Purpose: Use this workbook to plan and document a home-freezing batch from harvest inspection through later use. It is designed to stand alone, but crop-specific preparation and blanching directions must come from the National Center for Home Food Preservation (NCHFP) or a current Cooperative Extension source.
Revision: September 6, 2026. New World Survival. General source framework: FDA, FoodSafety.gov, NCHFP, Cooperative Extension.
| Field | Record |
|---|---|
| Crop and variety | |
| Harvest date/time | |
| Amount harvested | |
| Amount to freeze | |
| Intended use after thawing |
☐ Produce is sound and appropriate maturity for freezing.
☐ Rotten or moldy produce has been removed from the human-food stream.
☐ There is no unresolved flood, sewage, chemical, unsafe-water, or animal-fecal contamination concern.
☐ I know the texture/quality change to expect after thawing.
| Source organization | |
| Publication/page title | |
| URL | |
| Access date | |
| Crop form/size matched? | Yes / No |
| Preparation notes | |
| Blanching method and exact time | |
| Cooling direction | |
| Headspace/package direction |
☐ Clean knives, board, colander, pot/blancher, basket, and timer ready.
☐ Cold water/ice available for rapid cooling.
☐ Freezer-grade bags/containers available.
☐ Freezer thermometer reads 0°F (-18°C) or below.
☐ Enough physical space exists to spread new packages for rapid freezing.
| Freezer capacity calculation | Record |
|---|---|
| Freezer volume (cubic feet) | |
| General NCHFP 24-hour load range: cubic feet × 2 to 3 lb | Low: ______ lb High: ______ lb |
| Unfrozen food already planned for same 24 hours | |
| This batch weight | |
| Within general load range? | Yes / No / Manufacturer provides different limit |
NCHFP general guidance: add only the amount that can freeze within 24 hours, usually about 2 to 3 pounds per cubic foot. Appliance-specific instructions can be more restrictive or more informative.
| Batch | Weight | Water/steam | Time starts when... | Exact blanch time | Cooling time | Drained? |
|---|---|---|---|---|---|---|
| 1 | ||||||
| 2 | ||||||
| 3 |
| Package # | Package type | Amount/servings | Air removed? | Headspace | Label complete? | |
|---|---|---|---|---|---|---|
| 1 | ||||||
| 2 | ||||||
| 3 | ||||||
| 4 |
| Date/time entered freezer | Freezer temp | Packages spaced for airflow? | Hard frozen check date/time | Moved to storage position |
|---|---|---|---|---|
Notes on freezer behavior, frost, door seal, or unusual loading:
| Food | Package date | Quantity | Planned use | Used date | Quality notes |
|---|---|---|---|---|---|
Rotation rule: use older packages first. At 0°F or below, recommended storage times generally describe best quality rather than a moment when continuously frozen food suddenly becomes unsafe.
During outage: keep the freezer door closed as much as possible.
| Power failed | Date/time: __________________ |
| Power restored | Date/time: __________________ |
| Freezer fullness before outage | Full / about half / other |
| Appliance thermometer reading when checked | ________ °F |
| Ice crystals still present? | Yes / No / Unknown |
Food/package decisions and reason:
| Question | Observation |
|---|---|
| Was package seal intact? | |
| Any freezer burn? | |
| Color acceptable? | |
| Texture appropriate for intended use? | |
| Flavor acceptable? | |
| Would you change blanching, draining, package size, air removal, or crop choice? |
☐ I can explain why freezing does not sterilize food.
☐ I can show the authoritative crop direction I used.
☐ My blanching/cooling record is complete.
☐ My packages are labeled and traceable to this batch.
☐ I know the freezer temperature and 24-hour loading limit I used.
☐ Another household member could use this record to repeat the process.