Resources for Home Food Freezing National Center for Home Food
Preservation Freezing is the easiest, most convenient, and least
time-consuming method of preserving foods. The holiday seasons
have a way of filling the freezer with leftovers. Adding these
to the frozen bounty of the past fall's harvest makes for
tightly packed freezers. You can freeze almost any foods and a
list of foods and freezing instructions can be found here: For a
table of foods that don't freeze well see: Freezing to fend off
food spoilage Food spoilage is caused by microorganisms,
chemicals, and enzymes. Freezing foods to 0 degrees F. is
recommended for best quality. Freezing stops the growth of
microorganisms; however, it does not sterilize foods or destroy
the organisms that cause spoilage. A few organisms may die, but
once thawed to warmer temperatures, these organisms can quickly
multiply. Chemical changes affect quality or cause spoilage in
frozen foods. One major chemical reaction is oxidation. If air
is left in contact with the