Extension Bulletin 375 {revised) December ' 1954 ~FARM to- FREEZER . ~ *. ~ *

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~ 1on· Service Institute of Agricultural Sciences

State College of Washington > Pullman. Washington ' -~ As you plan, keep the following facts in mind_: 1. Make a preservation plan early in the year. 2. Get the best varieties and kinds of for freezing. 3. Buy suitable containers and wrappings early. Check to be sure they are moisture-vapor-proof. Check each year on new im­ provements. 4. Freeze only strictly fresh, high-quality foods. Avoid bruising them. The information in this bulletin belongs to no one person 5. Use clean cutting boards and knives to prevent contam­ or institution. It is based on research done at many state Land ination. Grant colleges, Fish and Wildlife Service, and Human Nutrition 6. Work fast and according to directions. Package foods only and Home Economics Research-Agricultural Research Service, after they are thoroughly chilled. . USDA. 7. Spread packages against coils and freeze at 0° F. or below. State College of Washington staff members who have con­ 8. St.ack packages closely together and store at constant 0° tributed information or who have read portions of the manuscript temperature. are Mrs. Margaret Hard, Associate Home Economist and Chair­ 9. Keep a record of foods you put into the freezer. man, Home Economics Research; T. 0. Meyer, Assistant Professor 10. Use foods from your freezer every day and check them off in Animal Husbandry; William J. Stadelman, Associate Professor as you remove them. of Poultry Science and Associate Poultry Scientist; Helen Noyes, Extension Home Management Specialist; and Arlene Patterson, Assistant Professor of Household Equipment. Dr. Barbara Mc­ Laren, _formerly Associate Professor of Home Economics at the State College of Washington, and Kathryn Osterhaug, Home Economist, Fish· and Wildlife Service, Seattle, Washington, have also contributed to this publication. By Inez M. Eckblad, Extension Foods Specialist from Farm to Freezer

WILL YOU CAN OR FREEZE ? FACTS ABOUT THE FOODS YOU FREEZE Ail foods contain enzymes (small protein substances) that Freezing is quicker and easier than canning, although canned speed ripening and maturing. Bacteria also may be on a product.· foods can often be prepared more quickly .for the table. In A few of these are harmful; some. are not; and some cause flavor flavor, color, and texture, frozen foods are more like fresh foods changes. Freezing does not destroy all bacteria. than are canned foods. Frozen vegetables are only slightly higher Vitamins and other food values in various quantities are also in food value than canned ones, while frozen fruits usually have presen ~ in foods. higher vitamin values. This depends somewhat on how the Temperature, exposure to air, and storage-time affect enzymes, product is handled, however. bacteria, and vitamins. Heat applied briefly for a short time slows or stops oxidation and enzyme changes. Air hastens darken­ Freezing probably will not replace all home canning. A few ing of food, flavor . changes, and vitamin loss. Holding food at foods do not freeze well; others are as flavorful canned as frozen. room temperature hastens color, flavor, texture, and nutritional Cost studies show that freezing foods is mo~e expensive than changes. Spoilage may result. canning them. The Department of Food Technology, University of Massachusetts, found the cost of containers and heat for can- . GOOD FOODS COME IN GOOD PACKAGES ning to be about 4Y2¢ per pint and 6¢ per quart. Costs of packaging and locker storage in Washington State average . from La~ge or small, the freezer is a box insulated to keep heat 5¢ to 9¢ per pound. Costs of freezing in a home freezer range out, with a system for removing heat from foods and the box. from 10¢ to 21 ¢ per pound in Washington State. The cold air inside is dry air.

3 Without wrapping or with poor wrapping, food gets dry and stale fast. Moisture comes through thin and poor wrapping that is not moisture-vapor-proof. The walls of the freezer quickly coat with frost. With loose but moisture-vapor-proof wrapping, the mois­ ture goes into space around foods and "cavity ice" forms. The product dries and the result is called "freezer burn." With a tight wrap of moisture-vapor-proof material, the moisture is held in the product. The product loses little or no weight, and irs quality is more nearly like that of fresh food than whh loose or poor wrapping.

WHICH FREEZES FIRST? RATE YOUR PACKAGING 1. Is it moisture-vapor-proof? 2. Does it cover the food closely and tightly? 3. Does it stand freezing temperatures and a reasonable amount of handling without breaking, rearing, or puncturing? 4. Is it of a shape suitable for the food and for economical packing in the freezer? Both packages have the same capa~ity. The package on the 5. Is it suitable for the size of your family and the kind of right freezes .first because the heat leaves the cente!" of a flat package faster than from. the center of a tall pack­ food and its preparation for eating? age. 6. Is it odor-free and does it impart no off-flavors to food? Foods in metal containers freeze faster than those in paper 7. Is it easy to clean thoroughly? containers because metal is a beHer heat conductor than paper. 8. Is it convenient to use?

4 KINDS OF PACKAGING PLIOFILM is a transparent "film. It is stronger and more flexible than cellophane, but not as strong as polyethylene. An ALUMINUM FOIL, if it is heavy, gives excellent pro­ outer wrap or carton is desirable for protection. Experiment tection but its sharp edges make it more difficult to handle than ·stations recommend FF 140 as a good weight. A pliofilm bag waxed paper. It is available plain or double (laminated) with may be made form-fitting by dipping all but the top in near­ · kraft paper, glassine, or other materials for lining. Use plain foil boiling water and twisting the top to close it. of .0015 or higher gauge for freezing. Look for the number on Sharp bones puncture pliofilm. You cannot heat food products the package when you buy. Light foil tears and gets pin holes in this package. Some people object to the odor of pliofilm. easily. Some lightweight foil laminated to paper peels off onto Rigid pliofilm or plastic containers are available in many the food. sizes and kinds. Some of them crack easily. Others have lids which are hard to adjust. Some are quite expensive but are re­ Foil is good wrapping for irregularly shaped foods such as usable and quite easily cleaned .. (without bones), fish, 'pies, poultry, and unfrosted cakes and rolls that can be defrosted in the oven. POLYETHYLENE (plastic film) gives excellent protec­ Use the drugstore method of wrapping. Foil is seldom re­ tion from drying if the food is properly handled. Shaped bags usable for freezing because it is difficult to clean thoroughly. of different sizes, sheets of various widths, and tubings are avail­ able. These may be heat-sealed (with low heat) or tied. They are CELLOPHANES are used for many purposes, but only those stronger and more flexible than cellophane or pliofilm. Bottom with code letter Mare effective vapor-proof packaging for frozen seams on bags often have holes, so check them by filling the bag foods. Grease-proof cellophane is needed for meat and poultry with water. They may be resealed with a warm iron. Use a piece of products. Cellophane laminated to other paper makes a strong paper toweling between warm iron and bag when sealing. wrap. Single cellophane needs an outer wrap or carton. It punc­ Because polyethylene films are transparent, you can insert tures easily and is not as pliable as pliofilm or polyethylene. a label in some packages before you seal th '7Gi . Rough handling Cellophane dries in long storage. Stockinette as an outer cover and sharp bones puncture the film, and you cannot heat foods helps hold cellophane close to the product. in it. Avoid using film,s which grocers and meat dealers use for

5 pre-packaging in stores. Some are too thin; others have tiny air toward the food: The wax on well-waxed-packaging scrapes off holes. Check refills with water to see if holes have developed. easily. Test it with your fingernail. Some locker plants use a specially designed polyethylene bag. A machine sucks out the air in the package. This process shrinks GLASS JARS give 100 per cent protection to frozen the bag and gives excellent protection. food if properly handled. Regular canning jars are a little in­ convenient for easy food removal. Glass jars with wide necks LAMINATED WRAPPINGS-Some of the new types are are made especially for frozen foods. For best results, use new more pliable and give better protection than older types. Wrap­ flat lids each year. Jars require extra storage space in the freezer pings in general are not reusable. Read the label carefully to and storage when empty. They are breakable. Glass may be determi~e the type of construction and quality. Often, glassine, sterilized for repeated use. polyethylene, or cellophane are fastened to kraft paper. RIGID ALUMINUM CONTAINERS with tight-fitting lids WAXED CARTONS AND PAPER5 vary. The best that slide on quickly and easily are available; Initial cost of most cartons and tubs are heavily waxed. If the lids are not waxed of these. is now high. They stack easily in the freezer and food or laminated, they require circles of cellophane, pliofilm, or foil may be heated in them. They are available in sizes suited to between the food and the. lid . .Some of the new cartons have family use. Sterilizing such containers is simple. rigid plastic lids that give good protection when fitted tightly. Cartons and tubs are easier to fill than are bags. Look for shapes TIN CANS give excellent protection to foods if properly that stack well in your freezer. Some are difficult to clean well for handled. They are now available in -wholesale lots either as reuse. They can be rinsed with tepid water, not scalded. friction top with push-in lids or with reflanged lids. Use lacquered Some waxed wrappings are too stiff to be pliable for close, cans (red enamel) for red fruits and vegetables. You can use tight wrap. Often two wraps are required to give moisture-vapor other tins with tight lids for cut-up poultry, , fish, and protection comparable to one layer of foil, cellophane, or poly­ cooked foods. Because cans are round, they take extra space in ethylene. If paper is waxed on one side, place the waxed side the freezer. They may be sterilized.

6 WAX DIP is used in some commercial plants for irregularly space is needed for stalk vegetables such as broccoli or cauliflower. shaped foods such as poultry, steaks, and corn-on-the-cob. The For foods packed in sirup and for other liquid or crushed foods, product is frozen first; then dipped in wax at 145 o F. It is leave l-inch headspace in cartons and 1Y2-inches headspace in redipped for two or three more coats. This gives good protection glass or tin. if applied so the wax doesn't chip or pin-hole. Be sure to remove SEAL TIGHTLY-Check containers or wrappings for pin all traces of wax before heating the product. This method has holes or imperfect areas. Correct or discard. recently been adapted for home use. Before heat-sealing a bag, wipe the inside edges with a clean FREEZER FASTENINGS include adhesive, rubber bands, cloth to remove moisture. Press out air from the top and seal paper-covered wire, and pipe cleaners. Freezer tape is made to tightly. To seal a rigid carton, press down the lid slowly and withstand low temperatures without losing adhesive quality. Be carefully to fit the groove. sure you use freezer tape, not ordinary adhesive tape. Colored To heat-seal a bag or a box with an overwrap or a special tapes now available simplify labeling. coating, press with a warm iron. Use just enough heat and pressure Rubber bands are sometimes included with polyethylene bags to hold the edges tightly together. Use paper toweling between to hold the twisted top fast. Strips of paper-covered wire are the iron and a polyethylene bag. Too much heat may cause an easier to apply and remove than are rubber bands. Pipe· cleaner, imperfect seal. although expensive, is easy to use on packages to be opened and reopened several times. Seal polyethylene bags with heat. Ask your county Extension agent for local information about availability and. cost of packaging materials.

CAREFUL PACKAGING SAVES FOOD LEAVE HEADSPACE- Food expands as it freezes. Mosj foods are packed without added water. Leave about Y2-inch head space at the top of the container for foods in small pieces. No head Place paper toweling betwee~ the iron and the carton when you heat-seal cartons. 7 To seal bags with a r:ubber band, tightly twist the top and fold A list near your food freezer or on the inside of a cupboard it over into a gooseneck. Then apply . the rubber band tightly. door makes inventory easy. Provide a space for check-offs. Use If you use paper-covered wire, twist the top of the bag . tightly frozen foods every day and do not store them longer than a year. and encircle the closing with the wire. Then twist the wire several times. FREEZE FOODS QUICKLY AND STORE AT LOW TEMPERATURES LABEL AND INVENTORY ALL PACKAGES Freeze foods immediately after packing them. Keep the pack­ Label each container with the date of packing, variety and ages cold in the refrigerator while you are packing others. When kind of food, and any special treatment. Special stamps, labels, you take food to a locker plant, carry it in an insulated box or colored tape, and crayons are made for labeling. You can use wrap it in several layers of paper. At the locker plant, have foods different colors for different foods. frozen in the fast-freezing room, before placing them in your Keep a record-label and inventory locker. Spread packages out in contact with freezing coils during frozen foods. freezing. If you have a home freezer, be sure that the temperature of the freezing compartmen~ is 0° F. or lower at the warmest part. FOOD Follow these rules to speed freezing: Date packed ---­ Special Treatment_ 1. Freeze no more than 5 per cent of the capacity of the freezer at one time unless you have a special freezing compart­ ment. 2. Place packages against the freezing plates or coils, but spread them out so air can move between them. 3. After freezing, stack packages closely and store at 0° F. or lower. At higher temperatures or where temperatures fluctuate frozen foods lose quality.

8 Briefs on Freezing Fruits

1. Make and chill sirup, if it is to be used. Add ascorbic acid 1. Bring one cup sugar mixed with 1 Y2 cups water or fruit to sirup when needed for some fruits. juice to a boil. Chill it. Boiled sirup reduces air and gives more 2. Get contain~rs ready: protection against discoloration than unboiled sirup. Up to 25 per cent sugar substitute may be used for sweetening if desired. 3. Sort, wash, and prepare fruit. 2. A medium-sweet sirup seems to preserve the fresh flavor, 4. Cover fruit with cold sugar sirup, mix with dry sugar, or texture, shape, and color of fruit more satisfactorily than does pack without sugar ( see table 1 ) . either extreme. 5. Pack in moisture-vapor-proof containers. Leave headspace. Crumple a small piece of foil or waxed paper and place on top of 3. Add Y4 teaspoonful powdered or crystalline ascorbic acid fruit to hold it under sirup when the cover is placed on the to each cup or 1 Y2 cups of chilled sirup just before using. Citric container. acid is of no advantage. It may hasten browning. Ascorbic acid is lost if left standing an extended period in unused sirup. Follow 6. Seal, label, and record packages. on inventory list. the manufacturer's directions for amounts of ascorbic-citric-acid 7. Freeze immediately. mixture to use. 8. Spread packages in the freezer and freeze at 0° F. or lower. Be sure they are completely frozen before stacking. 9. Stack and store at 0° F. FREEZE SOME FRUITS WITHOUT SUGAR . Occ~sionally, berries are frozen whole without sugar or sirup. USE COLD SIRUP FOR FRUITS Berries packed by this method, however, collapse more quickly , The sirup pack is best for fruits that darken readily, such as when thawed and their flavor deteriorates more quickly than peaches; apricots, plums, and sweer cherries. Some people prefet those frozen with sirup or sugar. Cranberries, apples, and rhubarb the plumper berries possible with a sirup pack. freeze successfully without sugar.

9 Steps in preparing strawberries for freezing

1. Carefully sort and cap strawberries. Do 2. Wash berries a few at a time in cold 3. Mix whole or sliced lierries with sugar, not use berries that are green, crushed, water. Lift the berries from the water using 1 cup of sugar with 4 to 6 cups or overripe. into a colander to drai", Wash reason­ of berries. Turn over and over until all ably clean before capping. sugar is dissolved. Or .freeze strawberries in chilled sirup.

10 Table 1. Freezing Fruits and Rhubarb

SUITABLE CONDITION FRUIT VARIETIES* AND QUALITY PREPARATION AND PACKINGt

Apples Golden Delicious, Jona­ Mature, fully col9red fruit. Method 1- Prepare only a few at a time. Wash, peel, (sauce) than, Mcintosh, Spitzen­ Not overripe or underripe. and slice Y2 -inch thick. Drop into salt water. Drain and burg, Winesap, Yellow Allow winter varieties two precook in boiling water or light sirup 1 Y2 to 3 minutes. Newton or three weeks in cold Cool quickly. Pack immediately. No sugar or sirup storage. needed, but may use a sirup of 1 c. sugar to 3 c. water or juice. Method 2-Make your apple sauce as for canning, but freeze it after chilling. Method 3-Prepare dip by adding 2 t. sodium , bisulphite and 5 Y2 T. salt to 2 Y2 gallons of water. This amount is enough to dip 20-25 lbs. of apples. Core and peel apples. Cut large ones into twelfths, smaller ones into eighths. Dip slices into prepared solution for 2 minutes. Drain and freeze. Stir 2 t. of ascorbic acid into one lb. of sugar. This is enough for 10 lbs. of frozen pulp. Grind the frozen slices in an ordinary meat grinder. Do not allow to thaw, but immediately add the sugar and ascorbic acid mixture. Then allow to thaw only until all of the sugar is dissolved. Package and freeze the same as other frozen foods. Serve raw.

• See your county Extension agent for suitable varieties grown in your area. t See general instructions on page 7 for leaving headspace when packaging.

11 SUITABLE CONDITION FRUIT VARIETIES* AND QUALITY PREPARATION AND PACKINGt ' Apricots Blenheim, Royal, Tilton Tree-ripened, firm, not Make and chill sirup (see page 9). Optional: Add Y4 soft. Mature, full colored, t. ascorbic acid to each cup or 1 Y2 c. of sirup. A large or at the right stage for quantity of sirup can be. chilled and mixed and used for fresh eating. a batch of fruit. Cut in halves; pit. Pack quickly and use crushed foil or cellophane to hold fruits under juice.

Blackberries Boysen, Brainerd, Ever­ Fully colored, bush-ripened. Make and chill sirup (see page 9) . You may dry pack and green, Himalaya, Logan­ Freeze immediately. using 1 lb. dry sugar to 4lbs. fruit ( 1 c. sugar to 4 to 6 c. Dewberries berries, Pacific, Texas, berries.) Sort, wash, and drain berries. Then pack with Y oungberries, sirup or' dry sugar or freeze without sugar. wild blackberries

Blueberries Cabot, Concord, Grover, Fully colored, bush-ripened. Make and chill sirup (see page 9). You may dry pack Harding, Jersey, June, Freeze immediately. using 1 lb. sugar to 3 or 4 lbs. fruit. Sort, wash, and drain Katherine, Rancocas, berries. Then pack with sirup or dry sugar or freeze Rubel, wild blueberries without sugar.

Cherries Early Richmond, Late­ Tree ripened. Make and chill sirup of 1 c. sugar to 1 c. water or JUICe (sour) Duke, Montmorency, or 1 lb. sugar to 3 lbs. fruit, or no sugar. Stem, wash, More lie and pit.

Cherries Bing, Deacon, Lambert, Just right for fresh eating. Make and chill sirup of 1 c. sugar to 11;2 c. water, or 1 (sweet) Republican, Royal Anne lb. sugar to 4 lbs. fruit. Use Y4 t. ascorbic acid to each cup or 1 Y2 cup sirup to prevent browning. Stem and wash cherries. Pit or prick.

" See your counry Extension agent for suitable varieties grown in your area. + See general instructions on page 7 for leaving headspace when packaging.

12 SUITABLE CONDITION ;FRUIT VARIETIES* AND QUALITY PREPARATION AND PACKINGt

Cranberries Howes, McFarlin (almost Fully colored, bush-ripened. S?rt and wash. No sugar or sirup needed. any other variety is satis­ factory)

Peaches Candoka, Elberta, Gold Tree-ripened, firm, not Speed is essential. Make and chill sirup. Wash, peel, and Medal, Hale, Late Craw­ soft, avoid bruised fruit. slice peaches iQto cold sirup. Use Y4 t. ascorbic acid for ford, Rochester, Slappey, At the right stage for fresh each cup or 1 Y2 cup sirup to prevent browning. Press Veteran, Valiant eating. slices under sirup with a piece of crumpled waxed paper, foil, or cellophane.

Prunes Italian, President, Sugar, Tree-ripened, firm, uni­ Make and chill sirup (see page 9 ). You may use dry Imperial Epineuse form ripeness. Avoid sugar or sirup for P.rune halves. Add the powdered bruised fruit. Just right for ascorbic acid to dry sugar or to sirup. Use Y4 t. ascorbic fresh eating. acid for each cup to 1 Y2 cup sirup.

Raspberries Chief, Newburgh, Tahoma, Fully colored, bush-ripened. Wash and drain thoroughly. Prepare and pack same as Cuthbert, Herbert Latham, Freeze immediately. blueberries. Lloyd George, Taylor, Washington

Rhubarb Victoria, Wine Early spring stalks best. Wash and trim tender stalks into even pieces. May be Crisp and young. frozen without precooking and without sugar in pieces or in long stalks. Cut before completely defrosted.

• See your county Extension agent for suitable varieties grown in your area. t See general instructions on page 7 for leaving headspace when packag_ing.

13 SUITABLE .CONDITION FRUIT VARIETIES* AND QUALITY PREPARATION AND PACKINGt Strawberries Brightmore, Catskill, Dor­ Fully ripened, uniform Wash and drain. Slice large berries. Dry-sugar-pack, sett, Fairfax, Improved · color. Plant-ripened. using 1 lb. sugar tO 4 lbs. berries ( 1 c. sugar to 4 to 6 c. Oregon, Marshall, Narcissa, berries). Carefully fold berries into sugar to make some Redheart, Rockhill, W ray juice for berries before packaging them. Or they may be Red packed in sirup (see page 9).

FRUIT For each pint of spread, you need 1 c. pureed fruit, ~ c. SPREAD powdered jam and jelly peain, 1 c. plus 2 T. sugar, and Berries 2 t. lemon juice. Apricots Method-Mix pectin and 2 T. sugar, add puree and mix at low speed for 7 minutes. Add the cup of sugar and lemon, and mix 3 minutes longer. Pour into cartOns, cover and let stand at room temperature for 24 hours. Freeze. When thawed, store in refrigerator. For less firm gel, use less pectin. Apricots require more pectin ( 1 T. more) and 1 t. ascorbic acid.

• See .your county Extension agent for suitable varieties grown in your area: t See general instructions on page 7 for leaving headspace when packaging.

14 Briefs on Freezing Vegetables

1. Get containers ready. 5. You may cool vegetables most quickly in running cold 2. Harvest only as much as you can easily handle at one time. water or ice water. They must be thoroughly chilled. Air-cooled Two hours from field to freezer is a good rule. Spread and chill vegetables lose less soluble food value than water-cooled ones. vegetables. You may drain, spread, and cool vegetables with a fan. 3. Sort, wash, and prepare vegetables quickly. 6. Pack, press air out of packages, and seal them tightly. 4. Scald about 1 pound of vegetables in 2 Y2 to 3 gallons of 7. Label packages and record on inventory. boiling water, using a wire basket or a cheesecloth sack to hold 8. Freeze by spreading in contact with freezer coils. and remove the vegetables. Keep the vegetables moving in the 9. Stack for freezer storage. water during scalding. Scalding gives a better tasting, more nutri­ tive, tender, and attractive vegetable for a longer time.

1. Split to even sized pieces. 2. Scald one-pound portions in 2 to 3 gallons Steps in preparing for freezing of boiling water. 3. Chill in cold or iced_w.ater _ 'Table 2. Freezing Vegetables Use 21/2 to 3 gallons of water per pound of vegetables for scalding. CONDITION VEGETABLE VARIETIES* AND QUALITY PREPARATION (In~luding Time to Scald) t Asparagus Martha Washington, Mary Young, tender, rapidly Wash and sort. Scald' 1 Y2 to 3 minutes, depending on Washington, others growing stalks. Handle thickness of stalks. Cool rapidly by air or in cold water. rapidly. A void holding Pack without added moisture. overnight. Beans, Lima Baby Fordhook, Fordhook, Young, tender green beans. Shell. Discard white beans and wash remainder. Scald 1Y2 Henderson, Bush Handle rapidly. to 3 minutes. Cool rapidly by air or in cold water. Pack without added moisture.

Beans, Snap Stringless Black Valentine, Young, tender, with little Wash, sort, and leave whole or in ~-inch pieces. Avoid Top Crop, Blue Lake or no seed bean develop­ using iron utensils. Scald 2 to 3 minutes. Cool rapidly by (strains ) , Refugee, ment; solid pod. Handle air or cold water. Pack without more moisture than clings T endergreen, Stringless rapidly. Avoid holding to vegetable. Green Pod, Streamliner overnight. Beans, Wax Bri ttlewax, Round Pod, Kidney, Pencil Pod, Black Wax, Kenneys Stringless Beets Detroit Dark Red, Young and .tender, with no Sort, scrub, and rinse. Scald till tender. Chill and peel. (Root storage Crosby's Egyptian cracks or damaged roots, Pack whole or slice. Pack without adding more water. and canning preferable to freezing) . • See your county Extension agent for suitable varieties grown in your area. These have been tested. They are not the only ones suitable for freezing. t Use shortest time for young or small material. Use longer time for larger pieces. Use the same scalding water until it froths excessively (usually 4-6 times). Start counting time immediatc:ly. If less water is used, start counting time when the water begins tO boil. ijave water bubbling vigorously when vegetables are added.

16 CONDITION VEGETABLE VARIETIES* AND QUALITY PREPARATION (Including Time to Scald)t Broccoli Italian Green Sprouting Young; tender, dark gree·n, Cut off large leaves and tough stalks. Wash thoroughly. rapid growing. Split lengthwise so heads are not more than 1 Y2 inches across. Scald 4 to 5 minutes. Cool quickly in ice water or on ice. Pack without adding more water. Brussels Any variety Young, green. Cut sprouts from main stem. Wash and crisp in cold water. Sprouts Scald 4 to 5 minutes. Cool rapidly in cold water. Pack. Cauliflower Danish Giant, Early Snow­ White, compact heads. Break or cut flowerettes into pieces about 1 inch across. ball, Super Snowball Wash. Scald 4 to 5 minutes. Cool rapidly in cold water. Pack. Chard, All varieties Young, tender, rapid Cut off main stems. Sort, wash, and rinse. Scald 2 Beet Greens growing. minutes. Air-cool. Pack without adding more moisture. ------Corn (cut) Golden Rocket (early), Loses flavor fast. Gather at Gather quickly and keep cold. Husk, remove silks, and Carmelcross, Seneca milk stage. wash. Scald ears 2 to 3 minutes. Chill quickly. Cut off Golden, Golden Cross kernels and pack without added moisture. Corn-on­ Same as corn above Slightly immature or at Husk, remove silks, and wash. Scald 8 to 12 minutes. the-Cob milk stage. Gather in cool Chill immediately in ice water. Cob should also be cold of morning. to touch out of water. Pack dry. Hundredfold or Laxtonian Young and .tender. Gather Wash and scald 2 Y2 to 3 minutes. Cool rapidly in cold Improved Gradus, Laxton's in cool of morning. Lose water or ice water or air-cool. Pack without adding more Progress, Black Pod Per­ flavor fast. moisture. fection, Tall Alderman, Thomas Laxton • See your county Extension agent for suitable varieties grc;wn in your area. These have been tested. They are not the only ones suitable for freezing. t Use shortest rime for youn.'( or small material. Use longer rime for larger pieces. Use the same scalding water until ir froths excessively (usually 4-6 times). Srarr counting rime immediately. If Jess warer is used, srarr counting time when the water begins to boil. Have water bubbling vigorously when vegetables are added.

) 17 I CONDITION VEGETABLE VARIETIES* AND QUALITY PREPARATION (Including Time to Scald)t Peppers California Wonder, Fully developed, firm and Wash, remove seeds, halve, or slice. Scald 2 to 3 minutes. Oakview Wonder c:risp. Cool rapidly. Pack in weak brine (cold)-1 t. salt to 1 c. water.:j:

Squash Hubbard, Golden Delicious Mature. Wash, discard seeds, and cut into pieces. Cook until soft. (Summer squash rather Peeling may be done before or after cooking. Mash or watery to freeze.) sieve if desired . .Chill and pack without added liquid.

Spinach Giant Thick Leaved (No­ Young, tender, rapid Wash and remove thick stems. Scald 1 to 2 minutes. Keep (and other bel) , Improv.ed Thick growing. moving to scald evenly. Cool rapidly by moving in iced greens) Leaved ( Viroflay) water or spreading over ice. It needs turning. Pack with water that clings to it.

• See your county Extension agent for suitable varieties grown in your area. These have been tested. They are not the only ones suitable for freezing. ·;· Use shortest time for young or small material. Use longer time for larger pieces. Use the same scalding water until it froths :xcessively (usually 4-6 times). Start counting time immediately. If less water is used, start counting time when the water begins to boil. Have water bubbling vigorously when vegetables are added. :t· Brine toughens· most vegetables. Packing in water causes 'loss of flavor.

18 Briefs on Freezing (BEEF, PORK, LAMB, VEAL)

1. Select healthy, well-finished animals of good type for slaughter. Avoid over-heating before killing. 2. Choose good-quality meat with ample fat covering for freezing. 3. Dress according to the best butchering methods. 4. Chill to about 34 o to 36° F. Hang warm carcasses so that they do not touch each other. This speeds cooling. 5. Age well-fattened beef seven to ten days after slaughter and chilling. Freeze pork and veal as soon as chilled, within one ""'--.;:Q'' ~ and one-half to two days. Freeze any meat with little or no fat covering immediately after chilling. 6. Cut meat into family-sized steaks, roasts, pot roasts, and ~ ,,\ ''" stew meat. Grind trimmings for hamburger or sausag~. 7. Trim off extra fat. Bone meat to save storage space and to make wrapping easier. 8. Wrap meat tightly in moisture-vapor-proof paper. 9. Label with kind of cut, number of pieces or weight, and date of freezing. Record on inventory list. 10. Freeze immediately by spreading in freezing space at 0° F. or lower. 11. Stack and store at 0° F. or lower.

19 Table 3. Freezing Meats POULTRY, RABBIT, FISH, EGGS, DAIRY PRODUCTS, AND NUTS

KIND PREPARATION*

Beef Bleed well. Dress clean. Hang to chill at 34 ° to 36° F. for 7 to 10 days aging. With little covering of (see illustrations) fat, chill only. Aging tenderizes. Trim off surplus fat. Cut into pieces compact in shape and suitable for family use. Tender loins and ribs for frying, broiling, and roasting; rounds, rumps, flanks, neck for pot roasts. Trimmings for stews and ground meat. Boning of meat makes wrapping easier and cuts amount of storage space needed from 5 to 3 5 per cent. Wrap and freeze.

Pork Bleed well. Dress clean. Remove head and leaf fat. Hang to chill at 34 ° to 36° F. for 36 hours. Cut or slice and trim all meat closely. Cut in pieces or slice thick , loin, and shoulders for roasting, frying, or broiling. Use trimmed lean for sausage. Wrap and freeze.

Lamb Bleed well. Dress clean. Hang to chill at 34 ° to 36 ° F. for 7 to 10 days. The leaner the lamb, the shorter the aging period. Cut and trim legs, shoulders, and chops for roasting, frying, or broiling. Bone breast, shanks, and neck for easy wrapping and less storage space. Wrap and freeze.

Veal (Same as beef)

Cured and smoked meats or slabs may be frozen whole or cut in thick slices or roasts. Slice bacon before freezing if and fish packed in tin or glass. Kippered fish can be packaged the same as freshJish. Wrap and freeze.

Ground Meat Pack in rolls or blocks unsalted or seasoned without salt. Avoid sage. Place double pieces of parchment paper between small rolls or blocks of meat for easy and quick separation and use.

" Refer ro meat cutting, poultry, and fish dressing publications for further instructions . Ask your county Extension agent for these.

20 KIND PREPARATION*

Poultry 1. Kill by severing head or slitting throat. (see illustrations) 2. Scald by moving bird about in water 12 5° F. or higher to loosen feather~ and make plucking easy. The higher the temperature, the shorter the time in scald. 3. Keep bird moist. 4. Eviscerate (remove intestines, lungs, pancreas) and cu't into pieces. Remove excess fat. 5. Completely dress roasters and tie them compactly. 6. Use chipped ice or refrigerator for chilling. 7. Use giblets fresh rather than attempting to freeze them.

Wild Game Birds (Same as poultry) Observe stat~ game laws for "tagging" and length of time in storage. Wild Game Animals Chill rapidly and handle much like beef. Shorter aging time if animal is lean. Observe state game laws in regard to "t-e.gging" and length of time in storage.

Fish Lean-Steaks, fillets, Chill and clean immediately. Cut into steaks or fillets, or pack whole. Make a light brine ( Y2 c. salt to Small fish .varieties 1 gallon of water) if desired, or pack dry. Fat-Steaks, fillets, Chill and clean immediately. Dip fillets or steaks in 20 per cent ( 4Y2 t. to 1 qt. · of cold water) small fish varieties ascorbic acid solution for 10 to 20 seconds. Drain and package. Do not use brine for fat fish. (see illustration) Crab Keep cold. Clean immediately. Clean thoroughly in fresh water. Eviscerate and wash. Cook m salted water ( Y2 t. to 1 qt. water) for 20 minutes. Cool, sheH, and chill. Pack arid freeze. Oysters and Clams Keep cold. Clean immediately. Wash in slightly salty cold water. Cover with natural liquor, or added water, to prevent darkening in storage. Use crushed foil or cellophane to keep pieces under water. Pack and freeze.

• Refer to meat cutting, poultry, and fish dressing publications for further instructions. Ask your counry Extension agent for these.

21 KIND PREPARATION*

Shrimp Keep col~. Clean immediately. Dehead and freeze whole.

Eggs Whole ( about 5 per cup ) Keep cold. Break and churn with fork to break yolks and mix a little. Add 1 t. salt or 2 T. sugar per cup. Yolks ( about 12 per cup ) Keep cold. Mix and add 1 t. salt or 2 T. sugar. · Whites (about 8 per cup ) Keep cold. Store without adding salt or sugar. No mixing necessary.

Butter Chill. Pasteurized sweet cream butter thoroughly washed keeps best.

Cream Chill. Pasteurize high-quality cream at 170°-180° F. for twenty minutes and cool immediately ( 40 to 60 per cent butterfat is best). Add 6Y2 T. sugar per qt. and mix.

Soft Cheeses Neufchatel, Gervais, and Chill. some other soft cheeses (not cottage cheese)

Nutmeats Pack fresh. Shell and "pack immediately.

• Refer to meat cucc ing, poultry, and fish dressing publications for further inscruccions. Ask your councy Extertsion agenc for these.

Packaging Pointers for Meats, Poultry, and Fish~------)•

22 1. Place meat a little past center of paper. 2. Fold top corner over meat. 3. Fold one side snugly across; then the other. Make wrap tight.

4. Roll meat over and complete wrap. S. Seal with freezer tape; label and freeze. '\.,· "

butcher's wrap 1. Place meat in center of paper. 2. Bring two sides of paper evenly together ot top 3. Continue · fold until it is snug and tight against and fold over. meat.

5. Place double paper between chops or steaks for 4. Fold points under, seal wij-h tape, and label. easy separation.

t ) ~ ~,-· / \'. 4l . . / '\ \

The 1. Make a small slit for crop and windpipe re­ 3. To eliminate some bony pieces which waste freezer space, moval. Eviscerate or cut pieces of poultry cut as shown here. Use bony pieces for broth. from viscera. 4. Place pieces in layen, separated with freezer papers, in hard-pressed paper boats. 2. Cut most pieces as illustrated here. 5. Wrap in moisture-vapor-proof packaging. Label and freeze.

How to prepare and wrap cut-up poultry

0 * *0 1. Slit neck skin along back. Remove neck, crop, and windpipe. 2. Fold skin over and secure it by folding wings back using one skewer. 3. Cut two horizontal slits to make a band for holding legs of bird. Then cut around anus and pull out viscera carefully. 4. Wash bird carefully. Tuck legs under skin band to hold them snugly against bird.

How to prepare and wrap a roasting bird

0

0 * 0 5. Place in polyethylene bag. 1. Place dressed bird on freezer-weight foil and 6. Remove air· with suction pump or vacuu·m use drugstore fold. Mold foil around bird. equipment. Close with clamp-on, paper­ 2. Roll ends of foil tightly against bird. Label covered wire. Label and freeze. and freeze.

Another way to wrap a roasting bird 1. Use drugstore fold for close wrap. 2. H~at-seal ends with a warm iron. 3. Cheek package for_~!'~g, smooth coveri~g.

4. Slip into stockinette for closer wrap. 5. Tie knots at either end to secure wrap. Label and freeze.

How to wrap salmon chunks in cellophane * 1. Place a steak in center of foil. Separate steaks with 3. Fold over an·d over until fold is snug against p:ckage. a sm.all piece of foil or double pieces of cellophane. 4. Press edges of foil tightly against steaks. 2. Bring two sides of foil evenly together at top. 5. Roll open edges to.ward package. Fasten freezer-tape label to foil.

How to wrap salmon steaks in aluminum foil ~ ~- m~ 1. Label lids. 2. Place oysters in jar and cover with oyster liquor or water. 3. Crush piece of waxed paper. 4. Place paper to hold oysters under liquid, adjust lid, and freeze.

to pack oysters in glass jars Yields from the Garden, Orchard, Contents and Feedlot PAGE On the hoof or in the rough In the locker Will you can or freeze food? ...... 3 Apples ______1 lb. ------1 pint Facts about the foods you freeze ...... 3 Apricots ______1 lb. ------1 pint Good foods come in good packages ...... 3 Asparagus ------· 1 lb. ------3 or 4 servings Rate your packaging ·····················-······· ·····-·················· ·· ········- 4 Beans (snap) ----· 1 lb. or % qt. ______Y2 quart Kinds of packaging ...... 5 Beef ------750 lbs. ------325 pounds Careful packaging saves food ...... _ ...... 7 Beets ______1 lb. ------4 servings Berries ______1 gallon or 6 lbs. ______3 quarts Label and inventory all packages ...... 8 Carrots ______1 lb. ------4 servings Freeze foods quickly and store at low temperatures ...... 8 Cherries ______1 gallon ______3 quarts BRIEFS ON FREEZING FRUITS ...... 9 Corn ______1 lb.-2 ears ______2 servings BRIEFS ON FREEZING VEGETABLES ...... 15 Greens ______1 gallon ______Y2 pint BRIEFS ON FREEZING MEATS ...... 19 Lamb ------90 lbs. ------3 5 lbs. PACKAGING POINTERS FOR MEATS, Pork ______22 5 lbs. ------130 lbs. POULTRY, AND FISH ...... 22 Prunes ______1 lb. ------1 pint Veal ______200 lbs. ______90 lbs.

31 Published and distributed in furtherance of the Acts of May S and June 30, 1914, by the State College of Washington Extension Service, R. M . Turner, Director, and the U .S. Department of Agriculture, cooperating. ( 20m-954) Utho--WSC