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 scald. Pack in recom- mended container and freeze.
Do not freeze lettuce, celery, carrot sticks, potatoes or fresh tomatoes. All will become limp or mushy. Tomatoes will collapse when thawed.
Freezlng Meats - The meat you thaw can only be as good as the meat you freeze. Wrap in meal- size packages. Flat cuts or patties should be wrapped individually or in layers separated by a double thickness of freezer wrap.
Make sure store wrappings are moisture and vapor proof. If not, rewrap meats with one of the wraps recommended under “Packaging:’
Freezing Cooked
Cool as rapidly as possible and freeze at once. Liquid or
Freezing Baked Goods- Wrap baked breads in
recommended material. Thaw in wrapping. Unbaked 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.
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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