FREEZE FOOD FOR EASIER PRESERVATIONFreezing is one of the most common and trusted food preservation techniques. A simple and quick process, freezing foodslows the loss of nutritive qualities and prevents food spoilage. Once defrosted, frozen foods are similar to fresh foods intexture, �avor and color, making it the most popular method of food preservation.

What You Need to FreezeFreezing recipe. Check out Ball Canning Back to Basics (https://www.freshpreserving.com/ball-canning-back-to-

basics%3A-a-foolproof-guide-to-canning-jams-jellies-pickles-and-more-1039094.html), Ball Complete Guide to Home

Preserving (https://www.freshpreserving.com/ball-complete-guide-to-home-preserving-recipe-book-1033975VM.html),

or The All New Ball Book of Canning and Preserving (https://www.freshpreserving.com/the-all-new-ball-book-of-canning-

and-preserving-1035030VM.html) for more information, how-to's and recipes.

Common kitchen utensils (https://www.freshpreserving.com/ball-4-piece-utensil-set-1034007VM.html) and meal

preparation equipment

Freezer containers or packaging, like freezer safe Ball canning jars (https://www.freshpreserving.com/jars/), plastic freezer

bags, vacuum packages, freezer foil or freezer paper.

Fresh produce and other quality ingredients.

Jars for Freezing:It’s important to note that not all jars are freezer-safe. Jars with tapered sides or straight sides are freezer safe; shoulderedjars are not. This Jar Selection Guide (https://www.freshpreserving.com/choosing-the-right-jars.html) should also help inchoosing a freeze-safe jar.

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Simply Frozen in Eight Steps1. Review recipe (https://www.freshpreserving.com/recipes/) and instructions.

2. Gather equipment and ingredients.

3. Choose the storage containers appropriate for the frozen food. Wash, rinse and dry containers.

4. Prep fresh produce and other quality ingredients according to the recipe. Most vegetables and some fruits bene�t frompretreatment techniques like blanching.

Use rigid containers for foods that are liquid or semi-liquid at room temperature and �exible wrap forfoods that are solid at room temperature.

5. Pack prepared food in appropriate freezer containers or wrap with freezer packaging according to the recipe instructions.For rigid containers (https://www.freshpreserving.com/jars/), leave ½-inch headspace to allow for expansion of liquids.

6. Label (https://www.freshpreserving.com/ball-dissolvable-labels-60-count-1034002.html) with the date and name of theproduct.

7. Freeze in a single layer near the coldest part of the freezer.

Most vegetables and some fruits bene�t from pretreatment techniques like blanching. Blanching(heating in steam or water for a speci�c time, then cooling quickly) sets color, slows enzyme action,and kills many spoilage microorganisms.

8. Store at 0°F in the freezer for the recommended length of time.

Try It Out

Strawberry-Blueberry Freezer JamMakes about 6 (½-PT.) Jars

Ingredients:

4 cups fresh blueberries

4 cups halved fresh strawberries

1 ½ cups sugar

5 Tbsp. Ball Real Fruit™ Instant Pectin (https://www.freshpreserving.com/ball-realfruit-instant-pectin-�ex-batch-

4.7-oz.-1034052VM.html)

Stack only after food is completely frozen.

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Directions:

1. Pulse blueberries in a food processor until �nely chopped, stopping to scrape down sides as needed. Place in amedium bowl. Pulse strawberries in food processor until �nely chopped, stopping to scrape down sides as needed.Add to blueberries in bowl. Stir in sugar; let stand 15 minutes.

2. Gradually stir in pectin; stir 3 minutes. Let stand 5 minutes.

3. Spoon into jars, leaving ½ inch headspace. Center lid on jars. Apply bands and adjust loosely. Once jam is frozen,adjust bands to �ngertip-tight. Store in freezer up to 1 year. Thaw in refrigerator. Refrigerate after thawing, and usewithin 3 weeks.