Rules for Successful Food Freezing
1. Freeze the best.
Freeze only top-quality foods.
Freezing retains quality and flavor; it cannot
improve quality.
2.
Keep work area clean.
3.
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
culling and sorting.
4. Choose correct packaging materials.
Frozen
foods will dry out if not properly wrapped or
packaged
Both
rigid containers and flexible
bags
or wrappers can be used. Make sure they are
especially designed for freezing.
5. Follow reliable instructions
for freezing different
types of food.
6. Freeze foods in practical meal-sized packages.
7. Fill container properly.
When placing liquid or
semi-liquid foods in containers, leave about 1/2” at
top ( 1
X“
for glass containers) to allow for
expansion during freezing.
8.
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.
If you have a
large
quantity of food to freeze, store
part of it in your refrigerator’s fresh food
compartment until the first quantity is frozen.
9. Freeze foods quickly.
Continually rotate frozen
foods to the front of the freezer so the
longest-
frozen foods are used first.
10. Store frozen foods immediately.
Commercially
frozen food can be stored any place in the freezer.
These foods should not be allowed to thaw before
being placed in the freezer.
Quick-Freezing
To quick-freeze small amounts of food, place it in direct contact with any
refrigerated shelf. To quick-freeze large amounts of food, turn control to
No. 7. Return it to No. 1 after freezing is completed. Never freeze more
than three pounds of food per cubic foot of freezer capacity at one time.
Helpful Materials
You’ll find these materials helpful in preparing foods
for the freezer:
●
Large kettle with close-fitting lid for blanching
vegetables and
fruits
. 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
(continued next page)
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