The maximum amount of unfrozen product that can be frozen at one time is 2 to 3 pounds to each cubic foot of freezer space per 24 hours. The freezing process does not actually destroy the microorganisms that may be present on fruits and vegetables. While blanching destroys some microorganisms and there is a gradual decline in the number during freezer storage, sufficient populations are still present to multiply and cause spoilage of the product when it thaws. For this reason it is necessary to inspect carefully any frozen products that have accidentally thawed if the power goes off or the freezer door is left open. Most frozen fruits maintain high quality for eight to 12 months.
Unsweetened fruits lose quality faster than fruits packed in sugar or sugar syrups.
Most vegetables will maintain high quality for 12 to 18 months at 0 F or lower. However, it is a good idea to use your home-frozen vegetables before the next year's crop is ready for freezing. They should be strong, pliable and adhere to the shape of the food item. Seal these only with tape that is designed for the freezer because other household tapes lose adhesive quality in the extremely cold freezer temperatures. Wraps are not as convenient for fruits and vegetables as plastic bags or rigid freezer containers.