Freezing Vegetables - Freeze only fresh hrgh- quality vegetables plcked 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 contatner 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,
Freezing Cooked Food - Prepare cooked foods as you would for the table; shorten cooking time10 to15 minutes toallow foradditlonal cookrng 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 heatrng time. Add crumb and cheese toppings at heating time
Cool as rapidly as possible and freeze at once Liquid or
ommended containers with
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 cookres 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.