawing or cooking causes sogginess. Leafy greens, such as turnip greens and spinach, cook more evenly if partially thawed before cooking.
To cook, bring water to a boil in a covered saucepan. The amount of water needed depends on the vegetable and the size of the package. It is important to use as little water as possible, because some nutrients dissolve into the water. For most vegetables, ½ cup of water is enough for a pint package. Any frost in the package furnishes some additional moisture.
Place the frozen vegetables in boiling water, cover the pan and bring the water quickly back to a boil. To insure uniform cooking, it may be necessary to separate pieces carefully with a fork. When the water is boiling throughout the pan, reduce the heat and cook until done. Be sure the pan is covered to keep in the steam, which aids in cooking. Cook gently until vegetables are just tender. Add seasonings as desired and serve immediately or use in casseroles.
Animal Products
Meat, Fish and Poultry – Meat, fish and poultry can be cooked from the frozen or thawed stage. Frozen meats, fish and poultry are best when thawed in the refrigerator in their original wrappings. For faster thawing, place the meat or fish in waterproof wrapping in cold, slowly running water. If you can’t keep water running slowly over the package, place in a large container of cold water. Change the water at least every 30 minutes, or as needed so that it stays cold. Frozen meat, fish or poultry can also be thawed in a microwave oven, if they will be cooked immediately after thawing.
If meat, fish or poultry is cooked without thawing, additional time must be allowed. How much depends on the size and shape of the product. Large frozen roasts could take up to 1½ times as long.
When frozen meat, fish or poultry are to be breaded and fried, they should be at least partially thawed in the refrigerator first, for easier handling. All poultry which is to be stuffed should be thawed completely for safety.
For best quality cook thawed meat or fish immediately.
Butter, Eggs, Milk and Cheese – Place the frozen product in the refrigerator to thaw. After thawing, it can be used as fresh.
Cream – Thaw the same as butter, but before using the thawed cream, it should be mixed or blended slightly.
Prepared or Cooked Foods
Most cooked or prepared foods do not have to be thawed before heating. Food can be reheated in the oven to preserve its texture. Be careful not to put a cold glass container into a preheated oven, unless its manufacturer specifies that it is freezer to oven safe. For speedy reheating of products such as noodle casseroles, without excessive stirring, heat the food in a double boiler. Start with warm, not hot, water in the lower pan so the food will not stick. This prevents the casserole from becoming "mush". Cassseroles, soups, stews and leftovers should be heated to at least 165°F in the center prior to serving.
Products containing meat, fish, poultry, eggs or dairy products should be thawed in the refrigerator or in the microwave oven. These products could cause food poisoning if they stay at room temperature for more than 2 to 4 hours.
Precooked breads, cakes and cookies can be thawed at room temperature.
This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
Recent Content
Can Splenda® (sucralose) be used in preserving food?
Granular Splenda® does not provide preservative properties like sugar.
Canning Fruits: Whereas we do not have published research work with using sucralose in the canning of fruits at home available to us, it is possible to use it for sweetening the water used to cover fruits when canning. The texture and color preserving aspects of a sugar syrup will not be provided. The result would be like canning in water except for the additional sweetness contributed by the Splenda®. The USDA fruit canning directions do allow for canning in water (i.e., without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning. Some people do notice an aftertaste in other products and canned fruits, and it is possible some little changes in natural flavors may occur over storage time, since sugar can mask some of these. For people used to sucralose sweetening and flavors, the aftertaste may not be an issue. Based on some of our experiences in canning peaches and pickled foods, we suggest you start seeing what you like by trying less than a full substitution for the sugar in canning syrups. For example, if you use a medium sugar syrup that is 5-/14 cups water to 2-1/4 cups sugar, try 1 to 1-1/4 cups Splenda® the first time. You can always sweeten more when you serve the finished product if it is not quite sweet enough; then you can increase the canning liquid amount the next time you can.
Preserves and Pickled Fruits: In other cases, where sugar is important, like some preserves or pickled fruits, it is not recommended that substitution of Splenda® be used for sugar if the product is to be canned for shelf stability. Splenda® cannot be used in several traditional Southern preserves we have on this website or in the University of Georgia Extension publications. These are whole or uniform pieces of fruit in a very thick sugar syrup, usually made with figs, peaches or pears. (These preserves are not jam or pectin gel products.) Sugar is required for the preservation of these syrupy fruit preserves as published, with very short boiling water canner processes. Without that heavy amount of sugar, these products become fruit pieces canned in water or lighter sugar syrups, and the usual (and longer) fruit canning process times and preparation directions would need to be used.
Jams and Jellies, or Fruit Spreads: You could use Splenda® as the optional sweetener in a jam or jelly made with a no-sugar needed pectin, such as Mrs. Wages™ Lite Home Jell® Fruit Pectin, Ball® No-Sugar Needed Pectin or Sure-Jell® for Less or No-Sugar-Needed Recipes. With these low-methoxyl pectins, no sugar is required at all. Sugar substitutes can be added as desired simply for flavor. The package inserts with these pectins give instructions on when to add the sugar substitutes (usually after all the cooking, right before filling the jars). Do not try to substitute Splenda® for the required sugar in recipes calling for “regular” liquid and powdered pectins.
And do not try to substitute Splenda® in long-boil or no-pectin-added jams and jellies intended for room temperature storage as a canned product. You might get some thickened fruit spreads with just fruit and Splenda®, but they may not have enough water control for processing like a gelled, high sugar-containing jam or jelly. They might require longer processing to avoid spoilage at room temperature. If you want to experiment with making these kind of fruit spreads we recommend freezing or refrigeration for storage.
We have developed three recipes using Splenda® and they are on our website, www.homefoodpreservation.com. They are quick pickled sweet cucumber slices, pickled beets and pickled cantaloupe. They are under the How do I....Pickle category, as well as National Center factsheets, http://www.uga.edu/nchfp/publications/nchfp/factsheets.html.
There is also a Peach-Pineapple Reduced Sugar Fruit Spread from the USDA Complete Guide to Home Canning that does not require added sugar. Some other fruit substitutions are provided in the text. The suggested sugar for sweetening can be left out, or you can add some Splenda® as desired for sweetness. The process time is longer than regular jams and jellies, and is like that for a fruit puree. http://www.uga.edu/nchfp/how/can_07/peach_pineapple_spread.html
How can I become a Master Food Preserver?
“Master” volunteer programs that are connected to the Cooperative Extension System, such as Master Food Preservers and Master Gardeners, are currently state- or county-managed programs affiliated with the land grant universities and the Cooperative Extension Service in the state. In exchange for extensive education, the master volunteer returns contributions to the local Extension office, such as answering phone calls, developing and hosting exhibits, judging at competitions, etc. There are liabilities involved in someone conducting even volunteer work in the name of a state university; therefore, the guidelines and management procedures will vary among states. At this time, the National Center is not in a position to help individuals meet state guidelines for credentials and the title of Master Food Preserver.
If you would like to find out if your state offers this opportunity to become a Master Food Preserver, contact your local Extension Office (usually listed in local government pages of the phone book under Cooperative Extension Service, Ag Extension Office and/or 4-H Office). You could also contact someone at the state university to either ask your questions or let them know of your interest. These contacts can be found on a website managed by USDA:
https://nifa.usda.gov/nutrition-and-food-safety-directory
Most states do not sell their Master Food Preserver curricula or notebooks to the general public. If someone wants information on preserving, they have other publications available with the actual recommendations and procedures. This website from the National Center is full of “How To” information for various types of food preservation. We will eventually have tutorials and a correspondence type course on line for self-study.
Is it necessary to thaw meat or fish before cooking?
No, meat and fish can be cooked from the frozen state if extra cooking time is allowed. The amount of time will depend on the size and shape of the cut. Large frozen roasts can take as much as 11/2 times as long to cook as unfrozen cuts of the same weight and shape. Small roasts and thin cuts such as steaks and chops require less time.
Can meat and poultry be thawed in the conventional oven?
No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable. Meat and poultry can also be thawed quickly and safely in the microwave oven, followed by immediate cooking, either in the microwave oven or by some other method. Because microwave ovens vary, check your manufacturer's instructions for information on how to safely thaw in your microwave oven. Frozen meat and poultry can also be cooked without thawing.
What is blanching?
Heating or scalding the vegetables in boiling water or steam for a short period of time.
Is it recommended to blanch vegetables before freezing?
Yes. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack.
Is it safe to freeze fruits without sugar?
Yes; sugar is not used as a preservative but only to maintain flavor, color and texture.
Can artificial sweeteners be used in place of sugar for freezing fruits?
Sugar substitutes can be used in place of sugar. Labels on the products give the equivalents to a standard amount of sugar. Follow the directions to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor but do not furnish beneficial effects of sugar, like thickness of syrup and color protection.
SO EASY TO PRESERVE
The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book was reviewed and updated in 2020. Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.