C\V» "r^ Division of Agricultural ?* . ^ : . V \ ■ UNIVERSITY OF CALIFORNIA HELEN L DENNING MARION T. TATE CALIFORNIA AGRICULTURAL Experiment Station Extension Service CIRCULAR 500 FREEZING FOODS T HOME HELEN L. DENNING MARION T. TATE Slightly Revised by Frances Cook UNIVERSITY OF CALIFORNIA Division of Agricultural Sciences California Agricultural Experiment Station — Extension Service Freezing foods at home can provide your family with a good variety of food throughout the year. You can freeze foods when the supply is plentiful and keep them available the rest of the year. Freezing is a quick and easy method of preserving food. Frozen food tastes and looks more like fresh food than that preserved by any other method. To be sure of good quality, start with good-quality food; prepare and package carefully; and freeze quickly. Frozen food, however, does not keep indefinitely. It is protected against actual bacterial spoilage, but eventually it be- comes unacceptable because of slow changes in flavor, color, and texture. These changes vary with various foods, their quality, their wrapping materials, handling before and during freezing, and storage temperatures. This circular will help you to prepare good-quality frozen food. In brief: • Choose high-quality food • Use food of right maturity • Handle the food promptly • Process carefully • Use correct packaging • Seal completely • Freeze foods promptly • Do not freeze too much at one time • Store at 0° F or below • Do not store too long THE AUTHORS: Helen L. Denning was Exten- sion Nutritionist, Agricultural Extension, Berke- ley; Marion T. Tate was Laboratory Technician, Agricultural Extension, Berkeley. Frances Cook is in the Department of Nutritional Sciences, Berkeley. CONTENTS HOW FREEZING WORKS 5 WHAT TO FREEZE 5 CONTAINERS 6 CARE OF THE FREEZER 7 LOADING THE FREEZER 7 CARE OF FOOD DURING POWER FAILURE 8 REFREEZING 8 FREEZING FRUITS 8 How to Prepare Fruits for Freezing 12 What quantities Can You Expect When Freezing Fruit? 24 FREEZING VEGETABLES 26 How to Prepare Vegetables for Freezing 28 What Quantities Can You Expect When Freezing Vegetables? 35 FREEZING MEAT AND POULTRY 36 FREEZING FISH AND SHELLFISH 40 HOW LONG CAN FOODS BE STORED? 41 STORAGE TEMPERATURES 41 THAWING 42 SEPTEMBER, 1966 FREEZING FOODS AT HOME Freezing is a very old method of food preservation. In areas of ex- tremely cold climate food was frozen outdoors and kept through the winter. Natural temperature, however, fluctu- ates and the food thaws, then refreezes, and this is harmful to food qaulity. The mechanical home freezer enables you to preserve good-quality food for long periods of time. HOW FREEZING WORKS To maintain quality, store the food at 0° F or lower. At higher tempera- tures storage time it limited. Food seems frozen at temperatures of 10° to 25°F but this is not low enough to stop the physical and chemical changes. Freezing inhibits the activities of bacteria and enzymes in the food. The bacteria — living organisms — cannot function at very low temperatures. Enzymes — chemical substances that promote changes in food — need cer- tain conditions to function, and freez- ing temperatures slow down their activities. In general, freezing does not kill the bacteria nor change most of the enzymes; when food is defrosted they start to function again. That is why thawed food spoils more quickly than fresh food, and should be used soon after it has been defrosted. While freezing keeps food almost like fresh, here are certain changes. The water in the food forms ice crys- tals. If the food is frozen slowly, or if there is a partial defrosting and re- freezing, the crystals will become larger and may affect the texture of the food. Texture depends on water contents, fragility of food, and its treatment be- fore and during freezing. Blanching, sugar, and various salts help protect the texture of certain foods. Air dries out food and gives it an unpleasant appearance. The oxygen in the air causes color and flavor changes. Pack foods to exclude air as much as possible. Select packaging materials that prevent air from getting to the food. Protect certain fruits from browning by adding ascorbic acid, lemon juice, or certain salts. Sugar or use of any liquid protects food from air. Trim excess fat from meat as fat easily becomes rancid in the presence of oxygen. WHAT TO FREEZE Your decision on what you want to freeze will depend, of course, on what foods are available, what your family needs and likes, and how much freezer space you have. The varieties of fruits and vege- tables freeze differently. This circular tells you what we know about freezing of the most suitable varieties grown in California. You may want to do some testing on your own. Before freezing large quantities of [5] certain fruits and vegetables, try a few packages. If you eat these foods shortly after they have been frozen you will know the effects of freezing, but not the effects of storage, on food quality. Most fruits can be frozen in several ways. Try the method that will suit your needs best. After testing, you will know better how well your family likes the way the food was frozen. Certain fresh foods do not freeze well. These include green onions, let- tuce and some greens, radishes, and whole tomatoes. Tomatoes can be frozen when used as a part of a cas- serole dish. CONTAINERS Protect frozen foods during storage from loss of liquid, flavor, odor; and from absorbing foreign odors and flavors. A good-quality packaging ma- terial should be • Moisture-vapor resistant • Clean, durable and pliable at low temperatures • Certain not to impart a flavor or odor to the food • Resistant to absorbing fat,, water or blood • Easy to seal • The size to suit your family needs. Glass, metail and rigid plastic con- tainers, heavy aluminum foil, and clear plastic adhesive wrap are mois- ture-vapor proof. Polyethylene bags and sheets, waxed and plastic lami- nated papers or boxes, especially made for freezing, are sufficiently moisture- vapor resistant to be satisfactory for freezing foods. For very short storage of frozen food you can use such ma- terials as household aluminum foil, and cartons for milk, cottage cheese and ice cream. (See photo opposite page.) Rigid Containers. Rigid containers available on the market include those made of metal, glass, plastic and heavily waxed cardboard. They should have a tight-fitting lid. -Rigid con- tainers are suitable for freezing fruits, vegetables and liquid packs. You may use glass canning jars for freezing foods, except those packed in water. You can buy glass jars made especially for freezing. Be certain to leave suf- ficient headspace (see page 12). You can re-use rigid containers after clean- ing them thoroughly. Freezer Bags. The most common freezer bags are the transparent poly- ethylene type. These bags come in vari- ous sizes and are most suitable for vegetables, meats and poultry. Bags can be used for liquid packs, but are not as convenient as the rigid containers. Press out any excess air in the bags and close them tightly by twisting the tops and tying them or using a rubber band. You may use a cardboard carton to protect the polyethylene bags, which also makes stacking easier. Freezer Wraps. Heavy aluminum foil, polyethylene sheets, clear plastic adhesive wrap and the various types of coated and laminated freezer papers are all suitable freezer wraps. They are particularly suited for wrapping meat, fish, poultry and vegetables such as corn on the cob. Paper with wax on one side is not desirable and should be used only for very short storage. Shape the wrap around the food to ex- clude as much air as possible. Seal the package with a freezer tape. [6 Examples of materials and containers suitable for use in freezing. CARE OF THE FREEZER Defrost your freezer periodically. Frost cuts down storage space and raises storage temperature. A partial defrosting can be done frequently, but the freezer should be completely de- frosted occasionally. Defrost com- pletely when frost reaches a depth of one-half inch over a large area of re- frigerated surface. Defrost also when frost begins to accumulate on packages which have been stored only a few hours in the freezer. Partial defrosting can be done when there is no more than a thin layer of frost on the sides of the freezer. Scrape frost carefully with a dull instrument, such as a putty knife. Dry the sides and bottom of the freezer. The elec- tricity does not have to be turned off. Defrost completely when the food supply is low. Disconnect the elec- tricity, remove all frozen food to the refrigerator, or wrap it in newspaper with some dry ice. Leave the freezer open. Let the frost melt from the parts of the freezer. A fan or pans of hot water can hurry this process. After the frost melts, wash the freezer with a so- lution of 2 tablespoons of baking soda to 1 quart of water. Allow the freezer to dry and air. Close the lid and turn on the current. Let the freezer run for half an hour before you replace the packages. LOADING THE FREEZER Freeze your foods as soon as possible after they have been packaged. Put no more unfrozen food into a home freezer than will freeze within 24 hours. This is about 2 or 3 pounds of food to each cubic foot of the capacity. Overloading slows down the rate of freezing and warms up the food al- ready in the^freezer. Slow freezing will mean that the foods lose quality and [7 may even spoil. For quickest freezing, place packages against freezing plates or coils and leave a little space be- tween packages so that air can circu- late freely. After freezing, packages may be stored close together. CARE OF FOOD DURING POWER FAILURE If you know ahead of time that the power is to be turned off, turn the freezer to the coldest setting. The lower the temperature, the longer the food will take to thaw. If the power fails, try to find out how long it will be off. 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 freezer. A full freezer will usually keep food frozen for 2 days. A half-filled freezer may not keep food frozen more than a day. Cover the freezer with blankets. They provide insulation and help to keep the freezer cold for a while longer. If dry ice is put into the freezer soon after it goes off, 50 pounds should keep the food temperature in a full 20 cubic foot cabinet below freezing for 3 to 4 days. If the cabinet is half-filled or less, it will remain below freezing 2 or 3 days. Work quickly with dry ice. Be sure the room is well ventilated. Never handle dry ice with bare hands. Place the dry ice on cardboard or boards on top of food or shelves. Don't place it directly on the packages. REFREEZING When foods have partially thawed and are refrozen, they will lose some of their quality. Consider thawed frozen foods as perishable products and keep them under refrigeration until used. The conditions in which the food has thawed will determine if the food should be refrozen. You may safely refreeze partially thawed food if: • It has been thawing for a brief time (such as being left in the re- frigerator instead of the freezer over- night during temporary power fail- ure). • It still feels cold and contains ice crystals. Use refrozen foods as soon as pos- sible after refreezing them. If foods have slowly thawed over a period of several days to a tempera- ture of 40°F, they are not likely to be fit for refreezing. Meats, poultry, most vegetables and some prepared foods may become unsafe to eat. Most fruits and fruit products soon develop an un- desirable flavor. Discard any off-odor, off-flavor or sour food for it may contain micro- organisms that make it unsafe. Meat and poultry products may be refrozen several times without any ap- preciable damage to the product. They will become undesirable from the standpoint of odor or flavor before they become a health hazard. 8 FREEZING FRUITS Most fruits can be frozen. Needless to say, the finished product will be no better in quality and maturity than better in quality and maturity than the fresh fruit you prepare for freezing. To freeze fruits follow the general directions given in these 11 points: 1. Choose the variety that freezes well. 2. Select fruit of good quality — ripe, but not soft ripe; firm-textured, highly colored and of distinct flavor. 3. Freeze fruit as soon after harvesting as possible. An exception would be pears, which are picked green and held until ripened. 4. Wash fruit quickly in cold water. Use a stainless steel knife for paring or cutting. Slice directly into the carton containing sirup or add sugar quickly to the fruit. 5. Pack fruit in sugar sirup or with sugar to retain the color, flavor, and texture. Fruits packed without sugar will not retain their quality as long. Add an anti-darkening agent to light- colored fruits to prevent darkening. Sugar sirup is used in various types, depending upon the amount of sugar they contain. Sugar content in the sirup will depend on the tartness of the fruit and your family's taste. (See pages 12 to 24 for recommendations for individual fruits.) More than 3 cups of sugar to 1 quart water makes most fruit too sweet. Less than 1 cup of sugar to 1 quart of water is seldom satisfactory. About y 2 to % cup of sirup is needed for each pint package of fruit. Fruits packed in sirup are generally more satisfactory for un- cooked desserts, fruit cocktail and sauces. Use sugar and water in the following proportions for the various types of sirup: Yield of For: Sugar Water sirup (caps) (cups) (cups) 30 per cent sirup 2 4 5 35 per cent sirup 2% 4 5% 40 per cent sirup 3 4 5% 50 per cent sirup 4% 4 6% 60 per cent sirup 7 4 7% You may replace about 14 of the sugar by corn sirup or honey. Higher Using sugar sirup or dry sugar pack on fruit: hold fruit under sirup or juice with crumpled paper. When adding sugar to the fruit, mix carefully and avoid crushing. proportions will give a very different flavor. The combination of corn sirup and sugar will not be as sweet. Honey has a definite flavor. Either add the sweetening to cold water and stir until the sugar is com- pletely dissolved or heat the sirup to dissolve the sugar. DO NOT BOIL. Chill the hot sirup thoroughly before using it. Store sirup in the refrigerator until used. The sirup should cover the fruit in the package. Use a crumpled piece of aluminum foil, waxed paper, or other water resistant paper on the top of the fruit to help hold the fruit under the sirup and exclude air (see photo on page 9). Dry sugar pack, the addition of 1 part sugar by weight to 4 or 5 parts fruit by weight, makes most fruits sweet enough and protects their qual- ity. Here, too, the amount of sugar needed will vary with the tartness of the fruit and your family's taste. Cut the fruit into a shallow pan or bowl. Mix the sugar and fruit gently with a large spoon or pancake turner until the juice is drawn out and the sugar is dissolved (photo, above). After the fruit and juice are packed in the container, place a crumpled piece of water-resistant paper on the top of the fruit to hold the fruit down into the juice. Unsweetened pack can be used in fruits used in pies, for jams and pre- serves, and other cooked dishes. The fruit is frozen without sweetening or liquid. It is sliced or crushed in its own juice, and some fruits may even be frozen whole. (See photo on page 9.) However, changes in color, flavor, and texture occur more rapidly than in fruits packed with sugar or sirup, or in other liquid. Pectin pack may be used for straw- berries and other berries, peaches, [10] Freezing of whole fruit requires washing and careful drying. peeled apricots and cherries. Very little sugar is needed, and the fresh flavor and color are retained. To pre- pare the pectin sirup: combine 1 box powdered pectin and 1 cup water in saucepan. Boil one minute, stirring constantly. Add y 2 cup sugar to the hot pectin, stirring until dissolved. Add enough cold water to make 2 cups sirup. Chill. Place fruit in carton and cover with pectin sirup. Gently separate fruit to coat each piece with the sirup. 6. Protect certain light-colored fruits from browning (see photo, below). The most satisfactory ways of keeping these fruit from darkening are given in the table of methods of preparing fruits for freezing (pages 12 to 24). Speed in preparing food for freezing and fast freezing will also reduce the amount of browning. Ascorbic acid is most often used to protect fruit from darkening. The crystalline or powdered form of ascor- bic acid is more satisfactory than tab- lets. Tablets are harder to dissolve and the filler used in the tablets may make the sirup cloudy. One teaspoon of crys- talline ascorbic acid weighs about 3 grams. There are about 8 teaspoons of ascorbic acid in a 25 gram container (approximately 1 ounce). The amount of ascorbic acid in tablets is usually expressed in milligrams. The follow- ing are equivalent amounts of ascorbic acid. To protect fruit from browning, ascorbic acid is added to the sirup. Crystalline y 8 teaspoon 14 teaspoon 1/2 teaspoon 34 teaspoon 1 teaspoon Tablets 375 milligrams 750 milligrams 1,500 milligrams 2,250 milligrams 3,000 milligrams Dissolve the ascorbic acid with a little cold water in a glass or cup. Add it to the fruit or sirup. Tablets will dis- solve more easily if crushed first. Ascorbic acid mixtures are usually a combination of ascorbic acid and sugar, or sugar and citric acid. Follow the directions of the manufacturer when using any of these preparations. Because of its dilution with other ma- terials, ascorbic acid purchased in these forms may be more expensive than pure ascorbic acid. Lemon juice or citric acid are some- times used instead of ascorbic acid. They are not as effective and do change the flavor of the fruit. The tartness helps the flavor of some fruits such as figs. Steaming a few minutes before pack- ing is enough to control the darkening of some fruits such as apples. 7. Use a container that protects the quality of the fruit while in storage. Select container size according to the use of fruit and the amount you will use in one meal. Rigid-type containers are convenient. They may be heavily waxed, plastic, aluminum, or glass freezer jars. Pack fruit and juice or sirup tightly into container. Leave headspace for ex- pansion. Follow these general guide- lines: For container with WIDE TOP OPENING Headspace pints y 2 " quarts i" FOR CONTAINER WITH NARROW TOP OPENING pints %" quarts iy„" For dry pack all containers w 8. Use crumpled water resistant paper to hold fruit below the surface of the juice or sirup. 9. Seal. 10. Label with name, date and future use of fruit, such as pie, jam or dessert and amount of sugar used in pack. 11. Freeze at once. How to Prepare Fruits for Freezing FRUIT PREPARATION APPLES For fruit cocktail or uncooked desserts: Select fruit for these characteristics: Wash, peel, and core. Put 1/2 cup sirup in each freezer Firm-ripe container; slice apples directly Not mealy into the cold sirup. Use 40 per Skin tight, bright, and free from cent sirup — 3 cups sugar to 4 cups dark spots water, plus 14 teaspoon ascorbic Low browning tendency acid per quart sirup. [12] FRUIT PREPARATION Apples (cont.) Firm, greenish-white flesh Distinctive flavor Varieties: Yellow Newtown Pippin Golden Delicious Jonathan Winesap Rome Beauty Greening Gravenstein Press slices down and add sirup to cover. Seal and freeze. Slices for pie or other cooked dishes: A. Wash, peel, and core. Slice directly into a solution of 3 tablespoons lemon juice or 3 tablespoons salt to 1 gallon cold water. Never allow slices to remain in solution more than 2 to 3 min- utes. Place slices on a tray covered with several thicknesses of paper towel- ing. Place tray in refrigerator to drain. Pack in cartons or in freezer bags. Seal and freeze. // desired, add one part sugar to 4 parts apples. B. For long-time storage — Have ready the following two solu- tions: 1/3 cup salt to 3 gallons water. Make enough to cover the amount of apples to be sliced. 1/3 cup salt and 1 teaspoon (5.7 grams) sodium bisulfite for each 3 gallons of water. Use glass, earthenware, aluminum, stainless steel, or unchipped por- cerlain containers. Do not use cop- per, iron, tin, or galvanized tin. Use no more than 25 pounds of ap- ples for 3 gallons of bisulfite solu- tion. Wash, peel, and core apples. Slice directly into salt and water solution. Dip apple slices from the salt solu- tion into the salt-sodium bisulfite solution. Leave 2 minutes . Drain slices thoroughly. Pack in container or in freezer bags. Seal and freeze. [13] FRUIT PREPARATION Apples (cont.) Whole Fruits: Use is limited to pies and cooked dishes; storage time is short. Use only very crisp apples. Wash, dry. Pack in freezer bags. Seal and freeze. Apple Sauce: Prepare as usual. Cool, pack. Seal and freeze. Baked Apples: Prepare as usual. Cool. Wrap each apple; pack in cartons. Seal and freeze. Use within 2 months. APRICOTS Select fruit for these characteristics: Firm-ripe Good yellow color, practically no green shoulders Rich, characteristic flavor Fairly firm texture Tender, smooth skin Varieties: Blenheim (Royal) Moorpark (Routers Peach) Apricots are frozen peeled or unpeeled To peel: Cover with boiling water for 15 to 30 seconds, then in cold run- ning water for a minute or two. Rub off peels. Unpeeled: Heat in boiling water i/ 2 minute to keep skins from toughening. Cool in cold running water. Halves or Quarters: Sirup pack: Put 1/2 cup sirup in each freezer container. Cut apricots directly into the cold sirup. Use 40 per cent sirup, 3 cups sugar to 4 cups water, plus s^ teaspoon ascorbic acid per quart sirup. Press fruit down and add sirup to cover. Seal and freeze. Sugar Pack — for use in pies and other cooked desserts: Dissolve 14 teaspoon ascorbic acid in 14 cup cold water and sprinkle over 1 quart apricots. Mix 1/2 cup sugar with each quart of fruit. Stir until sugar is dissolved. Pack apricots into containers and press down until fruit is covered with juice. Seal and freeze. Crushed: Select fully ripe fruit. Peel. Pit and crush coarsely. [14] FRUIT PREPARATION Apricots (cont.) Dissolve 14 teaspoon ascorbic acid in 14 cup cold water and sprinkle over 1 quart crushed apricots. Mix 1 cup sugar with each quart of crushed fruit. Stir until sugar is dissolved. Pack into containers. Seal, freeze. AVOCADOS Select fruit for these characteristics: Soft-ripe Rinds free from dark blemishes. Wash, peel and pit fruit. Puree. Unsweetened — for use within 4 to 5 months: For salads, sandwiches, dips, etc. Add 14 teaspoon ascorbic acid, or 3 tablespoons lemon juice to each quart puree. Sweetened: For ice creams, sherbets, and other desserts. Sugar: Add 1 cup to each quart puree. Pack. Seal and freeze. BANANAS Home freezing not recommended BERRIES (except cranberries and strawberries) Select fruit for these characteristics: Sweet Soft Plump, with glossy skin Fully ripe Lack of pronounced seediness or tough cores Rich flavor Varieties: Black Boy sen Lawton Logan Olallie Young Raspberries: any good quality red, black, or purple variety Blueberries (Huckleberries) Freeze as soon after picking as pos- sible. Refrigerate or keep in the coolest place available until frozen. Prepare only a few berries at a time. Sort. Wash carefully in ice water or in cold running water. Drain thoroughly. Blackberries may discolor badly and turn sour if not packed in sirup. Sirup Pack: Preferred for berries to be served un- cooked Put berries in freezer container. Cover with cold sirup. Use 40 per cent sirup — 3 cups sugar to 4 cups water. Seal and freeze. Sugar Pack: Blackberries Use 34 CU P sugar to quart berries Blueberries, Elderberries, and Huck- leberries — Use 14 CU P su g a r to quart berries [15] FRUIT PREPARATION Berries, (cont.) Elderberries Any small-seeded berries Raspberries — ■ Use 14 CU P sugar to quart berries Mix sugar with berries carefully to avoid crushing. Fill containers. Seal and freeze. Whole, unsweetened: Wash and drain. Pack carefully in plastic bags or rigid containers. Seal and freeze. If you freeze only a small amount, you will obtain a better product by spreading the berries on a tray and freezing them before packing. Pack in containers and seal when solidly frozen. CATALOUPES See Melons CHERRIES, SOUR Select fruit for these characteristics: Uniform bright red color Tangy, acid flavor Fairly firm texture Tender skin Varieties: Montmorency Morello Early Richmond Keep cherries cool. If delay unavoid- able, keep as near 32°F as possible. Sort. Wash in water containing ice. (Soaking in ice water may make pitting easier.) Pit if desired. Sirup Pack — for use in uncooked des- serts: Put cherries in freezer container. Cover with cold sirup. Use 60 or 65 per cent sirup — 7 or 8s/ 4 cups sugar to 4 cups water. Seal and freeze. Sugar Pack — for pies, jams, and other cooked uses: To one quart (iy 3 pounds) cherries add fy to 1 cup sugar. Mix until sugar is dissolved. Fill con- tainers. Seal and freeze. Crushed: Crush cherries coarsely. To one quart crushed fruit add 1 to l]/ 2 cups sugar. Mix until sugar is dissolved. Fill con- tainers. Seal and freeze. CHERRIES, SWEET Select fruit for these characteristics: Large size Tender skin Rich flavor Whole, Sirup Pack: Stem. Sort. Wash. Drain. Pitting is not necessary, but pits tend to give a slight flavoring. Put cherries in freezer container. [16] FRUIT PREPARATION Cherries, Sweet (cont.) Cover with cold sirup. Use 40 per Uniform color in dark type, red cent sirup — 3 cups sugar to 4 parts blush in light types water, plus i/ 2 teaspoon ascorbic Little tendency to brown acid per quart sirup. Seal and freeze. Pick cherries riper than for fresh use Whole, Dry Pack: Varieties: Storage time is limited to 2 to 3 Bing months. Black Republican Leave stems on. Wash and dry cherries. Napoleon (Royal Ann) Pack in freezer containers. Seal and Lambert freeze. Sam Crushed — for use as dessert topping: Black Tartarian Crush pitted cherries coarsely. Van To each quart of crushed fruit add l]/ 2 cups sugar and \/± teaspoon as- corbic acid. Mix until sugar is dissolved. Fill con- tainers. Seal and freeze. COCONUT (fresh) Break the husked coconut into halves Select fruit for these characteristics: by pounding the shell around the Fully ripe coconut which still re- center. tains coconut water Grate or grind the coconut. Plain: Pack into freezer containers, pressing the coconut down. Seal and freeze. Sugar Pack: Mix 14 pound (i/ 2 cup) sugar with 2 pounds (about 6 cups) grated coco- nut. Pack, pressing coconut down. Seal and freeze. CRANBERRIES Wash. Stem. Sort. Dry. Select fruit for these characteristics: Pack dry. Seal and freeze. Deep red uniform color Sauce: Glossy skin Wash. Stem. Sort. Firm Cook as usual for cranberry sauce, add- Tangy acid flavor ing sugar to taste. Varieties: Pack. Seal and freeze. Howes Early Black McFarlin CURRANTS, RED Wash, preferably in ice water. Stem. Select fruit for these characterise ics: Pack without sugar, or use i/ 4 cup Bright red sugar to 1 quart fruit (about iy 3 Fully ripe, with no green on any pounds). fruit in cluster Mix sugar with currants carefully. Pack. Seal and freeze. [17] FRUIT PREPARATION Currants, Red (cont.) Varieties: Perfection Red Lake Faye's Prolific Red Cherry DATES Select fruit for these characteristics: Good flavor Tender Wash. Drain well. Pit if desired. Pack. Seal and freeze. FIGS Select fruit for these characteristics: Soft, ripe Tender flesh and skin Rich flavor and aroma Varieties: Black Mission Calimyrna Kadota Gillette Granata Lattarula Black Spanish Celeste Wash in ice water. Sort. Stem. Peel if desired. (The skin toughens on freezing.) Leave whole, halve, or slice. Unsweetened: Use within 3 months, unless cooked. Pack dry, or cover with water. // water used, add 3^ teaspoon ascor- bic acid per quart water. Seal and freeze. Sirup Pack: Pack in freezer containers. Fill with cold sirup. Use 1 to 2 cups sugar per quart water, plus $/ A tea- spoon ascorbic acid or i/ 2 cup lemon juice per quart sirup. Seal and freeze. GRAPEFRUIT Select fruit for these characteristics: Fully matured Tree-ripened Soft-ripe Varieties: Marsh Seedless Marsh Pink Duncan Seedling Wash. Peel, cutting deep enough to remove white membrane under skin. Section, using stainless steel knife; re- move membranes and seeds. Freeze with or without sirup. Sirup Pack: Pack. Cover with cold sirup. Use 40 per cent sirup, 3 cups sugar to 4 cups liquid. (Liquid may be part juice from fruit.) Seal and freeze. GRAPES Satisfactory only for pies, juice, and jellies, or in mixed fruits Select fruit for these characteristics: Firm-ripe Tender skins Wash and stem. Leave seedless whole. Cut table grapes with seeds in half and remove seeds. Best frozen with sirup, but grapes to be used for juice or jelly can be frozen without sweetening. [18] FRUIT PREPARATION Grapes (cont.) Varieties: Muscat Thompson Seedless Ribier Perlette Cardinal Red Malaga Tokay Sirup Pack: Pack. Cover with cold sirup. Use 30 per cent sirup, 2 cups sugar to 4 cups water. Seal and freeze. Unsweetened: Pack. Seal and freeze. Puree (May develop a gritty texture because of tartrate crystals. The crystals will disappear when puree is heated): Wash, stem, and crush grapes. Heat to boiling. Drain off juice and freeze it separately. Cool the crushed grapes and press them through a sieve. Add 1/2 cup sugar to 1 quart puree. Pack. Seal and freeze. GUAVA, and guava-like fruits: "Pine- apple" and "Strawberry" guava Select fruit for these characteristics: Ripe Tender Wash. Peel and cut in half. Cook until just tender in sirup. Use 1 to 2 cups sugar to 4 cups water. Cool. Pack. Cover with cold sirup. Seal and freeze. MANGOS Select fruit for these characteristics: Fully ripe, but firm (unripe fruit may give a bitter product) Wash. Peel. Cut off and discard a slice of the stem end. Slice. Do not use the flesh near the seed. Sirup Pack: Put 1/2 cup sirup in each freezer con- tainer. Slice mangos directly into the cold sirup. Use 20 to 35 per cent sirup, 1 to 2 1/2 cups sugar to 4 cups water. Press slices down and add sirup to cover. Seal and freeze. Sugar Pack: Place mango slices in a shallow bowl. Sprinkle with sugar, using 1 part sugar to 8 to 10 parts fruit by weight (1/2 cup sugar to 5 to 6 cups mango slices). Allow to stand a few minutes until sugar is dissolved. Mix gently. Pack. Seal and freeze. MELONS Best used while still frosty Select fruit for these characteristics: Fully ripe, but not soft Well-colored Varieties: Cantaloupe Wash. Cut in half, remove seeds, and peel. Cut into slices, cubes, or balls. Sirup Pack: Put I/2 cup sirup in each freezer con- tainer. Add melon, cover with ccld sirup. Use 30 per cent sirup, 2 cups sugar to 4 cups water. [19] FRUIT PREPARATION Melons (cont.) Casaba Crenshaw Honeydew Persian Watermelon cup For a different flavor add one tea- spoon lemon juice to each sirup. Seal and freeze. Sugar Pack for cataloupe or water- melon: Place cut melon in a shallow bowl. Sprinkle with sugar, using one pound sugar (2\/ A cups) to each 5 pounds cut melon, about 12 cups. Allow to stand a few minutes. Mix gently. Pack. Seal and freeze. Unsweetened: Freeze without sugar or sirup, with waxed paper between layers. Use within one month. Fruit juices or Gingerale: Pineapple or orange juice are most satisfactory of the juices for flavor and color. Gingerale packs needs to be used while still frosty. Off-flavors seem to de- velop with some melons on thawing. NECTARINES Select fruit for these characteristics: Soft, ripe, but not mushy Slightly blushed skin Smooth firm texture free from fiber Varieties: Stanwick Gower Le Grand Rose Panamint Freedom Marigold Fire Globe Sort, wash, and pit. Peel, if desired. Put I/2 cup sirup into each freezer con- tainer. Use 40 per cent sirup, 3 cups sugar to 4 cups water, plus y 2 tea- spoon ascorbic acid per quart sirup. Cut fruit into halves, quarters, or slices directly into cold sirup. Press fruit down and add sirup to cover. Seal and freeze. ORANGES Select fruit for these characteristics: Tree-ripened Firm, ripe fruit which is heavy for its size Free from spots Varieties: Any except Navel (Navel oranges become bitter on freezing) Wash. Peel, cutting deep enough to re- move white membrane under skin. Section, using stainless steel knife; re- move membranes and seeds. Freeze with or without sirup. Sirup Pack: Pack. Cover with cold sirup. Use 40 per cent sirup, 3 cups sugar to 4 cups liquid. Liquid may be part juice from fruit. Seal and freeze. 20 FRUIT PREPARATION PEACHES Select fruit for these characteristics: Firm, fine-grained flesh Rich yellow or orange-colored flesh Varieties: Elberta J. H. Hale Rio Oso Gem Alamar Red Haven Red Globe Wash. Peel; or, immerse in boiling water for about 1 minute, then in cold running water; rub skins off. Put i/2 cup sirup into each freezer con- tainer. Use 40 per cent sirup, 3 cups sugar to 4 cups water plus i/ 2 tea- spoon ascorbic acid per quart sirup. Halve or slice directly into cold sirup. Press fruit down and add sirup to cover. Seal and freeze. Whole, unpeeled: Use is limited to cooked dishes. Wash, dry. Pack in freezer bags. Seal and freeze. Note: hold frozen peach under run- ning cold water until the skin pulls off easily with a knife. Cook at once. Peach Topping — A blend of sliced peaches and puree: Sort peaches, and use the ripest and softest for puree. Puree: Peel, mash, and strain if desired: 4 or 5 large-sized peaches will make about 3 cups puree. To 3 cups puree, add i/ A teaspoon as- corbic acid to prevent browning. Add 1 package of powdered pectin. Stir well. Let stand 15 minutes; stir occasionally. Add 3 cups of sugar and stir to dissolve the sugar. Slices: Peel and slice firm-ripe peaches. Cut slices in half. Fill pint-size containers with about 1 cup sliced peaches and 1 cup of puree. Leave i/ 2 to ^-inch head- space. Seal and freeze. PEARS: Select fruit for these characteristics: Picked green, and allowed to ripen to a good eating point (not soft) Variety: Bartlett Wash, peel, and core. Quarter or slice. Dip in boiling sirup for 1 to 2 min- utes. Chill. Add 14 teaspoon ascorbic acid or 1 tablespoon lemon juice to each cup of cold sirup. Use 40 per cent sirup — 3 cups sugar to 4 cups water. Pack fruit. Cover with cold sirup. Seal and freeze. 21 FRUIT PREPARATION PERSIMMONS Select fruit for these characteristics: Golden or orange color Soft-ripe Absence of strong astringent taste Varieties: Fuyu Hachiya Native Seedlings Puree Wash, peel, cut into sections, press through a sieve. Mix 1 cup sugar with each 6 cups (3 pounds) puree. Pack. Seal, freeze. Whole — best when used within 3 months: Wash. Dry. Remove stem ends. Freeze, unwrapped, on a tray. Package in plastic bags or wrap in- dividually in metal foil. To use, hold the frozen fruit under water and slip or rub off the skins. Note: Eat frozen persimmons before they are completely thawed, or fruit will darken and become very limp and soft. PINEAPPLE Select fruit for these characteristics: Fully ripe (top leaves will put out easily) Full aroma and flavor Peel, remove core and eyes, cut in wedges, cubes, sticks, thin slices, or crush. Pack. Cover with cold sirup. Use 30 per cent sirup — 2 cups sugar to 4 cups water. Seal and freeze. Note: If you use frozen pineapple in a gelatin dessert, bring it to a boil and simmer 2 to 3 minutes, cool if neces- sary. Raw pineapple, either fresh or frozen, contains an enzyme which causes gelatin to liquefy. PLUMS, including Fresh Prunes Select fruit for these characteristics: Fully ripe Sweet Good deep color, no green Tree-ripened Varieties: Stanley Hungarian Prune Santa Rosa Gaviota Duarte Wickson Standard Wash. Cut in halves or quarters. Pit. For use as Sauce and in Uncooked Desserts: Put i/ 2 cup sirup in each freezer con- tainer; add fruit. Press down. Use 40 per cent sirup — 3 cups sugar to 4 cups water, plus 1 teaspoon ascorbic acid per quart sirup. Add cold sirup to cover. Seal and freeze. For Pies or other Cooked Dishes: Mix 1 pound (2i/ A cups) sugar with 4 pounds plums. Pack. Seal, freeze. Whole, unsweetened — For no longer than 3 months' storage unless cooked: Wash. Dry. Package in plastic bags. Seal and freeze. [22] FRUIT PREPARATION POMEGRANATES Select fruit for these characteristics: Fully ripe Variety: Wonderful Wash. Cut in half, place cut face down and rap the shell firmly with a blunt instrument, such as a ham- mer handle. The section walls will break and the juice sacs will be ex- ploded outward. Pack in containers and cover with cold sirup. Use 30 per cent sirup — 2 cups sugar to 4 cups water. Seal and freeze. RHUBARB Select fruit for these characteristics: Firm stalks Tender Well-colored Few fibres Varieties: Cherry Strawberry Wash, trim, and cut into 1- or 2-inch pieces, or in lengths to fit the pack- age. Unsweetened: Rhubarb may be packed raw, but will keep better color and flavor if blanched in boiling water for 1 minute. Cool in ice water or in run- ning cold water. Drain. Pack tightly. Seal and freeze. Sirup Pack: Pack raw or blanched rhubarb tightly. Cover with cold sirup. Use 40 per cent sirup — 3 cups sugar to 4 cups water. Seal and freeze. Sauce: Cook as usual, adding sugar to taste. Cool. Pack. Seal and freeze. STRAWBERRIES Select fruit for these characteristics: Full-red color Vine-ripened Fully ripe, but not overripe No center cavity Varieties: Shasta Lassen Solana Wiltguard Handle berries gently to avoid bruis- ing. Do not hull before washing. Wash a few at a time in cold or ice water. Drain thoroughly. Hull. Strawberries sliced and mixed with dry sugar maintain firmness, flavor, and color best, and can be stored for a longer time. Large berrries should be sliced or crushed. Medium and small-sized berries can be left whole. Sliced or Crushed: Slice berries lengthwise, or in i/£-inch slices or crush. Add 3/£ to 1 cup sugar to 1 quart berries. [ 23 FRUIT PREPARATION Strawberries, (cont.) Mix carefully. Let stand a few min- utes for sugar to dissolve. Pack. Seal and freeze. Whole — Whole berries retain better quality if covered with sirup. If frozen without sugar or sirup, use berries while still partially frozen to avoid mushiness. Use within 3 to 4 months, unless cooked. Sirup Pack: Put washed and drained berries into containers. Cover with cold sirup. Use 40 to 50 per cent sirup — 3 to 4$/ A cups sugar to 4 cups water. Seal and freeze. Unsweetened Pack: Spread washed and thoroughly drained berries on shallow trays or pans. Place in freezer until frozen solid. Pack in plastic bags or con- tainers. Seal and freeze. WATERMELON— see Melon What Quantities Can You Expect When Freezing Fruit? FRUIT FRESH, AS PURCHASED OR PICKED FROZEN APPLES "Northwest" Box (40 pounds) 1 14 to 1 14 pounds 27 to 32 pints 1 pint APRICOTS Lug (24 pounds) % to % pounds 30 to 36 pints 1 pint AVOCADOS 4 medium-sized 1 pint BERRIES (except raspberries and strawberries) 12 basket tray, 1/9-pint baskets (6 to 8 pounds) 2 to 3, 1/9-pint baskets 4 to 6 pints 1 pint CANTALOUPE 1 dozen (28 pounds) 1 to I14 pounds 22 pints 1 pint CHERRIES, sweet or sour Lug (23 to 27 pounds) 1 1^ to 1 1/2 pounds 15 to 18 pints 1 pint [24] FRUIT FRESH, AS PURCHASED OR PICKED FROZEN COCONUT 1 to 1 14 coconuts 1 pint CRANBERRIES 1 box (25 pounds) 1 peck (8 pounds) 1/2 pound 50 pints 16 pints 1 pint CURRANTS 2 quarts (3 pounds) 3^ pound 4 pints 1 pint FIGS 5 to 6 pound box 34 to 1 pound 6 to 7 pints 1 pint GRAPEFRUIT 2 medium (2 pounds) 1 pint GRAPES Lug (28 pounds) 4 basket crate (20 pounds) 2 pounds 14 to 16 pints 10 to 12 pints 1 pint MANGOS 2 to 3 medium mangos 1 pint NECTARINES Lug (average 20 pounds) 1 to 1 14 pounds 13 to 20 pints 1 pint ORANGES 3-4 medium oranges 1 pint PEACHES Bushel (46 to 50 pounds) Lug (average 20 pounds) 1 to 1 1/2 pounds 30 to 50 pints 13 to 20 pints 1 pint PEARS Lug (24 to 28 pounds) Pear box (46 pounds) 1 to 1 14 pounds 20 to 25 pints 37 to 46 pints 1 pint PERSIMMONS Lug (24 to 28 pounds) 2 to 3 medium 20 to 25 pints 1 pint PINEAPPLE 5 pounds 4 pints PLUMS Lug (average 25 pounds) 3 quarts (5 pounds) 1 to 1 1/2 pounds 16 to 25 pints 4 to 5 pints 1 pint RHUBARB Lug (25 to 30 pounds) % to 1 pound 25 to 45 pints 1 pint STRAWBERRIES 12 basket tray, pint baskets (12 to 14 pounds) I1/3 pints 9 to 10 pints 1 pint [25 FREEZING VEGETABLES Proper freezing of vegetables will preserve the quality. Here are the nine main steps for freezing vegetables. 1. Choose young barely mature vege- tables of a recommended variety. Older ones do not freeze well. 2. Freeze as soon after harvesting as possible. 3. Wash thoroughly in cold water. Cut and sort according to size. Take care not to bruise vegetables. 4. Heat before packing. All vegetables, except peppers, parsley, chives, ginger root, and water chestnuts, need to be heated (blanched) before packaging to prevent loss in color, flavor, texture and nutritive value. Follow the directions carefully for the blanching time for each vegetable. Some vegetables, such as pumpkin, winter squash and sweet potatoes are more satisfactory when completely cooked before freezing. For heating (blanching) in boiling water, use a large kettle with a tight- fitting cover or a blancher. Place the vegetable in a wire basket, colander, cheese cloth bag, blanching basket, or any container that allows free move- ment of the vegetables. For blanching and subsequent steps in freezing vege- tables see photos below. For each pound of prepared vegeta- bles, use one gallon of boiling water in the kettle. Lower the vegetable in the blanching container into the briskly boiling water. Put lid on kettle or blancher. If it takes longer than one minute for the water to return to a boil, use less vegetables the next time. Start counting the blanching time as soon as the water returns to a boil. You may use the water for blanching the same kind of vegetables as long as it is clear enough to use. Add boiling water to the blanching kettle as needed, to keep the volume of the water at the proper amount. 5. Chill the heated vegetable quickly and thoroughly. Plunge the basket of vegetables immediately from the boil- ing water into a large quantity of cold water — 60 °F or lower. Change the water frequently or use cold running water or iced water. It usually takes about as long to chill vegetables as it Four important steps in freezing vegetables: Blanching . . . Cooling . 26] / Corn is packaged singly, or in meal amounts. does to heat them. Test the center of a piece of vegetable to be sure that it is thoroughly cold. Never package warm vegetables. 6. Drain the vegetables well. Remove the surface moisture completely. Dry the surface with clean dish towels or paper towels. 7. Package the dry vegetable in a moisture-vapor-proof container. Vege- tables are usually packaged in plastic bags. An outside cover such as a card- board box will give them a uniform shape for easier stacking and also pre- vents tearing the bag. Wrap corn on the cob in aluminum foil or other freezer paper. Small amounts of chopped green pepper or chive can be wrapped in small packages of foil or plastic. A rigid-type container can be used for a solid pack of vegetables such as cooked winter squash. 8. Exclude as much air as possible (see photo, below). Leave i/ 2 " to 1" head- space for the solid pack. Seal accord- ing to directions for the type of pack- age used. 9. Label and freeze at once. Drying and packaging . . Excluding air from package and sealing. i [27] How to Prepare Vegetables for Freezing VEGETABLE PREPARATION ARTICHOKES, GLOBE Select small artichokes or artichoke hearts. Variety: Green Globe Pull off outer leaves. Cut off top of bud. Trim stem. Wash thoroughly. Blanch in a boiling solution of 1 tablespoon citric acid crystals, or i/ 2 cnp lemon juice, to 2 quarts water: Small hearts — 3 minutes; mature hearts — 5 minutes; small whole arti- chokes — 10 minutes. Cool in ice water 5 to 15 minutes. Drain well. Pack. Seal and freeze. ASPARAGUS Select green, well-colored, young ten- der spears with compact tips. Varieties: Mary Washington University of California Strains 500, 500W,309,71L873 Sort according to size and thickness of stalk. Wash thoroughly. Cut or break off and discard tough parts of stalks. Blanch in boiling water: small stalks — 2 minutes; medium stalks — 3 min- utes; large stalks — / minutes. Cool at once in ice water or in cold running water. Drain. Pack. Seal and freeze. BEANS, LIMA Select well-filled pods, which are easily opened. Beans should be green, not starchy or mealy. Varieties: Large: Fordhook Fordhook 242 Concentrated Fordhook King of the Garden Henderson Baby: (Small-seeded varieties) Clark's Bush Early Thorogreen Henderson Baby Fordhook Shell. Sort for size. Wash. Blanch in boiling water for 2 to 4 minutes according to size. Cool at once in ice water or in cold running water. Drain. Pack. Seal and freeze. BEANS, SNAP Select tender stringless beans that snap when broken, with seeds still small and tender. Note: Green beans yield a better prod- uct than do yellow. Varieties: Pole Type: Kentucky Wonder Wash well; remove ends. Cut into 1- inch pieces or slice lengthwise (French style). Blanch in boiling water for 2 to 3 minutes. Cool in ice water or in cold running water from 3 to 5 minutes. Drain. Pack. Seal and freeze. [28] VEGETABLE PREPARATION Beans, Snap (cont.) Blue Lake strains Bush Type: Burpee Tendergreen Stringless Green Pod Pencil Pod Wade Black Valentine Bountiful Topcrop BEETS Select beets without woodiness. Varieties: Detroit Dark Red Crosby's Egyptian Early Wonder Very small, tender beets: Wash, peel, leave whole or dice. Blanch whole beets for 5 minutes; diced beets for 3 minutes. Cool in cold running water. Drain. Pack. Seal and freeze. Mature beets: Wash. Leave stem and 1 inch of tops on. Cook until tender. Cool in cold running water. Rub off peels. Slice or dice. Pack. Seal and freeze. BROCCOLI Select tight, compact, dark green heads, with tender stalks free from woodiness. Varieties: Wash and trim. Soak for i/ 2 hour in ]/ 4 cup salt to 1 gallon cold water( to remove insects). Split lengthwise into pieces so that flowerets are not more than \i/ 2 Waltham 29 inches across De Cicco Blanch in boiling water for 3 to 4 Green Sprouting, medium strain minutes. FM 4638 Cool in ice water or in cold running Topper 43 water. Drain. Pack. Seal and freeze. BRUSSELS SPROUTS.. Wash thoroughly. Trim. Remove Select sprouts firm, compact, moder- outer coarse leaves. Sort into small, ately large, and bright. medium, and large sizes. Varieties: Blanch in boiling water: small — 3 Long Island Improved minutes; medium — 4 minutes; large Ferry Morse Strain — 5 minutes. Jade Cross Hybrid Cool in ice water or in cold running water 6 to 8 minutes. Drain. Pack. Seal and freeze. CABBAGE Discard outside and defective leaves. Select solid (tight) green and white Cut heads into convenient-sized heads. pieces. Varieties: Blanch in boiling water: 3 to 4 min- Copenhagen utes, depending on size. [29] VEGETABLE PREPARATION Cabbage (cont.) Cool in ice water or in cold running Danish Ballhead water 3 to 4 minutes. Drain well. Chieftain (Savoy) Pack. Seal and freeze. Golden Acre Premium Late Flat Dutch CARROTS Wash and peel very young, tender, Select carrots of bright orange color, small carrots; cut others into 14 young, tender, and small, w: ithout inch cubes, thin slices, or length- fibrous cores, sweet flavor. wise strips. Varieties: Blanch in boiling water: small, whole Chantenay — 5 minutes; cubes or slices — 2 min- Long Imperator utes; lengthwise strips — 2 minutes. Danvers Half Long Cool in ice water or in cold running Nantes Coreless water. Drain. Pack. Seal and freeze. CAULIFLOWER Break or cut into pieces about 1 inch Select solid, well-formed snow white across. Wash well. heads. If needed, because of insects, soak in Varieties: salted water, 1 tablespoon salt to 1 Christmas gallon, for 10 to 15 minutes. Pearl Blanch in boiling water for 3 minutes. Snowball A To help retain white color, 1 table- Snowball X spoon salt or vinegar may be added Snowball Y to 1 gallon blanching water. Cool in ice water or in cold running water. Drain. Pack. Seal and freeze. CELERY Trim. Wash thoroughly. Cut into 1- Select crisp, tender stalks, free from inch lengths. coarse strings and pithiness. Blanch in boiling water for 3 minutes. Varieties: Cool in ice water or in cold running Utah 52-70 water. Drain. Pack. Seal and freeze. Utah D5 CELERY ROOT (Celeriac) Cut away leaves and root fibres. Scrub Select firm, crisp roots. thoroughly. Variety: Cook until almost tender, about 20 to Large Smooth Prague 30 minutes. Cool. Peel and slice or dice. Pack. Seal and freeze. CHAYOTE Wash. Remove stem and blossom ends. Select fresh chayotes, heavy for size, Do not peel. Dice. with tender skins Blanch in boiling water for 2 minutes. Cool in ice water or in cold running water. Drain. Pack. Seal and freeze. CHIVES Wash, dry, and chop. Blanching not Select chives fresh, green. Do not store necessary. Pack in small amounts, more than 2 months. convenient for use. Seal and freeze. [30 VEGETABLE PREPARATION CORN For best quality, pick corn immedi- ately before freezing. Select corn slightly immature. Milk should be thin and sweet, not thick and starchy. Varieties: Golden Cross Bantam Carmelcross Marcross Seneca Chief Victory Golden DASHEEN (or, Taro) On the cob: Husk, remove silk, wash. Sort ears according to size. Blanch in boiling water: small ears — 7 minutes; medium ears — 9 minutes; large ears — 11 minutes. Cool promptly in ice water or in cold running water until cob is completely chilled. Drain. Pack into containers or wrap in mois- ture-vapor-resistant material. Seal and freeze. Cut corn: Husk, remove silk, wash. Blanch in boiling water for 4 min. Cool promptly in ice water or in cold running water. Drain. Cut kernels from cob at about % the depth of the kernels. Pack. Seal and freeze. Wash and peel. Dice or cut into strips. Blanch in citric acid solution for 2 to 3 minutes. Use 1 tablespoon citric acid crystals, or i/ 2 CU P lemon juice, to 2 quarts water. Cool in ice water or in cold running water. Drain. Pack. Seal and freeze. EGGPLANT Select eggplants of rich purple color, shiny smooth skin, and with seeds tender and not prominent. Note: Most satisfactory for use in cas- seroles and cooked combination dishes. Precooked eggplant is more satisfac- tory for freezing. Varieties: Black Beauty New Hampshire Hybrid Florida Market Fort Myers Market Wash. Peel. Slice in y 3 inch slices, or dice in % inch cubes. Blanch in boiling water for 4 minutes. Dip in a solution of 1 tablespoon citric acid (or i/ 2 cup lemon juice) in 2.1/% pints cold water Cool in ice water or in cold running water 4 minutes. Drain. Pack. Seal and freeze. GINGER ROOT Note: To use, grate or slice the un- thawed root. Any ginger root not used, rewrap and return to freezer. Wash well and dry. Wrap whole, un- cut, root in moisture-vapor-resistant material. Seal and freeze. [31 VEGETABLE PREPARATION GRAPE LEAVES Select young, tender leaves. in boiling water Wash well. Blanch for 1 1/2 minutes. Cool in ice water or in cold running water. Drain. Pack. Seal and freeze. KOHLRABI Select young and tender roots, with fresh tops. Variety: Early White Vienna Cut off tops; wash thoroughly in cold running water. Peel, dice in l/c, inch cubes. Blanch in boiling water for 1 minute. Cool in ice water or in cold running water about 5 minutes. Drain. Pack. Seal and freeze. MIXED VEGETABLES Prepare and blanch each vegetable ac- cording to directions; cool each thor- oughly and drain. Mix. Pack. Seal and freeze. MUSHROOMS Select medium and small sizes; choose white, tight caps. Note: Prepare and freeze the same day as picked. Handle carefully to prevent bruising; bruised mushrooms discolor rapidly. Wash thoroughly in cold running water. Cut off base of stem. Sort for size. Leave whole, as buttons, or slice. Either saute until tender in small amount of butter or margarine. Cool in air or set pan in which mushrooms were cooked in cold water. Or blanch in boiling water for 2 to 4 minutes, adding 1 tablespoon lemon juice per quart water. Cool in ice water or in cold running water. Drain. Pack, Seal and freeze. OKRA Select young, tender green pods, which snap easily. Varieties: Clemson Spineless Emerald Wash thoroughly. Cut off stems, but do not cut open seed cells. Blanch in boiling water: small pods — 3 minutes; large pods — 4 minutes. Cool in ice water or in cold running water. Drain. Leave whole or slice crosswise. Pack. Seal and freeze. PARSLEY Select fresh, deep-green, curley plants. Varieties: Moss Curled Paramount Evergreen Wash well, drain thoroughly or pat dry. Remove tough, coarse stems. Do not blanch. Package sprigs in small quantities. Seal and freeze. If chopped parsley is desired, chop while still frozen. [32] VEGETABLE PREPARATION PARSNIPS Select parsnips that are smooth, firm, and free from woodiness. Varieties: Hollow Crown All-America Cut off tops, wash thoroughly in cold running water. Peel. Cut in i/ 2 i ncn cubes or slices. Blanch in boiling water for 2 minutes. Cool in ict water or in cold running water about five minutes. Drain. Pack. Seal and freeze. PEAS Select pods well, but not tightly, filled. Slightly immature peas are better than old or starchy ones. Pods crisp and bright green. Varieties: Thomas Laxton Alderman Little Marvel World's Record Dark Skin Perfection Laxton's Progress Shell. Wash, sort for size. Blanch in boiling water for H/ 2 min- utes. Cool in ice water or in cold running water. Drain. Pack. Seal and freeze. PEAS, CHINESE, OR EDIBLE POD Select bright green, flat, tender pods. Varieties: Dwarf Grey Sugar Melting Sugar Remove stem and blossom ends and any string. Wash well. Blanch in boiling water for iy 2 to 2 minutes. Cool in ice water or in cold running water. Drain. Pack. Seal and freeze. PEPPERS, GREEN OR RED Wash. Remove stem and seeds. Cut in Select deep green or deep red, with halves, slice or dice. Do not blanch. glossy skin, thick flesh, tender, but Pack. Seal and freeze. crisp. Varieties: California Wonder Ruby King World Beater Yolo Wonder PUMPKIN Wash. Cut into pieces, remove seeds Select mature, fine-textured pumpkins. and fibrous material. Cook until Varieties: soft (steam or bake). Mash, or press Connecticut Field through a sieve. Cool by placing Small Sugar container of pumpkin in ice water. Dickinson Field Stir pumpkin occasionally. Pack. Sugar Pie Seal and freeze. SOYBEANS, Edible Wash. Blanch, in pods, in boiling Select pods well filled, but beans still water for 4 to 5 minutes, depending green. on size. 33 VEGETABLE PREPARATION Soybeans (cont.) Cool in ice water or in cold running Variety: water at least 5 minutes. Shell di- Bansei rectly into containers. Seal and freeze. SPINACH AND OTHER GREENS Wash very thoroughly to remove all Select young, tender leaves. sand or grit. Remove thick main Varieties: stems Nobel Blanch in boiling water for 2 minutes; Viking Collards — 3 minutes; very tender Virginia Savoy leaves — 1 1/ 2 minutes. Agitate basket Viroflay during blanching. Bloomsdale Long Standing Cool thoroughly in ice water or in America cold running water for at least 3 Califlay minutes. Drain thoroughly. Greens Resistoflay may be chopped before packing, if preferred. Pack. Seal and freeze. SQUASH, SUMMER VARIETIES Wash thoroughly. Do not peel. Cut Select squash not fully matured, with into 14 inch slices. small seeds and tender rind. Blanch in boiling water for 3 minutes. Note: Not a very good frozen product. Cool in ice water or in cold running Varieties: water 4 to 5 minutes. Drain well. Yellow Summer Crookneck Pack. Seal and freeze. Zucchini Early Prolific Straightneck Cocozelle Early White Bush Scallop SQUASH, WINTER VARIETIES Wash. Open, remove seeds. Cut into Select firm, mature squash. pieces. Cook until soft. Mash or Varieties: press through a sieve. Cool by plac- Banana ing container of squash in ice water. Golden Delicious Stir squash occasionally. Pack. Seal Hubbard and freeze. Table Queen (Acorn) Boston Marrow Butternut Buttercup SWEET POTATOES Sort according to size. Wash. Cook Allow mature potatoes to age 30 days until almost tender. Let stand at before freezing. room temperature until cool. Peel, Note: Best to freeze puree for use in leave whole, cut in halves, slice, or baked dishes. mash. Varieties: If desired, to prevent darkening, dip Puerto Rico whole, halves, or slices in a solution Yellow Jersey of 1 tablespoon citric acid (or i/% [34] VEGETABLE PREPARATION Sweet potatoes (cont.) Velvet cup lemon juice) to 1 quart water for 5 seconds. Gold Rush UC779 To keep mashed sweet potatoes from darkening, mix 2 tablespoons orange or lemon juice with each quart of mashed sweet potatoes. Pack, leaving i/ 2 inch headspace. Seal and freeze. WATER CHESTNUTS Wash and peel. If corns are dry, soak Note: Unused portions of canned in water before peeling. Do not water chestnui ts may be frozen. blanch. Pack. Seal and freeze. What Quantities Can You Expect When Freezing Vegetables? VEGETABLE FRESH, AS PURCHASED OR PICKED FROZEN ARTICHOKES 1 14 inches when trimmed, 1 pint 20 to 25 artichokes ASPARAGUS 1 crate (28 to 35 pounds) 1 to 1 1/2 pounds BEANS, LIMA, fresh in pods 1 bushel (32 pounds) 2 to 214 pounds CAULIFLOWER 2 medium heads 1 % pounds [35] 18 to 25 pints 1 pint 12 to 16 pints 1 pint BEANS, snap 1 crate (30 pounds) % to 1 pound 30 to 45 pints 1 pint BEETS, without tops 1 bushel (52 pounds) 1 lug (30 to 32 pounds) I14 pounds 35 to 42 pints 20 to 26 pints 1 pint BROCCOLI 1 crate (20 pounds) 1 pound 20 pints 1 pint BRUSSELS SPROUTS 4 quart boxes 1 pound 6 pints 1 pint CABBAGE 1 to H/2 pounds 1 pint CARROTS, without tops 1 crate (50 pounds) 1 14 to 1 1/2 pounds 32 to 40 pints 1 pint 3 pints 1 pint VEGETABLE FRESH, AS PURCHASED OR PICKED FROZEN CELERY 1 pound 1 pint CHAYOTE 1 1/2 to 2 pounds 1 pint CORN, in husks 3 dozen crate 5 dozen crate 2 to 2 1/2 pounds (6 to 8 ears) 6 to 9 pints 10 to 12 pints 1 pint EGGPLANT 1 to 1 1/9 pounds 1 pint OKRA 1 to 1 1/9 pounds 1 pint PARSNIPS 1 14 to 1 1/9 pounds 1 pint PEAS 1 crate (30 pounds) 2 to 3 pounds 12 to 18 pints 1 pint PUMPKIN H/2 pounds 1 pint SPINACH 1 to 1 1/4 pounds 1 pint SQUASH, summer 1 bushel (40 pounds) 1 lug (25 to 28 pounds) 1 to I14 pounds 32 to 40 pints 20 to 28 pints 1 pint SQUASH, winter 1 1/9 pounds 1 pint SWEET POTATOES % pound 1 pint FREEZING MEAT AND POULTRY Meat Preparation. Before preparing meat for freezing, chill the carcass to ap- proximately 32° F. Hold at this tem- perature: Pork, lamb, veal — 24 hours. Beef — at least 5 days, prefer- ably 8 to 10 days. Mutton — 5 to 7 days. Freezing does not sterilize meat. Freezing meat inactivates most of the enzymes and kills some of the bacteria and molds normally present in meat. Make certain tnat all knives and other utensils and cutting blocks are thoroughly cleaned before use. Meat is only as clean after freezing as it was before freezing. Freezing does not tenderize meat nor change "tough" meat to tender meat. After the carcass is chilled, cut it into pieces for the intended use — that is, for roasts, chops, etc. Bone pieces with a high percentage of bone and trim off excess fat before [36 wrapping. This saves freezer space and freezing costs. Shape meat into its most compact form to avoid air pockets. Wrapping. Wrap in moisture-vapor- resistant paper, plastic, or foil espe- cially designed for freezing. Press wrapping firmly against meat, forcing out all air pockets. Two meth- ods of wrapping are most efficient for meats and similarly shaped foods — the drugstore wrap and the butcher wrap. Drugstore Wrap (see photos to right). Place the meat in the center of the paper. Use enough paper so that both edges can be folded down against the meat two or three times. Bring the two edges of paper to- gether above the meat and make a folding crease. Fold down in i/£" to 1" folds until the paper is tight against the meat. Press with your hands to work out as much air as possible at each end. Fold ends of paper down and bring tightly back against the package. Secure with freezer tape or string. Butcher Wrap. Place the meat close to one corner of the paper. Fold the corner of the paper down against the meat and fold the sides of the paper over the meat. Roll the package over and over until all the paper is used. Secure with freezer tape or string. Other wrapping hints. Stockinette is often used as an over-wrap to pre- vent tearing of the package if there are irregular pieces of bone. For steaks, chops, ground meat pat- ties, separate each layer of meat with two pieces of moisture-proof paper (see photo, page 38). Adding salt or other seasonings shortens storage time. In general, it is better to leave seasoning of meat until it is being cooked. Label with cut of meat, weight, or number of servings, and date. Three steps of the drugstore wrap. 37 Each layer of steak, chop, and ground meat patty is separated from the next by two pieces of paper. Freezing. Meats in the freezer should be brought down to at. least 0°F within 24 hours. In a home freezer, do not pack too full with unfrozen meats, or freezing will take place too slowly. If there is more meat than can be frozen quickly in a home freezer, it is best to have it frozen at a locker plant. Slow freezing causes some increase in the loss of meat juices when the meat is thawed and hastens the de- terioration of quality during storage. Freezer burn, a drying of the surface of meat, occurs when meat is not well wrapped. Freezer burn can result also from storing at too high a temperature or for too long a time. Freezer-burned meat has a dry or spongy, light-colored surface and an off-flavor. It is safe to eat, but has lost quality. Between 25 and 35 pounds of pack- aged meat can be stored in one cubic foot of freezer space. The amount varies with the shape of the meat pack- ages and the storage space. Poultry After cleaning fresh-killed poultry, place it in the refrigerator at a tem- perature below 40° F for 12 hours be- fore freezing. This ensures maximum tenderness. Chickens, ducks, geese, and turkeys may be frozen whole, halved, quar- tered or cut up. Do not stuff poultry before freezing. Commercially stuffed frozen poultry is prepared under special conditions, frozen with extreme speed, and with special equipment. Most home freezers cannot duplicate these conditions. Be- cause the stuffing takes some time to cool inside the bird during freezing and to thaw and reheat during roast- ing, food-spoilage and food-poisoning bacteria can grow in stuffings in home- frozen poultry. Whole Poultry. Note: Wrap and freeze giblets separately because the liver begins to develop off-flavors after about 3 months. If you use the poultry within 3 months, you may wrap the giblets in freezer material and place them in the body cavity. Tie leg ends of cleaned bird to- gether. Press the wings close to the body. Place bird in center of wrapping sheet — long way of the bird, long way of sheet (see photo, page 39). Bring long sides of sheet over bird and fold together about 1 inch of the edges. Fold again as necessary to bring sheet tight and flat on top of the bird. Press wrapping close to the bird to force air out. At each end, fold corners toward each other. Fold ends upward and over until package is tight. Poultry may also be packaged in plastic bags. Press out as much air as possible before fastening the bags. One way to do this is to dip the filled bag in ice water, holding the open end above the water. Press the bag against the poultry and press upwards, thus helping to expel the air. Half Birds. Package halves together, or package each half separately. If halves are packaged together, place a double piece of moisture-proof paper between them. [38] Cut-Up Chicken or Turkey. Cut the bird up, wash the pieces in cold water, and dry. Separate meaty pieces from bony pieces. Use bony pieces for broth. Place meaty pieces close together in a freezer bag or carton. Or wrap in freezer paper. To make thawing quicker, separate each piece of poultry with a piece of freezer paper. Darkening of the flesh of young chicken near the leg bones is due to seepage of blood from the marrow of the bones during freezing, thawing, and cooking. The only harm from this is in looks; the quality of the flesh is not affected in any way. (The darkened flesh is proof that you have young chickens, since older chickens do not show this change.) There is no prac- tical method of avoiding this bone darkening in the home unless you bone the chickens before freezing. Prepackaged Meat and Poultry. When you buy fresh or cured meats or fresh poultry wrapped in plastic film or in tray packs and you plan to hold it for more than 3 months, remove the contents from the film or pack and re- wrap it in moisture-vapor-resistant freezer paper before freezing. The sooner the material is frozen after purchase the better the quality will be when it is used. Aluminum foil keeps air from poultry when molded tightly to the bird. Preparing eggs for freezing includes the mix- ing of whites and yolks without whipping Eggs Whole eggs. Break eggs. Stir with fork or with a beater at slow speed, enough to thoroughly mix whites and yolks but not enough to whip in air (photo, above). Then strain through a food mill or medium-mesh strainer. This mixture may be gummy when thawed. To prevent this, add to each cup of eggs before mixing either one- half tablespoon sugar, corn sirup, or mild-flavored honey, or one-half tea- spoon salt. Whether to add sweetening or salt depends on how you plan to use the eggs. Egg whites. Separate from yolks. Be careful not to get even a droplet of yolk in the whites. Put whites through a food mill or medium-mesh strainer. Egg yolks. To each cup of yolks add one tablespoon sugar, corn sirup, or mild-flavored honey, or one-half tea- spoon salt and mix thoroughly. Put through a food mill or strainer. Packaging should include the fol- lowing four steps: 1. Package in rigid containers, leaving headspace, and seal. 2. Use small enough containers to hold just the quantity of eggs to be used at one time or for one recipe. %\\ \ 3. Label — whether whole eggs, yolks, or whites — amount, by number of eggs or weight — amount of ingredients, if any, added — date — possibly, recipe in which eggs are to be used. 4. Freeze promptly and store at 0°F or lower FREEZING FISH AND SHELLFISH NOTE: Any so-called fresh fish or shellfish that has a distinct "fishy" odor is not fresh. Fish Fish freezes well if kept cold and if cleaned and frozen quickly. Follow these six steps. 1. Clean, wash and drain fish well. Pat dry. 2. Freeze small fish whole. Cut large fish into steaks, fillets or into boned strips for freezing. 3. To prevent darkening and rancidity in fatty fish, such as tuna and salmon, dip in ascorbic acid solution (2 table- spoons ascorbic acid to 1 quart of water) for 20 seconds. 4. Use moisture-vapor-proof paper to wrap. 5. Wrap in meal-size packages. Sepa- rate pieces with two pieces of freezing paper, polyethylene wrap, or foil. 6. Freeze quickly and store at 0°F. Shellfish Shellfish can be frozen by the follow- ing four steps: Shrimp 1. Remove heads. Do not shell. 2. Wash in a dilute brine, 1 teaspoon salt to 1 quart water. 3. Drain and package in freezer con- tainers. 4. Seal and freeze. Clam and oyster — Follow these five steps: 1. Shuck or open in the usual manner. 2. Collect meat in a strainer or colan- der and let drain; save the drained liquor. 3. Wash thoroughly, but quickly, in a salt solution of 1 tablespoon salt to a quart of water. Drain. 4. Package, cover with natural liquor or with salt solution (1 tablespoon salt to a quart of water). Leave y 2 " head- space. 5. Seal and freeze. Crab is frozen by the following seven steps: 1. Break off claws and legs. Remove back shell. Remove the gills or "fin- ger," crab butter, and other viscera. Wash thoroughly. 2. Prepare for freezing as soon as taken from water. 3. Steam 15 to 20 minutes, to preserve color and flavor. 4. Cool enough to handle. Pick meat from body and legs while warm. Keep leg and body meats separate. 5. Package in glass jars or freezer con- tainers. Pack tightly to remove as much air as possible and to prevent forma- tion of large ice crystals which cause the meat to toughen. 6. Cover with a brine of 3 level table- spoons salt to 1 gallon of water, if you [40 intend to store for more than 4 months. Leave headspace. 7. Seal and freeze. Crab may be frozen in the shell if it is done fast enough to prevent unde- sirable changes from occurring. Care- fully package each crab in an air-tight wrapper and freeze quickly, preferably in an ice-salt mixture (8 parts crushed ice to 1 part salt). The meat from the whole frozen crab will not be as white, after storage, as frozen crabmeat. This will be due to discoloration from the viscera and perhaps the blood. How- ever, the meat will still have a good flavor. If desired, the crab can be debacked and cleaned. Then the back can be replaced and the crab wrapped and frozen. This will give all appearances of being a whole crab, but without gills and viscera, and should result in white meat. HOW LONG CAN FOODS BE STORED? How long food can be stored in the freezer depends on many things, such as the kind, quality, and preparation of the food, the kind of wrapping materials, and storage temparature. Meats containing a lot of fat will change flavor more quickly than lean meats. When air is not completely excluded in the package, food will have changes in color, flavor and tex- ture more quickly. Long storage impairs quality. Use first the food that has been stored the longest. The following storage times are a guide for foods stored at 0°F. They indicate the times at which noticeable quality loss will have oc- curred. They do not indicate that the food is becoming unsafe to eat. Food Fruits packed in sugar or sirup packed without sugar or liquid Vegetables Meats Beef Roasts, steaks Approx. storage period atO° F 8-12 months 3-6 months 8-12 months 8-12 months Ground Cubed or pieces Lamb Ground Roasts, chops Pork Roasts, chops Ground, sausage* Pork or ham,* smoked Veal Cutlets, chops Roasts 3-4 months 6-8 months 3^ months 8-12 months 6-8 months 1-3 months 1-3 months 4-6 months 6-8 months 2-4 months 6-12 months 5-6 months 6-12 months Variety meats Poultry Chicken, cut up or whole Turkey Eggs Fish Fatty fish (mackerel, salmon, swordfish, etc.) 1-3 months Lean fish (haddock cod, etc.) 4-6 months Shellfish Crabs and lobsters 1-2 months Shrimp 4-6 months Oysters 1-3 months Clams 3-4 months Scallops 3-4 months * There may be some loss in peak flavor rather quickly, but storage up to 3 months is possible with the flavor still quite accept- able. [41] STORAGE TEMPERATURES The temperature of your freezer is important. Keep a thermometer in the freezer. To ensure best food quality, keep the temperature always to 0°F or lower. Each time the temperature fluctuates above 0°F, the quality of the food is affected. The following chart will show how fast vegetables lose quality as the temperature in the freezer rises. This chart can serve as a guide if your freezing facilities cannot be kept at 0°F. How Long Can Vegetables Be Stored? If the temperature in your freezer is: 30° | 25° | The quality of your vegetable will change after: 5 days 10 days 3 weeks 15° mam 6 weeks 10° ■"■■ 3 months 5 ■■ 6 months 0° ^_ | ■«!- THAWING Some foods need no defrosting be- fore being cooked; others are best if partially or completely thawed. When foods are to be thawed, leave them in their sealed package. This helps pre- vent darkening and preserves the nutrients, especially vitamin C. Food may be thawed in the refriger- ator; at room temperature; or by run- ning water over the packages. Thaw only enough food for one meal. Once food is thawed it should be cooked im- mediately. Fruits Fruits packed in dry sugar thaw faster than those in sirup. Fruits with- out sugar or sirup take longer. Leave packages unopened to thaw. Turn package several times to insure uni- form thawing. For plain fruit, salad, shortcake, or sundaes, serve fruit while a few ice crystals still remain. For pies, cobblers, tarts, or muffins, thaw only enough to spread. Fruits darken and lose flavor rapidly once they are thawed. When cooking frozen fruit, keep in mind how much sugar was added be- fore the fruit was frozen. Vegetables Most vegetables are not thawed be- fore cooking. For ease in separating the vegetable, partially thaw (one hour at room tem- perature) asparagus spears, broccoli, Brussels sprouts, cauliflower, kale, mustard greens, spinach, Swiss chard, turnip greens and other greens. Corn on the cob is better when roasted. It should be completely thawed, then brushed with butter. Add salt and roast 20 minutes at 400° F (hot oven). Blanching and freezing vegetables tenderizes them so they will cook in !/2 to % the time of fresh vegetables. Meats Meats may be started to cook either while completely frozen or after thaw- ing. There is no difference in flavor, nutritive value, or juiciness. However, meats will cook and brown more uni- formly when they are thawed before cooking. 42 Unwrap steaks and chops and sepa- rate the pieces to speed thawing. Keep the meat covered while thawing to prevent drying out. Meat which has been thawed is cooked the same as fresh meat. Hard- frozen meats, cooked with moist heat, thaw more quickly than when cooked by dry heat. When a frozen roast, put directly in the oven, is about half done, insert a meat thermometer and continue roast- ing until it is done to the desired stage. The larger the piece, the greater the difference in cooking time re- quired for hard-frozen and fresh meat. For example, a hard-frozen roast weighing under 5 pounds requires 15- 20 minutes longer per pound than the corresponding nonfrozen roast. Roasts more than 5 pounds require 25-30 minutes longer for each pound. For rare steaks, start to broil the meat while still frozen. When broiling frozen steaks, place them 1 to 2 inches farther from the heat than normal until thawed. Then place the thawed steaks closer to the heat to brown. For pan broiling, start frozen steaks on low heat to thaw, then increase heat to brown. Poultry In general, thaw poultry before cooking. A coating will not stick to frozen pieces of frying chicken. Unwrap the package when thawing the cut-up chicken. Separate pieces and cover to prevent drying out. T halving Times Thawing Methods Fruit (Sirup) 1 pint Roast 4 Pounds Steak 1 inch thick Turkey 10-20 pounds Cut-up Chicken 5 pounds Fish 1 pound Refrigerator 4-6 hours 14 hours 12 hours 2-3 days 10-20 hours 3-4 hours Room temperature 2-3 hours 6 hours 2-3 hours not recom- mended 4-5 hours 1 hour In running water !/£-! hour # # 6-8 hours 1-3 hours * * No information. Thaw a whole bird until it is pli- able. Leave wrapping on bird during thawing. Thaw the whole bird in the refrigerator, if you can, but you can thaw it in running water if the wrap is watertight. You can also partially thaw it in the refrigerator and finish it with running water. Stuff a bird to be roasted just be- fore it goes into the oven. As men- tioned, stuffing the bird before freez- ing may lead to food poisoning. Cook poultry at moderate temperature. If not thawed before cooking, start at a lower temperature and allow more time. One cup frozen eggs takes overnight to thaw in the refrigerator, or one to two hours at room temperatuure. Use promptly after thawing. The white from a large-sized egg measures about 2 tablespoons and one yolk measures about 1% tablespoons. Fish and Shellfish Fish may be cooked while it is still frozen or when it is partially thawed. [43 Thaw fish in its original wrapping. To retain quality, start cooking fish Fish is best thawed in the refrigerator, when it is partially thawed, while some but it can be done at room tempera- ice crys tals still remain. Cook partially ture, or by running water, if the wrap- thawed or frozen fish at a lower tem- ping is watertight, perature than usual and for a longer A coating will not stick to hard- time. Do not overcook, frozen fish. Hard-frozen fish is more Defrost crab that has been frozen in likely to stick to a pan in cooking. its shell wh il e still in its wrapping. De- Fish to be used for chowder, soups f rost [ n t h e refrigerator— not at room and stews does not need to be thawed temperature or under running water, first. The authors wish to acknowledge the contributions in variety recommendations made by the specialists of the Agricultural Extension Service, University of California, and the assistance given by the members of the departments of Food Science and Technology, and Home Eco- nomics, of the University of California; of the Seafood and Nutrition Research Laboratory, University of California, Medical Center, San Francisco; and of the Western Utilization Research and Development Division, United States Department of Agriculture. otive Extension work in Agriculture and Home Economics. College of Agriculture, University of California, and United States Deportment of Agriculture co-operating. Distributed in furtherance of the Acts of Congress of May 8, and June 30, 1914. George B. Alcorn, Director, California Agricultural Extension Service. 15ot-7,'74(R9594l)WP Sixth Printing