3gb33001.fm5 Page 44 Monday, August 20, 2001 3:48 PM
GUIDE TO FOOD STORAGE
Select ripe, blemish-free fruit. Clean, peel and slice as needed.
Pack in rigid containers or other recommended material. Leave
some head space to allow liquid to expand during freezing.
For best results freeze no more than 2 to 3 hours after picking.
Wash in cold water, clean and cut as needed. Blanch. Pack in
recommended containers and freeze.
Do not freeze lettuce, celery, carrot sticks, potatoes, or fresh
tomatoes. All will become limp or mushy. Tomatoes will
collapse when thawed.
Thawed meat will be as good as before freezing.
Steaks or flat cuts should be wrapped individually or in layers
separated by a double sheet of freezer wrap.
Freezing cooked food
Cook your food as you would for the table: shorten the cooking
time 10 to 15 minutes to allow for additional cooking during
reheating. Do not season and remove part of the cooking
liquid. Remember to add them when reheating.
Cool as rapidly as possible and freeze at once.
Liquid or semi-liquid dishes must be frozen in recommended
containers leaving some head space to allow for expansion.
Casseroles and other more solid food can be frozen in oven
Freezing pastry and bread
Wrap bread in recommended material. Thaw inside the
wrapping. Unbaked yeast bread can be frozen after the first
rising. Punch down, wrap, and freeze.
Bake cookies and pastry as usual. Cool and freeze on trays, then
pack in recommended freezer bags or cartons. Unbaked cookies
and pastry may be dropped, moulded, or rolled and frozen on
trays. Store in bags or cartons. Bake without thawing.
Fruit pies are best frozen unbaked. Bake without thawing.