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FFWSH
MEATS
O"F.
Roasts (Beef, L amb, V enison) . .....6-12
Ftoasts(Pork&Veal) ., . ..........4-8
Steaks (Beef).. . . . . . . . . . . . . ....,6-12
Chops (Lamb). . . . . . . . ..........6-9
Chops(Pork) . . . . . . .............3-4
Grouncf&StewMeats . ...........3-4
VarietyMeats(Beef) . .........,..3-4
VarietyMeats(Pork) . ............2-3
Sausage(Pork). . . ......,,...,..1-2
Opossum, Ftabbit,Squirrel . .......6-8
PFKWESSE13MEATS
Bacon.,.......
. . . . . . ., .......1
Frankfurters . . . . . . . . . . . . . . . ....VZ
I-fam(whole,halforsiices), , .......1-2
CC)OKEDMEATS
Cooked Meats&MainDishes .. ....2-3
Gravy&MeatBroth . ......,.,....2-3
FRESHPOULTRY
Chicken &Turkey(whole) . , .......12
Chicken(pieces). . . . . . . . ........9
Turkey(pieces) . . . . . . ., . ...,....6
Duck&Goose(whole). . . . ........6
Giblets . . . . . . . . . . . . . . . ..,.....3
GameBirds . . . . . . .. .. ... ... ... .8-i2
(Months)
cooiamPmKnw
O"F,
Pieces(cmveredwithbroth)
., ..,..,6
Pieces(notcovered) , . ., . ....,..,1
Cooked PouitryDishes . .,....,...4-6
FriedChicken . .,, ,,, ,., ...,, ,,.4
FISH
Shellfish. . . . . . . . . . . . . . . . ,., ..,upto4
LeanFish . ...............,...,6-8
FattyFish . ....................2-3
Shrimp(raw, unpeeled) , , ., .,,,.,.12
Shrimp(cooked) , ....,..,,.,,,,.3
PRODUCE
MostFruits&Vegetables. , . . . .....8-12
Asparagus. .................,.6-8
Mushrooms. . . . . . . . . . . . . . . . . . ..Upto6
Onions . . . . . . . . . . . . . . . . . . . . . .
.3-6
CitrusFruits . ..................3-4
Potatoes(french-fried). . ..........2-3
I13AKER'YGOODS
Breads, Q uick(baked). . . . ........2
Breads,Yeast(baked) . ...........4-8
Breads, Y east(unbaked)
...
...
.,..Y2
Cakes. . . . . . . . . . . . . . . . . . . . . . ..uptol
Cookies . . . . . . . . . . . . . . . ........4
Pastrv(unbaked). . . . . . . . ........2
Pies,F;uit(baked) . . .. .. ... ... ...Uptol
Pies,Fruit(unbaked) . . . . . .. ....,.2
—.
[Nkmihs}
IWWWPRODUHS
O"l?
–
Butter . ................,,.....5-6
Cottage Cheese. . . . , . . . . . , . , . . .1
SoftCheese. . . . . . . . . . . .....,..4
HardorSemi-hardCheese , . ., .,..6-12
Eggs. . . . . . . . . . . . . . . . . . .......12
lceCream,Sherbet. . . .,, ... UptolUptol
Milk . ., . .....,.,,
,,, ., ........1
OTHEF4FCJODS
Candies . . . . . . . . . . . . . . . ....,..12
Left-overs(cooked) .. .. .., .., ,,. .Uptol
Pizza..,,.,.,.,
., . . ., . .,,.,..,1
PreparedDishes. . ..,......,,.,,2-3
Sandwiches. . . . . . . . . . . . . . . . . . .Uptol
Soups,Stews,Casseroles. . .,.,...2-3
Newtechniquesareconstantlybeing
developed.ConsulttheCountyExtension
ServiceoryourlocalUtilityCompanyfor
thelatestinformationonfreezing andstoring
foods.
Package meat, poultry, fish and
game in moisture/vapor-proof
material wch as aluminum foil,
cellophane, freezer foil or plastic
bags. Exclude as much air as
possible. Label and freeze at once.
NOTE: Packages of fresh meats
and poultry as commonly purchased
in retail stores are not suitably
wrapped for freezing. Rewrap in
moisture/vapor-proof material.
Meat
f?emoveas much bone and fat as
possiblefrom meat beforepackaging.
Do not salt meat. When individual
piecesof meatare packagedtogether,
place double thickness of freezer
wrap between them for easier
separation during thawing.
Pimmy
Clean thoroughly before packaging.
Pad sharp or protruding bones with
folded freezer paper or aluminum
foil. Wrap giblets separately.
Game
The same methods suggested for
poultry and meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up pieces of "lean" fish
such as haddock and cod should be
rinsed in brine made with 2/3 cup of
pure table salt per gallon of water to
reduce leakageduring thawing, Keep
in solution not over 1 minute. Brine is
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
clams,
Wash -shellsin running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash clams
or oysters. Scallops may be rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if
frozen t.jnco~ked,
~~m~v~ ~~~ diSC~rd ~~adS and
~lack
vein. VW@ and package in
freezer containers.
6
—
crabs
and ILclbsters
Chill fish and remove back shell.
Steam or boil in water for 15to 20
minutes. Cool thoroughly, then pick
edible meat from shells and package
in proper containers, Seal and
freeze immediately.
Frozen meat, fish or poultry should
be left in the original package and
thawed in the refrigerator or cooked
frozen, Allow approximately 5 hours
per pound to thaw meat in the
refrigerator. When cooking frozen
meat, increase the cooking time by
approximately 1/3to 1/2 if cooking
conventionally—much less if
cooking with microwaves. If
necessary to thaw meat quickly,
thaw at room temperature—allowing~~
only 2 hours per pound.
[::;)
Don't refreeze meat that has
(-
'?
completely thawed; meat, whether
~~~
raw or cooked, can be frozen
s.-
successfully only once.
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