Freezing Vegetables ~ Freeze orly fresh high-
quality vegetables plcked when barely mature For best results, freeze no more than 2 to 3 hours after picking Wash lrl colu water sort and cut Into
opproprlate sizes Blanch or scald Pack In recom- mended container and freeze
Do not freeze lettuce, celery carrot sticks pota-
toes or fresh tomatoes All WIII become IImp or mushy Tomatoes will collapse when thawed
Freezing Meats
wrap In
should be wrapped lndlvldually or In layers sepa- rated by a double thickness of freezer wrap
Make sure store wrappings are moisture and va-
por proof If not,
wraps recommended under “Pockagtng”
Freezing Cooked Food ~ Prepare cooked foods as you would for the table shorten cooking
time 10 to 15 minutes toallow for additional cooking
during reheating Omlt seasonings and part of the
‘lqutd Plan to add them at reheating time Pota- toes should also be added to soup and stew at heating time Add crumb and cheese topplngs at heating time
Cool as rapidly as possible and freeze at once
Liquid or
ommended containers with head space Cosser- ales and other more solid foods may be frozen In
the baking contolner 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 | baked | breads | ||||
in recommended | materlal | 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
tons Unbaked cookies may be dropped, molded or rolled and frozen on cookie trays Store In bag or
carton, bake wthout thawing
cookies can be wrapped and frozen in roll form. Thaw only encugh 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 solld Cut steam vents in top crusts when ready to bake
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