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.-~$?erlng Vegetabres
'eeze
only fresh high-
q~ :!!I'\ vegetables
tlckeil
when
barely
mature
ic
)est results freeze 10 more than 2 to 3 hours
ZJ~~F-' ?.lcklng
Wash lr! :.old water, sort and cut
into
a;:r:lroprlate
sizes Blanch cjr scald. Pack in recom-
bided
container
and freeze
L
root freeze
lettuce
celery.
carrot
sticks,
po'uroes
or fresh tomatoes
All will become
limp or
rn[Jsty Tomatoes
WIII collapse
when thawed.
Freezing
Meats
- ihe meat you thaw can
Only
be as good as the meat you freeze. Wrap in meal-
size packages.
Flat cuts or patties
should
be
wrapped
individually
or In layers separated
by a
double
thickness
of freezer wrap.
Make
sure store wrappings
are moisture
and
vapor
proof. If not, re-wrap
meats with one of the
wraps
recommended
under "Packaging:'
Freezing
Cooked
Food-Prepare
coocec
!oods
as you would for the toDIe shorten cooking
time 10
to 15 minutes to allow
for addttlonal
cooklng
dur-
ing reheating.
Omit seasonings
and part of the liq-
uid. Plan to add them at reheating
time Potatoes
should also be added
to soup and stew at heating
time Add crumb
and cheese
toppings
at heating
time.
Cool as raptdly
as posstble
and freeze at once.
Liquid or semi-liquid
dishes may be frozen In rec-
ommended
containers
with head-space
Cas-
seroles and other more solid foods may be frozen
In the baking
container.
If you don't want to leave
your casserole
dish in the freezer, line It with foil.
Bake, cool, freeze, lift out the foil package,
bag it
and return to freezer
Freezing
Baked Goods-
Wrap baked
breads
in
recommended
material.
Thaw
in wrapping.
Unbaked
yeast breads
can be frozen after the first
rising. Punch down, wrap and freeze.
Bake cookies
as usual. Cool and freeze on trays,
then pack
in recommended
freezer bags or car-
tons. Unbaked
cookies
may be dropped,
molded
or rolled and frozen on cookie
trays. Store in bag or
carton;
bake
without
thawing.
Refrigerator-type
cookies
can be wrapped
and frozen in roll form.
Thaw only enough
to slice when ready
to bake.
Fruit pies are best frozen unbaked.
Bake without
thawing.
Bake
pecan
and
similar
pies before
freezing...rich
fillings do not freeze solid. Cut steam
>Jents in top crusts when ready
to bake
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