Better Living With Your New GE Food Freezer

8/3/2019 Better Living With Your New GE Food Freezer

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IG E ,N E IR A L E U C T R IC

P R I C E 75,

HOW TO PREPARE, PACKAGE,FREEZE, AND THAW FROZEN FOODS


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eating fre h trawberrie and cream while winter wind blow now again tyour windov -ear of fre h golden corn to coax your family out of theirspring fever-a delicious cherry cobbler a the crowning touch to apur-of-the-moment party,- Jow top imagining-it can happen to you. For the miracle of frozenfood are no\ at your fingertips \ ith your new General Electric FoodFreezer.You can buy food \ hen they are at their prime-s-when price are lowe t.;freeze and tore them for u e when you want-and ave your elf manymarketing trip a well.Frozen food ar a good a fre h food in appearance, flavor and foodvalue. And, in addition to the pleasure of good flavor and eye-appeal,you U find fre zing food is 0 much easier than canning.Turnover of your frozen foods is the mo. t economical way to use yourfreezer. And, hy u ing your freezer from day to day, you'll find it willave you lime in your kitchen. In fact, your freezer will give you many

le i ure hour through avings in marketing, food pre ervation and foodpreparation time,0, u e thi book to acquaint your elf \ ith the proper u e of your 'GeneralElectric Freezer and, , hen you ta te the delicate R8\TOr of the first foodfrom your freezer, di cover your extra leisure hour , prepare your fir tune p cted company meal-you'll be glad you've di covered this newwartV' better living.

E L E C : T R I CHOUSEHOL'D REFRIGERATOR DJ;:PARTMENT. MAJOR APPLIANCE DIVISION. LOUiSviLLE I. KENTUCKY


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ePractically all food can be frozenati factorily. The quality of theproduct frozen and tored at Zerodegree Fahrenheit will be thearne month 1ater providing it ip re p a.r ed , packaged, frozen,thawed and cooked properly.

V E G E T A B L E SAll except thos to be served crispand raw in salads and. andwiche. uch a lettuce, celery, green pep-per, tomatoe , etc. (Howeverorne of the can he preparedand frozen to use 8- 8avoring inca erole, soup or meat disheor to rve a a cooked vegetable.)

FISHSalt and Iresh waterfi hand shelUi hwill givea very' ati .fs.etory frozen prod.uet ..

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DAIRY PRODUcrSButter cheese, cream,homogenized milk,ice eream, and egg ,either whole or ep-arated.

FRUITSPractically aU kindof fresh fruit canbe frozen, includingpurees and juice .

MEATAU type of meatcan be frozen and'tor,ed for variou 'len ths of tim.

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POULTRYA n kind of poultrycan be frozen, in-cluding chicken,turkey, duck andgee e.

G A MEGame bird , rabbitsand other . mallgame, veni on andother large game.

,COOKED orBAKED FOODSCa serole di. hes,cooked meat, soup,pastries, bread,ron planned left-overs and manyothers.


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Y OU R FR EEZE ,R !Making wi e u e of freezer paoe win be one of the fir t problem to face.Don't fill the freezer with the fir I products of the ea on. the yearpa you will want to ' add many things. As a guide to ho v much paceto BV' for variou -Ioods, one cubic foot will hold ahout 40 pint cartonsor about 35 to 40 pound of meat not including hole poultry).Con ider the ize of your food freezer \ hen preparing to freeze a large

amount of food at one lime. For be t result, freeze only pecified amountof food for the ize of your freezer at one time. The u e and car book,upplied with your freezer will give you thi information.Food will freeze more quickly if they are arranaed in contact with theide of the freezer che t or on one of the permanent refrigerated shelveof the upright freezer. This bring. the food in direct contact with thefreezing urface. Once food i frozen it may be placed anywhere in thefreezer.Organizing your freezer with pecial ction for meat, fruit vegetable,

hreads and de serts, implifie u e. Beef, lamb, poultry and _0 forth,could be . eparated al o.. orne combined meal can be tored together forunexpected dinner gue ts, chool lunche ,or peeial diet . Package houldbe labeled \ ith the date and content . Since food have a maximum toragetime, arrange foods that have been. in the freezer the longe t time on topand near the front. As you shop and add new food, do a little reorganizingas you tore the food so you \ ill keep packages rotating.

e your freezer to live from day 10 day: 0 food are in prime condi-tion. Refer to the suide on paae 9 for length of torage time, as ornefood do not keep a long a other.A method of record keeping i valuable in helping you remember quan

titie and length of time food have been in the freezer. Ke p information2


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on any special method you use for freezing to enable you to repeat themethod when you get. a parnculerly good product. If un ati factory youwin want to improve it. Ther i no one be t method fOTkeeping record-an inventory Ii t tacked near the freezer, a record book, a calendar-anyof the e methods can be ali factorily worked out for your ewn need .Don't depend on your memory-that left-over food you had planned touse month ago may no longer he at flavor peak .

FRO.ZE

. .t; .HOWTO raa OODSD. ' ..:.'. "6 . . .. ...... Proper attention should be gi- en to the election of packaging

material , becau e improperly \ rapped food re ult in an inferior productfrom your freezer. Food- will dry out, lose flavor color and nutritivevalue and may re uh in unattractive, unpalatable food.Laboratory experiments have definitely ho n that the better the, rap-

ping material u ed, the longer food will remain at their peak of flavortored at zero degree Fahrenheit temperature. '",lrapring materia] andcontainers should be moi ture-vaporproof. Thi means a material thatexclude air from the food and will hold all moi ture in. Wrapping ma-terial hould he pliable enough to make a tight nue \\'fap and be trengenough to re it tearing or puncturing in rapping and handling.There are many good packaging material on the market ..Hos ever. no

one type is suitable for all purposes. Your choice will depend on availa-bility and preference.When selecting container, con ider the . ize of your famBy and the

numb r of rving you will need from a package. ~Iany container comein tandard pint and quart izes, Man container and wrappin materialare reu able indefinitely; other are not.

ometime homemaker he itate to buy proper wrapping materialsbecause of cost They prefer to u e cheaper material , which do not giveadequate prot ction again t deterieration of foods. The 00 t of food 1 0by thi economy may far exceed the co t of proper packaging materials.The following Ii t of sugge ted packaging material and de criptions'\ at be helpful 10 you in your election. Th e de cription refer to the

baic material. There are many brand name of the e on the market.3


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Wrapping materialsst. ALUMINUM IFOIL-Very sati: factory for u e with irregularly hapedfood uch a mea't,fi h, (owl cake, pie. In el cting Ioil be ure tochoo e the foil e pecially de jan sd for freezina food. Ordinary hou eholdfoil i too fragile for fr z rue. U druestore wrap ( ee de cription onpage 6) and mold {oil around product elirainatiaeall air. Freezer foildo not need any over-v rap of stockinette. Foil i r,eu able if handledcarefully.2. CELLOPHANE-For arne purpo e as aluminum foil. leet cello-phane e pecially deigned for freezing. Use drug tore '\ rap, but packagehould be over-wrapped with stockinette for protection. Cellophane isgen raUy not reusable.3. PLiOFILM -U e the arne as cellophane. Pli061m i a rubber deriva-tive and ha llaht ela ticity,4. POLYETHYLENE -The chemical name for a flexible Iran lucent ma-terial. U e the arne a the above. Do not require an over-wrap, i verytrong and i reu able.

Containers:t. BAGS-Plio6Im or Polyethylene. Use for irregularly haped food.I 0. can be u ed for dry packaging of fruit, and vegetables, but not for

liqcids, Polyethylene i reu able and pliofilm can be feu able if care' i'u ed in handling. Cellophane i also u ed for bags but mu 1e used withcarton or container .2. WAXED FOLDING CARTONS-With the e, u e a bag or liner of somemoi ture-vaporproof material, or over-wrap with eellophane and seal.The e are uitable for dry packaging of vegetables and orne meats.Carton- ar available in top opening (trunk style) and end opening tyles.Special wire rack and funnels are available for convenience in fiUing andopening boxes.3. HEAVILY WAXED CARTONS-U e for liquid or dry pack foods. 0liner nece sary. The e come iin two, shapes-c-roend tub hape with slantingsidesand di k nap-in lids, and square tapered cartons "lith plastic cover '.Ea ily filled and content can be removed without complete thawing.4. GUSS F EEZER JARS-Can be u ed for liquid or dry pack. Jarhave full open mouth so contents can be removed without thawing.

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5. CANNING JARS-Regular carmine jar may be u ed in the freezer.Becaus th jar opening i mailer than the remainder of the jar foodsmu t be partiaJly or completely thawed before u ina. Be ure to leave 1to1]/2 mnch head pace for expan ion in pint and quart jar re pectively. Nohead pace i required in freezinu dry-packed products,6. MOLDED OR PLASTIC CO:NTAIINERS-U~e for liquid or dry pack,Thi type container i.a y to label and reusable indefinitely. It taperedide. make it ea y to ne t when empty and to tack in the freezer.7. HEAVY ALUMINUM FOIL CONTAINERS- an be u ed for bothliquid and dry rack. Some have heavy foil lid \ h icb mu Ibe ealed witha .1 cial d vie that come \ ith the container. Gthers have co er but canbe used for meat or fruit pie. Food can b heated or hak d right in the econtainer directly from the freezer. Fojlow manufacturer direction forusmg.8. ALUMINUM CONTAIINERS- mall aluminum dishe "jlh ti ht fittingcover can be u ed as above for heating foods directly from freezer. The edo not need any ealing de ice .. Follox manufacturer' direction for u ing,e..STOCKINETTE-Loa Iy knitted tubular material. Available in roll .Used to ov r, rap food wrapped in moi ture- aporproof cellophane orpliofilm for added proteetlon. Thi mat rial will tr tch to fit any ize orhape food that is to be placed in the freezer. It gi e a snug wrap andeliminate the nece ity of heat ealine.10. SEALING TAPE-There are e eral type of ealing tape available.Be ure to elect one that doe not become un ealed at 10 \ temperature.

CAUTION: Keep all wrapping material clean when not inu e. Cellophane and pliofilm have a tendency to become brittlewhen tared in a dry place. To re lore. put in a moist placefor 48 hours befor u ing.

Miscellaneous containers:1. ICE CUBE TRAYS-May be used for soup or eggs (see page 33).Individual serving may be removed one at a time in cub form.2. EMPTY WAXED CARTONS-May he filled with water and frozen.Thi make handy chunk of ice to take on picnics for cooling beverage .3. TIN CAN-May he u ed (or packaging meat pattie. Wrap pattie JR.dividually and place in can. Cover end with aluminum foil.4. COFIFEE CANS-S al edges with ealing tape.

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H ow to wrap and seal:Drug Store Wrap-Place food in center of wrapping material to be u eda n owing enough to cover the food plu ' an overlap of 3 to 4, inches. Bringlongest edges together over the food and fold over about 1inch. Continuefolding again over and over until edge are Hat and tight again t thepackage. Eliminate all air pocket. FoM ed es and tuck end under pack.age to make secure and tight. Heat sealing on cellophane and pliofilm givebest re ults, but is not nece ary.Cellophane or pliofilm should he protected with an over-wrap of stockin-ette. Thi protects the package from damage in handling and in the freezer.Simply slip package into the tockinette and tie the cut end. Pull the stock-

inette tightly over package, cut, leaving enough tomake a knot tie the second end. This makes a tightsnug package.Bag type containers can be closed by twisting thetop and then bending back against bag in goo' e-neck. fa hion and securing this with 'string orclamps. Eliminate all air before closing. Do notu e rubber bands a they deteriorate in the freezer.Special wire strips are available Cor fastening .

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Cellophane and plio film can be heat aled with a hand ilron et at warmposition, a curling iron, or an electric heat sealer especially designed forfreezer use. Package, also can be tied with. string, or sealed with gummedsealing tape.

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Hints for packaging:Many times only one or two cupcakes, cream puffs, chops or hamburgerare needed at a lime. You will not. want to open a package when you can-not u e all the food .. Plan for thi with individual packaging, Here aresome sugge tions:1. \l'rap each cupcake or chop in moisture-vaporproof material. Slip each

into stockinette, knot. and repeat knottiing between leach package untilyou have a string of packages ..

2. Package foods in serving sizes suitable for your family needs. Smallpackages Freeze and thaw more quickly than large ones.

3. If you desire ju t two rrankfurters or two pieces of chicken from apackage, freeze thee pieces separately in a moisture-vaposproof bagon a tray in freezer. 'When frozen, package in cartons. They may takeup more space this way, but wiiUbe 0 handy when you de iirejust afew pieces at a time,4. Always package foods which are to he layeredwith two thicknesses of moi ture-vaporpreofmaterial between the layer 0 they can beepa rated ea ily while till frozen.

5. Cover sharp bones or a n y protruding part thatmighr lear the wrapping with extra patches ofmaterial for strength.

8. Alway leave head space of at least lh iinchwhen filling containers, or follow manufac-turers' directions. This allows for expansionduring freezing. Leave the minimum amountrecommended, for the air allows dehydration. Liquid pack requiresmore head space than dry pack. Exception: When using regular can-ning jars allow Vh, to 1 % , inches head space.

7. AUention hould he ,given to smoked meats to prevent the odor frompermeating the freezer. Be ure the package is sealed wen. An over-wrap of moisture-vaporproef material isa wise precaution. Smokedmeat ha e a short freezer storage life, so u e while in prime conditien,

8. Fruit which has a tendency to float can he sub-merged beneath the surface of the sirup bycrushing a piece of meisture-vaporproef ma-terial and placing it between the fruit and thecover. This prevents discoloration and Davorlos of the fruit.

8,. \'tihen wrapping fruit, pies after baking. or simi-lar foods which are difficult 1 .0 handle, freezefirst, then \ rap and return to Ireezer.

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Label all food clearly and informatively.Be ure to include the name of th e foodwhen it ws froses, how many servings, and type of pack. (eample ugarsirup dry sugar). Alo YDUmay want to. know the variety of fruit orve etable and pecial pretreating Dr calding and cooling. Use a labelthat will not be lost in storaee and can be ea ily read. rite label on glaand pla tic container \ it h a china marking pencil or waxed crayon. Manycarton have' pedal place for marking. There are everal types of pecialinks and pencils on the market for labeling. When a tag i U ed forwrapped meals, etc. ithould be tied ecurely, or it can be placed beneaththe stockinette. Difl'eJlent colored tring or ealing tape i ,8 quick way to'identify package in the freezer,

: .. For th e very bet use of your new food freezer, us e it for shorttime storage also. "e peak of short time storage a u ually 2 week orle . Food need not be wrapped in moi ture-vaporproof containers whenthey are to he u ed within h0week .Many planned-over can be tor d in regular refrigerator dishes with

self cover pt a tic or oiled silk cover . For example hamburger which ihighly peri hable, can be tored for two weeks or les in regular coveredrefrigerator di hes. Leftover cooked, meat, and fowl can be stored for ahart time in a covered container. W e do not recommend ordinary \ axpaper for rnoi t foods a orne grade of wax paper absorb moi ture andtick to the food .Another ugge tion for your u e-buy a week's supply of bread at a

lime. Keep out what you can use immediately and store the rest in thfreezer in the ax paper in which it comes. If the bread ha no wrappin -,u e ordinary waxed paper (or storage of two week or Ie .Baked good such as coffee cakes and rolls can be stored fora shorttime in the cardboard container in \ hich they are purchased.Ground meat for household pet i u sually purchased in quantity for a

week' _ u e. Divide meat into one day portion and freeze in a coveredcontainer. Thi can be done also with frozen rneat purchased. for piS-aHow to thaw ju t enough 10 divide in serving portions, an d then refreeze.REMEMBER-if food are to be kept longer than two week, be sure theyare wrapped curely in moi ture-vaporproof material.

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A P I I r o l l. 1 t t 1t1.111 ,.rilll ., friO. ' a D l ls It lir o . '1 1 11 IFI~~I.MitPIC~I.I~ICCI~II.IIO d l r o c ti o n s , o n p r o c l d li tl pipS.P lan to freeze foods to be used flom one susan to the nex t.

,App l es ( s il li ced ), 1 2 Imon ths,A pr ic o ts ( wh e n p ac k ed w ith as co I-b ic ac idl. 1 2 m on thsB lac kb errie s (w ith s ug ar o r s iru p:),1 2 m o nth sB lu eb errie s. 1 2 m o nth s,B o y senbe rlr ie s , (w ith s ugar o r s ir u p) .,1 2 m on th sIChe rr ie s ( so u r) ,. 1 2 mon th s

A sp ar ,ag u s, 6 1 '0 8 m o n th s ,B ean s, ( bu sh )" 8 to 12 m on th sB e an s , ( lim a ), 1 2 m o n th sB ean s Ip ole ), 8 I , D 1 2 m on th sB ean s, s oy 'Ig re en ), 8 to 1 2 m on th sB eets, 1 2 m onth sB ro cc o lli" 1 2 m o n th sB ru ss els s lp r,o uts , 8 , to 1 2 m o nth s,

IB ac on (n ot s llic edl, 3 to , 4 m o nth sIB ac on (s lic ed), le ss th an 1 m o nthIB ee f, 8 to 12 m on thsBeef, g round, 4 to 6 m on thsB ee f Ili;v er, h e arts , k idn ey s, 3 to 4monthsCream l, t hic k 1 ( 5 0 pe rcenO, 3 t,o 4monthsFis h, le an l (b as s, c od, p erc h, p ik e,su nfi;sh , e tcJ 6 to 8 m on th sFis h, m os t fatty (c atfis h, h erlrin g"m ae ke re ], w hite fis h. ,e tc ol, 3 to" m on ths

B re ad, b ak ed y east, 2 to 3 m on thsB re ad, b ak ed q uick, 2 1 03 m on thsCak es , an d c up cak es , b alk ed .(fro ste dl', le ss . tih an 1 m o nthC ak es " b a 'k ed fr uit, ,8 to ' 1 2 m o nth s

Eg gs, 8 : to 1 2 m on ths

C ran be rrie s, 1 2 m o nth sFru it ju ices, (excep t c itrus '. 8 to '1 2 m o nth sFru its an d ju ice s, c itrus , (in g las sjars , w ith asco rb ic acid), " to 6 ,monthsFru its " m ixed, 6 to 8 m on lih sG rapes, 8 to 12 m onthsH u ck le be rrie s, 1 2 m o ntlh slo gan be nie s (w itb s ug ar 'O f sirup).1 2 m o n ,th sIM elo n b alis " 6 ~ o 8 m on th s

Car ro ,ts , 1 2 m o n th sCau liflo w er, 1 2 m o nth sCo rn -on -co b, 8 to 1 2 m onth sCo rn , sw eet (w ho le k ern ell) , 1 2monthsEgg plant, 8 to 12 m on thsK Oh lrab i, 8 to 1 2 m on tMOk' fa , 12~months,P ars nip s, 1 2 m o nth sP 'e as , 1 2 m o n th sP e,p pe rs " 8 to 1 2 m on th s

IFis h, s om e ' faU y (p ar tic ularl, p in ks alm o n) ', 2 ' t o 3 m o nth sG am e b irds. 8 to 12 monthsIG e e se ,3 , to 4 m o n tih sHam , 3 to4 m on thsLam b, 8 to 12 m on thslille r, bee f o r calf, 3 to 4 m onths,O ys te r.s , 4 1to 6 m o nth sPo rk, fresh , 4 to 6 m on thsP o r'k , g r ound ( un salt ed ),3 t o , 4monthsP ou ltry (except b ro il'e rs '" 6 to 8monthsP :o ultry g ib le ts (e xc ep t liv er ), 2 ~to3 m onth sP ou ltry liv ers , le ss th an 1 m on th

Cakes and cupcakes, ba'ked (unfros ted), 2 ' to 3 m on thsCh ee se " ICh eddar, 6 to 8 , m onth s(and p rocessed) _P ies, baked and un 'ba'ked, 2 to 3monthsFo ods , c oo ke d le ft.o ve r, le ss th an1 m on th

B uUe r, c re am e ry . 1 6 to 8 Im on thslard, 6 to 8 , m onthsCream, 40%. 3 to ' 4 m onthsCo co nu t" s hre dde d, 8 to 1 2 m on th s

P eac he s (w h en Ip ac ke d w ith as co lib ic ac id), 1 2 m on thsP in eapp le , 1 2 'mon t h sP lum s ( wh e nl p ac k ed 'w ith a sc o rb icac id), 1 2 m o nth s,R 'a sp b en ie s '( w ith s u ga r 0 1 ' sirup).1 2 m onths -I Rhubar b , 1 2 mon th s ,S traw b errie s (w ith su g;ar e r s ir,u p),1 2 m o nth s

P o ta t.o e s, sw ee t, 1 2 m o n th sP um p 'k in , 1 2 m o nth sRuta ba ga s, 1 2 m o n th sSp inach and other g reens, 12monthsSquash (sum mer), 8 to 12 Im onthsS qu as h (w in te rl, 1 2 m on th sToma toe s I (s tewed) , 1 6 t o, ,8 mon th sTUl rl li ,p ,s ,12 monthsV e ,g e tabl' es ,m ix 'e d . ,8 to 1 2 mon th s

Pou ltry (when cu t up)', 4 to 6,monthsP ou ltry (lilro ille rs ), 4 to 6 m on th sR'abb its , 8 to 1 2 m on thsS au sag e (s eas on ed, n ot s mo ke d),less than 1 m on thS au sag e Is m ok ed an d s eas on ed), 2to 3 m on ths ,S hrim p, or sh ell fish , ,c oo ke d, 2 to3 : mon th sTurkers, 1 6 te 8 m onth sV eal, 6 to 8 , m on thsV en is on , ,8 to 1 2 Im o flth sW iene rs, 2 to 3 m on ths

F ,o o ds ,c o ok e d mo s t, 2 I ,D 3 :mon t hsIc e Cre am , les s th an 1 Im .o nlthRolls , bakedl yeast. 2 to 3 m on thsS an dw ic he s, Ile ss th an 1 m o nthCookies, 8 to 12 m on thsP ie s, Ch iffo n. le ss th an 1 m on th

Nu ts, 8 to 12 m on ths

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Jew technique are 'con t.antly being developed. Should you que tion the toragetime as Ii ted above, eonsalt your State College Extension Service 'Ior the latestinformation on freezing and storing foods.


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HOW T 'O F'REEZESELECTION OF IMEAT'-Beef" pork, lamb, and veal may be frozen.Freezing will not change tough meat to tender; a the quality placed in theIreezer will be the same' you serve month later.

The only safe method it n purchasing meal is to buy Government In-spected and Gov,ernment graded meat. The Government Inspection stampassures you of a healthy animal and the U.S. grade stamp previde _ theproof of the quality you have paid for. U.S. grades are Prime, Choiiee,Good and Commercial. Of cour e, the tenderness will depend on whichgrade you have purchased. Prime is the top grade.

IPACKAG'IING,ANDFREEZING-If you slaughter your own animals orpurcha e a portion of a large animal, it is best to . have the meat frozen ata locker plant because the food freezer does not have su ff ident, capacity to[reeze that quantity of meat at one time. Of cour e iit can he stored in yourfood freezer after it. is frozen. If you do \\I'i h to butcher, chiU,age andcui the carca contact your tate Agriculture College for information.If you package your own meal or give instructions to the butcher, be

sure to package together the number of steaks, chops or ground meat forone: meat It is best to separate piece with 2 piece of moi ture vapor-proof material 0 they are ea ier to. thaw and cook.Lahel carefully so that the meats are u ed within the recommended

storage period. List the cut and weight of meat al o. Freeze immediatelj'by placing next to a refrigerated surface of the Ireeeer. FoHow recom-mended freezing load, , for your freezer. U e the services of locker plantswhen large quantitie 0 ' meat are to he frozen.

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HOW TO FREEZE

Poultry of high quality properly prepared frozen and tored, i ju t asd irable a i the fre h. Through fr . zing it i po ibl - to hay poultryof an age preferred by the family at any time of th e year.Complete information regarding the lauehterine cleaning and dre ing

of poultry can b obtained (rom the Department of Poultry Husbandry ofyour State University, or from the U.S. Department of Agriculture.Preparation for freezing::CHICKENI-Kill the chicken, pick it and r move all pin feath r . Chillthoroughly and freeze immediately._GASTERS -\1: h n a whole chicken i to be frozen, make a very mallcut in the abdom n to draw .. Rem~ve head, hank (feet) and oil ac.Remove mo t of the body fat, iinee fat becomes rancid very quickly.Package the giMet separately after careful cleanlna and \ a hing. Whenpreparing everal roa ter , you may package enough giblet for one mealfor the family. 1 de ir d, leg may be tru - ed to the tail. Wrap in amoi ture-vaporproof material according to direction label and fre ze.Chicken for roa ting should not he tuffed before freezing. Frozentuffing change in texture and eon itencyand become oggy and de-velop off flavor when held for one we k at zero degree Fahrenheit.Add luffing after chicken ha thawed and i ready forros tin . Left-overcooked chicken can be frozen,. hut th .. luffing should be removed andrefrigerated,BROILERI-Remove head hank (feet) and oil ae, Cut bird from neckto rear along th backbone. Remove en trail . Wa h and drain thoroughly.Place halved bird together, ith two thieknes e of moisture-vaporproofmaterial between. \1 rap, according to directions label and freeze imme-diately.CUT-UP' CHICKEN-Cut up or di joint chicken. Clean and wa h thor-oughly. Drain. elect the pieces de ired to . erve at one meal and package,labeling with peeific information 4 chicken brea t, or 2: leg, ete.] ,Freeze immediately.TURKEYS-Wa h the plucked turkey thoroughly in cold later and allowit to drain. Wrap the li er, aizzard heart and neck in moi ture-vaporproofmaterial and freeze separately, Tru the turkey and, rap a compactlyas po ible label and freese immediately. Do not freeze tuffing or tuffedturkey,


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HOW TO FREEZE,

In order to be a ured of a high quality product all type of 6sh houldbe handled quickly and dre sed properly prior to packaging and freezing.

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HO eO FREEZELocal game lav should be con ulted to learn \ hether gamecan be held in torage, and during \ hat period of the year thetoraze of game i legal.GAME BIRDS-Promptly after killing game birds scald,pick. drav and wash them. Freezea for poultry.RABBITS AND OTHER SMALL GAME-Rabbit hould becooled a oon a they are brought in or killed. kin, behead,evi cerate and then carefully \ a h them. Cut the rabbit inpi ce r ady for cooking. Package and fr eze the arne a othermeat . Other mall game animal hould be prepared, packaged.and frozen in th arne, a i.VENISON AND OTIHER LARG GAME-Veni on and otherlarge game are prepared packaged and frozen in much thearne, ay a beef.

If fi h are to be pureha ed, buy from a reliable ource and make urethey are fre h. A fre h fi h ha bright color the scale adhere tightly,the eye are clear and firm, the gill are red, and the 8esh is firm andela tic to the touch.Fi h caught by a sport man hould not be allowed to nop around in

the bottom of a boat to become brui ed. Rather, they should be killeda Don a po sible after being caught, preferably by a method which \ ill

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permit the blood to drain (rom the fleh.Then vi cera and zill hou ld be removedimmediately, and the dre sed Ii h packed inice or \ r,apped in wax. paper andplaced ina refrigerator until being packaged forfreezing.

Methods of preparingfish for freezing:WH'OLE FISH -The first ~tep to preparlea whole fish for freezing is to remove thecales, This is done by u ing a dull knife,a vegetable paring knife or a special cal-ing toot A cutting board is recommendedon which to place the fi h to be caJed.The head, backbone, vi cera, finsand tailshould be removed before packaging.IFILLETS-Finets are ordinarily preparedfrom fi h of mall to medium size, onefillet not weighing more than 1 to 11;2pound. Cut down the back of the 6 hfrom the head to the tail. The knife pas e ..above and i held firmly again Ithe back-bone in uch a way a to leave the fin anda very narrot strip of ,kin adhering tc thehone. The H i e h is cut f re e from lherihbone next to the intestinal cavity. A diag-onal cut is then made from a point at thetop of the head downward and backward, e as to leave the pectoral fin (fin behindeyes), on the head side. Finally the fiUetis cut free by a stroke of the knife fonow-ing the side of the backbone. W ii t h . mo tvarieties, the finet so obtained should bepralclically Iree of bone .After cutting fillet, the skin i removed.This i done by placing the fish on the cul-

ling board with the skin against the board.Insert the point of a sharp knife betweenthe skin and the Hesh at the tail and thenwhile holding the knife steadily with theriight hand, pulling the skin toward thecutter with the left hand, and at the same


16/52

time running the knife slowly forward. in contact with, but not cuttingthrough 'he skin. With' a little practice the skin can be removed in onepiece without mutilating the fiUet.STEAK -Steaks are 'cut from the whole fish after removal of the viseera,head and fins and wa hing the bleod frDm the visceral Ica,v i ty . The steaksare genera By cut in ~ to 1 inch slice or enough to produce one serving.CIHUINK'I-Chunks are cui in the same way as steaks except the thicknei much greater-4 to 6 inche . Chunks are I c u t in sizes adequate for anentire meat Cutting Ii h into chunks i'advantagecus where it is possibleto e timate the amount to be 'con sumed at one time.

A ~'.

....'..

,.., ..'....:." .

uch a cod and . Rounder are given a brine treatment before beingpackaged. This reduces the drip when thawing prior to cooking.A 2%% alt solution made by adding 1 1 3 cup 0 salt to, 1 gallon of

water is, recommended for croaker" Rounder, : ole and mullet. A 5% 0 altselution made by adding % cup of alt to I gallon of water is recom-mended fo r barracuda. cod, eu k, haddock, hake, halibut, pollock, rockfi h.rosefish, ablefish and whiting,

Packaging fish to he IrozemFish is wrapped in moi ture-vaporproof material and' ealedecurely.If several fillet are frozen together (enough for 1 meal), place 8 . doublelayer ,o f moi ture-vaporproof material between layer IS O they can be easilyseparated while still frozen.In commercial practice frozen whole fish, and sometimes fiUets, are

,glazed to forma protective coating. It i also recommended, however, topackage the fi h prepared in this way, as ice may chip off of the fishand leave the urfaoe unprotected.TO aLAZE IFIIIH FOR IFREEZING':I. Place fish in a hallow pan and freeze_z. R,emove from the freezer and dip fish in cold "later and. place back in

freezer in pan to allow the water film to freeee.3. Repeat the' above procedure until a heavy glaze is formed.4. Wrap, label, and store in freezer ..

1 4


17/52

-- -

hellf h hould be prepared and frozen close to the area where they werecaught beeau e of their highly p ri hable eharacteri tic .

Oysters, Scallops, ClamsPrior to hucking, the e should be wa hedcarefully to remove a much and a pos ible.Open the hells and remove hellfish meat.To eliminate additional and, wa h under apray of cold water. Drain. Pack firmly andco er , ith a 2%% brine before ealing %cup salt to 1 gallon \ ater). Pack m n con-tainers suitable for liquid,

ShrimpRawhrimp are mo-t sueee fuHy froeen artierbreaking oft' the heads and appendages butwithout removing the shell (rom the tailoredible portion. The tail are then \8 hed andpacked ina 2%% brine solution.

hrimp may be cooked before freezing. Re-move the head, the hell and appendage fromthe tail portion. Boil in salt water 4 to 15minute depending on the size. Paek thecooked hrimp with or without the additionof water. Cooked shrimp toughen somewhatwhen frozen and when stored for long periods.

I~

Crabs, and Lobstersook and remove th meat from the lob teror crab by cutting with a harp ci or, alongthe under sheU of the tail. \ '1 ith hand , puJIIhell apart and remove meat. Remove veinalong back of tail. Freeze tail meat whole orsplit lengthwise in halv .One to h0 pound lob ters may be frozen

alive by placing ona tray on a refrigeratedhelf of the freezer. When frozen store inbag . Store no lonaer than 2 weeks.

15


18/52

HOW TO FREEZE

Selection of vegetables.Some varieties of vegetables, are better adapted to Ireesing than other ..

In planting a arden or buying vegetable to be froz n, it - ould be wisefirst 10 con ult the Agriculture Experiment Station at your' tate Univer-sity to learn the variety grown in your locality that is con ider d be t forfreezing.The maturity of the vegetable will greatly influence the texture, fla\rorand color of the frozen product. A-a general rule, lect (or freezing only

tho e a.t the maturity be t for eating ..Vegetables hould be frozen immediately after they aile harve ted.

Quality dimini he rapidly, hen produce is tored at room temperature .If delay is nece ary, the product hould be tored in the refrigeratoruntil ready to freeze. Remember, the horter the time from garden tofreezer, the better the frozen product will be.

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19/52

Preparation for freezing: ort, clean and wa h vegetables in cold water. Prepare as for cooking,

catting in ' ize desired.It i nece ary to cald al] vegetable before freezing. Scalding retardsenzyme action \ hich prev nt 10 s of flavor, color and oriainal texture of

the product during torage. The best temp rature, lime, and method for, calding has b en determined for each vegetable (page' 202'1) and the edirection should be followed carefully.

BOIL', G WATER METHODPlac I gallon of water in a large container (6.8 qt.] and bring water

to a fuU rolling boil. .Add about I pound of vegetable that have beenprepared (or freezing, u ing a wire or perforated ba ket or chee clothbag. (The large amount of water in proportion to the mall amount ofvegetable i nee ry to in ure the water returning to the boilinO' pointwithin 60 to 75 econd, and to provide proper heat penetration in ther quired length of time.) Lift the ba ket up and down durin the caldinaperiod to agitate the product 0 that it is evenly heated.~-hen calding j completed, remove the product immediately and place

in ,cold running water or ice water. Thi i done to prevent further cookingand po ible 1 0 of quality. To con erve \ ater and oluble nutrient thechilling period hould only be long enough to cool the vegetable, Drainthoroughly before packaging.

17


20/52

2 . STEAM-SCALDIG METHODFor team-scalding" place a thin layer of vegetable in a \ ire ba ket

.or in a 100 e chees ec lo th bag. Put about 1 runch . o , f \ ater in the bottom, ofa large container (6.8 qt.]: Place a rock in the container so the ba ketor bag 'W i U be above the water level. Cover the utem iI during the entirescalding time foHowing chart accurately for liming various veaetable '.Stearn calding can also be done in a pres ure eooker a foHow : U e

the rack with the long pin, and ~ e enough trater to keep the cooker fromgoing dry, but not enough to reach the food. When water is boiling, placevegetable prepared as ubove, on rack. Put cover on the cooker making

sure the petcock i open. It is not nece ary to clamptop on.Steam- calding should not be used for leafy vegetable

uch a pinaeh, because of their tendency to mat.Chill vegetahles according to direction given above.

. .. . . . .

Palckaging vegetables for free:zing":,Care hould be taken to exclude a much air a ' po sible \ hen packing

vegetable, but leave a mall amount of head space to allox for expansion.The more watery the product, the greater th e expan ion. therefore it iimportant to remember to drain vegetable thoreughly after ehilling.

I 0 single rule can. be given as to exactly how fuJI to pack a carton; itdepends upon the food to he frozen. Too much headspace permits dryingwithin the container. Vegelable- rehydrate, however in cooking, so 10 ofmoi tare j not 0 serious as ili for meat.

1 8


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Label product, giving exact content, name and variety,and date. In thi way you can determine your preference athe foillowing ea on.

cal ding timeto variety for

Labelmg and FreezingVegetables :

Special suggestions for freezing vegetables.For freezing small amount vegetables can be frozen by the 100 e pack

method, Although th i method o,f packaging i not generally consideredpractical becau e of the extra freezer space involved, it is excellent \ henyou wi h to prepare ju t enoueh vegetable for 1 or 2 erving, or if youwant everal vegetable in man amount- for making vegetable seup.

To freeze vegetables by the loose pack method pread out caldedchilled and draiaed vegetable on tray or pie pan. Pilace iin freezer,Vegetables, ill freeze in 1 to 2 hour .,A soon a they are Irozenc scrapevegetables loose from trays and pour frozen vegetable into container.Label and return immediately to the freezer.

U e the 100 e pack method for vegetable mixture to be u ed for OUp,.A each vegetable' come int.o ea on, freeze and package in large poly-ethylene bags. Then. at the end of the ea on, mea ure out desired amountof each vegetable and package together.Pumpkin or winter qua h can be baked in the oven unti] tender and

then pureed and u ed as a vegetable, or for pies. When pureeiing vege-table to be frezen, pack a _oHdly a possible to avoid arr spaces Inpackage '.

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- ..

VEGETABLIE*

AsparagusStalks

Asparagll l~cui -Bean s , I f,e e n ,sna,p 0 1 1 'y ello w w axB e an s, L im a

Bean s , g ,r ee nshel lB e an s, g re e nsoy

Bee ts

Broccol i

Carrots

Caull i l f lower

Corn , 'on cob

Co rn , c ut

PREPA,RATIION IFOR FREEZIN,Q

tle an an d 'w as h t ho ro ug h ly . I F,o rac cu rac ), lins caldin g , s or t s talk s as - tO Is iz e b e f,o re s ca'ld~iing . Avo id us ing sm all and w ,oo dy s talks.Cu t s talk s 4 1 in c'tle s t o 6 , in ch es lin le ng th "de pe n de nt o n as par ag u s.Wnh tho r,ough ly, dilscarding sm all andw oody stalks . S ort as to s ize . Cu t in Iin chpieces.W as h,s nip ', th en c ut in J Ain ch IP ,ie ce s.

IRem ove beans frem pod. W ash and ,g radefo r s lilz e, d is cardin g all,y imm atu re b ean s o re ne s th at are d!li;s eo lo re d. If diifficu lt to re om ove ',fom pods, scald in pod ,adding oneaddlillio n all m in ut e t o s cald in g t im e .S he ll b ean s, w as h S in d s 'o rtfo r s iz e'. D is cardimmature O f dis co lo re d b e an s.B oil bean s in pod 5 m inu tes . Coo ll, squ eezebealn s ou t o f the pod, rlnse tho rough ly anddrain.

IRem ove the ' to ps fr,om )"ou ng , sm all s izedcarro ts . W ash alld scrape . Cu t in to ~ in chcub es or s lices . V eryyo 'ung carro ,ts can b ele ft w ho le .W ash ,c.are flu lly . T rilm and sep arate in top ieces IiItt th icke r than 1 inch .H 'usk ce rn and e lim inate c)lVe r a nd underma tu re e as s, S o rt as t o s liz e b e fo r,e ' s ca l'din g.

H arves t be fo re ' seeds becom e m atu re andw hen ,co lo r is un ifo rm ly dark . W ash . Pee llan d cu t in to V ain ch e r J hin ch s lic es .S am e as above , Ihen cu t o ff w ho le ke rne lsu sin g s har p ln li,le laft e,r b oilin g ,o r : ste am in gIcobs).

SIZE SCALDING TIIMI'HIiI' w . . . . SilL

Sm all :s ta' iks 3 min .Med ium s ta ll 'k s ,l ,a rge :s tal ks

3 m in .

2 m in .

3 2 min ,

4 m in

3 m in

2 'lh m in3 m iin l

llh m i

4 m i5 I m i n6 m in

5 m irl

4 m i r j6

Med ium s iz ,eL ar ge s iz e Ilh : m in .2 m in .

7911! 5

Se lec t :sm a'lll bee ts , no t Ilarge r than : 1 V zin ch es in diam e te r. Cu t o ,ft to ps , 'w as h. Co okun til tender. Coo l and pee l. S lice D r Icubean d p ac k.S el'e et com pact heads o ,f a u lliftrm l~ darkg reen calo r. D o no t freeze Iheads heav ilyin fec ted w ith w orm s . . W ash in salt w ate ,r.W. cup salt to 1 gallon wateL I I C u t o ffwoody s t e m s ,

B russe ls S prou ts S :p rou ts sh ou ld be dark g re en in co lo r, w lithcom pact" firm heads. Cu t the sp rou ts fromthe m ain s tem , W ash In l salted wate r, in -S i pec t in g fo r msects,

1 m in .

Sm all s ta'llks 3 m in .M edium stalkS 4 m in .ta-r,g e s talks !5 m in .

" m in .

3 m in .JU,in.chslices,o r cubes , 5 m lin .'Who' leSma, l lI iin ch p ie ces 3 , m in .4 m in .Sm'a ' l lMedium!Large '

7 m in "9 m in .1 1 m in .4 min .


23/52

VEQIET'ABLE IGreens-Collards"K a ' l e "Mustard,Spinach,S w i s s Chardi.T um ip G rn :n s

Koh ' lrab i, d iced

IOnons

IParsnips

PREPARA,TION FO R P'REIEZINQCut and discard th ick stem s. W ash ther-lou gh ly be ing ca rdu I to r em o v e' a'lls alld .Avo id m atting o f leaves during scalding .Co llards re qu ire th e lo ng est scalding tim ean d y ou ng s piin ac h th e s ho rte st tim e.

Cut o ff s tem s . W ash , pee ll and dice in~ I.z inch cubes. .S ele ct y ou ng , f i l m mus 'h r ,o oms l in c h lnd iame t,e r . H l andl e ,q u ic k ly t o p r even t dar ken ,ing . Cut o ff s tem s, W ash th orou gh ly .Choose m atu re bu lbs and c lean as for eat-lin g.V ou ng g re en o nio n,s m art b el c ho ,p pe da n d fr,o ze n fo r s alads an d s an dw ic he s w ith ou t scalding , but they w ill no t be cris ,p .Il f m a t a re o nio ns are 1 '0 b e bUllte re dl an deaten as. ,a ve getab le . sca'ld b y h ~atin g to ,e,enter; If to be used fo r flavo rm g on ly ,f lr e eze w it ho u t s cal dl in ,g .S el!ec t yo un g, I'en de r po ds , 4 -in ch in s lizeo r le ss . Re mo ,v es te ms w ith ou t c uttin g lintals ee d s ec tio n. 'W a sh . fo r c ,u ttin ,g O kra,c :u ttende r pods in to Iin ch lengths be forescalding.Same as carfols.

IPeas She ll and discar,d starchy peas . S ort fo rs ize . W ash , p lac,e in w ire b as ket o r ch ee se ,c l 'o t h bag .P eas, Ib lac key edl S he ll an d dis card hard p eas. W ,ash.Pe ; ppers , g f eenl

P i o ta toes , : swee t

Tomatoes

S q ua sh . s ummerSqua ,sh . w in te ra nd p umpk 'in

Tu rn ips , , andR'utabagas

Wa sh ,. r em ov e ' s tem s , p ac ka ge wh o le . dic ed ,or in s tri,p ,s in ,an y g oo d c on taine r w itho utscalding . W ill no t Ibe crisp but g ,ood fo rc oo k in g IP u rp o se s .W as h. Co ok u ntiill alm os t te nde r. Co ol, p ee 'l,and cu t in hallves o r s lices o r m ash . 10kee p m ash ed from darke ning ,add 2 table-~POOIIS o ran ge o r I'em o n ju ic e tO Ie 'a ch q u ar tD ip s lices o r halves in so lu tion o f 1 ICUplem on ju ice to 1 q t. ,o f w ate r. Ro ll s lice s ins ug alr o r p ac k in 50% s u gar s ir up .W hole tom atoes are no t recom mended fo rfr ,e ez in g. Fo r b es ,l re su lts s te w to matoe sle 'av in g o ut th 'c 'k en in g o r b re ad.Wad and s ill ic ,e l in 1 I. z in c h s lic e s .IP ee 'l" c ut in l-inch cu be s an d Ico ok u ntiltender o r p our th rou gh sie ve" be in g care fu lno t to inco rpo rate -air in product Coo llt horough I ) "Cu t o ff tops ; pee l ,and dice in IIz ,in chcubes.

SmaJI IL a r g e r

IC.ALD'IINQ TIME1. li Ilw.tlr stu.IIh 3 m in .

1 min.3 min.4 toS~min.

2 min.

1 min.

2 1 1 z min.

3% m'in.Cookunt i ltender.1 min.

l~minl ,3 . z : min.4 . 1 h ta l6 min.

3 min.

Ilh min.

3 . z min.

4~min .

Ilh min. IF :o r t h e b e st v ar ie ty o f v eg etab le s to fr,e ez e in y ou r are a, c on sUilt y ou r S t a t e U'niversity, E x t e F . S i l ) n Service.AI:s OI,f 'v eg etab le s" p le ntifu l in y ou r c omm u nity , are n ot Ilis te d c on su 'lt th e s am e au th or ity .

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24/52

VIEGET'ABLEA s p a r a g u s

B e a n s " l im a l in p o d s )

I B e a n s , s n a p , g f l e e n , a n d w a x

I B e e t g r ee n s

B e e 't s < w i t h o u t t o ,p s )

B r u s s e l s S : P f l o u t sC a r r o ts (w i t h o u t t o p s )C a u l i f l o w e r

C h a r d !

C o l l a r d ' s

C o m , s w e e t ( in h u sk s )

E g g p l a n t ,

KaleIM u s ta r d G r e en s

P e p p e r s , I l ,een

FRiESH, AS PURCHA8E'DOR IPICK,ED1 c ra te ' ( 1 2 2 l b . b u nc 'h es )1 to IV 2 lib .1 hu , (32 lb. '2 : to 2 'h l b .1 b u. (30 Ib ')% to lib.1 5 , lb .1 to 1 1 f . z lb .I b u . (5 2 lb.)I I I . . t o I V a lb .I rate 1 ( 2 5 Ib.)llib.4 q u a rt b o x , e slib.I b u . (5 0 l b . )I'A t o 1 V z l b .:2 medium h e a d sISh lb.I bu . (l21bJ1 tl O 1 1 1 2 l b .1bu . U21bJ1 to I 1 f . z lib.1 bl l . 1 3 5 Ib')2 : to 2 1 1 2 lb .lIb.1 b u . ( 1 8 , lb.)I tO I 1 1 1 2 l b .Ibu . [ l,2 I b. )I to II h lb .1 . b u. ( 30 lb.'2 t o 2 1 ) . 2 lb .~ lib . 1 (3 peppers)

31b .I b u . ( 1 . 8 Ib.)1 tO I 1 1 ) . 2 lb .1 b u . ( 4 1 0 lb .)1tol4 lb .3 1 1 b .

% l i b .

FROZEN15 to 22 pt,1p t.12 t o 16 p t.1pI .3 1 0 to 4 5 pI .IIPI.10 ~o15 pt.1 p I .35 to 421,t1 p t.241Pt.1 pt ,6 pt ,1 pI .3 2 : 1 0 4 0 p t.Ipt.apt.1 pt .8 to 12 pt.IIPI.8,to 12 ,p t.1p t.141017 p t.1p t.1p t.12 to 18 pt.Ipt.8 ti D 12 p t.Ipt.12 tO I 1 5 1 p t.1p t.1pt2 p t.12 t o 1, 8 p t.1pt.32 to 40 pt.1p t.2 p t.1p t .

S : p i n a c h

S q u a s h , s u m m e r

S q u a s h " w i n te r

S w e e t potatoes C o u rt l e sy : U ,. S . D e p t. of A g r i c u l t u r e , l l iome a n d G a r d e n B u l l e tin N ~ o . 1 0 .

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HOW IT O FRE ZE

Selection of fruit:

2 3

Fruit of a pronounced lavor and attractive color, Cully ripe and oundand at the tate of maturity be t for eating. make the mo t ati factoryfrozen product.The vari tie, of fruit be l adapted. to freeziin differ according to the

r sion in \ hich they are gros n. For a Ii t of recommended varietie iinyour locality write to your tate College of griculture or experimenttation.

Preparatio for freezing:In general, fruit i prepared a for table u c. ~'ash and ort the fruit

a 10 ize discardin any brui ed or potted section . Fruit should be pre-pared with su ar or ugar sirup, or a ub titute uch a corn irup or amild honey, to help prevent unde irable change in the original color,


26/52

flavor and texture during the storage period. Some fruit can be packedwithout sugar (see chart pages .28 and 2,9) ..

IUS'INO,SUGAR SIRUP-Sugar sirup is made by completely dis olving, ugar in boning water. SUr ocea ionany and an ow to stand until sugar iscompletely dissolved. Chill thoroughly before using. Sugar imp can bemade' in advance and stored in your refrigerator ..

Preparation of Sugar Sirup:IP e r c e n ta g e , o f S i r u p , A m o u n t o f S u g a r A m o u n t o f W a l e r~ -f-- -.._20 % 1 c u p 4 c u p s

30% 2 ' I c u p s 4 c u p s40 % 3 C u , p s 4 t u p s50% 4 , c u p s 4 c : u p s1 6 0 % , 6 CliPS 4 c u p s

To dete rm ine percentage of s irup to use" see ' chart en pages, , 28 ,and 29 .

USIN:G DRY S'UG.IR-Place prepared fruit in a large bowl andprinklethe' required amount of sugar (see Fruit fr,eezing chart) over the fruit andallow to stand a few minutes untl] sugar begins to. dissolve in fruit juice ..Toss fruit lightly until each piece is coated wi'th ugar and juice, beingcareful not 'to crush or brui e fruit .. Pack fruits tightly into container butdo not crush.

USING, CORN SIRUP AND IH ON EY - Both of these product, can be sub-tituted for sugar; hov ever, if more than 25% i ub tituted con ider thatboth corn irup and boney have a flavor of their own and persenal prefer-ence as to flavorvas well as ICO t and a.vailabiHty wil] he a determiningfactor as to 'f hich i u ed.USING N'G SUOAR-There are a few fruits that require no sugar sucha, cranberries, blueberries, rhubarb and goo eberries, For per ons onspecial diets whi'ch eliminate the use of ugar, trawberries, raspberries,hlaekberrie and ot.her such fruits 8 1 0can be packed iintheir ewn juices byem hing slightly. For the firmer fruits such as peaches and apricots, pureea small amount of the fruit or gently heat 10 obtain enough juice to cover,Ascorbi.c add added to this fruit juice prevents di seeloration. Iti neces-sary to have aU these fruits coated with the juice to protect their textureand flavor.

2 4


27/52

USE OF SACCHARINE -Saccharine, if used should be added just be-fore erving. Thi ii becau it imparts a bitter or definite . aeeharineHa\lor after freezing. However, the flavor would probably be acceptableto a diabetic who i accu tomed to aceharine.

USE OF' IUC"RYL-Sucaryl i a new sweetening agent for diabeticthat may be added to fruit before freezing. 'There are two type CalciumSucaryl and odium uearyl. Consult your phy ieian concerning the u eof them. Follow direction on contain r for quantitie to use.

P r e s e r v ~ c o l o r :To prevent orne fruit uch a apple, apricots, peaehe ,pear plumsand cherrie (rom darkening when ex.po ed to air, it is uggested that you, hould work quickly and in mall amount , or use Vitamin C a corbicacid) . In packaging, make ure the product is immersed completely in sugar. irup, It i difficult to mix. a eorbic acid powder evenly with dry sugar,therefore its use in dry pack fruit i not recommended.

USE Of'VITAMIN C OR "ICOR Ie ACID POWDER-Oi solve %tea poon of the powder iin 1 to llh cups or cold ugar sirup, tirring untildi solved. Vitamin C tablet 'can be ued if powder is not available. U etwo 100 milligram tablet to 1 1 1 1 2 cups of cold sirup, cru hing thetablet to a powder before adding. tir until thoroughlydi 0 1 ed in theirup. Vitamin C or a corhie acid can be purcha ed in a drug tore orwhere freezer upplie are sold.

USE OF SP,ECIAL COMMERCIAL PREPARATIIONS OF AICORBICACID-Commercial preparation are u ually not pure a corbic acid butcontain added sugar or citric acid. When using be ure to Iollov themanufacturer' directions and al 0 u e enough liquid to cover the fruit.If too large a quantity is u ed, it may tend to rna k the delicate, naturalflavor of the r ruit.

2S


28/52

Packaging fruitto be frozen:. . . . - 0 . To prevent changes in flavor and color of fruit to he frozen, here are a

few simple rules to follow:I. Handle carefully to prevent bruising in preparation.2. After fruit i picked over and washed, work quickly and in man

amounts ..3. For fruits tbat tend to di color (peache ), cut fruit directly into con-

tainer that ha been filled 1/3 full of ugar irup, Keep fruit immer edat all time by adding more irup as needed. To in ure fruit remainingeevered with irup, Inserta piece of crumbled cellophane on top ofIruitand cover each container a it j filled. (See use of Vitamin Cfor fruit .)

U e one of the typ of container recommended for liquid , selectingthe ize of the container according to the way you plan to use the f ruit:that i a sauce, for pie, ice cream topping, etc. ( ee page 7 forpackaging suggestions). Leave at lea t 2 inch head space for expan-ion.s. Label each container with the name of the fruit, the date, and thetype and amountof weetening used.

I

....

Other suggestions for freezing fruits:FRUIT PUREES- om fruits can be frozen ery satisfactorily in thecrushed or pulped state. Fully-ripened, well-eolored and trnngly-flavoredfruits uch as apricot, peache plum cherrie and berrie are be tfrozenin this form. Press the fruit through a ieve into a bowl or u e a Iood mill.Avoid tirring in air bubble. For be t flavor and color u e one part ofsugar to four part of fruit. Follow general directions for preparationand freezing.FRUIT JUICES-After juice i extracted it can be frozen with or withoutadded ugar. A corhic acid may be added if de ired. Concentrated frozenfruit juice offer the advantage of conserving frozen storage space in yourfood. freezer, and 8 1 1 0 are a higher quality than home frozen.MIXED FRUITS-Becau e it i difficult to obtain several fruits at onetime at their peak it is advisable to freeze fruits individually for thi u ein mall quantitie and mix them when ready to u .

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ITRAWIBER lEI AND, IRASPIIEIRRI FOR GAR NIIH ING - electperfect large raspberries and perfect medium- aized trawberrie. Wa hgently in ice water, leaving the hulls on the strawberries. Drain well.Spread out on baking he t or large shallow pan so berries are not touch-ing. Freeze, leaving th hulls on the strawh rrie '.When frozen, quicklytransfer whole berrie to container and remove desired number of berrie .Do not thaw b fore u ing,IFRUITI, FOR JA _, I AND PREIERVEI-B cau e Ere h fruit freezingis so imple, fruit can be frozen and tored in large quantitie for lateru e in making pre rve, at your convenience.

Thawing frozen fruits:Thawing time will ary omewhat for each kind of fruit, depending

on typ of pack and type of container. The tim for method given belowi relative and hould be u ed only as a guide.To thaw a pint paekage:

a) On open helf of fre h food compartment of refrigerator-about8 hour(b) On counter at room temperature (70.75 F)- about, 4 hour(c) At room temperature in front of el ctric ran-about 2 hour(d) In container of hot water {water-tight package only) -about 20-30minute.Frozen fruits can be u ed for pie. For peach or trawberry pie, thaw

and drain a Lpint container or two 12'ounce package liced peache ortrawberrie . Mix fruit with V a cup . ugar, 1 tablespoon quick-cookingtapioca or all-purpo flour, or 1% tea poon corn tareh ~ tea poon ah2 tea. poons 1 mon juice and 2 teaspoons hutter or margarine. Spreadevenly in pa try lined 8-inch pie plate. Cover with top crust and bake inoven 400 degree Fahrenheit for 30-40 minutes, or until filling i bubblingin center.Fruit. juice hould be kept frozen until jut before u ing .. Follow direc-

tion on container for preparing. For be t flavor, aerate wen by hakingor pouring back and forth between two container t or blending with anelectric mixer. If not rved immediately, refrigerate in a tightly coveredcontainer. However, it i b t to prepare just the amount to be u ed. coop'out of frozen juice container the amount you w nt to erve. Two table-spoon of juice concentrate and 1 f 2 cup water will make enough for 1juice glas . Cover top of can with aluminum foil and place back in freezer.

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FRUlIT-App le s . fo r p ie s

Applesauce

Apricots

B e rr ie s ( e x,c e p tbl 'uebenies"I raspberr ies,st r,awberr ies)1

BI 'ueberr ies

Cher rie s , s o u r

Pack 'in 30 to 40 pe rcen tsugar s irup , Or if s team ingmethod is used l sp r ink le , lhcu p sUisr o ve r le ac h qu art o fapp le ' s l ices .

Cher rie s . swee t

ICit rus f rui ts

C r a n 'b e n r i 'e s

PREPARATI:O:NP are , c ore an d s 'lic e. P ac k imm e dialle l) , in s ug ars 'iru ,p w ith ascorb ic acid added to pr ,eventdar 'k e n in g . O r, s t,e am Ilh 2 m in ute s an d p ac kw ith o r wUh ou ts ug ar .

'r,e par,e as fo r imm e diate .s er vin g.

S o r t " wash and pare , if desired. H alve andremove pit W ork. in sm all am ounts and dr,op 'cu t ap rico ts , in su gar s iru p to , p rev en t darken ,in g. In se rt m ,o is tu re -v ap orp ro of m ate rial u nde rc ove r to Ike ep fru iit im m ers ed in s irup .

Use fu llr ri,p en ed b errie s. S ort, r,e me wing anyg re en o r o ve r-rip ene d be rrie s. W ash c are fun ,an d d ra in .

R'e mo ve le av es , s te ms , im m atu re o r de fe ctiv eb errie s. W as h i n c old w al,e r. D rain .. IP ac k dr.yw ith no sugar, sugar, e r in :sugar s 'iru ,p .

IU se b rig ht (,e dl ch errie s, allik e in rip en es s. D ,is -card so lt ove r-ripe o r disco lored ones. S I'em ,w aS h, ,c hill an d p jiit P ack in su gar s iru p.

S ele ct ,a,s fo r so ur e harrles . S tem , w ash c hilland pit, if des ired.

W a,s h an d p ee l. D iv ide fru it in to s ee tie ns r,e mOIling all seeds andl m embranes. Pack fru it ine xc es s jllic ,e ' o r w ith ,adde d s ug ar .

Puncture eyes of coconu t. D ralin liqu id thenc r,a_ ck _h ell o pe n. P lac e c oc on ut IP ie ce s in o ve n3 5 0 F 'o r 1 0 1 m in uli'e s. S ep arate ' m e at fro m ls he ll, Ip are fr lu il, c ut in p ie ce s an d s hre d ..

'W as h, s te m an d ,e lim in ate p oo r b err i'e s. lOry..P ac k w ith ou t s ug ar.

W ash , ~s tem and crush w ith sugar. M ix t.hor,ougll l), .

Us e 4 '0 to 5 0 Ip erc en t .s ug arS ir up . A dd V itam in C , if desir'ed.

30 to ,4 0 Ip e re ,e n ts ir up o r u s e1 c up s ug ar t ' l ) 6 , cup s f rlu it .

. Us e 1 lb . sugar to 4 lb . ber-rie s o r use 40 to 501Ipe rcentsirup.

Fo r de ss ert, u se 6 01 p erc en tsugar s irup . Fo r p ies, use 1pound of sugar to , 3 o r 4 ofehernes,P itte d c he rde s c an b e p ac ke dw ith dry su g.ar u sin g 1 . parts ug ar to 4 ; p arts , fru it. P ac kw :h o'le 'c he rrie s in a 4 11to !5 0p erc en t s 'u gar s iiru p" U se ' as -c o rb ic ac id .

IUse 1 lb . s ug ar to 5 Ib s. frlu it.ID is so lv e s ug ar in ju ic e .

N o s we ete nin g is re qu ire d.

Us e 1 pound 'o f sugar w ithe ve ry 3 p Olln ds o f fm it.

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IFigs

Gooseber r ies

Grapes

Me l ons (Can tal oupe ,H o n e yd ew andWate rme l ' on )P ea ch e s a ndNectar ines

Pea r s (mos t va rie t ie sn o t r ec ommend 'e df or f re e z in g .)Pineapple

P ,lumsand P r u ne s

Raspber lr ies , c r l ushed

Raspber l r i es ,whore

RhubarbS t rawbe r r ie s , s l ic ed

S t rawb er rie s , w h o le

PREPARATIONS ort, w a,sh and s tem . Leave w ho le ', halve , o rs lic e. P ac k w ith ou t s ug .r, c ov erin g w ith w ate rlo r p ack in s 'u gar s iru p.S tem , w ash ,and c rush s lig h tl) " m ildng w ithsugar. T hese m ay be packed w ,ithou t sugar o rsi rup.W ash , so rt and pack, w ho le . S eeds can beIre m ov ed, if de sire d.Cu t m elons in half and rem ove seeds . S coo ,pou t m elon balls o r dice and pack in ow n ju iceo r s ug a'r s 'ir up .W ,as h, i m me rs e lin b oilin g w ate r fo r Y z to l1 hm inu te s to loosen sk in s~ (As sho rt a tim e asp os sib le .! C oo ll illl ru nn in g Ic old 'w ate r. R ub o ffsk ins and p it, ke ep in g u nde r c old w ate r. S liceo r h alv e, dro pp in g imm e diate ly in to s ug ar s iru pto p re ven t darken ing -'i' des ired, u se V ita-m in C.W ash , pare and quarte r. Cove r im mediate lyw ith s ,ugar ~s irup to p reven t ,darken ing . UseV, i tamin ' C , j" d es ir ed , t o p re v en t dis co lo rat io n .Pare , rem ove co re , _s lice o r dice in des ireds iz e . P ,ac k ,in s u gar 0' s u ga r s ir up .W ash . ip i! an d halve o r q ,uarte r. P ac k in su garsi rup.

'C le an a nd wa s' h In ic e w ate r. D is card imm atu reo r im p erfe ct b errie s. M ix w ith .s ug ar.e fean and w ash in ice w ate r, be ing care fu lno t tOI c rush . D rain andl so rt fo r s ize . P ack insug ar o r su gar S iru p.W ash , trim and cu t s talk s in to e ve n p ie ce s.W ash in ice w ate r. H ull. Cu t in 4 in ch s 'ice so r ,c ru s h s lig h tly ,S O f t as fo r s ize . W 'ash in ice w ate r. H u'll. dis -c ar,din g an y im m atu re o r o v er -r ip e b e rr ie s .Dr,ain.

HOW TO SWEETENUse a 40 percen t s irup o r inw ate r w ith as co rb ic ac id.

Use ' 1 p ou nd s ug ar to 3 or "p ou nds o f fru it.-

Us e a 4 0 1 p e rc e nt s u gar s ir up .

t !Jsea 40 p erc en t s Ular s iru p

Use a 4 0 to S O p e rc e nt s u garsi rup.

Us e a 40 te 50 p e rc e nt s u g. arsiru,p.

Use a 30 to 40 p e rc en t s u ga rSirup ' a l l ' 1 p a r t sugar 1 '0 4par ts f ru it .Us e it 40 to 50 p e rc e nt s u gars ill'U ,p . U s e a sc o rb ic ac id, ifdesired.1 pound o f sugar to each 4or 5 p o un ds ,o f f ru itUs e a 4 0 to S O p e rc en t s u ga rs iru p o r dry sug ar, as ab ov e'.

S ug ar is n ot n ec es sary .1 pound of s Ufar ~ or e ac h 4or 5 pounds I), frUitUs e ,I4 0 to S O l pe r ,cen t suga rs iru ,p o r dry sugar a's de -scr ibed.

Fo r th e b es t ,.arie ty ' '0 1 f ru jit to fr,e ez ,e in y o ur ar ea, ,c on su lt y ou r S tate U niv er.s ity . Ex te ns io n S e rv ic e. Als o.if fru its p articu lar ly p le ntifu l in yo ur are a, are no t lis ted, con su lt th e sam e au tho rity .


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FRESH, A.S PURCIHaSED,OR PICKED1 bu . (48 IbJIbOll 1 ( 4 4 lb.)llA -to Ilh lb .

FR,DZENI3 ,2 to 4 '0 pt.2 9 ta l 3 5 , p t.1 pI .

FRUIITA P P , l E S

60 to 12 p t.2 8 to , 3 3 pt.1 pI .1 bu. (48 Ib ')I erate (22 Ib')% to 4/5 lb .

A P R I C O T S

3 2 ' to 3 6 pI .l.pl.1 crate (24 q tJ1 3 to ISh pI .B E R R I E S

2 2 pI .1 pI .1 d o z ,e n ( 2 8 l ib .)1 tO I 114 l b . .C A N T A L O U P E S

3 6 t o 4 4 p t.1 IP I.1 bu. (5 6 lb.)11;4 to 1 1 / 2 lb .I C H E R R I E S , swee t o r s o u r

5 '0 p t.1 6 , p t.Ip t.1 b o x (25 l i b . )1 p e c ' k ( 8 lib ')~ lb .

4 pt.1 pI .2 C I , t .( 3 Ib ')% lb.C U R R A N T S ,

3 2 : to 4 8 pI ..13 , t o 2 ' 0 1 I P I .1 pI. -1 b u. (4 8 Ib .} l1 lug bOll (2'0 lb.)1 t o IV z lb .

P E A C H E S

4 '0 tO I 5 0 I P I .37 to 46 pI .1 pI .1 bu . 1 ( 5 ' 0 1 lb.)I western bO'l! 1 4 6 lb.)1 to llA l i b .

P E A R S

4 pt.lb .I N E A P P L E3 8 ta l 4 6 , I P t .U to 2 '0 p I.1 pI. -

1 bu. (5 6 lib ')1 c r a l l e ' ( 2 0 lb.)1 to 12 lb .P LU M S a nd P R U N E S

24 pt.1 I P i .1crate { 24 pO1 pI .R A S P B E R R I I E S

1 5 1 t o 2 2 ' pI.1 pI .1 5 lb .% 101 lb.R H U B A R B

38 p t.1 IP I.1 c r a t e (24 , q t . )~ , q t.S T R A W B E R R I E S

..,Courtesy U . S . D e p t. o f A g r ic u 'l t u re , Home a n d l Garden B u l l e t i n N o" 1 0.


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HO TO FREEZE

oMilk: . . ',:." ,...t:. '.' .. . . . . . . . '. " "Many experiment are now being conducted by tate Agricultural andDairy laboratorie a to the advi abi I ity of f re zing mi Ik in quantities ina food fr ezer.Pa teurized homogenized milk can be frozen and tored for hart timetorage (2 week or Ie ) in the container in which it wa purchas d.Make ure, however to leave a 2 inch head palce to allow for expan ionduring rreeaing,Cream:Hieh quaHtyweet cream that ha been pa teurized and containing not.le than 40~! butter fat, can be frozen. For be t re ult add 16% table-poon of uaar to each quart of cr am and mix. ChiU and package mmoi ture-vaporproof container .. Do not freeze liaht cr am.

Ice cream:C om m rcia fly made ice cream can he tared in your food fr , ezer . It houldnot b tored for over two to four wk. Once the container ha b enopened, place a double thickn of c llophane over the top.Ice cream may be made in a da h-type freezer. either hand turned orelectric. A oon a the ice cream i Irosen. pack firmly into the carton.leaving a head pace of % inch. a l carton lab I and freeze. Heavilywaxed cartons wilth snap-in lids or molded pla tic container \ i th f le xi blecover may be used ,'ery , ali Faetorily.REVELING AND IJ"LAVORIN,Q VAINILLA ICE CREAM - Plain vanillaice cream may be reveled before packing into carton . For reveling iccream hould be firm but not hard. U e any de ired kind of revel mixture.Pack ice cream into carton about 1 1 3 fun, then pour about 1/3 of the revel-ing mixture into ice cream, heing ure the two mixture do not blend com-pletely or evenly. Repeat , ith ic cream and re eling mixture, leaving%inch head pace. al container label and freeze, Cooked auces u edfor reveling hould be thoroughly cooled before using. They hould be ofmedium-thin can itency for b t re ult _ Have fruit well rna hed 0piece of fruit are no larger than about lAinch thick.

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C'HOCOLATE OR' BUTTEIRSCOTCH IREVEL:' U ~ cup Chocolate orButterscetch . uce, to about 1 pint finn vanilla ice ere m.STIRAWB'E.RRY. RASPBERRY, OR PEACH: U 1216ounce package offrozen fruit. Thaw fruit completely first, then drain well, rna h and mea ure%.34 cup. If u ing fre h fruit, add ugar to ta te, rna II fruit, drain, then measure% cup. Revel with about 1pint firm vanilla ice cream.PEPPERMINT CANDY: U V 3 cup Peppermint Candy auce nd 2 table poonfinely chopp d peppermint ti. k -candy. Revel with about 1 pint finn vsnilleie cream.In flavoring plain "aoilla ice cr am, make' ure it i firm but not hard. lea ure de-sired amounl into - hilled bowl, add flavoring, fruit. nul food coloring etc. ( edirection for amounts blow . U ing a mixer, blending fork, Ietted pOOR or rubberscraper. mix quickly until completely blend dand meoth, Care hould blaken tokeep melting of i e er am at minimum. If ice cream melts too much, the texture ofthe fini hed ice cream may be impaired. In addition, if mixture i runny, the amountmay be 100 p;reat t6 fit in the contain er for which it wa planned. After fla"oring itshould be placed immediately into containers sealed, labeled, and placed j,n foodI r ez 1 1 ' .

VARIATIONS FOR 'FLAVORING VANILLA 'iCE CREAMANANA: U e 2 or 3 medium sized rip banenas, 10 h well and mix until moot h,lea tire o / i cup, and add 1 lea ponn lemon juice. li- with about 1 pint \!anma.

ice cr-am.BUTTER CRISP: fix together ~ cup rice cereal crumb , 1~ t ble poon brownuger, % up chopped nut. Melt 1~ table~poon butter or margarine in margekinel. on high heat. wit b to a medium heat, add crumb mixture and cook,tirring 0 ca~ionaUy until mixture i crisp, 6 to 1 minute. Cool thoroughly thenfold into 1 pint. anilla ice ream.CHOCOLATE:, U e V, cup Chocolate auce to about 1 pint vaniUa ice cream.BI nduntil mixed ..'C'OFFEE: Oi h'e 23 tea poon in tanl powdered colI in an equal amount ofwarm water, cool. dd to 1 pint vanina ice cream and mi TOASTED ALMOND: Place V, cup chopped or sliv red blanced almond onh How pan in oven 350F. TOB t, I tiTling frequently unti] nut are deep goldenbrown. Cool thoroughly, then fold into 1 pint vanilla ice cream.

Butter and MargariDle:Creamery butter fre hly made from pa teurized cream may be frozen andlor d in amount to fi t the family need. CUI the butter and wrap it car .fuUy in moi ture-vaporpreof material. Butter can be tored in the waxedcarton in which it wa purcha - d.Butler or margarine pureha - d in quarter mu t be wrapped in moi tur .vaporproof material. -

Eggs:elect Ire h 'egg and wa h carefully as dirt on th hell may cau epeilage, rack d ega hou ld not be u d beau e of bacteria that maybe pre nt in cracked area.Epa can be frozen whole not ineparated. Break each egg into a maUquantity.

hell) or with white and yolkcup before adding to the larger

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'TO PREPARE E'GG FOR FREEZI G:WHOLE EGOS-to prevent ummines add 1 table poon corn irupor ugar or 1 lea poon alt, dependent on how egg in he u ed toeach cup of liquid eggs. Mix eggs 'hor,oughly with a fork making urean yolk are broken but do not \ hip in air.

2. FOR YOLKS-add 2 tablespoon corn irup or sugar, or 1 tea poonalt to each cup of yolk to prevent gummine . Follow arne pro-cedure a above.3. FOR' WHITE'S-package' with nothing added, and no mixing. .When packaging egg u moisture-vaporproof container hich holdjust the amount you want to u e at one time, allowing pace for expan ion.Egg may be frozen in ice cube tray or mal] muffin pan. then put incontainer or bag, for storing. Thi aHow you to remove only a many ayou de ire at one time. It i rno t iimportant to label the content accuratelya to the amount in the package and whether ugar oralt wa u ed, A aguide for packaging: 1 table poon yolk equal 1egg yolk, 1% tab] IJoonwhite equal 'he white of one egg and 2% table poon of mixed hiteand yolk equal 1 whole gg.

Cheese':


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'. .. '". ".

... '.. "" ... ' ....0-:''' .:_':.

' ..

labeled accurately 0 you wil] know thequality of the food you are re-heating orthawing day or week later.Stews, ca eroles, oup baked bean,made with f re halt pork, chili con carne,Chine e chop uey, etc. tomato auce to u\ ith pagb tti macaroni or rice can hefrozen. Mahed or tuffed potatoe can he

prepared and frozen. Cook the potatoe a' u ual and rna h by ricing toincorporate a little air into the mixture a po ible, Add about 3 , table-poon butter to each pound of pot.atoe used, milk a needed, and sea onwith alt and pepper. Grated chee or paprika can be prinkled on thetop of luffed potatoe .

Cooked foods:Som precautions to fo11O\ when freezing cooked food are:I. Cool foods a quickly a po ible after cooking i completed. Packageand freeze at once.2. Food with cooked egg \ hites should be avoided a the egg white

change in texture very rapidly and tend ..to develop an off-flavor.3. \1 j hen preparing slew do not completely cook the vegetable a they

wiII hni h cooking during the re-heating of the product. A l 0, it iadvisable not to include potatoe in the lew-add them when readyto u e. Potatoe become mu hy and grainy' h n frozen in liquid.

4. Fat has a tendency to eparate in auce gravie etc., but u uallyrecombine when reheated. Be ure to use the 'correct proportion offat flour and liquid for be t re ult .

5. AU type of cups, e cept tho e with a milk ba e, and OUp stock, canbe prepared in quantity. \l hen making vegetable soup, freeze the tockand add the frozen vegetable when you are ready to use it.

Planned-over's ( L E F T - Q V I E R S )Planned-over are frozen and tored for a short period of time-u uallytwo week or less. For thi . rea on, the neee ary proteerion for long-timetorage of frozen food, i not required. Usually, the only protection nece sary is to wrap th e food in cellophane. ee page 4,.Avoid freezing large quanti tie of fried food a they are apt to becomerancid after a very short torege period.Slices of left-over roa I can be frozen for sandv iche or be packagedin gravy to be reheated later.Chick n or turkey a la king can be made to overcome monotony in the

menu after a holiday meal.34


37/52

D] he containing macaroni, spaghetti, or rice can be stored forhortperiod . However, unle this. is a left-over it i not practical to freezethese product becau e of the length of time required for reheating. It ismore practical to fre ze the auceand cook the macaroni a needed.

I'

Baked foods: .:; ""':'.;.,.Baked food can be frozen for later u e; however, certain type freezebetter than other. Fre zing doe not improve a baked product; howe erit will remain the am for the recommended toraae time.For your convenience her-e i a general Ii ling of baked (oodandrecommendation for freezing. To avoid soggine be ure to cool food.at room temperature before packaging,I. Baked cake, can be frozen \ hole or in piece the ize to fit the

family' need for one meat Although it i po ible to freeze cakebatt r it i not advi able becau of the uncertainty of the re ultingproduct.

2. Foltow your regular recipe for making and baking the cake, Cool,and then package in the de ired ize label and freeze. Be sure andmark the type of cake 0 you will know \ hat type product to p ct(one or two egg cake etc.}, Cake can b fro ted, if de ired, beforefreezing.

3. Confectioner' sugar fro ting freeze well. Candy type fro ling ueha fudge and penuche freeze \ en al o. However the e are apt tocrack and crumble after 3 to weeks torage. Honey, corn irup Drmolasses can he used in recipe to keep the e moi t. Do not u e7 minute or egg type fro tin ,a they become frothy and spongy,

4. All refrigerator typ cookie can be frozen and tored either bakedor unbaked.

s. Bar type cookie uch a , brownie, and date and nut bar. can bemade and baked, cooled and then cut and packaged in amount neededto serve at one time.

8. U e your favorite recipe for fruit cake hake and cool. Package inany of the recommended type of material, freeze and tore. Fruitcake as well a fruit pudding freeze to good advantage as the fruitbecome blended and mellow durina toraee.

7. Pa-try that is to be frozen houM be made with any good grade ofvegetable hortening or lard. Chitron, one or two-eru t fruit andmince pie freeze \\1 II.

8. Fruit pie can be made with fre h canned or frozen fruit. Thickenjuic or fillin according to recipe u ed. Make pie for freezing the

3 S


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arne a for baking. However if a two-ern t pie i to be frozen un-baked, do not cut opening in the top cru t until ju t before baking.e. Pie can he frozen unbaked 01' baked. Some authoritie ' report that abetter product i obtained if piesare frozen unbaked. However. piebaked fir t and then frozen ave time and when thawed by re-heatingare e c llent,10. Cream pie or cu tard type pies tend to become grainy and crackwhen frozen. - orne curdle and become lumpy and, therefore" are notrecommended for freezing. Meringue toughen and hrinks henfrozen.

11. Yea t rolls, and bread can be baked, removed from baking pans,cooled at room temperature. then packaged for freezing. Productcontaining yea t. should not be frozen before baking.

12. Quick bread muffin fruit and nut loaves can be baked and cooledthe arne as yeast product. Package and fr eze.

OTHER USES FOR PREPARED FOOD.:A food freezer \ ill be of invaluable a i tance when entertaining. Dur-

ing leisure hour canape can be made ready to erve on the next partyday. Extra pedal de- rt may be erved at a moment' notice.Then too, with a food [reezer the ea on i taken out of menu planning.Family favorite heretofore enjoyed only while in eaon can be served

the year round. If there is a member of YOUirfamily who. i on a specialdiet, the e food can be prepared, packag d and labeled clearly in indi-vidual serving thereby eliminating the special preparation of food forone member of the family at each meal.

HOW TO FREEZ

FOODSFood for box lunehe can be prepaf d in two ways. A complete lunchbox can be prepared: 0 that it is simply taken from the freezer in themorning and thawed until lunch time, or foods can be packaged indi-viduaHy and a embled when ready to use.Sugge tion for lunch boxe : Sandwiche may be made 0 dark white,or pedal type breads and hould be individually wrapped in moisture-

3 6


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vaporproof material. Practically all type of sandwich fillings can beu ed: luncheon meat left-over roa t, tuna, all type of chee e , peanutbutter. jelly or jam.hen using a moist filling ueh a jam or jelly, or meat andwichewith mayonnaise or alad dres ing, it. is be t to spread both slices ofbread with butter or margarine to avoid filling caking into the bread.Hard cooked egg" hite hould b avoided in andwiches as they developoff-flavor rapidly and become tough and rubbery in texture, Use mallamount of mayonnai e in salad type mixtures.Do not freeze lettuce, celery, tomatoe or ra carrots. Add the e to the

lunch box after it ha been taken from the fr zeroDuring the fruit ea on, freeze fruit in half- pint container to includein the lunch box at a later date ..Cup cake individual pi,es,a. wedge of pie turnover I bar type cookies,or thin cookie can be frozen individually and u e d t as needed. Evenchocolate candy bar can be included in the complete lunch box.

I TE FOR THE R E E Z E RPOT,ATO CHIPS, CRACKERS, AND PRETZ,ELS can be frozen for horlperiod of lime. A few of each may be removed from the bag at a timeand thav ed very quickly covered on a plate.NUT MEA,T of all kind keep 'Well in the freezer.IPARSLEY can be frozen (or u in OUP , te v , ete., and minced whiletill frozen and cri p.SHAVED AND CRUSHED ICE are very handy to have to red in moi ture-vaporproof bag .COFIFEE ANID I:CED TEA which are left-over can be frozen in ice cubetray and will be ready for u e in a minute' notice.

In addition to food pre ervation, here are a few other inlere tiog use for your fr ez-l"if you have the space.CIGARS OR CIGARETTES keep well when frozen, stored in originalbox and dropped in polyethylene bags. Remove man amounts a- neededor de ired.FURS, if tored at horne, can be wrapped. in moi ture-vaporproof materialand placed in the Freezer for 48 hour. TM win kill any moth. Removeand tore in coo. dry place. Leave in moisture-vaporproof bags,SPRINKLED CLOTHES which you do not have time to 'ron can be placedin polyethylene bag and tored in freezer temporarily.

37

II ',':'..,.".' . .. . . . . ,...," ,, '. . . ,": .


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.'

HOW TO aFROZE F'OODS,:

Becau e type of food and m thods of food preparation before and afterfreezing vary, method of preparing food from freezer to table will like-, ise vary. orne food, can be eooked from the frozen state. Other willrequire partial or complete thav ing before using, and . tm other can bethawed by several different method .1. In general frozen food which require thawing before u in g hould

be left in their wrapping or container to prevent di coloration or 10of moi ture and/or te ture.

2. In genera] frozen food hould be u ed a Don a po ible after thaw.ing, 0 thaw only as much a will be needed for u e at one lime.W i e planning in' packaging v hen placing food in the food F re ez er w illmake this ea y to do.

3 . Offodors in thav ed foods indicate that spoilage may have tarted inthe product Di card all foods that indicate poiblepoilage.

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Fruits, and fruit juices:Frozen fruit hould be thawed in original ealed container in (a) freshfood compartment of refrigerator, (b) on counter at room temperature(c) at room temperature in front of an electric fan, or (d) if packed in\ ater tight package place in container of hot water, Serve immediatelyafter removing from package.To u e a part of a package of frozen fruit when the contents of the

whole package cannot be served immediately, u e 8 sharp turdy knifeto cut the amount of food needed from the frozen or slightly thawedpackage. If nece ary to completely unwrap the food before cutting offthe portion needed, wrap the remaining portion of food in moisture-vaporproof material before returning it to food freezer.

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Vegetables:For be t re ult vegetable, excepting frozen corn on the cob and spinach,should be cooked frorn the frozen state in the malle t practical amount ofwater to preserve color, flavor and food value. Knock package again t ahard surface to break up the contents, remove ju t the amount wanted andreplace balance in freezer. The chart following give uggeted methodand cooking time for boiling vegetable based on 10 10 16 ounce com-mercially packaged vegetables. U e uten il with tight fiuing cover andcook with low controlled heat.

Veg et ab le s ( pa ckag e ) Am ou nt o f W ate r C oo k in g T ime(Minutes)Aspa r.agus Cu ts 2 to 4 tab lespoons 5 to 1Aspar a~u s Sp ear s 2 to 4 tab lespoons 6 to 8B rocco i 2 to 4 tab lespoons 4B r us s el s Sp ro u ts 2 t o 4 tab lespoons 5 to 7Caulifl 'ower 2 to 4 tab l 'espoon,s 4 to 6Corn -on the Cob ! (t haweomp 'le te lr) Bo iling wate r to cove r 3 t04G r ee en B e an s, cu t 2 to 4 tab lespoons 10G re en B ean s, fre nc h S tyle 2 to 4 tab lespoons 8 to 10L im a B ean s Z cu p 8 to 12Mix 'ed Vege tab le s 2 to , 4 tab lespoons 5 to 7Peas 2 to 4 tab lespoons 3 to 5S p in ac h ( th aw p ar tially N o w ate r 3 t04o r c omp le te ly )Wax8eans 2 to 4 tab lespoons 7 to , 9

D ire ctio ns ,: P lac e w ate r, s alt an d u nth aw ed b lo ck o f 'v eg etab le s (n ot,e ' ex ce p-tion,s o n c :o rn -o nt'h e~ ob an d s pin ac h) in 2 '-q uart s a'u ce pan , Ic ov er, b rin g tobo il on h igh heat. 'W hen s team ing free ly b reak up block witb fo rk , c ov er.Br ing to bo il again , sw itch to low heat. Cook un til tender (see chart). Rem ove ve ,e tab le to se rving dish . S eason w ith bu t te r or m argarine . salt andp ep pe r i de sire d.Whe re mere than one pac kag e l is c lo ke d, p lac e b lo c'k s o f vege tab le s , s ideb y s ide in 3 -q uart s au ce pan an d fo llo w ab ov e dire ctio ns .

Meats: - " _ ".' t-,.,.. '.' . . ' .. . ,.'.~ '.'Mo t meats may be cooked without pre-thawing but if the meat is thawedthe cookery i the ame a for Ire h. There is practically no difference in1 0 of juice or flavor in either method. To thaw meat, leave in originalwrapping in fresh food compartment of refrigerator" on counter at roomtemperature, or at room temperature in front of an electric fan.Approximate thawing time hould be allowed a follow :

(a) On open helf in fresh food compartment 01 refrigerator - about5 10 6 hours per pound.

(b) On rack at room temperatur about 2 to 3 hour per pound.(c) At room temperature in front of electric fan-about 1 to 1% hour

per pound.39

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ROASTING-When roasting frozen, partially or completely thawedfrozen meat except poultry and. pork, oven temperature hoold be 10\(300 to 325 degre Fahrenheit) to retain juicin and to prevent anygreat 1 0 in the weight of the meat due to hrinkage.1. Weigh the meat or refer to label on package ofpurcha ed weight.2. Place roa r , fat ide up, on a roa ting rack in a hallow uncovered pan.Do not add water and. do not cover the meat. Add ea oning according

to taste, before or after cooking.3. A meat thermometer i the only accurate te t for donene . In ert the

meat thermometer into the center of the thickest part of the m at nottouching fat or bone. If meat is frozen, roa t until meal i thawedenough to in ert thermometer .. Time and temperature chart on pages45 and 46 can be used as a guide 10 roa ling times of completelythawed frozen meat -or meat which has not been frozen. UO\ 10 to 25mjnute per pound additional time for completely frozen meat. Thehorter time is for roa I under 5 pound .aROILING-1f meat- are thawed, u e the arne broiling di tance a for

Ire h meat. The partially or completely frozen meat mu t be broiledfarther away from the broil unit and for a greater length of time. On page46 i a broiling chart, ith a guide to time and di tanc for frozen meal.Th e were e tabli hed on a General Electric Range and may STY' iththe u e of other ranges. For be t re ult with teak thicker than 1 inch,thaw completely before broiling ..P'AN aROILlNG,. FIR~INQ AINDBRAISING-Thawed or unthawed meatscan be cooked by the e method . If frozen, follov the. arne direction butcook at a lillie lower heat for a lightly longer time.

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" . Fi h can be cooked from th frozen tate or after partial or com-plete tha ing. If completely thav ed,fi h hould be cooked \ hile til]chilled, beeau it poll quickly. ook frozen fih by the arne method asfre h fi h. Fi h which require coating before cooking hould be at leastpartially thawed becau - coating doe not tick \ ell to olidly frozen fi h.

" .

Poultry:.. Poultry for rna t u - should be compl tel)' thawed for uniformcookinz in the lea. t amount of tim . for roa ling. it i nece ary 10 thaw

to luff ince the bird should not h frozen with the tuffing.4 0


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Game: . . . . . .Game animal and birds hould be handled the arne a comparabledom - tic animal . The tender part of game animal can be eeoked byroa ting, broiling, or frying and the tough parts cooked u ing moi 1h atsuch a braising and tewing.

Prepared foods: ..Becan e these food ueh a ,ehUichicken a la kingl W s, ca erole and,oup are cooked partially or completely before freezing, many of themcan be thawed and heated for serving in one operation. Place in a pan,heat on a medium heat until thawed and then inerea e heat 10 bring tohot servin temperature.

Bre,ads:Bread to he served hot do not have to be thawed hefore heating. Br adwhich are to be erved cold should be thawed in the original sealedwrapping to prevent 1 0 of moi sture from the product and to helpmoi ture in the air from col] ctin on the out ide of the food. Because ofthe low moi lure content of brad, they thaw quickly.

Sugge ted thawing limes for (rozen br,ead products:Loa! 0/ yea.' bread will thaw at room temperature in about Ihour ..Unwrap ju t before serving.Loaf of quick ,bread (Banana, Date ut, and so forth] will thaw at

room temperature in 3 to 3% hour. nwrap ju t before erving.Toa.rl-Remove de ired number of bread lice from food ere z rand

place in toa t r. In automatic toa ter, set color elector dial to DARKor highe t po iUon) .. In non-automatie toa ter, toa t bread 1 0 de iredcolor.Mullin., Bi,cui,,-..:To thaw and heal unwrap and place on baking heetIn oven 400F for about 10 minute.

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Frozen baked rolls:Remove outer wrapping of tockinette, Place roll in original wrapping ofcellophane or aluminum foil on bakin - heet. Place in oven 400 dereesFahrenheit. For roll havina oft eru t, heat 10 to 15 minute . For rollhaving hard cru t, heat 15 to 20 minute. erve immediately.


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Frozen "Brown and Serve" oils:Remove frozen "Brown and erve' rolls, unwrap and place on ungrea edbaking sheet in oven 3,75 degrees Fahrenheit for 14 to 16 minutes. Removefrom oven, bru h tops with melted butter and serve immediately.

Sandwiches:Depending upon thieknes ' and type of andwich filling, wrapped and-wiche will take from 3, to 3% hours to thav .Canapes can he thawed in original carton or wrapping in fresh food

compartment of refrigerator in I 10 2 hours. To thaw quickly, removefrozen canape Crom carton, place on serving plates and thaw 15 to 20minutes. Canap should be served while still cold so if large quantitieof canapes are to be u ed, thaw as needed.~- './~-- - ... Cakes:,Cakes hould be thawed in original wrapping on a cake rack at roomtemperature. Thawing times wiU depend upon the type, size and thicknessof cake a well as whether cake i fro ted or unfrosted. The followingthawing times at room temperature of 70 to 75 degrees Fahrenheit aresugge ted a a guide; ,Room TemperatureLayer (8 mnch) Single cake layer unfro ted 1

Two layer cakeWhole cake, fro tedHalf cake. frostedQuarter cake, fro tedOne-eighth cake (wedge)fro ted

to 11,4 hour3V2 to 4 hour

2 hour1% hour

to 1'4 hourAngel Food, Sponge,Chiffon(9 to 10 inch tube)

Cupcake (large)Whole cake 3 to 4 hourWedges (1% inches wide) 11,4 to Iljz hour

15 to 25 minute

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Cookies:Cookies should be thawed in original rapping or container at roomtemperature. At 70 to 75 degrees Fahrenheit room temperature a I-pinttop opening container of thin cookies will thaw in 20 to 30 minute . If only

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a few cookies are needed, remove them from container, wrap in waxpaper, and thaw 20 to 30 minute . Cookie can be baked from the foodfreezer using frozen dough. Thaw dough and bake the same as Ire hlymade cooky dough.

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Pies:Pies which are to be thawed. before erving, such as chiffon pies houldbe thawed in original wrapping. They can he thawed:I., on open shelf in fre h food compartment of refrigerator.2. on 'counter on cake rack at room temperature.3. on cake rack at room temperature in front of electric fan.

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Better Living With Your New GE Food Freezer