ctiiadcJi 153 
 Ju/cie, 1949 
 
 E FREEZING 
 
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 prepare 
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 agricultural extension service 
 ege of agriculture 
 university of California • berkeley 
 
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 FROZEN FOODS #ow Atfi>£ a place on most home 
 menus, either as a regular item, as an occasional 
 yt 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. 
 Recently, however, freezers for home use have 
 iJ^ become 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. 
 
 • , // 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 21 . 
 
 THE Vera Greaves Mrak was Associate Home Economist in Agri- 
 AUTHOR cultural Extension, Berkeley. (Resigned, December, 1948.) 
 
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 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 
 many urban homemakers, the time 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 pro- 
 vide for temporary storage of frozen food 
 may be completely satisfactory. 
 
 V? 9 
 
 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 pref reezing 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- 
 f oot 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. (See "Construc- 
 tion of Farm Refrigerators and Freezers," 
 by James R. Tavernetti, California Agri- 
 cultural Experiment Station Circular 
 387.) 
 
 A home unit should be capable of main- 
 taining a temperature of 0° F or lower 
 when surrounded by an air temperature 
 as high as 100° F. It should have at least 
 
 4 inches of insulation on sides and bot- 
 tom, 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. 
 
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 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 page 5 
 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 may be advisable to have large 
 animals, such as beef, 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 
 justifies freezing. Raw salad vegetables 
 do not freeze satisfactorily. 
 
 Check the list of fruits and vegetables 
 in the charts at the center of the book, to 
 see which ones you wish to freeze and to 
 decide how much of each. 
 
 [5] 
 
MEAT 
 
 (Estimating 2 pounds daily for a family of 4 totals 730 pounds of meat a year) 
 
 Meat 
 
 Weight of Animal 
 
 Dressed 
 
 weight 
 
 lbs. 
 
 Locker space necessary 
 
 to store entire amount 
 
 cubic feet 
 
 Family needs 
 
 Beef 
 
 800 pounds 
 Baby beef 
 
 400 
 
 10-12 
 
 
 Pork 
 
 200 lb. hog 
 
 110 
 
 3 
 
 
 Lamb 
 
 80-100 lb. lamb 
 
 40 
 
 1 
 
 
 Veal 
 
 180 lb. calf 
 
 100 
 
 2V2 
 
 
 Rabbit 
 
 10 rabbits 
 
 3 to 4 lbs. dressed 
 
 30-40 
 
 1 
 
 
 Poultry 
 
 10 chickens 
 
 3 to 4 lbs. dressed 
 
 30-40 
 
 1 
 
 
 
 
 
 
 
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 smut you BEGIN . . . 
 
 In the 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. 
 
 [6] 
 
PACKAGING MAmtAtS . . . 
 
 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. 
 
 Laminated aluminum foil, cello- 
 phane, or glassine. 
 
 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. 
 
 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 be impervious to fruit or 
 vegetable juices. 
 
 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. 
 
 fRmiNG AND STORtNG . . . 
 
 Keep a notebook record 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. 
 
 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. 
 
 Quick-freeze large quantities of food at 
 a locker plant. 
 
 Storage Period: 
 
 Long storage impairs quality. Use first 
 the food which has been stored longest. 
 The following storage times are a guide 
 for foods stored at 0° F: 
 
 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. 
 
 [7] 
 
Above: Fill inner bag. 
 Below: Fold ends. 
 
 PRCPAMTION Of MOD . . . 
 
 To Prepare Fruit: 
 
 These instructions are general, and apply to any fruits to be prepared 
 for freezing. In the center of the book, you will find charts with specific 
 instructions 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 
 (center of book), 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 cola 
 water to make the sirup. Stir carefully 
 until sugar is dissolved. (It is not usually 
 necessary to add ascorbic acid to prevent 
 
 Heat seal. 
 
darkening of fruits if they have been care- 
 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. Mix fruit 
 and sugar together before packaging. 
 
 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.) 
 
 6. Package in a suitable container. 
 Leave head space (empty space) at top of 
 carton— % inch for a 5-inch carton. Be 
 sure sirup covers the fruit. 
 
 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. 
 
 10. Store at 0° F or below. 
 
 * 
 
 * 
 
 SS 
 
 * 
 
 To Prepare Fruit Puree: 
 
 Fruit purees may be used in frozen des- 
 serts, as sauce for ice cream, in cake fil- 
 lings, 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. Seal. 
 
 5. Label. Give amount of sugar used. 
 (You will need to know this when you 
 come to use the puree.) 
 
 6. Freeze. 
 
 Above: Cut fruit directly into sirup. 
 Below: Cover, leaving head space. 
 
 Seal carton. 
 
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 extract- 
 ing 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— % 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 ba 
 prepared for freezing. Following 
 this section 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. 
 
 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 
 according to size. 
 
 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. 
 
 6. Remove from water, drain, and 
 package. 
 
 7. Heat-seal packages, or use tight fit- 
 ting lids. 
 
 8. 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. 
 
 [10 
 
Blanch vegetables in 
 boiling water. 
 
 Chill quickly. 
 
 Package promptly. 
 
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 
 V2- 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. 
 
 [12 
 
DIRECTIONS FOR FREEZING VEGETABLES 
 
 VARIETIES: Unless specific varieties are recommended, any variety of the vegetables 
 
 in the list is suitable for freezing. 
 
 BLANCHING: Blanch all vegetables unless other preparation is indicated. Use boiling 
 
 water. Start counting blanching time when water resumes boiling after vegetables 
 
 are immersed. 
 
 CHILLING: Chill all blanched vegetables (except mushrooms and olives) in ice water 
 
 before packaging. 
 
 PACKAGING: Drain vegetables after blanching. Pack in suitable containers. Seal. 
 
 Quick-freeze promptly. STORING: Store at 0° F or below. 
 
 Vegetable 
 
 Preparation 
 
 Blanching Time 
 
 Artichokes 
 
 Pull off outer bracts. Cut off top of bud. 
 Trim stem. Wash. 
 
 8 to 10 minutes. Or 8 to 10 minutes 
 in boiling citric acid solution (3 tea- 
 spoons citric acid crystals to 2 quarts 
 water). 
 
 Asparagus 
 
 Wash. Cut. Freeze promptly for best 
 results. 
 
 2 minutes 
 
 Beans: lima, 
 Henderson bush, 
 Fordhook 
 
 Remove pods. Wash. Sort for size. 
 
 2 to 3 minutes 
 
 Beans, snap: 
 Green bush or 
 pole typos 
 
 Use tender, stringless beans. Wash. 
 Cut into 1-inch pieces, or French cut. 
 
 1 V2 minutes 
 
 Beets 
 
 Mature beets: cook, then peel, slice or 
 dice, before freezing. Small, tender 
 beets: wash, peel, dice, or leave whole. 
 
 Small, whole: 5 minutes 
 Uncooked, diced: 3 minutes 
 
 Broccoli 
 
 Wash. Cut to serving size. Split large 
 stalks. 
 
 3 to 4 minutes 
 
 Brussels sprouts 
 
 Trim off outer leaves. Wash. 
 
 4 to 5 minutes 
 
 Cabbage 
 
 Remove outer leaves. Quarter and 
 core. Cut into 1-inch wedges. 
 
 1 minute 
 
 Carrots 
 
 Cut into Vs-inch pieces, or dice. 
 
 2y 2 minutes 
 
 Cauliflower 
 
 Wash. Break to serving size pieces. 
 
 3 minutes 
 
 Corn on cob: 
 Yellow var. 
 
 Use slightly immature corn with fully 
 developed kernels. Husk, de-silk. 
 
 8 to 10 minutes, depending on size 
 
 Corn, cut: 
 Yellow var. 
 
 Same as for corn on cob. Cut kernels 
 from cob after blanching and chilling. 
 
 1 1/2 minutes, on cob 
 
 Greens 
 
 Use young, tender leaves. Wash. 
 
 1 1/2 minutes 
 
 Mushrooms Use small, fresh ones with tight, white 
 
 Caution: U*e only caps. Cut off base of stems. Slice or 
 
 edible var. leave whole. May be fried in butter 
 
 or margarine before freezing, instead 
 
 of blanching. 
 
 *. 10 *+ minutes, nuu; vnui in icea 
 
 citric acid solution (3 teaspoons citric 
 acid crystals in 2 quarts water). 
 
 Olives: 
 Mission var. 
 
 Prepare according to 1-lye or 3-lye 
 process. (See Univ. of Calif, leaflet, 
 1945, "Home Pickling of Olives.") 
 
 Boil 10—15 minutes in brine containing 
 6V2 tablespoons salt per gallon of 
 water. Drain off brine, and chill be- 
 fore freezing. 
 
 Peas 
 
 Remove pods. Wash. Sort for size. 
 
 1 minute 
 
 Pimientos and 
 Peppers 
 
 Wash. Remove stem and seeds. Cut in 
 halves, slice, or dice. 
 
 Do not blanch. 
 
 Squash: Italian, Summer, 
 Crookneck, Zucchini 
 
 Use ycung squash. Wash and cut into 
 Vi -inch slices. 
 
 3 minutes 
 
 Squash, winter 
 
 Use well-ripened, fully mature squash. 
 Peel and cut into 1-inch cubes. Cook 
 until soft. Puree. Add salt and spice to 
 taste, for pie. 
 
 No blanching required. 
 
 Mixed Vegetables Use any combination desired. Prepare 
 
 each vegetable separately according 
 to directions above. Mix after blanch- 
 ing. 
 
 See blanching time for each vege- 
 table. 
 
DIRECTIONS FOR FREEZING FRUITS 
 
 VARIETIES: Not all varieties of the different fruits are satisfactory for freezing. The 
 ones recommended in the list have been found to give best results. Where no specific 
 one is recommended, any may be used. 
 
 PACKAGING: Pack fruit into suitable containers. If sirup is used, leave head space. 
 
 Seal. Freeze. STORING: Store at 0° F or below. 
 
 Fruit 
 
 Preparation 
 
 Sugar 
 
 Apples 
 
 Peel, core, and slice. Make into apple- Sirup scald: 1 cup sugar to 1 quart 
 sauce, or sirup scald for 2 minutes. water. Bring to a boil. 
 
 Apricots: 
 
 Blenheim (Royal), 
 Moor park, Tilton 
 
 Peel, cut into quarters or slice into Cold sirup: 3 cups sugar to 1 quart 
 cold sirup. water. 
 
 Avocados 
 
 Peel and stone fruit. Puree. Add lemon 
 or sugar to taste. (May be used in ice 
 creams, sandwiches, salads, etc.) 
 
 If you add sugar: 5 parts by weight 
 of pulp to 1 part by weight of sugar. 
 
 Berries (except 
 strawberries) 
 
 Wash if necessary. Pick over. 
 
 Cold sirup: 2 cups sugar to 1 quart 
 water. 
 
 Dry sugar as desired, or freeze with- 
 out sugar. 
 
 Cantaloupe 
 
 Use firm, ripe, highly flavored melons. 
 Cut in half; remove seeds. Cut balls or 
 cubes into cold sirup. (Best when used 
 with mixed fruits.) 
 
 Cold sirup: 2 cups sugar to 1 quart 
 water. 
 
 Cherries (sour) 
 
 Wash. Pit if desired. 
 
 Dry sugar: 1 pound sugar to 5 pounds 
 cherries. 
 
 Cherries (sweet): Bing, 
 Lambert, Royal Ann 
 
 Wash. Pit if desired. 
 
 Cold sirup: 2 to 3 cups sugar to 1 
 quart water. 
 
 Coconut (fresh) 
 
 Shred. Add coconut milk. (To use, pour 
 off milk and add sugar as desired.) 
 
 No sugar when packed. 
 
 Figs: Calimyrna, 
 Kadota, Mission 
 
 Wash. Peel if desired. Cut Calimyrnas 
 and discard if sour. 
 
 Cold sirup: 1 to 2 cups sugar to 1 
 quart water. 
 
 Grapefruit 
 
 Peel, cutting deep enough to remove 
 white membrane under skin. Section, 
 using stainless steel knife and remov- 
 ing membranes between sections. 
 
 Freeze with or without sugar. For 
 sugar: 1 pound sugar to 5 pounds 
 fruit. Dissolve sugar in juice from 
 fruit without heating. Pour sirup over 
 fruit. Add water if necessary. 
 
 Grapes: Muscat, 
 Thompson seedless 
 
 Pick over. Remove stems. Wash. (Best 
 when used with mixed fruits.) 
 
 Cold sirup: 2 cups sugar to 1 quart 
 water. 
 
 Nectarines 
 
 Peel. Cut into quarters, halves, or 
 slices, directly into sirup. 
 
 Cold sirup: 2 to 3 cups sugar to 1 
 quart water. 
 
 Oranges: 
 
 Any except navels 
 
 Same as for grapefruit. 
 
 Same as for grapefruit. 
 
 Peaches: Elberta, 
 
 J. H. Hale, Rio Oso Gem 
 
 Peel. Cut into quarters, halves, or Cold sirup: 2 to 3 cups sugar to 1 
 slices, directly into sirup. quart water. 
 
 Persimmons: 
 Fuyu, Hachiya 
 
 Peel. Remove any seeds. Puree. 
 
 1 pound sugar to 6 pounds puree. 
 
 Plums: 
 
 Beauty, Gaviota, 
 
 Santa Rosa 
 
 Cut into halves, or puree. 
 
 Cold sirup: 3 cups sugar to 1 quart 
 
 water. 
 
 Dry sugar: 1 pound sugar to 3 pounds 
 
 plums. 
 
 Dry sugar as desired, or freeze with, 
 out sugar. 
 
 Rhubarb 
 
 Wash and cut into desired lengths. 
 
 Strawberries: 
 Banner (Marshall), 
 Klondike, Driscoll A-1 
 
 Wash if necessary. Pick over. Remove 
 hulls. Crush with sugar, or slice. Place 
 a few whole berries in carton for 
 garnish. 
 
 Dry sugar: 1 pound sugar to 4 to 6 
 pounds berries. 
 
 Mixed Fruits 
 
 Use any combination desired. Prepare 
 each fruit separately according to di- 
 rections above. Mix. 
 
 Cold sirup: 2 to 3 cups sugar to 1 
 quart water. 
 
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 
 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. 
 
w> 
 
 ^ 
 
 To wrap, place tied bird in center of 
 a square of suitable locker paper. 
 
 ,.*# 
 
 Bring edges of paper together and 
 fold down in 1/2- 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. 
 
 Or pack pieces into a waxed carton 
 or cellophane bag. 
 
 Seal the package, or cover with cello- 
 phane and seal. 
 
To Prepare Fish: 
 
 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 shellfish tends to toughen on 
 longer storage. 
 
 1 . Use only fresh fish. Clean, scale, 
 dress, and wash. 
 
 2. Seal in airtight package. This is 
 necessary, to prevent fish odor from get- 
 ting 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. Pack in liquid-tight 
 containers. Seal and quick-freeze. 
 
 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 2 
 teaspoons 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 
 2 teaspoons salt or 2 tablespoons sugar 
 into each cup of yolks. 
 
 Egg whites: Separate from yolks. 
 
 1 . Package, leaving head space, and 
 seal. 
 
 2. Label (give number of eggs in each 
 carton ) , freeze, and store. 
 
 PRiCOOMD FROZEN FOODS . . . 
 
 Most cooked foods may be frozen, but 
 some are not sufficiently satisfactory to 
 justify the preparation necessary. To de- 
 velop a list of frozen precooked foods 
 which are satisfactory for your use, freeze 
 two packages of your favorite recipes. 
 Use one at the end of one month, the 
 other, three months later. Keep a list of 
 those which you find satisfactory. 
 
 Frozen foods serve you best when they 
 require a minimum of time and effort to 
 prepare them for the table. Some take 
 
 longer to prepare, thaw, and cook, than 
 to make them of fresh ingredients— for 
 example, baking powder biscuits. 
 
 [16] 
 
Precooking food for freezing is 
 worth trying for the following: 
 
 Seasonal foods. 
 
 Foods that require a long time to 
 prepare. 
 
 Foods that take only a little more work 
 to prepare in quantity than to prepare 
 for a single meal. 
 
 Foods that require little attention be- 
 tween freezer and table. 
 
 Do not precook foods too long if they 
 are to be heated before serving. They 
 should be chilled rapidly and completely 
 before packaging, and packaged in mois- 
 ture-resistant material to prevent drying 
 out. 
 
 does not S ter.l.xc 
 foods, and those 
 cooked before 
 freexing are 
 often more sub- 
 jett to spoiled 
 when thawed 
 than are <resh 
 foods. 
 
 83 
 
 * 
 
 S3 * 
 
 The storage life of most precooked 
 foods is much shorter than that of un- 
 cooked 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, stews, etc. 3 to 6 months 
 
 Batters and doughs 1 to 3 months 
 
 Cooky doughs 6 to 8 months 
 
 1 . Frozen white sauces tend to curdle 
 during thawing. They will generally be- 
 come smooth again when heated and 
 
 stirred. Sauces made from concentrated 
 meat and chicken stock tend to separate 
 less than do those from diluted stock. 
 
 2. Do not freeze potatoes in any pre- 
 cooked dishes, such as stews, as they be- 
 come mushy when frozen. 
 
 3. Omit hard-cooked eggs from pre- 
 cooked dishes. They become rubbery. 
 
 4. Most sandwiches, except those con- 
 taining eggs, freeze satisfactorily when 
 properly packaged. Do not include may- 
 onnaise or lettuce. 
 
 5. Baked rolls, bread, and cake keep 
 successfully in freezing storage. Refrig- 
 erator or rock cookies are almost equally 
 successful frozen cooked or as dough. 
 Batters and doughs may be frozen, but 
 the baked product is easier to handle and 
 use. 
 
 6. In general, pies that have been 
 frozen unbaked have a flakier, more 
 tender crust than do pies that are baked 
 before freezing. Custard pie does not 
 freeze well. 
 
 7. Freeze cooked meats in a surround- 
 ing sauce or gravy. This helps retain 
 flavor and texture longer. 
 
 [17] 
 
THAWING MP COOKING fROZCH FOODS . . . 
 
 Frozen foods, when thawed and cooked, 
 should have the bright color, firm texture, 
 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 recom- 
 mended, and use proper thawing and 
 cooking methods. 
 
 When you remove foods from freezing 
 storage, place them in the freezing corn- 
 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.) There is no point in using a pres- 
 sure cooker for frozen vegetables— no 
 time is saved, and there is danger of over- 
 cooking. 
 
 Cook vegetables in briskly boiling, 
 salted water— !/4 to % cup for a 12-ounce 
 package. More may be added, if neces- 
 sary, 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. 
 
 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. 
 
 Uncover to finish cooking. Most of the 
 water should be evaporated by the time 
 the vegetables are done. 
 
 Cooking time varies with the maturity 
 and variety of vegetable. Do not over- 
 cook. The blanching of vegetables be- 
 fore freezing, and the change in their 
 texture during freezing make them 
 especially subject to undesirable changes 
 in color, flavor, and texture if they are 
 overcooked. 
 
 Here are suggested cooking times : 
 
 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. 
 
 Cook vegetables, while still frozen, in small amount of boiling water 
 for a short period of time. 
 
 ■i 
 
 % 
 
Fruits 
 
 Thaw fruit in unopened container, in refrigerator or at room temperature. 
 
 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 storing. 
 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. 
 
 Fruit may also be thawed 
 in cold water. 
 
 [19] 
 
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 1 /l> 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 lV^-mch 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 poultry according to direc- 
 tions for fresh birds. 
 
 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. 
 
 30m-6,'49(B4209) 
 
 20 
 
WH£R£ TO FIND IT . . . P"#%5 
 
 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 6 
 
 Packaging materials 7 
 
 Freezing and storing 7 
 
 Preparation of food 8 
 
 To prepare fruit 8 
 
 To prepare fruit puree 9 
 
 To prepare fruit juices 10 
 
 To prepare vegetables 10 
 
 To prepare vegetable puree 10 
 
 To prepare meat 12 
 
 To prepare poultry 13 
 
 To prepare fish 16 
 
 To prepare shellfish 16 
 
 To prepare eggs 16 
 
 Precooked frozen foods 16 
 
 Thawing and cooking frozen foods 18 
 
 Vegetables 18 
 
 Fruits 19 
 
 Meat 20 
 
 21 
 
TIME WELL SPENT 
 
 a visit with • • . the home demonstration agent. A 
 trained home economist willing and able to assist 
 rural homemakers in . . • meal planning • . . food buy- 
 ing • . • clothing the family • • . planning the home for 
 jSSEJ^ convenience and comfort • • . and 
 
 other homemaking problems • • . 
 time well spent when you con- 
 sult this free service. 
 
 You will find a Home Demonstration Agent in: 
 
 Alameda County: 
 
 Post Office Bhig., Hay ward 
 
 Butte County: 
 
 Federal Bldg., Oroville 
 
 Colusa County: 
 
 Federal Bldg., Colusa 
 
 Contra Costa County: 
 
 Cowell 
 El Dorado County: 
 
 Post Office Building, Placerville 
 
 Fresno County: 
 
 Room 20 Federal Bldg., 
 Fresno 1 
 
 Humboldt County: 
 
 Post Office Bldg., Eureka 
 
 Imperial County: 
 
 Court House, El Centro 
 
 Kern County: 
 
 2610 M St., Bakers field 
 
 Kings County: 
 
 131 E. 8th St., Hanford 
 
 Lake County: 
 
 Kelseyville 
 Lassen County: 
 
 Memorial Bldg., Susan ville 
 Los Angeles County: 
 
 511 E. Aliso St., 
 
 Los Angeles 12 
 
 Madera County: 
 
 Post Office Bldg., Madera 
 Marin County: 
 
 Post Office Bldg., San Rafael 
 Mendocino County: 
 
 362 N. State St., Ukiah 
 
 Merced County: 
 
 County Adobe Bldg., 
 
 Court House Square, Merced 
 
 Modoc County: 
 
 1621 Main St., Alturas 
 
 Monterey County: 
 Court House, Salinas 
 
 Napa County: 
 
 Post Office Bldg., Napa 
 
 Nevada County: 
 
 Memorial Bldg., Grass Valley 
 
 Orange County: 
 
 1 104 W. 8th St., Santa Ana 
 
 Placer County: 
 
 1389 Lincoln Way, Auburn 
 
 Plumas County: 
 
 Court House, Quincy 
 
 Riverside County: 
 
 Post Office Bldg., Riverside 
 
 Sacramento County: 
 315 Federal Bldg., 
 Sacramento 2 
 
 San Benito County: 
 Court House, Hollister 
 
 San Bernardino County: 
 
 Federal Bldg., San Bernardino 
 
 San Diego County: 
 
 404 U. S. Customs Bldg., 
 San Diego 1 
 
 San Joaquin County: 
 145 S. American St., 
 Stockton 7 
 
 San Luis Obispo County: 
 997 Monterey St., 
 San Luis Obispo 
 
 San Mateo County: 
 Half Moon Bay 
 
 Santa Barbara County: 
 
 Federal Bldg., Santa Barbara 
 
 Santa Clara County: 
 201 Post Office Bldg., 
 San Jose 18 
 
 Santa Cruz County: 
 Court House Annex, 
 Santa Cruz 
 
 Shasta County: 
 
 County Office Bldg., Redding 
 
 Siskiyou County: 
 Court House, Yreka 
 
 Solano County: 
 
 County Library Bldg., 
 Fairfield 
 
 Sonoma County: 
 
 Court House, Santa Rosa 
 
 Stanislaus County: 
 
 Federal Bldg., Modesto 
 
 Sutter County: 
 
 Post Office Bldg., Yuba City 
 
 Tehama County: 
 
 Federal Bldg., Red Bluff 
 
 Tulare County: 
 
 Post Office Bldg., Visalia 
 
 Tuolumne County: 
 
 815 Washington St., Sonorm 
 
 Ventura County: 
 
 52 N. California St., Ventura 
 
 Yolo County: 
 
 Court House, Woodland 
 
 Yuba County: 
 
 Federal Bldg., Marysville 
 
 CALIFORNIA AGRICULTURAL EXTENSION SERVICE 
 UNIVERSITY OF CALIFORNIA • BERKELEY