HELEN DENNING ULLRICH MARION T. TATE Revised by Christine C. Groppe ^''■* "' V, s-J^".--"-'^ $^^% "■;$ wi-'fm 9 -f'-^/j ,'^ Freezing Prepared Foods at Home Witli a freezer you can prepare anything from spaghetti and meat balls to cream puffs, store them in the freezer, and have them ready for busy-day meals or parties. Lunches, diet foods, and desserts can be made in quantities for several days' use. Using the frozen foods, other members of your family can prepare meals by merely defrosting or heating enough for the family. High quality, fresh foods should be used. They should be packaged in moisture-vapor-resistant containers, bags, or paper, and frozen quickly. The freezer temperature should be 0° F or lower, and foods should be stored only for the length of time recommended in this circular for the individual food. Some foods, such as certain fried foods, raw tomatoes and greens for salads, egg whites, and cream pie fillings, among others, will not freeze well. Even foods which freeze well may take as long to defrost as to cook, and some may lose flavor, texture, and color during the freezing process. Seasonings must be used witli special care and some foods nnisi be prepared in special ways for freezing. In the se( tion "How to Prepare, Package, and Serve Combination Foods," this circular gives specific instructions on freezing individual foods as well as recommendations for storage time. JANUARY, 1969 THE AUTHORS: Helen Denning Ullrich is former Extension Nutritionist, Agricultural Ex- tension, Berkeley. Marion T. Tate is former Laboratory Technician, Agricultural Extension Service, Berkeley. Revised by Christine C. Groppe, Nutrition Specialist, Berkeley. CONTENTS ADVANTAGES 3 ON THE OTHER HAND 3 FOODS THAT DO NOT FREEZE WELL 4 STEPS IN FREEZING COMBINATION FOODS 4 Preparation 4 Packaging 5 Freezing and Storing 7 Thawing and Cooking 7 REFREEZING 9 CARE OF FOOD DURING POWER FAILURE 9 HOW TO PREPARE, PACKAGE AND SERVE COMBINATION FOODS 10 Appetizers, Hors d'Oeuvres 10 Apples 10 Beans, Baked 10 Beets, Harvard 10 Biscuits 11 Bread and Rolls 11 Cakes 12, T3 Candies 13 Cheeses 13, ,14 Cookies 14 Cornmeal Mush or 14 JCi (ITJJJIV Cranberry Sauce or Relish [ 14 Cream, Whipping 15 Creamed Casserole Dishes 15 Cream Puff and Eclair Shells 15 Custards 15 Doughnuts 15 Dressings 16 Fish Dishes 16 ,17 Frost ings and Filliyigs 17 Frozen Desserts 17 Gravy 17 Ice Cream 18 Macaroni or Spaghetti 18 Meats, whole 18 Meats and Poultry 18 ,19 Nuts 19 Pastry 19 ,20 Pies 20 ,21 Pizza 21 Potatoes 22 Puddings 23 Ravioli 23 Salads 23 Sandii' idles 23 ,24 Sauces 24 Souffles 24 Soups (Did Purees 24 Spaghetti 24 Steiu 25 Sweet Potatoes 25 FREEZING PREPARED FOODS AT HOME A full freezer means easier meal planning. If you stock prepared foods, such as frozen casseroles or main dishes, baked goods and desserts, in ad- dition to a supply of fruits, vegetables, and meats, you will have the ingredi- ents for many complete meals right in the freezer. At a freezer temperature of 0° F many of these foods can be kept as long as a year, while others can be kept only a short time. By planning a steady flow of foods into and out of the freezer, you can prepare anything from simple meals to elegant formal dinners beforehand. ADVANTAGES These are some of the advantages of using your freezer to store prepared and precooked foods: • You can prepare the food at a time when it is convenient for you. • By increasing recipes, you can pre- pare greater quantities of foods and freeze part of them. If you increase a family-sized recipe two to four times, the proportions may differ slightly. After you have frozen and defrosted the recipe for the first time, make note of any changes which may be needed because of the increased quantity. • Parties can be more enjoyable since you can prepare the foods ahead of time and freeze them. • Other members of the family can prepare a well-balanced meal by sim- ply defrosting the foods for it. • Foods for packed lunches can be prepared ahead of time. • Special diet food can be prepared in quantity and packaged for the in- dividual. • Most baked foods will keep better in the freezer than in the refrigerator. ON THE OTHER HAND • Freezing may not actually save time in getting a meal since the food must be defrosted. For instance, it may take as long to defrost and heat biscuits as it takes to prepare them from a mix or use refrigerated biscuits. However, while food is defrosting you can be doing other things. • Freezing does not improve the quality of any foods. Use only high quality, fresh products. 3] • Most prepared and precooked foods should be kept only a short time. Combined foods may not freeze in the same way that their individual ingre- dients do, and many of them have a rather short storage time. • Flavors may be weakened. • Textures may become soggy. • Color may fade. • Freezing is not an inexpensive way to preserve food. FOODS THAT DO NOT FREEZE W^ELL While most foods freeze well (see those listed under "How to Prepare, Package, and Serve Combination Foods," pages 10 to 25), some do not. • Fried foods lose crispness and have a warmed-over flavor after a short stor- age. Exceptions are French-fried pota- toes and onion rings. • Some milk sauces curdle. • Custards and cream pie fillings be- come watery and lumpy. • Potatoes do not have good texture after they are frozen. They may also darken. It is better to add potatoes to such foods as soups and stews when they are defrosted and heated for serv- ing. • Fat may separate from gravy if too much is used in proportion to the starch or flour. Use less fat when mak- ing gravy to be frozen, and stir it well when reheating. • Lettuce, other greens, or raw to- matoes do not freeze well. They lose their crispness and become soggy. • Fruit jelly in sandwiches may soak the bread. • Cooked egg whites get tough and rubbery when frozen. • Meringue toughens and sticks to paper after a few days of freezing. Note: Some of the above are now commercially available because of improved techniques. STEPS IN FKi^iiZiNG COMBINATION FOODS Preparation Use only fresh, high-quality food. Freezing does not improve the quality. Also, freezing does not kill all of the food spoilage organisms, so that clean, quick food preparation is essential for high-quality frozen food. For best qual- ity, don't try to prepare too much food at one time. Season Food with Care. Use pure ex- tract of vanilla. Artificial flavors give a slightly unpleasant flavor to cakes and other foods. [4] 1VV;5s^-\\%X5Si-??-S^^, ^^&i^w With prepared foods, such as frozen main dishes, desserts, and a choice of fruits and vegetables you will have foods for complete meals handy in the freezer. Oven meals are easy with foods which can be reheated at the same time. • Spices and seasoning may change flavor in combination foods that have not been cooked before freezing or in foods stored for more than 3 months. It may be better to use spices and sea- sonings sparingly or add them when the food is served. Precooked Foods. SHghtly under- cook those foods that will be reheated after freezing. Cool foods quickly to preserve the freshness and quality. Do not allow warm food to remain at room temperature for several hours before you cool it — the quality will be poor and the chances of food spoilage will be greater. Containers of hot food can be put in a pan of water and ice. To speed cooling, transfer hot food from baking dish to another pan, pref- erably in shallow layers. Change the water frequently to speed the cooling or run cold water around the pan. Cool cooked foods quickly to preserve fresh- ness and quality, and to protect against food spoilage. Speed cooling by placing containers of food in running water or in ice water. Packaging Pack the food in family-sized por- tions or in amounts you plan to use later, so that you will avoid defrosted leftovers. It may also be handy to have some individual packages. Exclude as much air as possible. Air shortens storage life because it affects color, flavor, and texture of food. Fill empty spaces in the package with crumpled moisture-resistant paper. Containers. Package the food in moisture-vapor-resistant containers, bags, or paper. Choose packaging best suited to the size and shape of the food. • For foods containing liquids, rigid containers are usually most suitable. These may be glass, metal, plastic, or heavily-waxed cardboard in sizes and shapes to suit the food to be frozen. Covers should be tight-fitting and there should be headspace for the food [5] Freeze frosted cakes before wrapping in freezer paper. If slices are frozen, place a double fold of moisture-resistant paper be- tween slices. Place whole cakes in a box or carton. to expand wlien it freezes. (See "Guide for Headspace.") • For solid foods, such as baked goods, nioistiire-vapor-resistant papers are suitable, for example, alinninum foil, polyethylene sheets, clear plastic adhesive wraps, or plastic-coated or laminated freezer papers. Separate layers of solid foods Avith two pieces of freezer paper. • Some foods may be stored in freezer bags, which are usually poly- ethylene. Use one of a suitable size, press out the excess air, and close it by twisting and tying. A cardboard carton gives added protection and makes stacking easier. • If you wish to free the leaking dish for other uses, line dish with foil or plastic wrap before food is added. After the product is frozen it may be easily removed, sealed, and wrapped for storage. For use, remove outside wrappings and slip the frozen food into the original baking dish. • Heat-proof containers such as pie pans and baking or casserole dishes are also usefid for freezing food. They must be covered and sealed. • Freezer pouches made of special plastics which can be heat-sealed may be used. To heat frozen food, the pouch is immersed directly in boiling water. For a casserole dish, double the recipe and freeze half for future meals. If individual casseroles are used, cover them with freezer paper. Tape around the edges for a secure seal. >1 m. -'fi%. \ Package food in moisture-vapor-resistant containers, bags, or paper. For foods containing liquids, rigid containers are best. These may be glass, metal, plastic or heavily waxed card- board in sizes and shapes to suit the food to be frozen. Covers should be tight-fitting. Guide for Headspace for Liquid or Semiliquid Foods Tall, straight, or slightly flared containers or bags Pints Quarts Low, broad containers Pints Quarts Headspace 1/2 inch 1 inch 14 inch 1/^ inch Freezing and Storing Freeze small amounts of food at a time so that they will freeze rapidly. Place the packages in the coldest spot in the freezer. Space them so that cold air can circulate around the packages. It is important to lower the food tem- perature below 40° F within 4 hours to reduce the growth rate of spoilage organisms. Storage Temperature. The tempera- ture should be kept at 0° F or lower. Each time the temperature rises, the quality of the food is affected. For each 5 degrees above 0° F, the storage time for the food is cut in half. A refriger- ator-freezer combination should be used only for short storage of frozen foods. Thawing and Cooking For detailed instructions on specific foods, see pages 10 to 25. In general, [71 Many types of sandwiches can be frozen for a week's lunches. Cupcakes or other lunch treats can be wrapped individually and frozen. plan to defrost and cook just enough to eat at one meal. Precooked foods may be defrosted in the refrigerator, at room temperature, or by heating. The wrapping material should be left on to prevent accumula- tion of moisture when possible. Uncooked casserole dishes usually are put directly in the oven from the freezer. Add 15 to 20 minutes to the baking time. Storage Time. The quality of foods during storage and the length of time they should be stored may be affected by any of these — - • Original quality of food. • Method of preparation. • Wrapping material. Moisture- vapor-resistant paper, bags, and con- tainers should be used. • Fat content. Foods high in fat con- tent lose quality rapidly. • Incorporated air. When air is not excluded, food will change color, flavor and texture more rapidly. • Storage temperature. As a rule, do not store food too long. Some frozen prepared and precooked foods will begin to lose their freshness after 2 weeks, while others keep well for several months. In general, plan to [8] use combination frozen foods after only a short storage period. Foods kept longer than shown in the list which follows show some loss of qual- ity when defrosted. Approximate Storage Time for Frozen Prepared Foods at 0^ Less than 1 month Cakes, frosted Chiffon pies Pizza Potatoes, baked, mashed Sandwiches, open-face Seafood salads Souffle Whole meals 1 to 2 months Casseroles, fish Frozen salads Meat loaf Meats, fried, without gravy Pastry, unbaked Pumpkin pie, unbaked Rolls, partly baked 2 to 4 months Biscuits, baked Cakes, unfrosted Cup cakes, unfrosted Fruit pies Meats, roasted, with gravy Potatoes, French-fried Quick bread, baked 4 to 6 months Casserole, general Cookies, unbaked Frozen desserts Meat pies Sandwiches Sponge cakes 6 to 8 months Bread, baked Cakes, angel Cookies, baked Fruit pies, mince Nuts, shelled Rolls, baked Rolls, partially baked Soups Fruit pie fillings 6 to 12 months Cakes, fruit Candies Casserole, chicken Cheese, hard RKFRJBJBZING Freezing does not sterilize food — it simply prevents further bacterial growth as long as food is kept in a frozen state. As soon as thawing starts, bacterial growth may begin. Refreez- ing causes loss of quality in texture, flavor and appearance, and may also reduce food value. The conditions under which food has thawed will determine if it should be refrozen. You may safely refreeze partially thawed food if it has been thawing for only a brief time (for instance, if it was stored overnight in the refrigerator during a temporary power failure in the freezer), and it still feels cold and contains ice crystals. On the other hand, if foods have slowly thawed over a period of several days to a temperature of 40° F, they are not likely to be fit for refreezing. Meats, poultry, most vegetables and some prepared foods may become un- safe to eat. Most fruits and fruit prod- ucts soon develop an undesirable flavor. Discard any unpleasant tasting or smelling food since it may contain micro-organisms that make it unsafe. A good rule to follow is: "When in doubt, throw it out." When a freezer full of food acci- dentally becomes thawed it represents quite a loss, and the question of whether or not to refreeze arises. There is no home method that can accurately test if a food is wholesome and safe for refreezing, so there is always a calcu- lated risk. Refrozen vegetables may be- come tough. If thawed fruits become soft and flavorless, it may be advisable to cook them. CARE OF FOOD DURING POWER FAILURE If you know that the power is to be turned off, turn the freezer to its coldest setting. The lower the temper- ature, the longer the food will take to thaw. If power fails suddenly, try to find out how long it will be off. Cover the freezer with blankets, which will provide insulation and help keep the freezer cold longer. Do not open the freezer except to add dry ice or to transfer the food for storage elsewhere. A full freezer will remain cold longer than a partially-filled one and will usu- ally keep food frozen for 2 days. A half- filled freezer may not keep food frozen more than a day. If dry ice is put into the freezer soon after the power goes off, 50 pounds should keep the food temperature in a full 20-cubic-foot cabinet below freez- ing for 3 to 4 days. If the cabinet is half filled or less, it will remain below freez- ing 2 to 3 days. Work quickly with dry ice. Be sure the room is well ventilated. Never handle dry ice luith bare hands. Place dry ice on cardboard or boards set on top of food or on shelves. Don't place it directly on packages, because dry ice freezes the contents too quickly. 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