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Freezing
Vegetabies
- Freeze only fresh high-
quality
vegetables
picked
when barely
mature.
For best results, freeze no more than 2 to 3 hours
after picking.
Wash in cold water, sort and cut into
appropriate
srzes. Blanch or scald. Pack in recom-
mended
container
and freeze.
Do not freeze lettuce,
celery, carrot sticks. pota-
toes or fresh tomatoes.
All will become
limp or
mushy. Tomatoes will collapse
when thawed.
Freezing
Meats-The
meat you thaw can only
be as good
as the meat you freeze. "Drugstore"
wrap in meal-size
packages.
Flat cuts or patties
should be wrapped
indrvidually
or in layers sepa-
rated by a double thickness of freezer wrap.
Make sure store wrappings
are moisture and va-
por proof
If not, re-wrap
meats with one of the
wraps recommended
under "Packaging"
Freezing
Cooked
Food - Prepare
cooked
foods as you would for the table, shorten cooking
time10 to15 minutes toallow
for additional
cooking
during reheating.
Omit seasonings
and part of the
Irquid. Plan to add them at reheating
time. Pota-
toes should also be added
to soup and stew at
heating
time. Add crumb and cheese toppings
at
heating
time.
Cool as rapidly
as possible
and freeze at once.
Liquid or semi-liquid
dishes may be frozen in rec-
ommended
contarners
with1
head-space
Casser-
oles and other more solid foods may be frozen in
the baking
container.
If you don't wont to leave
your casserole
dish in the freezer, line it wrth fort
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.
Un-
baked
yeast breads
can be frozen after the first
risrng. Punch down, wrap and freeze.
Bake cookies as usual. Cool and freeze on trays.
then pack
In recommended
freezer bogs or car-
tons. Unbaked
cookres may be dropped,
molded
or rolled and frozen on cookre 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
srmilar pies before
freezing...rich
fillings do not freeze solid. Cut steam
vents in top crusts when ready to bake.
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