FOOD FREEZING SUGGESTIONS
Rules for Successful Food Freezing
1. Freeze the best.
Freeze only top-quality foods.
8.
Freezing retains quality and flavor; it cannot
improve quality.
2.
Keep work area clean.
3.
4.
5.
6.
7.
Work quickly.
The quicker fruits and vegetables
are frozen after picking, the better the frozen
product will be. You’ll save time, too, with less
.
.
Freeze correct quantities.
There is an established
maximum of food your freezer is designed to freeze
at one time—approximately 3 pounds per cubic
foot of freezer capacity. In normal position, your
freezer’s control dial will maintain sufficiently low
temperatures in the freezer to freeze recommended
quantities of food.
&lling and sorting.
11
you have a large quantity of food
to
freeze, store
Choose correct packaging materials.
Frozen
part of it in your refrigerator’s fresh food
foods will dry out if not properly wrapped or
compartment until the first quantity is frozen,
9.
Freeze foods quickly.
Continually rotate frozen
packaged.
Both rigid containers and flexible
bags
or wrappers can be used. Make sure
they
are
foods to the front of the freezer so the
longest-
-.
-.
a.
.
especially designed for freezing.
trozen
foods
are used
first.
Follow reliable instructions
for freezing different
10. Store frozen foods immediately.
Commercially
types of
food.
frozen food can be stored any place in the freezer.
These foods should not be allowed to thaw before
Freeze foods in practical meal-sized packages.
being placed in the freezer.
Fill container properly.
When placing liquid or
semi-liquid foods in containers, leave about 1/2” at
top (1
!A”
for glass containers) to allow for
expansion during freezing.
Helpful Materials
You’ll find these materials helpful in preparing foods
●
for the freezer:
●
Large
kettle with close-fitting lid for blanching
●
vegetables and
f~its
c
Fine sieve or small colander to put vegetables in for
●
blanching
●
Assortment of knives for cutting up meat, fruits and
●
vegetables
●
Rolls of absorbent paper towels or soft cloth towels
for draining foods
Proper freezer packaging materials for various types
of food
Small loading funnel for fruit and vegetable
containers, to keep sealing edge clean
Glass marking pencil for labeling packages
Roll of freezer tape
Quick-Freezing
Freezing is fast and efficient throughout the freezer,
If you plan to quick-freeze
large
amounts of food, turn
but quickest on the top shelf—especially with the
the temperature control to “COLDEST” several hours
temperature control at a number higher than 4 (the
before food will be ready to be placed in the freezer.
coldest setting is “COLDEST”).
Never freeze more than three pounds of food per
cubic foot of freezer capacity at one time.
(continued next
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