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Today*s Woman
Judy Burtner
Extension Agent,
Home Economics
Freezing For Best Results
For the busy homemaker, a freezer or the freezer compartment of the refrigerator can be both money and time saving.
There are several ground rules for freezing foods to obtain the best results. First, it is important to use quality foods. Then it is important to handle the food carefully before freezing. The recipe should be followed exactly, however, length of cooking time will vary. Cook for shorter time than recipe directs. Cool quickly to stop cooking action. To hasten cooling, set covered pan in ice water. When cool, package immediately. Pack solidly to avoid air space.
Partial thawing of the frozen food before reheating may prevent scorching. Creamed dishes, stews, creamed soups and dishes that scorch easily may be heated in a double boiler for 30 or 40 minutes.
Cook macaroni, spaghetti and rice to be used in frozen main dishes until barely tender for best texture. To reheat, bake in oven 350 degrees 1 to l'A hours. If too dry, add liquid whqp baking.
Stew should^ be slightly undercooked. Add vegetables when meat is nearly cooked. Meat should be tender but firm. Potatoes frozen in stew become mushy and grainy, so it is best to add them when reheating.
Moisture-proof vapor-proof paper, foil or waxed carton should always be used for storing. Wrap tightly and seal well, label and date.
The ideal storage temperature is 0 degrees to 10 degrees or lower. If possible, place next to freezing surface 24 hours before storing closer together.
Estimate your needs. Do not freeze more food than you can use during the length of the food’s storage time. For example, yeast and quick breads can be stored successfully 2 to 3 months; cookies, 9 to 12 months; main
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