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. pota- toes or fresh tomatoes. All will become limp or mushy Tomatoes will collapse when thawed.
Freezing
Make sure store wrappings are moisture and va- por proof. If not.
wraps recommended under “Packaging”.
Freezing Cooked Food - Prepare cooked foods as you would for the table, shorten cooking time10 to15 minutes to allow for additional cooking during reheating. Omit seasonrngs and part of the Irqurd. 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 or
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.
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.