In the early years of frozen food, a whole host of complaints
poured in about things like cardboard texture, funny color, and
no taste. Some people also worried about lost nutrients and
bacterial contamination during processing and Then ARS
scientists began the Time-Temperature Tolerance Project.
Building their own freezing facilities inside their lab,
scientists experimented with every step in the process, from
selection of the variety grown to harvesting, handling,
blanching, freezing, packaging, storing, and transporting
products to market. What these scientists learned helped
immeasurably to ensure the survival and growth of the U.S.
frozen food In time, they devised nine principles for freezing
vegetables. Producers still follow these cardinal rules today.
The Nine Principles for Freezing 1. The product must be
freezable. Peas freeze; cucumbers do not. 2. The variety must be
suitable. Garden peas, for example, freeze better than peas
grown for canning. 3. The raw product must be first-class.
Freezing pre