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Freezing Vegetables - Freeze only fresh high-
qualtty 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 srzes. Blanch or scald Pack in recom-
mended container and freeze.
Do not freeze lettuce, celery, carrot strcks, pota-
toes or fresh tomatoes. All will become limp or
mushy. Tomatoes will 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 p&es
should be wrapped individually or in layers sepa-
rated by a double thrckness of freezer wrap.
Make sure store wrappings are moisture and va-
por proof. If not, re-wrap meats with one of the
wraps recommended under “Packagrng”.
Freezing Cooked Food - Prepare cooked
foods as you would for the table, shorten cooking
time10 to 15 minutes toallow for additional 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 topprngs 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, bag 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 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 wrthout 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 srmilor pies before
freezing...rich fillings do not freeze solid. Cut steam
vents in top crusts when ready to bake.