Freezing Cooked Food - Prepare cooked foods
as you would for the table, shorten cooking time 10
Freezing Vegetables-Freeze only fresh hrgh- to15 mrnutes to allow for additional cooking during
quality vegetables picked when barely mature reheating. Omit seasonings and part of the liquid.
For best results, freeze no more than 2 to 3 hours
after picking Wash In cold water, sort and cut into Plan to add them at reheating time. Potatoes should
also be added to soup and stew at heating time.
approprrate sizes. Blanch or scald. Pack In recom- Add crumb and cheese toppings at heating time.
mended container and freeze. Cool as rapidly as possible and freeze at once.
Do not freeze lettuce, celery, carrot sticks, pota-
toes or fresh tomatoes. All will become limp or Lrquid or semi-liquid dishes may be frozen in rec-
ommended contarners with heod~spoce Casser-
mushy. Tomatces will collapse when thawed. oles and other more solid foods may be frozen in
Refer to freezer book for further Information the bakrng container. If you don?t want to leave
your casserole dish In the freezer, lrne It wrfh foil
Bake, cool, freeze, lift out the foil package, bag it
and return to freezer
Freezing Baked Goods-Wrap baked breads
Freezing Meats-The meat you thaw can only in recommended material. Thaw In wrapping. Un
be as good as the meat you freeze ?Drugstore? baked yeast breads can be frozen after the first
wrap In meal-size packages. Flat cuts or patties rrsing. Punch down, wrap and freeze.
should be wrapped Individually or In layers sepa- Bake cookies as usual. Cool and freeze on trays.
rated by a double thickness of freezer wrap. then pack In recommended freezer bags or car-
tons. Unbaked cookies may be dropped, molded
or rolled and frozen on cookie trays. Store in bag or
carton, bake without thawing. Refrigerator-type
cookres can be wrapped and frozen in roll form.
Thaw only enough to slice when ready to bake.
Fruit pres 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. |
ACEC
