March is Frozen Food Month and a University of Illinois Nutrition Educator has a wealth of information on a variety of food preservation through freezing.

Caitlin Mellendorf is a Nutrition Educator at the University of Illinois Extension in DeWitt, Macon, and Piatt Counties. If you are making any more soups still this year, you can preserve any extra ingredients by freezing them.

Mellendorf explains as we start to transition away from the soup season, you can preserve those for another time by freezing them. She points out you may notice the textures of some of the ingredients of various soups won't be the same when you thaw them.

According to Mellendorf, the other method of freezing is the preservation of fruits and vegetables. She explains while the canning season is mostly behind us, you can preserve extra meat in the freezer and pull it out later when you need it.

Keep to Regional Radio as over the next several weeks, we'll continue to hear from Mellendorf on the variety of freezing foods talking points she recently presented with us. 

In the meantime, for more information on food preservation by freezing, visit extension.illinois.edu/dmp for more information and advice from experts like Mellendorf.