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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 picking. Wash in cold water. sort and cut into
appropriate sizes. Blanch or scold. 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 will collapse when thawed.
Freezing Cooked Food-Prepare
cooked
foods as you would for the table; shorten cooking
time10 to15 minutes toallow for additional cooking
during reheating. Omit seasonings and port 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 cr semi-liquid dishes may be frozen in rec-
ommended containers with head-space. Cosser-
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 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 individually or in layers sepa-
rated by a double thickness of freezer wrap.
Make sure store wrappings are moisture and va-
por proof. If not, re-wrop meats with one of the
wraps recommended under “Packaging”.
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 without 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...rich fillings do not freeze solid. Cut steam
vents in top crusts when ready to bake.
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