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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
approprrate 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 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 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-wrap meats with one of the
wraps recommended under “Packaging”.
Freezing Cooked Food-Prepare
cooked
foods as you would for the table, shorten cooking
time10 to15 mrnutes toallow for additronal cooktng
during reheating. Omit seasonings and part of the
liquid. Plan to add them at reheattng time Pota-
toes should also be added to soup and stew at
heating time. Add crumb and cheese topprngs at
heating trme
Cool as rapidly as possible and freeze at once.
Liquid or semi-ltqurd dishes may be frozen in rec-
ommended conturners with heod-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, ltne It wrth 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 ozen 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 simrlar pies before
freezing.. rich fillings do not freeze solid. Cut steam
vents in top crusts when ready to bake