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Freezing
Vegetables
- Freeze only fresh high-
quality
vegetables
picked
when barely
mature
For best results, freeze no more than 2 to 3 hours
after pickrng. Wash in cold water. sort and cut into
appropriate
sizes. Blanch or scald. Pock 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 con only
be as good
as the meat you freeze. "Drugstore"
wrap
in meal-size
packages.
Flat cuts or potties
should be wrapped
individually
or in layers sepa-
rated by a double
thickness of freezer wrap.
Make sure store wrappings
ore moisture and va-
por proof.
If not, re-wrap
meats wrth one of the
wraps recommended
under "Packaging".
Freezing
Cooked
Food - Prepare
cooked
foods as you would for the table; shorten cooking
time10 to15 mrnutes to allow for additional
cooking
during reheating,
Omit seasonings
and port of the
liquid. Plan to odd them at reheating
time. Pota-
toes should also be added
to soup and stew at
heating
ttme. Add crumb and cheese toppings
at
heating
time.
Cool as rapidly
OS 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 wont to leave
your casserole
dash in the freezer, line it with foil
Bake, cool, freeze, lift out the for package.
bog it
and return to freezer.
Freezing
Baked
Goods-Wrap
baked
breads
in recommended
material.
Thaw in wrapping.
Un-
baked
yeast breads
con be frozen after the first
rising. Punch down, wrap and freeze.
Bake cookies as usual. Cool and freeze on trays,
then pock
in recommended
freezer bogs or car-
tons. Unbaked
cookies may be dropped,
molded
or rolled and frozen on cookie trays. Store In bog or
carton;
bake
without
thawrng
Refrigerator-type
cookies
con be wrapped
and frozen in roll form.
Thaw only enough to slice when ready to bake
Fruit pies ore best frozen unbaked.
Bake without
thawing.
Bake
pecan
and
similar
pies before
freezing...rich
fillings do not freeze solid. Cut steam
vents in top crusts when ready to bake.
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