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Freezing
Vegetables-Freeze
only fresh hrgh-
qualrty
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
sizes 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 WIII collapse
when thawed.
Refer to freezer book for further information
Freezing
Cooked
Food -Prepare
cooked
foods
as you would for the table; shorten cookrng time 10
to15 minutes to allow for addrtional
cooking
during
reheating.
Omit seasonings
and part of the Irquid.
Plan toadd
them at reheating
time. Potatoes should
also be added
to soup and stew at heating
time.
Add crumb and cheese topprngs
at heatrng time.
Cool as rapidly
as possible
and freeze at once.
Liqutd or semi-liquid
dishes may be frozen In rec-
ommended
containers
with
head-space
Casser-
oles and other more soled foods may be frozen In
the baking
container.
If you don't want to leave
your casserole
dish in the freezer, lrne it wrth foil
Bake. cool, freeze, lift out the foil package,
bag it
and return to freezer.
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
thrckness of freezer wrap.
Freezing
Baked
Goods-Wrap
baked
breads
In recommended
materrol. Thaw in wrapprng.
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 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.
Frurt pies are best frozen unbaked.
Bake wrthout
thawtng.
Bake
pecan
and
similar
pies before
freezing...rrch
fillings do not freeze solid. Cut steam
vents rn top crusts when ready to bake.
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