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Freezing Vegetables
- Freeze only fresh high-
quality
vegetables
plcked
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
sizes. Blanch or scald. Puck In recom-
mended
container
and freeze.
Do not freeze lettuce,
celery. carrot sticks, poto-
toes or fresh tomatoes
All will become
llmp or
mushy. Tomatoes WIII 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 putties
should be wrapped
individually
or in layers sepa-
rated by a double
thickness of freezer wrap.
Make sure store wrapplngs
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
timel0to15minutestoallowforaddit~onal
cooking
during reheating
Omit seasonings
and part of the
liquid. 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
containers
with head-space
Casser-
oles 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,
bug 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
rising. Punch down. wrap and freeze
Bake cookies as usual. Cool and freeze on trays,
then puck
in recommended
freezer bugs or cur-
tons. Unbuked
cookies
may be dropped,
molded
or rolled and frozen on cookie trays. Store In bug o(
carton;
bake
wlthout
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...nch
fillings do not freeze solid. Cut steam
vents in top crusts when ready to bake.
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