The Science of Freezing Food

As gardeners continue to bring in this year’s harvest, a Kansas State University food scientist says when you’ve run out of friends and neighbors faster than fruits and vegetables, it’s time to think about food preservation – and freezing is one of the most effective methods. However, after harvesting fruits and vegetables, Karen Blakeslee, who is also coordinator of the university’s Rapid Response Center, says there is a lot of science behind how food freezes that can affect the quality of the final product.

Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

Send comments, questions or requests for copies of past programs to [email protected].

K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.