.-~$?erlng Vegetabres ‘eeze only fresh high-
q~ :!!I’\ vegetables tlckeil when barely mature
ic )est results freeze 10 more than 2 to 3 hours
ZJ~~F-’ ?.lcklng Wash lr! :.old water, sort and cut
into
a;:r:lroprlate sizes Blanch cjr scald. Pack in recom-
bided container and freeze
L root freeze lettuce celery. carrot sticks,
po’uroes or fresh tomatoes All will become limp or
rn[Jsty Tomatoes WIII collapse when thawed.
Freezing Meats - ihe 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, re-wrap meats with one of the
wraps recommended under “Packaging:’
Freezing Cooked Food-Prepare coocec !oods
as you would for the toDIe shorten cooking time 10
to 15 minutes to allow for addttlonal cooklng dur-
ing reheating. Omit seasonings and part of the liq-
uid. Plan to add them at reheating time Potatoes
should also be added to soup and stew at heating
time Add crumb and cheese toppings at heating
time.
Cool as raptdly as posstble and freeze at once.
Liquid or semi-liquid dishes may be frozen In rec-
ommended containers with head-space Cas-
seroles 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 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. 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
>Jents in top crusts when ready to bake