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Freezing Vegetables - Freeze only fresh high-
quality vegetables picked when barely mature. For
best results, freeze no more than 2 to 3 hours after
picking. Wash in cold water, sort and cut into appro-
priate sizes. Blanch or scald. Pack in recommended
container 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 Meats - The meat you thaw can only be
as good as the meat you freeze. "Drugstore" wrap in
meat-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
vapour proof. If not, re-wrap meats with one of the
wraps recommended under "Packaging."
Freezing Cooked Food - Prepare cooked foods
as you would for the table; shorten cooking time 10 to
15 minutes to allow for additional cooking during
reheating. Omit seasonings and part of the liquid.
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 rapidly as possible and freeze at once.
Liquid or semi-liquid dishes may be frozen in recom-
mended containers with head-space. Casseroles 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 cartons.
Unbaked cookies may be dropped, molded or rolled
and frozen on cookie trays. Store in bag or carton;
bag 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
vents in top crusts when ready to bake.
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