Freezing Vegetables ~ Freeze only fresh hlgn
auallty vegetables picked when barely mature For best resolts, freeze no more than 2 to 3 hours after p’cklng Wash In cold water. sort ana cut Into
approprrate sizes Blanch or scald Pack in recom mended contarner and freeze
Do not freeze lettuce, celery, carrot sticks. pota-
toes or fresrl tomatoes All WI/I become Iimp or
mushy ‘omctces will collapse when thawed
Freezing Meats ~ The meat you thaw car only
be as gooc as the meat you freeze Drugstore’
wrap in meatsize packages Flat cuts or patties
should be wrapped individually or in layers sepa-
rated by a dxble thickness of freezer wrap
Make sure store wrappings are motsture and ‘vu-
por proof If not
Freezing Cooked Food ~ Prepare cooked foods as you would for the table, shorten cooking
t~melOto15mrnutestoallowforadd~t~onalcooking
during reheatrng 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 t/me Add crumb and cheese topptngs at heating time
Cool as rapidly as posstble and freeze at once
Liquid or
ommended contatners with heod~spuce Casser- oles and other more solid foods may be frozen In
the baking contatner If you don’t want to leave your casserole dish In the freezer, line tt wtth foil
Bake, cool, freeze, lift out the foil package, bag it and return to freezer
Freezing Baked Goods-Wrap baked breads
in recommended materrol Thaw In wrapping Un- baked yeast breads can be frozen after the first rtsing. 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
cookies can be wrapped and frozen In roll form Thaw only enough to sltce when ready to bake
Fruit pies are best frozen unbaked Bake without
thawing Bake pecan and similar pies before
freeztng rich fillings do not freeze solid Cut steam vents In top crusts when ready to bake
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