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Tips on
freezing
foods
There are 3 essential requirements for efficient
home freezing.
1. Initial quality. Freeze only top-quality foods.
Freezing retains quality and flavor; it cannot
improve quality.
2. Speed. The quicker fruits and vegetables are
frozen after picking, the better the frozen
product will be. You’ll save time, too, with
less culling and sorting to do.
3. Proper packaging. Use food wraps designed
especially for freezing.
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heavy-duty
wrapping material), forming it carefully to the
shape of the contents. This expels air. Fold and
crimp ends of the package to provide a good,
lasting seal. Don’t refreeze meat that has been
completely thawed; meat, whether raw or
cooked, can be frozen successfully only once.
Fine-quality ice cream, with high cream
content, will normally require slightly lower
temperatures than more “airy” already-
packaged brands with low cream content.
• It will be necessary to experiment to
determine the freezer compartment location
and temperature control setting to keep your
ice cream at the right serving temperature.
• The rear of the freezer compartment is
slightly colder than the front.
New techniques are constantly being developed.
Consult the County Extension Service or your local
Utility Company for the latest information on freezing
and storing foods.
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