i Publication of The College of Agriculture UNIVERSITY OF CALIFORNIA HOME FREEZING OF FOODS How to ► prepare ^ store ► thaw ^ and cook Frozen Foods VERA GREAVES MRAK CALIFORNIA AGRICULTURAL Experiment Station Extension Service CIRCULAR 420 * * « 82* JJJ^ FROZEN FOODS now have a place on most home ^jllfc . menus, either as a regular item, as an occasional xjv. emergency dish, or as an out-of -season treat. The homemaker, whether she lives on a farm or in the city, knows the advantages of frozen foods as time- savers and as a way of providing variety in her meals all year round. She is no longer limited to serving only seasonal foods, for July's strawberries may appear in December's shortcake. The preservation of foods by freezing storage is not new. It has been done commercially for some time. ^ Now, however, freezers for home use are available in a variety of styles and sizes, and women have become interested in preparing, freezing, and storing food at home. THIS CIRCULAR is planned to help you decide what ^ type freezing storage will best serve you, and whether a home freezer is practical for your family. It also gives you general instructions in home freezing techniques, and specific instructions for freezing fruits, vegetables, meat, fish, poultry, eggs, and precooked foods. A table of contents appears on page 38. This circular supersedes Extension Circular 153 THE Vera Greaves Mrak was Associate Home Economist in Agri- AUTHOR cultural Extension, Berkeley. (Resigned, December, 1948.) ULriM tit pOM Wlitf 3b%L hm^LoodL Stfi horn uuii 1 There is no standard answer to this question. Each family must de- cide whether home freezing stor- age is worth the money invested, from the standpoint of convenience, time, and/or money saved. The farm family can usually make real savings in money. The most econom- ical method for the rural family is usually the local locker plant if it is satisfactory and not too far away. A more convenient arrangement may be a moderate-sized freezing unit on the farm, and use of the locker plant for cutting and freezing large meat animals and for temporary storage. City and suburban families may not save money through freezing storage, when the total cost is figured, unless they can buy food in quantity at reduced prices. Sometimes, the convenience of having a variety of foods readily available outweighs this consideration. But for some homemakers, the time that is spent in getting and preparing the food while it is at top quality, and the planning neces- sary to insure its use while at its best after freezing may be a burden rather than a time- and money-saver. In such instances, the space which the new refrigerators provide for temporary storage of frozen food may be completely satisfactory. \to vm( 1 . The Community Locker Plant Most communities in California have locker plants where individual lockers may be rented. The charge for the locker, and the services rendered, such as cutting and wrapping meat and prefreezing food, vary widely. The storage room in the locker plant should maintain a relatively constant temperature of 0° F, or lower, and the plant should also have some facilities for rapid freezing of food before storage in individual lockers. [3 2. Home Freezing Units Many types and sizes of home freezing units are now available, from the 4-cubic- foot storage chest to the large, walk-in box with attached chill room. Sometimes it is practical for the farmer to build his own freezer, or have one built. (Plans for con- struction of freezer units and walk-ins are available at Agricultural Extension of- fices.) A home freezer should be capable of maintaining a temperature of 0° F or lower when surrounded by an air tem- perature as high as 100° F.It should have at least 4 inches of insulation on sides and bottom, and at least 3 inches on the lid or door. It should be able to freeze at least 5 per cent of its total capacity per day. Do not put more than that amount into the freezer each day unless there is special provision for handling a greater quantity. Freeze larger quantities of food at the locker plant before storing them in the home freezer. 3. Storage Space in the Home Re- frigerator Many of the new refrigerators have 1 or 2 cubic feet of freezing storage space. A temperature of about 15° F is main- tained in this space when the refrigerator is set for normal running. This tempera- ture is satisfactory for short storage periods only, as vegetables and meat stored at 15° F for more than two to four weeks show signs of loss of quality. Fruit will keep its qual- ity somewhat longer at that temperature. The 1 or 2 cubic feet of space are satisfac- tory for keeping a small amount of frozen food on hand, such as two or three weeks' supplies of assorted products. This is also adequate space for one or two weeks' sup- ply brought home from the locker plant. Some refrigerators now have a freezing storage compartment that maintains a temperature of 0° F. These units have separate doors to the freezing compart- ment which acts as a regular small freezer where food can be stored for longer than is possible in the units described above. uAdt Awf ncnm J-kouHd $ itnxu / If you have decided that, of the three methods of home freezing available, the individual freezing unit will best serve you, the next thing to consider is the size. While cost may determine the size, it is well to know the amount of storage space your family considers essential. Too large a box is an extravagance; too small a box is an annoyance. Five cubic feet for each person in the family has been suggested. However, this may prove to be larger than necessary in many counties of California where there is a year-round supply of fresh vegetables and seasonal fruits. TOO SMALL [4] V Check the following pointers when deciding on the minimum size for your family: 1. Estimate the total amount of fruit, vegetables, meat, and other products your family will need for one year. How much of this will be used fresh? (See below for suggestions.) 2. Find out which foods your family prefers frozen rather than preserved by other methods, such as canning. 3. Determine how much of the food must be in the locker at any one time. Most fruits are frozen in the summer. Only vegetables that cannot be grown the year round should be frozen, and only enough to carry from one growing season to the next. 4. Estimate how much meat must go in at one time — for example, if a whole baby beef is slaughtered for storage in the home locker, it will require 10 to 12 cubic feet. Will the meat be home-grown, or bought wholesale to be cut and wrapped at the local plant? If the latter, it is prob- ably more convenient and less expensive to rent a box at a locker plant, all or part of the year, and have a smaller storage box at home. Even when meat is home- grown, it is recommended that large animals, such as beef, be slaughtered, cut, and wrapped at a local plant. 5. Will the family increase or decrease in the next five or ten years? V Check the following figures for the approximate space necessary for different items in the freezing unit: One cubic foot of space holds: about 40 pounds fruit and sirup, or about 25 to 30 pounds vegetables, or about 35 to 40 pounds meat More space per pound is required for bulky items, such as whole poultry. One cubic foot of space also holds: about 40 pint cartons (standard size) Each pint carton holds: 3 to 4 small servings, or 1 pound frozen fruit and sirup, or 10 to 12 ounces vegetables Two servings daily of fruit would re- quire a total of 800 pounds, as purchased, for a family of four for one year. Two or three servings daily of vegetables require about 730 pounds of potatoes and 1,160 pounds, as purchased, of other vegetables. Many fruits and vegetables, such as oranges, broccoli, and carrots, are avail- able fresh in California almost the year around, and need not be frozen. Some fruits and vegetables, such as tomatoes, pears, and potatoes, do not give frozen products of the quality that justi- fies freezing. Raw salad vegetables do not freeze satisfactorily. Check the list of fruits and vegetables in the charts shown on pages 14 to 17, to see which ones you wish to freeze and to decide how much of each you will during the year. use [5] MEAT (Estimating 2 pounds daily for a family of 4 totals 730 pounds of meat a year) Meat Weight of Animal Dressed weight Locker space necessary to store entire amount Family needs Beef 800 lbs. Baby beef lbs. 400 cubic feet 10-12 Pork 200 lb. hog 110 3 Lamb 80-100 lb. lamb 40 1 Veal 180 lb. calf 100 21/2 Rabbit 10 rabbits 3 to 4 lbs. dressed 30-40 1V2 Poultry 10 chickens 3 to 4 lbs. dressed 30-40 1V2 FRUITS (Estimating 2 servings daily for a family of 4 totals 800 pounds of fruit a year)* Fruit Quantity Pint cartons necessary Satisfactory frozen? Estimated cubic feet to store entire amount Family needs Tomatoes 208 lbs. Better canned Oranges 68 doz. Probably not Lemons Probably not Grapefruit 9 doz. Probably not Apples 70 lbs. No, or only small amount Apricots 70 lbs. 120 pkgs. Yes 3 Berries 18qts. 40 pints Yes 1 Cantaloupe Little Cherries 26 lbs. 50 Yes 1V4 Figs Yes Peaches (Sliced) 100 pints Yes 2V2 Pears Better canned Other fruits Total About 73/4 * Tomatoes were figured for 3 servings a week, oranges for 4, cherries and peaches for 1 serving every 2 weeks. All other fruits were figured for 1 serving a week. [6] VEGETABLES (Estimating 2 or 3 servings daily for a family of 4) Vegetable Quantity for one year as purchased Pint cartons necessary Freeze?* Estimated cubic feet to store entire amount Family needs LEAFY: Broccoli 70 lbs. 80 Some 2 Brussels sprouts - 35 lbs. 40 Some 1 Cabbage 60 lbs. Not usually Spinach, kale, mustard 70 lbs. 50 Some 2V2 GREEN: Asparagus 35 lbs. 40 Yes 1 Beans, snap 52 lbs. 60 Some V/2 Peas, green 208 lbs. in pods 135 Yes 3V* YELLOW: Carrots 138 lbs. Very little Squash 70 lbs. Very little OTHER VEGETABLES: Beets 70 lbs. No Cauliflower 21 heads Some Corn 9 doz. ears 32 (cut) Yes 1 Turnips 70 lbs. No Potatoes About 500 lbs. No Total About 121/, * Freeze only vegetables that are seasonal in your locality, and only enough to carry from one season to the next. 8£f ORB YOU BEGIH . . . In .he following sections, you will find instructions for the freezing, storing, thawing, and cooking of various kinds of foods. The following pointers apply to any kind of food that you prepare for freezing storage: 1 . Use only good quality foods. 2. Handle them promptly. 3. Prepare them properly. 4. Use correct packaging. 5. Seal completely. 6. Freeze foods promptly. 7. Have proper storage conditions (OF). 8. Plan the use of the stored supply. [7] PACKAGING MATERIALS . . . Changes in flavor, texture, and nutritive value occur during storage when frozen foods are loosely wrapped or not properly sealed, or when the wrapping materials are not moisture-vapor-resistant. The material and containers listed below are all moisture-vapor-resist- ant enough to be satisfactory for the usual storage periods: Moisture-vapor-resistant cello- phane or pliofilm. Heavy aluminum foil, laminated aluminum foil, glassine, or plasti- cized parchment paper. Forty-pound locker paper with a heavy wax coating on one side. The waxed side should be placed against the food. Use two sheets of this paper for wrapping. Leak-proof containers made of the above materials. Tin cans with tight fitting lids. Use enameled or lacquered cans for red or dark-colored fruits. Leave an empty space at the top for liquid expansion — usually about 10 per cent. Glass jars made for freezing storage. Other straight-side glass jars may break during freezing or thawing. Leave ample head space. Glass jars cost less than other containers because they can be reused, but round containers require more locker space than do rectangular ones. Plastic and metal boxes that may be used many times are now available and have proved satisfactory. Cardboard containers heavily waxed on the inside, which can be heat- sealed, or which have a cellophane wrap that can be heat-sealed, or which have tight covers. The packaging material should also be odorless and should remain sealed and unbroken at freezing storage tempera- tures. It should keep fruit or vegetable juices from leaking. Moisture-vapor-resistant cellophane, in rolls, is at present less expensive than some of the newer wrapping materials. It is more moisture-vapor-resistant than the waxed locker paper. JFRHZING AND STORING . . . Keep a notebook record or chart of all foods frozen. Include date, method of preparation for freezing, and any special information. Indicate also the date when the product should be removed from storage. This record will help you decide when and how to use the food. Mark packages with the removal date. To Freeze at the Locker Plant: Take packages to the plant as soon as they are prepared. Quick freeze and store at 0° F or lower. To Freeze in a Home Unit: Place packages in freezing compart- ment of the unit. Leave until solid, then place in storage compartment at 0° F or lower. If the home unit is for storage only, freeze only a few packages at one time — not more than 5 per cent of the total ca- pacity of the box. Place them against the sides or coils, and leave space between them while they freeze. For storing small packages of same foods, "file" in a large plastic bag, close by twisting the top of the bag, fasten with plastic clothespin or heavy rubber band. Individual packages can then be removed easily. Quick freeze large quantities of food at a locker plant. [8] PMPAMTtON Of fOOd . . . Above: Fill inner bag. Below: Fold ends. To Prepare Fruit: These instructions are general, and apply to any fruits to be prepared for freezing. On pages 14 and 1 5, you will find charts with specific instruc- tions and recommendations for individual fruits. All fruits and berries, except rhubarb and strawberries, require special treat- ment before freezing. This is necessary to hold the color, flavor, and nutritive value during storage. Most fruits are best if covered with a sugar sirup. Strawberries, and fruit for pies and cobblers, are better if packed in dry sugar. 1. Select fruits that are fully mature, firm-textured, highly colored, and of dis- tinct flavor. If you wish to freeze some fruits or varieties not given in the chart (pages 14 and 15), it would be best to freeze one or two packages as a test, be- fore storing a large amount. Not all fruits and varieties freeze well. 2. Wash fruit in cold water. 3. Decide what kind of sweetening is to be used, and the strength of the sirup. The tartness of the fruit, and the family's taste will influence your choice, as will the amount of fruit to sirup. Cane or beet sugar sirup. (See rec- ommendations in chart.) More than 3 cups sugar to 1 quart water makes most fruit too sweet. Less than 1 cup sugar to 1 quart water is seldom satisfactory. Corn sirups. Regular blends of corn sirup may be used in place of half the necessary sugar. This mixed sirup will be less sweet than the all-sugar sirup. Sweeter, specially developed corn sirups may be used, in proportions of 1 cup corn sirup to 1 or more cups water, or in the same proportions as the regular corn sirups. The flavor of this sirup is notice- ably different from that of cane or beet sugar. 4. Add sugar or corn sirup to cold water to make the sirup. Stir carefully until sugar is dissolved. (It is not usually necessary to add ascorbic acid to prevent darkening of fruits if they have been care- Heat seal. Above: Cut fruit directly into sirup. Below: Cover, leaving head space. Seal carton. Use dry pack for berries. fully handled. If darkening is a problem, however, 1 teaspoon ascorbic acid may be added to 3 quarts of sirup. This is equiva- lent to about 1 gram of granular ascorbic acid to 1 quart of cold sirup.) For a dry sugar pack, use 2 cups sugar to 4 to 6 pounds fruit. 5. Prepare the fruit as it will be served. Remove any inedible parts, such as skins, pits, or cores. Cut large fruits into smaller pieces. (Cut fruits that discolor directly into cold sirup, either in the carton, or in a bowl.) Be careful not to bruise fruit. 6. Package in a suitable container. Leave head space (empty space) at top of carton — % mcn f° r a 5-inch carton. Be sure sirup covers the fruit. Cover with a piece of locker paper cut to fit surface. 7. Seal container. Use a hot iron for heat-sealable containers. Use tight fitting lids for all others. 8. Date and label all cartons. 9. Freeze. Put packaged fruits in the refrigerator if they must stand a short time before freezing. 1 0. Store at 0° F or below. To Prepare Fruit Puree: Fruit purees may be used in frozen des- serts, as sauce for ice cream, in cake fill- ings, and for making jam or jelly. 1 . Use whole, mature fruit, or sound parts of slightly damaged fruit. 2. Wash, peel if necessary, and crush. Simply mash the fruit, or use a well- tinned meat chopper or a food mill. 3. Add dry sugar to taste — as little as 1 cup to 6 to 8 cups of puree. 4. Package in a suitable container, leaving head space. Cover with a piece of locker paper cut to fit surface. Seal. 5. Label. Give amount of sugar used. (You will need to know this when you come to use the puree.) 6. Freeze. To Prepare Fruit Juices: Fruit juices should be heated before being frozen, otherwise they develop a jelly-like pectin clot during storage. This is unattractive, and limits use of the juices. Heating prevents such clotting. 1 • Heat apricots, berries, red cherries, red grapes, and plums to 165°-170° F, in a small amount of water, before ex- tracting juice. Extract juice from apples, white cher- ries, white grapes, and citrus fruits, then heat it in a double boiler, to 165° F. 2. Add some sugar to all juices except citrus. Use as little as 1 cup sugar to 6 to 8 cups juice. 3. Chill the juice. Pour into suitable containers. Leave head space — ^2 inch for a 5-inch carton. Seal. 4. Label. Give amount of sugar used. 5. Freeze. To Prepare Vegetables: All vegetables (except pimientos and peppers) should be blanched or cooked before freezing. This prevents loss of color, flavor, and nutritive value during storage. These instructions are general, and apply to any vegetables to be prepared for freezing. On pages 16 and 17 you will find charts with specific instructions and recommen- dations for individual vegetables. 1 . Use young, barely mature vegeta- bles. Older ones do not freeze well. (Ex- ception : Use beans that are fully matured but not stringy or tough.) 2. Harvest vegetables early in the morning. Prepare them as you would for the table; freeze as soon as possible. 3. Wash in cold water. Cut, and sort ac- cording to size. Take care not to bruise vegetables. 4. Blanch in boiling water: Use enough water to cover the vegeta- bles completely. For nonleafy vegetables, use about 2 quarts of water per pound. For leafy vegetables, use about 3 quarts of water per pound. Do not blanch more than 2 pounds of vegetables at one time. Put them into a wire basket, colander, cheesecloth bag, or any other container that allows free move- ment of the vegetables, and immerse them in briskly boiling water. Start counting blanching time when the water comes to a boil again, after vege- tables are immersed (see chart). If the water takes more than a minute or two to return to the boil, blanch a smaller quan- tity of vegetables at one time. The water may be used several times, for blanching the same kind of vegetables. 5. Chill. Do not pack vegetables while they are hot. Lift them from the boiling water and put at once into a pan contain- ing ice and water. Use only a small amount of water — just enough to cover the vegetables. Add ice as needed. Do not chill vegetables in running water. Test for proper chilling of vegetables such as peas or asparagus by breaking or cutting. The vegetable should be chilled to the center. Chill at least as many min- utes as the blanching time, except in the case of corn on the cob which should have the time doubled. 6. Remove from water, drain, pat dry, and package. 7. Heat-seal packages, or use tight fit- ting lids. 8. Long vegetables, such as corn, broc- coli, and beans, may be wrapped in heat- sealable paper. Use druggist's or butcher's wrap. Seal each fold. 9. To package irregularly shaped prod- ucts, such as green peppers, put them in- to a pliofilm bag, plunge the bag quickly into a deep pan of water, keeping the top of the bag well above the surface of the water. Twist top and fasten while air has been driven out by force of the water. 10. Freeze at once. To Prepare Vegetable Puree: 1 . Blanch vegetables as directed. 2. Cool, and put through a pureer or food chopper. (Heat tomatoes to 165° F either before or after pureeing.) 3. Chill quickly. 4. Package. 5. Freeze at once. [in Blanch vegetables in boiling water. Chill quickly. Package promptly. %\v Wrap meat tightly. Seal, label, and date. To Prepare Meat: 1. Select healthy, well-conditioned, young animals. 2. Kill and prepare carcass as for fresh meat. 3. Chill meat rapidly. If it is held in the chill room longer than the time recom- mended, it will not keep so well in storage. 4. Chill and age meat at temperatures from 32° to 34° F. Lamb, pork, and veal need not be aged, but should be chilled 1 to 2 days. Beef will chill and age enough in 5 to 7 days. 5. When carcass has been properly chilled and aged, cut into pieces of desired size. 6. Wrap. If waxed locker paper is used, place the waxed side against the meat, and use two sheets. In stacking steaks or chops, put a piece of locker paper between each one. Place the meat in the center of the paper. Use enough paper so that you can fold the edges down at least three times. If cellophane or pliofilm is used for the first wrap, an outer wrap of heavier paper or stockinet must also be used. 7. Bring two edges of the paper to- gether above the meat, and fold down in y<2r to 1-inch folds until the paper is tight against the meat. Fold ends in the same way. Press paper firmly against meat. 8. Fasten securely with twine or odor- less tape. 9. Label. Give weight, date, type of meat, number of servings. 1 0. Freeze and store. [13] X O ■o c E E o v s 5 3 'h S U- S Z o -o — **" c N so "J « P a t E U. 5 O ft- ,«2 o s J; 3 q- k =5 J X 4- • S "5 * 5f! * _0 0) x o £ ♦. +■ •— (A u. »- o 3 M k o o -1 „* 4- "5 > w D 2 -s, 8 a 4- • ♦ ••i tn c © Z ui 3 UJ ^ 5 < z z n ^ S 2 5 u o 1- < o < > X Q. i/» 0) c i. ea , k 0) 4- * 4- k 3 CP p. *■ o> v. D 8 «/> 8> 3 «o a 3 u ■- .. "8 — 8 o - x a 3 8 X o u> «- k s w 3 8 10 o a a 8 *- c c .2 •~ *i s .* k z o « io a 4- 6 i =5 £ 0. ■s « C 1- 8 O **■ a>2 o S « Jo x a 3 .h Q. io +- 3 k u- 10 0) a a < i. 8 8> 3 (0 IO a 3 w CO a 3 i- *«0 "o §1! *Z c o a * o < oo S JQ 5 £ m io 1° ?>x ' I 3 -a £ a M O "O i 5 O «o ■D ° 1 £ < w . o O w % — S.E °--c • o .t: «o 3 3 •t c > O B^ Io S v -8 . O C 0) „ -s| (J) 4- C «08 O. 4- IO il 8 8) 3 k IO o 4- #- 3 8 O ^ X «■ 8 ^ 3 V 8* N O ^ O O 4- im k 8 8) 3 (O ■8 O (O a 3 u IO O "8 M IO 8 a u 3 8 i> 8) *Io 3 IO 2 X 7> u u a £ > .* w a , X v 8 «o IO 0) u V C «4- •^ X IO 8 5 4- a ^— ^ IO u X "u u n ~' 0) ^J J2 # ^ 8 O BO u IO a 3 w M a 3 5 2 3 O .i o % 8? • w "2 i- u 4» o o x 8J2*E ^ •» 2 O -8 3 r a* *- ^ 81 « . u k 8 O u Z ■8 C 8 J* E a. X IO k 8 3 S a • s IO 3 E 4- # H 10 £ ^ k k • "8 TJ "!"8 X u *3» k *IO 1-s ■8 k a "8 "8 to H» M- w 8 •"■ "8 ^ "8 4- *- "8 8 s a a < 8> E . # • 3 k X X T3 io cc •o 8 10 8 B S 5 5 8) .E c CO c U) 8 IO 3 3 O IO o "5 X 10 5 o in jo a k u IO 10 4^" 4- k # 0) 1 - 3 0) *u C X u c w 8 X X 8 k u U Jj u u 8 a 3 ' ♦. S 5 7« ! N 8 *k 3 »*■ _0 "3 X -r ■D C in 8 C u £ "5 u 4- 3 U ■ri o> u "In O "8 _ a. o o a •» 1' D c 5 S i I s CD o iZ * "g 8 .■fi- lls §?§■ w o «. . u> O v «« flu | 5 8> 3 2 * if O^^ S c n * * 3 ° O i o ± c KEs N It. V) i*. < c "o J2 E *•■*: ."fi O C * . 8> fi.CC ■8*1 ? o o .E -8 ■■ ♦■ c -o * 3 S w o ° -^ c « O Q It O i. c a .0 j* O T ■ -o S'i £ J ! | of k 8 0) 3 (A «/» a. 3 u o +■ CM a 3 u ± a o &. 8) i. O i*. W) 8 O E 8 o > 8 C a o X ?• 8 * 64 a 3 w O O O *- c 2.1 E o O o So £ a Ul *• II w . 8 X O . 0, -» 8 8) 3 in "8 C 3 O a "D o o c 8 O > O 8 §"5 H P I* tg 8 a §•» p- o Ji 3 2 W fi. fc 8) in 8 *■ O Id o g .. £" vt +. o £ 3 " 3 D C 2 O 8 fi, 00 V) u o U) ■8 C 3 O a o o o *• u 8 8) 3 to "8 C 3 O a .2 a> o oi 8) ° 3 *■ «n C r- O ^ D ,< 8 O X w) u 8 8) 3 W) U) a 3 w CO o CM a 3 at O S -° £° o. .2 ■o "§ o 2! c en o c yt .E o x U E d 2 ^ C 8 ° 8 8 % .2 oo X »- ^ U) ffi ^ U) N -: O •- X O ui o i ui 4- > "S o >> Z .2 N | HI > S = u> O o> Z £ 2 i u £ ui fit £ 5 c ID .2 *z s > u eg *3 o a UI U) (A _o "c 3 •• s O *- u Ui o X 13 £ *£ E s a u w* a k. X X HH +- a> 01 > J) w c 3 *- **• »A C O 0) X <#- *0 0> X a> l/» > E "5 3 X O v> k C 1. s e J 2 a o 3 o £ « t * l J & c » ^ 0) ,| > 8 3 E S O 3 O «A ^ .= 3 j. £ S *. o. « 8) s I - 1 - .3. w si 3 ■** £ *: ° £ > 3 ,2 s « o § f >- = j 2 s o o 0>X .E o X +■ W) "5 c E i L_ ^ j»» 0) c CO OS «.- o o = = Q e w) «n O 3 § a o *■ tt o •5S 8 - E I * a ut a 1. £ 1. a X > o E o u c > w X 3 ^ +. s Si 3 "O O O lj 1 I 1 . - D i! 3 o a X O 3 o N w t JP> B TJ C d) a J3 "0 s w «0 C *■ 3 C «n 'i 3 o C o a NO > o ■o c k o 2: -* ' 3 — t «*> is £* *5 « 3 .* 3 U 8> x.£ o = g i c u o -o £S P. s> i * 2 t O 8 "> 3 .. is . o «/> o S. a 3 w .£ ■ n i. — o o u >- O u? x £ Si? = ° "5 o £ S "X ° I*. 3 O 1. o o X o *z s B> !■ 8 c o .2 o c o 0) «n . 3 8 e > O O 15 8 73 u o o 5 3 c c i i CO *" In K ■° "5 2 a a = «> £ 8 -i o o sf . > X 8 (A > w .if o^ D w O 0) fl) II o o 8>.£ .£ o .Eg 8 . o +■ 81* ^8) | u 2> • s 2 o m ^ x ■" s _ 2 S^ = g-8 o a c GQ u) 8 a> o •— ' 8) . C w» •- s| go- a o o £ >< o o o *■ c w s .£ — o := u 5 OZ 8 S 3 « a £ a .£ o a. a 3 U . "o c o U 3 O "8 S 2 8 x 5 *■ tL 8 . c tn a £ 3 a. £ = N .. o x c ^ -X 8 O (A U T5 0) ^k *3 8" 4) w 8) # C X u C X O Z 0) • o o 0.-2 5 -* 1 8" O £ 3 £ o H- a> kX "8 3 0) w o "5 Q. C H 0) - «n 3 8 .£ c c o is c o 3 O w 3 8> o 42 o .£ c ?x "5.2 8 5 J S S5 8) x u C X V 0) a J8- S £ ^ o o % o ^ • 1 J; in SI 3 8 Q) a "Z £ ® fl) c c 2 -S E S 1 O 4- "8 O 4) X (A 1 i 8) « -C 8 8 -§ x JC *■ < STORAGE PERIODS Long storage impairs quality. Use first the food that has been stored longest. The following storage times are a guide for foods stored at 0° F: Fruits, vegetables, and eggs season to season Ground meat 1 to 3 months Pork, fish, and lamb 3 to 6 months Beef, veal, and poultry 9 to 12 months Fruits and vegetables 12 months The storage life of most precooked foods is much shorter than that of uncooked foods. Too long storage results in a change in flavor and texture. Suggested storage periods are: Pies 2 to 4 months Baked breads and cakes 4 to 6 months Meats, stew, etc. 3 to 6 months Batters and doughs 1 to 3 months Cooky doughs 6 to 8 months To Prepare Fish: 1. Use only fresh fish. Clean, scale, dress, and wash. 2. Seal in airtight package. This is necessary, to keep fish odor from getting into other foods. 3. Date, label, and freeze quickly. Fish may also be glazed before wrap- ping. To do this, freeze fish, dip quickly into cold water, and refreeze. Wrap glazed fish tightly, as for meat. To Prepare Shellfish: Oysters. Wash in fresh water for 5 to 10 minutes. Do not cook. Pack in suit- able liquid-tight containers. Seal and quick freeze. Clams and Scallops. Wash in salt solution, 1 tablespoon salt in each quart of water. Do not cook. Pack in liquid- tight containers. Seal and quick freeze. Crabs and Lobsters. Steam or boil for 15 to 20 minutes. Cool. Remove the meat from the shells, or crack and pack- age in shells in salt solution, using 1 tea- spoon salt to 1 pint water. Pack in liquid- tight containers. Seal and quick freeze. Shrimp. Remove and discard the heads. Package and freeze the meat in the shells, without cooking. NOTE: Do not store shellfish longer than a month or two as the meat of most shelBfish tends to toughen on longer storage. 8] To Prepare Poultry: 1 . Select plump birds with well-fleshed breasts and legs. If older, or less well- developed birds are used, restrict their range for about two weeks before they are killed, and supply them with ample grow- ing mash, skim milk or buttermilk, and grain. 2. Hang the bird by the legs for one minute, immediately after killing, to allow complete bleeding. 3. Semiscald by immersing at once in water 125° to 135° F until the feathers loosen. Agitate vigorously. The bird must be scalded at once after killing if it is to pick easily when semiscalded. A heavy scald— 175° to 185° F— may be used, but it results in poor appearance and in- creases the tendency toward freezer-burn. 4. Hang bird by the feet and remove feathers and pinfeathers. A strawberry huller and No. 8 crochet hook are helpful in removing pinfeathers. 5. Singe to remove hairs. Wash in cool water, using soap or soda. Rinse. 6. Chill completely by placing in the refrigerator not longer than 24 hours, or place in ice water for 2 or 3 hours. 7. Prepare for wrapping. First, cut out the oil sac from above the tail. Remove head and feet. Leave a roaster whole, but remove entrails. Disjoint and cut fryer or bird for fricassee, drawing before or while cutting. Split broiler along back- bone after removing head and feet, re- move entrails, cut bird in two along the side of the breast bone. Separate heart, liver, and gizzard from entrails. Remove contents of gizzard; remove gall bladder from liver. Wrap giblets separately. Omit livers, or freeze them separately and use within three months. 8. Wrap or pack each bird tightly in moisture-vapor-resistant paper or con- tainers. This helps prevent freezer-burn, or drying out. 9. Label, giving weight, date, and type of bird. 1 0. Freeze and store. Roasters. Place wrapped giblets in body cavity. For tying, use about 1 yard of heavy twine. Tie the legs together, flatten them against the body, and secure by looping the twine over the tail. Hold- ing the twine taut, bring it diagonally across the back and under and around the wing. Fold wing tip against the back. Draw string over to second wing, catch- ing neck skin under string. Loop string over, then under the second wing. Bring it back to the first leg and tie the ends firmly. Broilers. Place a piece of cellophane or double-folded locker paper between the halves. Include wrapped giblets in the package. Wrap as directed for roasters. NOTE: Frozen poultry develops slight changes in texture and flavor after about 6 months' storage at 0° F. These changes usually become noticeable after 9 to 12 months. Do not plan to hold over 12 months. Tie roaster securely. J To wrap, place tied bird in center of a square of suitable locker paper. Bring edges of paper together and fold down in V2- to 1-inch folds until paper is tight against the bird. Fold ends in the same way. Fasten securely with twine or odor- less tape. Label, and date. Below: If cellophane or pliofilm is used for wrapping, an outer wrap of heavier paper or stockinet must also be used. For fryers or fricassee birds, pack large meat pieces into the cavity of the back sections. (If desired, bony pieces may be omitted.) ,: Put wrapped giblets with other pieces, and place small ends of the legs toward the center of the pack. Wrap as directed for roasters, making as nearly square- sided a package as possible. JF Or pack pieces into a waxed carton or cellophane bag. ■■W«*M Seal the package, or cover with cello- phane and seal. To Prepare Eggs: Whole eggs: Break eggs, mix yolks and whites together. (This mixture re- mains rather thick when thawed. Thick- ening may be prevented by adding % teaspoon of salt or 2 tablespoons of sugar to each cup of mixture, but this limits the use of the eggs.) Egg yolks: Separate from whites. Mix 1 teaspoon salt or 2 tablespoons sugar into each cup of yolks. Egg whites: Separate from yolks. To package: 1. Package, leaving head space, and seal. 2. Label (give number of eggs in each carton), freeze, and store. 3. Freeze in ice cube trays. Package in plastic bag. (Give number of eggs in each cube.) N OTE: Freezing does not sterile foods, and those cooked before freezing are often more sob- • ie tt to spoi»o9 e v,hen thawed than are fresh foods. * *** S3 * According to the California Fish and Game Commission, located in the Ferry Building, San Francisco, the State law specifies that deer may be held 15 days after the close of the season, without any permit. To obtain a permit to keep deer out of season, you must have the hunting license and the deer tag number. The fee is $1.00 per carcass, and the permit can be ob- tained at the locker plant or from the Fish and Game Commission. After obtaining a permit, you may keep venison indefinitely. There is no season in which antelope may be killed in California. If it is brought in from another state, you must fill out a declaration of entry which you can get from the California Fish and Game Commission. Duck cannot be held longer than 90 days after the end of the season. This is a Federal as well as State regulation. There is no provision for longer storage. Pheasants must be taken to the California Fish and Game Commission during the season to be tagged. They can then be held indefinitely. Fish may be held for 10 days after the close of the season. There is no regulation for longer storage. [22 THAWING AND COOKING FROZEN FOODS . . . Frozen foods, when thawed and cooked, should have the bright color, firm tex- ture, appetizing odor, full flavor, and high nutritive value of the best quality fresh food. To insure this high quality, store frozen food only for the period rec- ommended, and use proper thawing and cooking methods. When you remove foods from freezing storage, place them in the freezing com- partment of your refrigerator immedi- ately. They may be kept there safely for at least 2 weeks. Keep food frozen until ready to use. In an emergency, however, frozen food placed in a refrigerator at 38° to 40° F may be held for 2 to 3 days, but it must be watched for signs of spoilage. Throw away any thawed food that looks off-color, has a peculiar odor, or is slimy. Do not taste it. Precooked Foods Some foods, such as baked apples, sandwiches, breads, and cakes, need no heating to prepare them for the table. Except for frosted cakes, it is best to thaw the foods while they are still wrapped. Casserole dishes may be re- heated without previous thawing, or when partially thawed. The method for reheating depends upon the type of food and your personal preference. It may be done by using the broiler, the oven, or a double boiler on top of the range. If you use the broiler, have the heat farther away from the food than you would for unfrozen foods. Otherwise, foods will be seared on the outside before the center has time to heat. Vegetables Vegetables lose quality if allowed to thaw before cooking. Start cooking them while they are still frozen. (Exception: corn on the cob. Thaw before cooking. Its flavor will be better if cooked by steam or buttered and heated in the oven without additional water.) There is no point in using a pressure cooker for frozen vegetables — no time is saved, and there is danger of overcooking. Cook vegetables in briskly boiling, salted water — % to % cup for a 12- ounce package. More may be added, if necessary, as the vegetables cook. (Even strong-flavored vegetables, such as broc- coli and Brussels sprouts, need only this small amount of water.) Add vegetables to the boiling water. Cover until the water returns to boiling. Uncover to finish cooking. Most of the water should be evaporated by the time the vegetables are done. The flavor of Cook vegetables, while still frozen, in small amount of boiling water for a short period of time. ^m^j f WW** , / Thaw fruit in unopened container, in refrigerator or at room temperature. some vegetables, such as peas, corn, beets, and carrots, is improved if 1 tea- spoon of sugar is added to the cooking water. Cooking time varies with the maturity and variety of vegetable. Do not over- cook. Overcooking may cause undesir- able changes in color, flavor, and texture due to blanching before freezing and change in texture during freezing. Vege- tables may be cooked in the oven, boiled, or pan-fried. Here are suggested cooking times: To boil: After the water boils, 5 minutes for: asparagus, broccoli, Brussels sprouts, cauliflower, cut corn, peas, spinach. 5 to 10 minutes for: snap beans, lima beans. To bake: Put vegetable in greased cas- serole. Add table fat and seasoning. Cover and bake until just tender, ap- proximately 45 minutes at 350° F. To pan fry: Use a heavy fry pan with cover. Place 1 tablespoon fat in pan, melt, add 1 pint frozen vegetable. Sep- arate pieces. Cook over moderate heat until just tender — 10 to 20 minutes. Fruit may also be thawed in cold water. ,,!.. [24 Fruits Most fruits have the best flavor and color if served just before they are com- pletely defrosted. Thaw fruit in the sealed container. This helps prevent change of color. To thaw a 1-pound package: 1. Place in a pan of cold water for % to 1 hour, or 2. Leave in the refrigerator for 6 to 8 hours, or 3. Leave at room temperature for 2 to 3 hours. Do not thaw more than you plan to use at one time. Most thawed fruits darken and lose flavor if left standing. If you have to hold fruit after thawing, simmer it for a few minutes, and chill before stor- ing. This helps preserve the fresh color and flavor. Frozen fruits to be cooked should be thawed and used in the same way as fresh fruit. If they are used for pies, thaw them only enough so that they may be separated and spread apart. Meat There is no consistent difference, in losses of flavor or juiciness, between meat thawed before cooking and meat cooked while still frozen. Use the method of preparation most suitable for the particular cut and kind of meat. Under usual conditions, freezing does not tenderize meat. If the meat is to be thawed, leave it in the unopened container, or in one that will collect the drippings. To thaw : Leave at room temperature for 2 to 2% hours. An electric fan may be used to speed up thawing. Or leave in the refrigerator, al- lowing about 5 hours per pound of meat. Thawing time will vary with weight and shape of the meat, thickness of wrapping, and room temperature. Do not thaw un- wrapped meat in cold water. Steaks and Chops. Thaw and cook according to directions for fresh meat, or cook without thawing. If you do not thaw the meat, allow it to cook slightly longer than you would fresh meat — about 8 minutes longer for 1-inch-thick pieces; 14 minutes longer for 1%-inch pieces. Oven Roasts. Thaw and cook accord- ing to directions for fresh meat, or cook without thawing, or when partially thawed. If you do not thaw the meat, place it in the oven, which has been set for 275° to 300° F, with a meat ther- mometer. Insert the thermometer through a hole in the meat muscle so that the bulb is in the center of the roast but not against a bone. If the meat is frozen too hard to get the thermometer in, start the cooking and insert it after the roast thaws. Cook partially frozen meat about 10 minutes longer per pound than you would fresh meat. Cook completely frozen meat 20 to 25 minutes longer per pound. Less Tender Cuts. Cook by moist heat, according to the usual directions. Allow a slightly longer time for large pieces of unthawed meat. Remove birds from storage. Thaw fryers, broilers, or roasters in the refrig- erator or at room temperature. Fricassee birds need not be thawed. Place them directly into the liquid in which they are to be cooked. Cook all frozen poultry in the same way that you would prepare fresh birds. [25] memo PRecoom am> prepared foods. . . This section was prepared by Olive C. McCracken, Home Advisor, Solano County There are times when a supply of pre- cooked or prepared foods is a boon to the homemaker. However, it is unwise to freeze such foods unless you have a definite plan for their use. The quality of foods does not improve with freezing, and there is marked deterioration if storage is overlong. The nutrient con- tent of foods that are precooked, frozen, and then reheated for serving is probably lower than that of freshly prepared foods. Your reason for freezing foods may be: To save time. (Make a supply of foods for putting up lunches.) To save money. (Freeze seasonal foods when prices are low.) To prepare ahead for a busy season. To use planned leftover or holdover foods. To prepare for a party a few days ahead. Whatever your reason for putting the food into the freezer, do not forget to use it. Do not put more prepared foods into freezing storage than you will enjoy using within a reasonable time. Keep in mind the following pointers: Use first-quality foods — the fresh- est eggs, butter, fat for frying, and the like. For instance, a fat is sometimes con- sidered "all right for cooking" although it may not be table fresh. This does not apply if the product is to be frozen for any length of time. Do not start with a food that has already begun to break down. Use pure extracts of vanilla and other flavorings. Synthetic flavors be- come bitter during freezing. Use double-action baking powder for frozen batters. Use the one you are accustomed to for prebaked products. Spices and seasonings change flavor. In general, the stronger ones, such as pepper, onion, cloves, and garlic, become stronger. Mild-flavored season- ings, such as salt, fade. There may be some color changes. Protect red, white, or yellow with an acid food such as orange juice, lemon juice, or sour cream. This is important when packaging mixed fruits for salads. There may be changes in tex- tures. Hard-cooked egg whites become tough. Raw vegetables lose crispness. Mayonnaise separates during storage and thawing. Cheese sauce has a rough texture un- less eggs are used in making it. Cream sauces may separate. They usu- ally recombine if stirred while heating. A new, waxy rice flour now on the market may be used as thickening agent. It gives a smooth texture that does not separate. (Ask your Home Advisor where this flour may be purchased.) Boiled potatoes in precooked foods, such as stews, become mushy and dark. Raw onions discolor; they should be sauteed or steamed until clear before being added to mixtures. Stews will have less "leftover" flavor if the meat is frozen in unthickened broth or if the broth is thickened with waxy rice flour. Add freshly cooked vegetables and thickening when reheating. It's a good idea: To keep a chart listing each food in your freezer, with special information about it, including the recipe used and where the food is stored. The chart may be simple — see top of next page. [26 Food Date prepared Recipe Where stored Should be used by Remarks Angel cake Feb. 6/52 Boston Cookbook P Basket #1 or Shelf #1 Aug. 6/52 (Used Mar. 6/52) Excellent Meat pie Mar. 4/52 Aunt Mary's Basket #3 Sept. 4/52 (Used May 1/52) Don't overcook veg. next time To draw your chart on the inside of a manila folder. Your instruction books can be filed in the folder so that all freez- ing information is together. To label carefully. Label with re- moval dates, and become aware of their significance. It is important to know the date the food entered the freezer, but it is more important to remove that food be- fore the maximum storage period is up. Other information on the label may in- clude instructions for completing the preparation, seasonings to be added, and number of servings in package. To rotate foods rapidly. Freezing storage is expensive storage unless there is a turnover of foods. It may be possible to keep some precooked foods for as long as a year, but it is wiser to use them soon, thereby releasing space for other foods. To freeze foods in small quantities in not-too-thick portions. Blocks of food that are flat, and square or oblong in shape, freeze quickly and uniformly. They should be not more than 2 or 3 inches deep. Frozen Plate Meals It is not practical to freeze and store food on a plate. You may, however, pack- age individual servings of meat, two veg- etables, apple or cranberry sauce, or relishes, such as pickles, olives, and spiced peaches, and a piece of cake or pie. These individual packages can then be placed in a carton and stored in the freezer. To prepare for serving, thaw relishes and desserts at room temperature while veg- etables and meat are being heated. Contents of the package and directions for using should be plainly stated on the label, in addition to the dates when food should be removed. If the Power Fails Freezers that are full of food will not warm up so rapidly as will partially filled ones. Power failure of short duration may not damage foods to a great extent. Keep the lid closed. Put blankets over and around the freezer to add more insula- tion. You may put dry ice into the freezer. If the trouble affects only your home and not the community, you may transfer the food to a local commercial locker plant. But if the food should thaw, for complete safety, these precautions are advised: Cooked dishes, such as chicken a la king — do not use. Fruit — if it has not fermented or molded, refreeze or cook. Vegetables — if they have not reached a temperature above 50° F, and no off- odor is noticeable, refreeze or cook. Meat — if it has not reached a temper- ature of 50° F, and no off-odor is present, the meat is probably all right and can be refrozen or cooked. Fish — do not refreeze or cook if it has reached a temperature above 45° F. Good Packaging and Good Storage Are Essential In packaging any frozen foods, it is essential that air be excluded. A hard block of food can be closely wrapped much more easily than a soft mass. For this reason it is sometimes recommended that baked foods be quick frozen, then packaged. To do this, put the food, un- wrapped, into a covered pan or carton, and place in the coldest section of the freezer for 2 or 3 hours. It can then be closely wrapped and heat sealed. Freezing temperatures of 0° F or lower should be maintained during the entire storage period. [27 s < x o 0) Q o o o o u Ui a a. O Z N o u. Z o u Ui a- a o2 < a. 0) . £ £ *Z £ ._ o, I- 8 £ O u "8 . :§§■ 8) * 8 * JQ »- £ > o 8- O _ «- o o o £ U o Q Q o o s -a 3 § s; o o> ^ 8) 8 j- co O "8 * 8 a < 15 *5> 8 X X 3 O "B *+- O a o u» u> Jj u» £ a -a o O 3 3 X .- ^ w D 0-8 «: 8. 0.2 8 *C-3 a? s > # 8> tf) £ £ o a 4 * £1 go S.S 8)^ « .£ D -* 8* 8 in u a. D o o _ »2 . S S t o s :>S o a a < x "i I) o 121 3 8> - si 2 E 8 •*- TJ o °° X £ w £i • *- . X o U. £ I- o o * a O .12 g -8 N £ °0 J. c _ £ 8 o o *" s = "8 "8 O ^ O O Q) w — « " w r* 8 w 8 O a v 8 O 5 » > 8 -a • 8 « 8 " «0 *- m X J 3 £ £ w s'q. o * .2 - * tS a o *■ © 3 X> w -8 X "5. o 2 *g x — v 8 — *. u 8 X *- fl» £ M a. .Si o 9 S 8X o£ - ft k ft - i ° £ _ -a ^ X 3 O *- k o •»- 4- 03 "8* > 8 «n £ . *: X Si 11 >■ £ O £ 1 O 3 - _ Vi o -2 8-8 S>J O «, 8 S K o *-„ w " a 2- o .= 15«; 1 E o » °o ' h- "™ «- to ™ I f 8 8> M O 8 O e u si . l-it « D 8) ir a *■ 4. . TJ «o ^ S u g w 8 3 «A 3 00 io 3 8" 8 £ w O a 8 8 w u ^ £ £ •~ 8> .£ X *- O s V) X N . 3 ■■■ !» 8 W v. 4_ »^ £ ^ . w >> > --< 3=0 ' 3 k O ^ a "8 u • O 8 >- £**■?*• Suez K>! -.* "8 8X0 1 3 »- -X to . o 3 "■ X ■g A oh 3 8 £ =^2i> o n mm 8 o "- in a (1) ■£ *■ • u .= "8 ^£3 4- E o o O "> r *■ w -5 o -. w a S w X u. «> « = 4- k 8 © a 03 J: # £ ■"" "8 1 a * to r = X u O . o »- ° o «n CO 1JJ .££■* *§" ?§2 i- +: o 4) tt) E 8 2 soccer TJ u> .E « . V Q. k O 5 m 1- — > *■ O > Is* o X O f w S 3 .2 £ an- -S-5-- •S ® o 3 N o O £ */> O o 0) 8 GO tt> a a o 8 w 8-° o _X » 8 8 « * • 2 ° ax £. s °55 w O S J2 3 a 1. 8> o c x x 5 V I" «- C 5.E Is ■ 1 2: E , O m a X *■ c o E 3 . k O o * 2 " ft h- a> 3 *■ .. ft*~ S E = o 5 « t * 3 C Op 8 . S 2i o 1 •- H- *- 3 »» .. — "' v. £ 3 o 3 t o ^ £ O 8 C 8 in x u o ca w s o w 8 E * — "8 k V o x si 8 ^ •- tj H- 8—0 8 8k a a o k 8 3 > O k a 4) — 3 *■ k c X k 4- O 8 - * u. +■ £3o Q O O H x o H 810 8 § So » ft. v» P c a « 2 N S-fl £ o.E 6 M £ g 3 2 o *■ "8 >. *> = "O 5 tt) o o c a o £ * * 'J £ o < 8 g $ o o s o.=>- <=~ ? x c X N o = *•* o X o . > -X * ^ 3 O O C ftX J^ < W) u 8 u a) E ft, 3 O U) o c 8 8 ,. O O — 8 4- c «A (A O 3 -8 2 E " o « k H- O a o • k 8> u 8 8 JQ X 3 3 O O & "8 tt) k ft ' 3 2 ^ •1 M E & o •- k o *■ in . ft = 1 8 > = ° = i 8 *- 3 "8 o z c o o I CO Q O o o o u Ul Q. o N O u. CO Z o u ui 3 O 2 < — a < i- 2 *> v Ul « ■" a a. p2 < a. < a. a. O H O k -0-= J> in a i £ « ° i- a. 5 0) o • C o. egg SO. > o *■ .£ o > fc 8 o of. | = | 1*1 >aE .£ = o «>5 llj *3 © o o c o *■ o <-> u o — 8 ° .0 C O (A o ,* o ■5 2! a 8 k O D 0) J2 c > wt 0) If 8 .£ f. £ * g . > 8 "■ > ° > o c m D O is! > p t c u O = s- O J* »- N O g- a w a> o -* £ I — y, 3 •- > o.to ■ w o o o S ■c a C 5-8 • ! a I 2! o) D o c -* **- o c o *r -o « u c 3 8 3 *■ -fi S o .2 3 > 2 o o a' s • JjNS *;: .£ Q = s L. C So c o *•§ Is O J. ^ -r - 8 o 8) -S 8> > u g E -a u ^ w O O w »■ ■8 u .* 8 w O '^ "ft- C S •£ k S t p «: ^ o c o t • s * • 1 * 3 u «> C 3 "8 _• D *- 8 w O 8 O 3 X +- ,** wo Q. O Q. m in D (/) 5 3 B-S^ S 3 ■s £ 5-» Si o o £ ° a> 8> II in V tn N — fl) O 5 o - «- ^ 8 C o t; i 8 £ • = O 8 «" 3 M- s ° 3 '-S s 8 M « £° - s O c) J. C vft • ^ ? "5 < >« o s j£ I "5 "8 BO . s-g-g |=| 8 « O Q. f ■» •jo U ut O • ® « c u 4) o «n o j- cji? 8 .0 C 8 U ^ a u w V m- 8 IO OH 8) 2 r <* g .x G O j- OQ O * o N O 0) *" ■8 ."S "8 Jtf ^ £ O 8 s R "8 i S|8 N Z vi O o o fc, M- ^ fl) *: S 3 a ^ . o c O 8 U Q. C o 8 O u o 0) II o u 0) o "« "8 a a 8 if 1-8 l- O a •4- I Ji 3 O o N O V) 0) 8) .if c 3 a v 8) • & °ft "8 0) 0) Jl 3 8 x c = "8 'M +■ 8 u) PS - O 5 , e = > ±i 5 £ £ » 3 *r a* «n u ^ 2: 3 8 "8 «n O o x a> u G) S O i * *■ > o .£ o e Q- s _ o £ « °u § e i. o 2 © «* *■ o o I o £ .a ? -8 I ••! § *■ 3 O *■ B'lZ £ X M C 4. C tt E fli ° s s J | a ° m ■* X ! .£ 2 - o — 3 .22 "8 O © ® *> ^T *! c .* X £ " * w .£ 8 X "8 8 > X X »":*&* w *- m = 1- w > .5 8 sou > = o t -I 8 . w — £ " Si Si! M a* £•.£ * o o 5 So c ^ I . Q) o •= o 7. c > x! = *■ in *■ C X ** fl) **■ I s ? « fl) o X w -« j* a * ° j: s < g- * «S .u 5 o o _ a> *£ .* . BO » u O O ' *■ u T5 8 Q) 3 u ^ ~ o o o X « x a-^ c •- — a O -0 5 8 o 0) k £-° 3 ? f s CO ^ £ o - ? • 3 C 0) T -^ m X ^ 8 - s x w > 8) "Cj 0) o O O « _E aw c t ,^J SI > a a u x ^ ® »- 4T > o "5 c o 8 .£ •• x o "8 " | g-s c 8 D ■5 •- ■* 30-3 SH-2 • 2 J IS I £S S e • 2 S x «° 8 ■*■ Q) X i. w a a 8 o a o. = c « 8 a .£ °gi lis 1. •- 8 8 ^ — u . = U) d) O 8) O S> s % '5 8" o o u ^ .5 CO c to I 20 ^ .£ ^ 8] e * •; to O . w X ia 8 X « •si 8. • S a £x-o W> X o Sk|s OO 0) ■glxS O o o £ fl) x J= x 3 C — C 8OO0 a> ga £ 2 3 o 3 o 1 1= o *; 5 w X *■ "° *■ Z = 2J *■ • o .2 q % ■s j: ° £ o 8 8 Q. C £ CO BS «/» U) i s Sic 3 O .. 73 o A) .2 .S ^ 8 O GO O u E TJ O j- ■Sx o o .?x *>- 0) . *■ ~ S2 s? 8 O oi in 8 o «: 8 o 2- X a> «n w Q. O o Q k . u. 3 3 3 O O u > = c .•s« S - ° 8 Q.-J w - £ • "O v ♦. w •--5 3 8 8> w Q. k — o « - C "8 to "t s 3 £ Q.X 8 -«= O X 5 £ g * §.■§ I s a. w "8 O 1- — O w • St c a> c o 5" t s a 8 a 8 u i*i o o in O « 8 «t O *- •= 8 a. O a x £ 8 O w k. 2 g ^ *■ to 3 ^ D O s < < I- 2 « T3 C C o u I (A Q o o o o u u a O Z N a O u. Z o u UJ a. *r 22 < < a < 0. UJ o O O E . o «> S| !'i a u a o o •*■ * o * a I s .£ o 3 .t = "8 iZ £ 8 O .£ 2 8- .St, .5 *ij sac ceo C g u j. « 81 oo o ft. vi o -8 5 C SI *■ o c •■s 0) — g 5 S £ 2 o - ■5 »■« <5| = O cc 0) c . o 5 I*; * "° ° 8 * g c « ^ O a a £ o o £ O 0) O u -°x II o — be O "8 1! Z -* it c t ° 8 a c o 3 £ * £ * C 8 — JQ C «fl 5 O c si ■n o V) o 8 8 O c . 8 ft. |3 vi ■*■ ■s"? J" I* ■" 8 • v. ■- o ■ t c 3 Q -z o "5; I! (A C 3 O "8* '> "8 II — 8 4) 8 3 0> 8 3 O c il O <0 so J2 C 4. IZ 4- 8 O O > £ ° S o I. w vi _ o o 8 3 jj O ^ "8 & ^E « 8 J: 5 ■§ tj *• O u .= O o .* ■- ft- w _ w c 8 .- u 3 *■ X 8 w ^ C *.= 5 • 8 C '= S -t J" Q. *I 8 gx 8 £ o ft. 0) vO 8 4-. fii u « £ iJ to § £ . o 3 ft. o ■ *- o *: 8 o -* c a^ _ VI ^ W) O X < o S. .11 vi in in > • o 8 > »i « 0) 8) vi Q) - . *■ • 5 a •" ft. 8 _ vO = x- 2 S-8 0) > — c •= c w •» 0) P a< P n t n 0) « ■-*:*:'- m & o - « 3 JS 8 O «n X C o «n o c a •- in «! 3 D " C - E n O 8) £ c Q ° 8 (C O 3 :z c o o ■o * 5 o s -8 = c a> 3 X O m a a £ a> *8 — o £ E 8 « c o — +: > ft. 8 BOO iU x o o 8 w £ O • o ° k = -a o o SI in S if^^i o "8 O It ■55 •§ . X w X a 5) jo .S* Z x ,£| «A O U o o w 8> o a o v S -& -R > O 8 iO o cb o +- 8 *■ O a» c* u. «- 0> o o "■ T £ O o £ mo :::« 2- £ 8 5 a o s 8 .X C x £ *= O m w o e •z *■ a o x 3 x Si's 2 *.£ | S S g I- a> Z (A w o 1. 8> O. .£ £ N V o c o •- u 8 2 8 8 « ^ 8 s> c t; C 8 > ^ 8 ;= t "8 S- w O ►- H- 4- O «/> *5 3 E ?. c w .= 8 O o^ 8>.£ w •■" 8 L. Q. O E 0) N 8 £ B o 8 u S.I c G O « > 8 8> . u o *r w C 3 S ,. M ft in u Q> "8 3 > 8 ooo Q. U X ■5 J) i >*.S2 £ *: 8 s ■ s * S _ .? - •? S! = 8 £ •*: £ * x •- « £ « >; S W 3 3 B *5 o 8 S 3 k u +■ « O 4) 5 1 • 2 I S o 2 "■ = -o o c o a *" u? 1> >- _ 4- ^ J. .1 8 0*8 O fl) O O 8 J X X > |oJ! X 3 "1 . O ^ « "8 o .£x S 8 S ^i |s?l a «- — o ?! v o V) «A O o ■23 .s ~ fl» £ 8> 8 5 £ « o> £.£ b "8 a >» 8 O «» g O £ C £ X (A U ■8 »; >n^ O o 8 B .* .£ £ 8 £S^ £ ^ 8 C >» *■ ^ £ o *2l5 x *! "8 7 % -8 0) c o o* V) Q. X w» .-3 3 -O X « O B ^ 0) S 8 C.X 8 C 4) e . 3 2 j| «n 3 8- >*o 8i> m O 8) o u 5^ o 8 *■ £ 8 O CD > 8 o Su. 2 < ^ ■- 2" a> C *•. C o u a o o o o u Ul a; a O z N O u. «/> Z o u u 5 ?2 < < 5 ; •- tj O O O i. o o n **" X ft S.£ t-3 ^S ?S t g * -g i jj ^ 8x 8f c P o 8> C .8 '5.'" a «- s o M C I- sit* * 5 * .. ? * * * 8 XQ.OXM-irtvlw Q. o Q o o c 3 . . "8 >• a) = > 8 8 x. V) S • si O o "8 Q. o J2 .2 o S .5 w 5 »- o o 8 «X 8 O -* > CX u « £ J> - *■ g-n. g a E _ c o d c c X 1- •" H- " *-o ° h. a> — * O w O o 3 X w - S- *■ S « ^ w 8 8 •= * -5 I Q. u <♦= X "8 0) J; « fl) 8) O 3 c »- £ 2 -5 o _fi u 8 o — 8 0) X Q. w > . O O J* O X O X O 3 8 8 5 3 O ft ■8 8 ±° > to 8 K c c 3 — „ C - O «A c O •- in .- a a o x * 8 C 8 *? w -X 8 3 S? .2 2 ax s ° u o — u 8^ • 8 o.2 go a "° E a> • > >^ 8 "8 o o => ~ 8 o a> > x "8 o u 8 8 C-^ > 8 q_ wi X > • = w • 8 X o Q • r w ft*r fl) f ** o .f * i % 3 ■» i * s * 2 8 S 3 • U) X w u tn E o 4- E 8 8 u . 4- i. 8 3 "° x a p. il Jo 8 *- i- a c c li w 4- x il E_. 2 § u 3 O «, t; -8 8 8 ft E Ml 1 1 a E I? i s 8> 4- - 8 X o *" * i! e a u 0) 4- 8 E . o! o t X 8 al E 4) 3 *a"5 S "= 8 8 . °. & o *■ £ c ii 2 2 8) "8 1! S a •n n C 8 C X 8 TJ in X 4- *- 8 O Z E ^2 o u. O o o <* 4_ o 8 o w» +- 'i I. c o 1£ o * •" ^ X c X .- 8 x *c co 4- «c s 4- O C O) S O 3 c S ° I o i- > *- X ^2 o o <» •* i: ° O 0) -s *■ o Q. TJ *" m a» Ego O -2 x o c > X CD O^ O C J; - 8 *Z *•- - of >» *■ .h *I w) 8 ■§>£ = ■ E o o 3 £ u o S x E = fl) o ■" a k c 00 CO .- in C o *■ o a s S.E0- W u •oft *= "O JJ1 o o 5 O C G o 5: m- P M a 0> i! O O w» X X a ^ o .r w O >• = 8 TJ w o X 4- 4- o o Z E 0) © II! * 8>° 09 » .£ S 5 2! o) ° « CO? 11:1 OCX A o is §15 |s ■o o 5 o> . ■*- «* u 4) O O '£ 8> 3 £ 0.2-0 6 *± 8> S o *■ < .= © o .= w X o x o > ut w) > TJ — c 8 > = »*. o c © _ s •■ x J2 o © © *■ = c o a> ^ c> o « . j) -o -C u « ^ x c fi ? w o a> o 2 o T -^ t 0) * o o u « "5 . O f **• * > *- «£ «• £ x o> 5. •■ & u «- O « O 0) £?* *! o ■So" O x w *. c o *S 8 u. S "5 ° Z. 8 in a «> k en I ^ o 5 o o C X o 2 c o _ 8) —^ j) C X J" .S 8 8 2 g a Q..E £ «! o i|s i\ "■ .? «t • .9 °"o V 4- W 3 3 £ 3 U 8" o i. o -8 -r: *■ «*. u» O „_ x a 3 . w o o >, 3 *■ X — o o *: j> S = *.l *3 ■*- tj - « ? 2 *■ i sis O 7% w s > H ^ J3 U) C O u o C 3 ° c c c D O 0_^ g) ° o ^ £ 8 * 2 o * . * i -5 5 S o i- u o. +: £ u ft. 8 w S| o .£ a o T 8 .t: _g. 2 X 3 X X fc " c c £ * o o c ? I » " ° So 1 i-i o 8> 8 JD C 8 a 4) *" w *- 8 3 **- w u E x a e 1 — C 8 O •z w o ^ 8 . "» £ J •= 8>X o .£ « 8> S * ~ ao ■* £.1 I 8 *; >. © "5 £ Ifc +- X «» a, .12 8 c .S x X o c "8 •- = 1 8 3 8 -= o i .5 o '*■ X O C u) *: o 8 o a v > go" 1 o = „• . &5 °° " C O a. 3 w u fl I J "» 8 Z tn X * *.s O 8) II .£ c 8 2 S3 0) ♦■ 8 X £ a x .t fl> .£ *8 8) w o 8-S .r a So 2-8 O C a 8 3 5 si = 5a| S a c o 1 "■= E S3 • 2 4- **. t *«- fl) o O "8 ■£ * > = .t "* O . 8 - £ .= 2 8 ■*> OS c a ? >^2 :: 0.£ 8 8) O Q. 3 S X U "8 .. w > L C fl) — «n is ^ fl) o S S i c a> O -n x u g w> 15 -E .■£ .5> ^ ^■S fl) = ? s -^ a> 5 « 2- > ^■5 O S S i *■ o^ - 8) w «> *■ ^ > « w o > o a> o a -i u 3 C v •— (1) g> 3 8 i. •S A) ? i-aia §8 h >. k 8 u X fl) fl) ui x ^ o o 1§ C -8 .£ *> .£ J. E 8 v a o fl) . >g S 2 A) u fl) * X in c Is 51 c o 3 "° fl) o > «; a i .£ '3 .2 E £ g-s g ■8 -8 .2 11 o .S-.S- "S ■* -c s ^ ^ L. I •" CO * D k X o i- $ g o o k- k *■ O **- O s- 8 . Ed? o o £ ax ^ 1* = 0) a, 11 I s - — "O Q. 0) £ * 6 - w X O 8 .2 ■* Q. ■o a o 8* 5 c ■» O "O B N •- > O O s O C o v O C "O h. o o H o «> O k * o 2 I- X o x o O -B ■o o a a o o 0> Li .12 5> u 0> u o) . o I 5 JJ x a v k c i 5 0> c *> . §1 o ° 0) c c *" S 5 2 J 8 "■" Be* s o * ,?!! c « • ■D O 3 *■ o s S *■ a - o d «/> .5 «/» w o • CO o Oft ■ ! 9 >- f k 3 85 • "8 S a o a O o o> o w s a k " o *: c o ... - j o 1] V k 3 - a. to (B (J) V) w O » 3 t o d> N wt O in m O k TJ •*• »_ w o 2 B £ O u tj £ 3 dl lo E-o o o £ "5 ■o o .* . 8-8 x o o ■■ a 2 I! g o ■o o w Owe N *" — i ." o 1 S3 £ £ 3 » o 2 o .E * a -a B u S . e 8 a ^ £ o o o O .E O *- ^ o r o- o o *; O X X ri *■ 5 O B ■J; o O u a ■oi — ^ O «A X o a E O ti o ^ k . a wt o o o c c i! 5 -o .5* » « s-S i ^.El-o ^ o c o £ o *■ Z w 2 o g c o w * « o a 3 o a c D — « *- a o o o ax (A B > — Jt s O ^8 IS IS 3 .* O D O X 4- O o _>» "5 o ■o ii £ ° C O w _ O II O) «A "§■? e J « ? N .= O > o s > o Oft o >- tmmi to fmd n. . . PAGE Will it pay to store frozen food? 3 What methods of freezing storage are available? ... 3 What size home freezing unit should I buy? .... 4 Before you begin 7 Packaging materials 8 Freezing and storing 8 Preparation of food 9 To prepare fruit 9 To prepare fruit puree 10 To prepare fruit juices 10 To prepare vegetables 11 To prepare vegetable puree 11 To prepare meat 13 To prepare fish .18 To prepare shellfish 18 To prepare poultry 19 To prepare eggs 22 Thawing and cooking frozen foods 23 Precooked foods 23 Vegetables 23 Fruits . 25 Meat 25 Freezing precooked and prepared foods 26 [38] Co-operative Extension work in Agriculture and Home Economics, College of Agriculture, University of Californ cooperating. Distributed in furtherance of the Acts of Congress of May 8, and June 30. 1914 J. Earl Coke. Di nd United States Department of Agriculture r, California Agricultural Extension Service. 30m-2,'53(A2502)LL