Freezing Vegetables - Freeze only fresh high-
quality vege?ables picked when barely mature.
or best results, freeze no more than 2 to 3 hours
lfter picking. Wash in cold water, sort and cut into
appropriate sizes. Blanch or scald. Pack in recom-
nended container and freeze.
Do not freeze lettuce, celery, carrot sticks, pota-
oes or fresh tomatoes. All will become limp or
nushy. Tomatoes will collapse when thawed.
Freezing Meats-The meat you thaw con only
)e as good as the meat you freeze. “Drugstore”
vrap in meal-size packages. Flat cuts or patties
hould be wrapped individually or in layers sepa-
ated by a double thickness of freezer wrap.
Make sure store wrappings are moisture and va-
lor proof. If not, re-wrap meats with one of the
vlraps recommended under “Packaging”.
Freezing Cooked Food-Prepare cooked
foods as you would for the table; shorten cooking
time10 to15 minutes toallowfor additional cooking
during reheating. Omit seasonings and part of the
liquid. 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 semi-liquid dishes may be frozen in rec-
ommended containers with head-space. Casser-
oles 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.
Freezlng 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
cx rolled and frozen on cookie trays. Store in bag 01
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 ore 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.