Home Food Preservation: Freezing
- Skill Level
- Beginner Intermediate
- Length Content Access
- 365
- Sections
- 4
- Length
- 4 hours, 30 minutes
- Language
- English
- Note
- This course offers a certificate of completion. Register for two Home Food Preservation online courses and save! *
Freezing foods is an easy way to preserve food for later use. Whether you have just a small freezer with your kitchen refrigerator or you own a large chest freezer, freezing gives you lots of options to preserve your garden harvest, buy foods in bulk, take advantage of supermarket sales, and make meals and baked goods ahead of time to freeze for later use and consumption.
In this self-paced course, you will watch educational videos and complete knowledge check questions to learn how to safely prepare, package, freeze, and thaw foods at home, including fresh fruits, vegetables, herbs, meats, fish, prepared meals, and baked goods. You will learn what foods are altered by freezing that you might want to avoid, food safety, and the science behind the changes in food as it freezes and thaws. The course includes many resources and introduces you to the home food preservation information available to you at Penn State Extension.
There are four short section quizzes in the course. You will need to achieve a score of 80% or more on the quizzes to pass this course and receive a certificate of completion.
* Bundle and Save! Add this course and Home Food Preservation: Water Bath Canning to your cart to save 10% off your order. Discount automatically applied at checkout.
- Home cooks of all abilities
- Gardeners looking to preserve their garden harvest
- People who want to buy food in bulk or take advantage of supermarket sales
- People who want to make meals or baked goods to freeze for later use
You will learn how to:
- Choose foods that are appropriate to freeze
- Properly freeze vegetables, fruit, meats, herbs, and prepared foods
- Maintain food quality by controlling enzymes, ice crystals, oxidation, and freezer burn
- Thaw foods safely
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