^

PROCEDURES FOR

HOME FREEZING OF VEGETABLES,

FRUITS, AND PREPARED FOODS

Classified notes on review of literature

AGRICULTURE HANDBOOK NO. 2

U.S. DEPARTMENT OF AGRICULTURE

PROCEDURES FOR HOME FREEZING

OF VEGETABLES, FRUITS,

AND PREPARED FOODS

Classified notes on review of literature

by

ELSIE H. DAWSON and GLADYS L. GILPIN, food specialists, and

HOWARD REYNOLDS, 'bacteriologist

BUREAU of HUMAN NUTRITION and HOME ECONOMICS

AGRICULTURAL RESEARCH ADMINISTRATION

AGRICULTURE HANDBOOK NO. 2

UNITED STATES DEPARTMENT OF AGRICULTURE

SEPTEMBER 1950

Acknowledgment is made to Suzanne S. Alexander, Eileen A. Carbery, Olivia Hammerle, Betsy L.

Harris, Mildred Staley, and M. Patricia Trimble for valuable assistance in reviewing the literature, and to Mary E. Kirkpatrick and Beatrice M. Mountjoy for contributions to subject matter.

For sale by the Superintendent of Documents, Washington 25, D. C. Price 40 cents.

CONTENTS

Page

PURPOSE OF THE LITERATURE REVIEW 1

THE CLASSIFIED NOTES 1

SELECTION OF PROCEDURES 1

Preheating 1

Cooling 2

Varieties 2

Packaging 2

Storage 2

PROCEDURES FOR HOME FREEZING OF VEGETARÍAS ... 3

Artichokes ^

Asparagus ^

Beans ^

Lima * ^

Shell, green 5

Snap, green 5

Soybeans, green 6

Wax 6

Beet greens ^

Beets ^

Broccoli ^'

Brussels sprouts ^

Cabbage ^

Cabbage, Chinese 9

Carrots ^

Cauliflower ^^

Celery ||

Chard, swiss iJCollards ^^

Com, sweet ^^

Eggplant 13

Kale \l

Kohlrabi ^^

Nfushrooms y^

Nfustard greens ]^

Okra \^

Onions ^

Parsnips ^ ' Peas \l

Peppers, sweet ^^

Pimientos ^^

Potatoes 20

Pumpkin 21

Rutabagas • • * 21

Spinach ^^

Squash 23

Succotash ^*

Sweetpotatoes ; 24

Tomatoes 25

Turnip greens 26

Turnips 26

PROCEDURES FlOR HOME FREEZING OF FRUITS 27

Apples ^^

Applesauce

Page

Apricots 29

Avocados ^^

Blackberries ^^

Blueberries ^2

Boysenberries ^^

Cantaloups ^^

Cherries, sour ^^

Cherries, sweet ^^

Cranberries ^^

Currants ^^

Dewberries ^^

Elderberries 36

Figs "^6

Gooseberries 37

Grapefruit 37

Grapes 38

Huckleberries 39

Loganberries 39

Melons—Persian, Honeydew, Crenshaw 39

Nectarines 39

Olives, ripe • • 40

Oranges 40

Peaches 40

Pears 42

Persimmons 43

Pineapple 43

Plums and prunes 44

Raspberries 45

Rhubarb 46

Strawberries 47

Watermelon 48

Youngberries • 48

PROCEDURES FOR HOME FREEZING OF BAKED GOODS 49

Breads ^ '

Biscuits 49

Muffins ^0

Yeast bread 51

Yeast rolls ^3

Cakes ••• 56

Plain " 56

Chocolate 58

Fruit 59

Spice 59

Gingerbread ^ -^^

Cupcakes 59

Sponge and angel food •. • 6X)

Calce frostings and fillings 61

Cookies ^^

Bar 61

Drop • «I 62

Refrigerator 6 3

Rolled 65

Pies ^' 65

Fruit, general ' 65

Apple •• 69

Berry 72

Cherry • 73

Mince •- 73

Peach 74
Page

Rhubarb * 75

Pruit, deep-dish 75

Cream 75

Custard 77

Pumpkin 77

Pumpkin, squash, sweetpotato 77

Pastry 73

Pie fillings 78

PROCEDURES FOR HOME FREEZING OF PREPARED AND

COOKED FOODS 79

Meats, poultry, fish 79

Fried meats and poultry 79

Meat loaf and meat balls 79

Roast meats and poultry 79

Shrimp, cooked 80

Combination dishes 81

Creamed 81

General 81

Chicken 82

Chicken à la king 82

Fish dishes 83

Beef, veal, and Brunswick stews 83

Soups 84

Vegetables 85

General 85

Page

Beans, baked g 5

Potatoes gY

Scalloped ,,[ 87

JPrench-fried 87

Mashed 87

Succotash 87

Sweetpotatoes, candied 88

Sweetpotato puffs 88

Vegetable purees 88

General gg

Squash puree 89

Salads 90

FVuit 90

Meat and poul try 90

Vegetable 90

Sandwiches and sandwich fillings 90

Fruit 91

Baked apples 91

Cranberry sauce 92

Pudding 92

Steamed 92

Sauces 93

Velva Fruit 93

Meals, precooked 94

LITERATURE CITED 9g

il
PURPOSE OF THE LITERATURE REVIEW

Freezing as a method of home food preservation

lias expanded rapidly during postwar years. Users

of home freezers and freezer locker plants require

sound information on methods for preparing, packaging, freezing, and storing a wide vstriety of

foods and food products. While much information

is available in the rapidly growing literature on

frozen foods, recommendations reaching users of

home freezers are often contradictory or lack

adequate research basis. This is especially true

in the area of frozen prepared and precooked foods,

where insistent demand for information that is

not available or complete empheisizes the need for

continued research. For these reasons, the Bureau

of Human Nutrition and Home Economics felt that a

critical review of methods recommended for the

preservation of foods by freezing and storage in

home freezers and freezer locker plants would be

of value in promoting uniformity in recommended

procedures and directing further research into

those areas where available information is incomplete or conflicting.

To make a critical evaluation of recommended

procedures, the Bureau sponsored a Conference on

Home Freezing, which was held March 14-17, 1949,

in Washington, D. C, and attended by food-freezing specialists from institutions in various sections of the country. In preparation for this

conference, several members of the Bureau staff

collaborated in reviewing recent literature on

food freezing. From the assembled information

the following classified notes were developed to

guide the conference discussions and serve as a

working tool for use by coni'erees. Rapid exhaustion

of the limited initial supply of mimeographed

copies and continued demand i'or the notes indicated

tliat a printed publication would be of value to

those engaged both in research and in the dissemination of information on home-i*reezing methods.

THE CLASSIFIED NOTES

The classified notes based on the literature

review are arranged in four main sections. In

the first section on vegetables and the second

section on fruit, information is tabulated on:

Tlie preparation of the food, chemical treatment,

heat treatment, cooling and type of pack recommended

for freezing. In the third and fourth sections on

prepared foods, information is tabulated on:

Formula, preparation, packaging, freezing temperature, storage, thawing and heating for serving.

Within each section the procedures which the

authors ccaisidered most applicable to home freezing

are set apart in one column. Other procedures

noted in the literature review are given in a separate column.

The authors wish to emphasize that the notes

are not presented as a complete review of foodfreezing literature. Publications reviewed were

largely limited to those giving directions based

on laboratory research or reporting concrete experimental data, and appearing within tlie last 10

years» To the extent that recent literature is

covered, the presentation of the review in the

classified notes, pages 3 - 95, serves certain

functions not served by an annotated bibliography

or the narrative review. The grouping of procedures from various sources provides for ready

comparison of recommendations that have been made

by different workers for the preparation of foods

for freezing. It also emphasizes the incompleteness

or conflict of information—which in turn indicates

the need for i*urther research.

SELECTION OF PROCEDURES

The selection of procedures considered most

applicable to home freezing was based not only on

preponderance of opinion as expressed in available

publications, but also on unpublished data in Bureau

Hies, the authors' research experience, their

evaluation ot* available information, and caret\il

consideration of practical household usage.

In the category of preparation, lye peeling,

which provides a rapid and economical method for

peeling some fruits and vegetables, was not considered as a practical method for household use

because of the difficulties involved in proper

control of the process, and potential dangers involved in its use.

Among the chemical treatments, the use of calcium salts for the firming of some products, particularly frozen apples, which is being used

successfully in commercial practice, was also

considered to be a procedure that would be generally impractical for household use. Its successiUl application normally requires preliminary experimental testing to determine the concentrations

and treatments required for particular varieties

and stages of maturity, as well as more careitil

control than the average household worker is prepared to exercise.

While there is considerable variation in recommended procedures found in the literature, the

authors believe that those listed as most applicable to home freezing of fruits and vegetables

are generally suitable for the production of satisfactory frozen products. Information on the

preparation and freezing oí' prepared and precooked

foods is more limited and conflicting. In many

instances there is reason to believe that the

methods selected as most applicable do not result

in products that are entirely satisfactory.

Preheating

Steam versus boiling water.--Directions are

given in the notes for preheating both in steam

and in boiling water. Preheating in boiling water
is in many cases considered the preferred method

for household use because uniform contact with

the heating medium can be readily attained and

sufficient heat treatment to inactivate enzymes

is fairly certain.

Preheating in a household steamer requires more

attention to details of procedure to assure adequate heating of all portions of the vegetable or

fruit. Unless fruits and vegetables are steamed

in relatively thin layers, inferior frozen products may result because of insufficient preheating of central portions. However, since better

retentiai of flavor and soluble nutrients is reported for some foods that are preheated in steam,

this method was selected when reports indicated

tliat steaming yielded satisfactory products.

Time-temperature relationships.—While reports

in tlie literature give much attention to the problem of time-temperature relationships required

for preheating different vegetables, recommendations vary considerably. Some o1* these variations

are due to differences in methods of counting time.

Though it did not seem feasible to include this

detail in the outlines, in some cases preheating

is timed from the moment of immersion of the prepared vegetable in boiling water. In other instances, time is counted when the water returns

to boiling. With a specified heating time, the

latter procedure provides for considerably more

heat treatment than tiie former.

Proportion of water.—There was general agreement in the literature that the best proportion

of vegetable to water to use is 1 pound of prepared vegetable to approximately 1 gallon of water.

Therefore this information is not reported in the

notes.

Cooling

Essentially the same cooling procedure is recommended by all investigators. As soon as preheating is completed, the vegetable is plunged

into cold running water having a temperature oí*

50^ to 50^ F. or into water to which ice has been

added. Some vegetables that are mashed or pressed

through a sieve are cooled in air or by floating

the pan in cold water. References are not given

for this step in the preparation of vegetables for

freezing except where additional information is

given.

Varieties

The notes do not include specific recommendations

as to varieties of fruits and vegetables and other

•factors such as maturity, although it is recognized

that they are important to the quality of the frozen

products. Because the varieties available and the

quality of fruits and vegetables vary with the

region in which they are grown, detailed information on selection for freezing should be sought

from horticulturists and food-freezing specialists

in local areas.

Packaging

Only in the sections on prepared foods has information on packaging been included in the classiiled notes. The packaging requirements for most

fruits and vegetables are very similar, the major

prerequisite being that the package be moisturevapor-proof. This publication does not attempt

to evaluate the various types of packaging materials

on the market.

Storage

Where information was available on the storage

life of frozen prepared foods it has been included

in the outline. Time did not permit a review of

the literature on storage life of frozen fruits

and vegetables. However, the storage life of these

products is generally longer than that of precooked

foods. Most frozen fruits and vegetables, when

properly prepared and packaged, are satisfactory

during storage for 9 to 12 months at O^F. or lower.
PROCEDURES FOR HOME FREEZING OF VEGETABLES

Vegetable Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Artichokes _ __ Preparation:

Pull off outside bracts and cut

off tops of buds. Trim butt to

a cone and submerge in water as

quickly as possible.

Heat treatment: Heat treatment:

Preheat in boiling water 7 minutes Preheat in boiling citric acid solution 7

(75). y minutes. Use 1 tablespoon citric acid or

1/2 cup lemon juice in 3 quarts water (148).

Preheat in 0.75-percent citric acid solution 7 minutes at boiling temperature (75)«

Cooling: Cooling:

Cool in ice water or cold running Cool in cold running water 5 minutes (148).

water.

Pack:

Pack dry, without brine (148).

Asparagus Preparation:

Sort according to thickness of

stalk. Wash thoroughly. Cut or

break off tender portion of stalk.

Leave spears in lengths to fit

the package or cut in 2-inch lengths.

Heat treatment: Heat treatment:

Preheat in steam: Preheat in steam:

Small stalks—2 minutes (100,183). Small stalks—

Medium stalks—3 minutes (180,183). 3 minutes (165) .

Large stalks—4 minutes (100,183) . 3 1/2 minutes (130,148).

Medium stalks—4 minutes (167).

Large stalks—

4 1/2 minutes (130,148) .

5 minutes (165,167) .

No stalk size given—

2 to 3 minutes (171) .

3 minutes (57).

3 1/2 minutes (87) .

3 to 5 minutes (160).

Preheat in boiling water (preferred): Preheat in boiling water:

Small stalks—2 minutes (54,100, Small stalks—

158,165). 1 minute (171,180) .

Medium stalks—3 minutes (54,165, 1 1/2 minutes (38) .

167) . 3 minutes (130,148) .

Large stalks—4 minutes (54,100, 4 minutes at 92** C. or 3 minutes at 100®

148.^158,165,167). (74).

Medium stalks—2 minutes (38,180).

Large stalks—

3 minutes (38) .

4 minutes (130).

No stalk size given—

2 1/2 minutes (117).

3 to 5 minutes (160) .

Steam is preferred to boiling water (74,130).

No signiiicant difi'erence between steeun

and boiling water (158,180) .

See footnotes, page 95.
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Asparagus-con. Cooling: Cooling:

Cool promptly in ice water or in Cool in cold water spray 3 to 4 minutes (57) .

cold running water. Cool in cold running water 3 to 5 minutes (148).

Place in iced water 60" F. or lower until

cool to the tongue (158) •

Cool in cold running water 4 minutes (130).

Pack: Pack:

Pack dry, without brine (100,148, Brine packs in enamel-lined cans were un158,160,167,171); or in 2-percent satisfactory (165) .

brine (54,160). Freezing in brine had detrimental effect

on flalvor and texture (74) .

Beans :

Lima Preparation:

Shell, sort according to size,

and wash.

Chemical treatment:

Sodium chloride or alkali in blanching

water increases color and palatability.

Salts of iron, zinc, and aluminum are

detrimental to color (186).

Heat treatment: Heat treatment:

Preheat in steam: Preheat in steam:

Small beans—2 minutes (130, 148, Small beans—

171). 1 1/2 minutes (lOO) .

Medium beans—4 minutes (167) • 1 to 2 minutes (171) .

Large beans—4 l/2 minutes (167) . 2 to 3 minutes for 6 months* storage (180) •

3 minutes for 12 months' storage (180) .

4 minutes (167).

Medium-sized beans—2 l/2 minutes (130,

148).

Large beans—

2 minutes' (100) .

3 minutes (130, 148).

Preheat in boiling water (preferred) : Preheat in boiling water:

Small beans--2 minutes (158). Size of bean not given—

Medium beans—3 minutes (167). 2 minutes (117).

Large beans—4 minutes (87) • 2 to 3 minutes (160) .

3 1/2 minutes (167).

Small beans—

1 minute (130, 148).

1 to 2 minutes (54) .

1 1/2 minutes (100) .

2 to 3 minutes for 6 months* storage (180).

3 minutes for 12 months' storage (180) •

Medium-sized beans—

1 1/2 minutes (130, 148).

2 to 3 minutes (54) •

3 minutes (167).

Large beans—

2 minutes (100, 130).

2 1/2 minutes (148) .

3 minutes (158).

3 to 4 minutes (54) •

3 1/2 minutes (167) .

Utiscalded beans are inedible (180) .

Boiling water is preferred to steam (130.
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Beans - con.: Cooling: Cooling:

Cool promptly in ice water. Cool in cold running water 5 minutes

(130,148).

Cool in ice water below 60** F. (158) .

Pack: Pack:

Pack dry, without brine (54,100, Pack dry or in brine (100) .

158,160,167,171). Pack dry or in 2-percent brine (160) .

No appreciable difference in dry and brine

pack (85,167) .

Cover with 2-percent brine if container is

not moistureproof (54) .

SIhol 1 fTTTTI ..... Preparation:

Shell bçajis. Do not wash them.

Heat treatment: Heat treatment:

Preheat in steam: Steam blanching is preferred (148) .

1 3/4 minutes (42,130,148) .

Preheat in boiling water:

1 minute (42,79,99,130,148).

Cooling:

Cool in cold running water about 3

minutes.

Pack: Pack:

Pack dry, without brine (79) . Pack dry or in brine (79) .

Preparation:

Wash in cold water, then remove ends.

Leave whole, slice lengthwise, or

cut into 1- or 2-inch pieces.

Heat treaftaent: Heat treatment:

Preheat in steam: Preheat in steam:

4 minutes (167). 2 minutes (6,100,171).

2 to 3 minutes (158,160) .

3 minutes (148).

3 1/2 minutes (183).

3 to 4 minutes (180).

4 1/2 minutes (121) .

Preheat in boiling water: Preheat in boiling water:

3 minutes (117,121,158,160,162, 2 minutes (47,54,79,116,148,158).

167). 2 to 3 minutes (158,160).

4 to 4 1/2 minutes depending on maturity

(70).

Preheat in steam under pressure:

1 minute (canned-bean flavor) (180) .

Cooling: Cooling:

Chill in cold water. Cool in a minimum amount of cold water (180) .

Cool in cold running water (100) :

2 minutes (116).

3 minutes (121).

3 to 5 minutes (148).

Pack: Pack:

Pack dry, without brine (47,54,158, Brine pack has better texture (100).

160,167,171,180); or in 2-percent

brine (54,160).
PRCX:EDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable

Beans-con.:

Soybeans, green

WaxProcedures considered most applicable to home freezing

Preparation:

Squeeze beans out of pods after heating and cooling. Wash in cold

water, and drain.

Heat treatment:

Heat in pods 5 minutes in steam

(100), or in boiling water (38,

100,158,162,167).

Other procedures noted from the literature

review

Cooling:

Cool pods in cold water.

Pack:

Pack dry, without brine (38,54,100,

158,167) .

Preparation:

Wash in cold water, then remove ends.

Leave whole, slice lengthwise into strips, or cut into 1- or

2-inch pieces.

Heat treatment:

Preheat in steam:

Whole beans—3 l/2 minutes (130,

148).

Cut beans—3 minutes (130,148) .

Strips—2 minutes (100,130,148).

Preheat in boiling water:

Whole beans—2 l/2 minutes (130,

148).

Cut beans—2 minutes (31,43,54,96,

100,130,137,148,160,163) .

Cooling:

Cool in cold running water.

Heat treatment:

Preheat in steam:

6 minutes in the pod (167) .

Preheat in live steam:

4 to 6 minutes in the pod (180).

Prefer steam to boiling water (180).

Preheat in boiling water:

2 minutes in the pod (118) .

3 minutes in the pod and 2 minutes after

shelling (88).

3 or 4 minutes in the pod (180).

4 minutes in the pod (130,148).

5 minutes in the pod and 1 minute after

shelling (165).

Preheat 1 minute in the pod; after shelling,

1 to 2 minutes for small, 2 to 3 for medium,

and 3 to 4 minutes for large beans (54) .

Blanching after shelling not needed (130) .

Cooling:

Cool rapidly (88).

Cool for at least 5 minutes before shelling

(130,148).

Pack:

Pack dry or in brine (38,100) .

Cover with 2-percent brine if container is

not mois tureproof (54) .

Heat treatment:

Preheat in steam:

Cut beans—

2 minutes (100).

2 1/2 minutes (163) .

2 to 3 minutes (160).

Preheat in boiling water:

Whole beans—2 to 3 minutes (164).

Cut beans~2 to 3 minutes (31,43,54,160) .

Cooling:

Cool in cold running water:

3 to 5 minutes (148).

4 minutes (130).
PROCEDURES FOR HOME FREEZING OF VEGETABLES—continued

Vegetable Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Beans - con. : Pack: Pack:

Wax-con. Pack dry or in brine (31,54,160, Pack dry or in 2-percent brine (31,54,160) .

im) . Pack dry (43) .

Beet greens Preparation:

Wash well. Remove tough stems and

imperfect leaves.

Heat treatment: Heat treatment:

Preheat in steam 3 minutes (130,148).

Preheating in steam not recommended (100) .

Preheat in boiling water: Preheat in boiling water:

2 minutes (42,117,118,130^48,158). 1 to 2 minutes (158).

1 1/2 minutes (100).

Cooling: Cooling:

Cool in cold water. Cool in cold running water 5 minutes

(130,148).

Pack:

Pack dry, without brine (100,118,

158).

Beets:

Young Preparation:

Wash, place in boiling water l/2

minute.

Peel, slice l/4 inch thick or dice

into quarter-inch cubes.

Heat treatment: Heat treatment:

Preheat in steam:

Slices or cubes—2 to 3 minutes (171) .

Whole, small—3 l/2 minutes (130,148c 163).

Steam preferred to boiling water (130) .

Preheat in boiling water: Preheat in boiling water:

2 1/2 minutes (40,96,99,130,148). Slices or cubes—2 to 3 minutes (38,100) .

Whole, small—

2 1/2 minutes (163) .

3 to 4 minutes (100).

25 to 30 minutes (96,161) .

Wiiole, mature-40 to 50 minutes,

until tender (42).

Cooling:- Cooling:

Cool in cold water. Cool in cold running water 5 minutes

(130,148).

Pack: Pack:

Pack dry, without brine (38^160). Pack dry or in 2-percent brine (160) .

Mature Preparation:

Wash and leave whole. Peel and

slice after cooking.

Heat treatment:

Preheat in boiling water:

Cook until tender (40,42,99,118,

130,148,160,163,167).
PROCEDURES FOR HOME FREEZING OF VEGETABLES—continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Beets - con. :

Mature-con,

Cooling:

Cool in cold water:

Pack:

Pack dry, without brine (148,167).

Broccoli Preparation:

Wash, peel, and trim. Split lengthwise into pieces not more than

1 1/2 inches across.

Chemical treatment:

Soak in solution of 4 teaspoons

salt to 1 gallon cold water 1/2

hour (158).

Heat treatment: Heat treatment:

Preheat in steam: Preheat in steam:

5 minutes (40,45,158,163) . 3 to 3 1/2 minutes (100) .

3 to 4 minutes (171) .

3 to ,5 minutes (163) .

4 to 6 minutes, depending on size (148) .

5 1/2 minutes (167).

Preheat in boiling water: Preheat in boiling water:

3 minutes (38,54,100,160). 3 to 3 1/2 minutes (100).

3 to 4 minutes (38,54,160) .

4 minutes (38,45,54,142,158,160).

4 1/2 minutes (167).

3 to 5 minutes (40,79,148) .

5 minutes (161) .

Preheating in steam gave better product

than preheating in boiling water (5) .

Cooling: Cooling:

Cool promptly in cold water. Cool in cold water 4 to 5 minutes (148).

Pack: Pack:

Pack dry, without brine (38,100,

148,158,160,167,171).

Pack dry or in brine (100) .

Pack dry or in 1 l/2-percent brine (38) .

Pack dry or in 2-percent brine (160) .

Pack in 2-percent brine (54) .

Brussels sprouts — Preparation:

Trim; remove outer coarse leaves.

Wash thoroughly. Sort into small,

medium, and large sizes.

Heat treatment* Heat treatment:

Preheat in steam: Preheat in steam:

Small—3 minutes (100).

Medium—4 minutes (100).

Large—^^5 minutes (100).

Axillary buds-^2 or 3 minutes (171).

No size given—

3 to 4 minutes (163) .

5 minutes (130,148).

Medium—5 l/2 minutes (167) .

Preheat in boiling water (preferred): Preheat in boiling water:

Small—3 minutes (38,100).

Medium—i minutes (38,79,100).

Large—5 minutes (38,79,100).

No size given—

3 to 4 minutes (163) .

4 minutes (130, 148) .

Medium—4 l/2 minutes (167) •

Boiling water is prefer^le to steam' (148) .
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

TT _ „ >j.^i_i ^

- ~

Procedures considered most appli- Other procedures noted from the literature

V egeiitoie cable to home freezing review

Brussels sprouts - Heat treatment:

con. Preheat in steam under 10 pounds pressure:

Cooling: Axillary buds—1 minute (171) •

Cool promptly In cold water. Cooling:

Pack: Cool in cold running water 8 minutes (130) .

Pack dry, without brine (38,

100, 167) .

Pack:

Pack dry or in brine (100) .

Pack dry or in 1 l/2-percent brine (38).

Cabbage Preparation:

Trim outer coarse leaves from head.

Cut into medium to coarse shreds

or wedges, or separate head into

leaves.

Heat treatment: Heat treatment:

Preheat in steam:

2 minutes (130,148).

Preheat in boiling water (preferred); Preheat in boiling water:

1 1/2 minutes (38,130,148). Cut sections—3 to 4 minutes (38) .

Cook until tender (167) .

Cooling: Cooling:

Cool in cold water. Cool shredded cabbage 2 minutes (148).

Cool leaves in cold running water 3 minutes

(148).

Cool in cold running water 2 to 3 minutes

(130).

Pack: Pack:

Pack dry, without brine (38) . Pack dry or in 1 l/2-percent brine (38) .

Cabbage, Chinese — Preparation: Preparation:

Wash, cut crosswise into 1-inch Cut individual leaves from stem (146,148).

pieces.

Heat treatment: Heat treatment:

Preheat in steam:

2 minutes (148).

Preheat in boiling water (preferred): Preheat in boiling water:

1 1/2 minutes (79) . 70 seconds (146,148).

Cooling: Cooling:

Cool in cold water. Cool in 2-percent citric acid solution(79).

Cool in cold running water 5 minutes (148).

Pack:

Pack dry, without brine (148) .

Carrots - Preparation:

Top, wash, peel.

Small tender carrots may be frozen

whole; others cut into l/4-inch

cubes or thin slices, or frenched.
PROCEDURES FOR HOME FREEZING OF VEGETABLES—continued

Vegetable Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Carrots - con. Heat treatment: Heat treatment:

Preheat in steam: Preheat in steam:

Prenched—2 minutes (130,148). No size of piece given—2 or 3 minutes (171).

Diced or sliced—3 minutes (100, Diced or sliced—4 l/2 minutes (167) .

130,147,148). Whole—4 1/2 minutes (130,147,148).

Whole, small—.5 minutes (100). Steam recommended because water blanch

removes much of the sugar content (12).

Preheat in boiling water: Preheat in boiling water:

Prenched—2 minutes (130,148). No size of piece given—3 minutes (12,117,

Diced or sliced—3 minutes (42, 160).

100,130,142,148,165). Diced or sliced—3 l/2 minutes (167) ,

Whole, small—^5 minutes (100) .

2 to 3 minutes (54) .

Whole—4 1/2 minutes (130,147,148)^

4 minutes (142) .

Boiling water preferred to steam

(130,147,148).

Preheat in steam under 10 pounds pressure:

1 minute (171) •

Cooling: Cooling:

Cool rapidly in cold water. Cool in cold running water 5 minutes

(130,147,148).

Pack. Pack:

Pack dry, without l)rine (12,54,100, Pack dry or in brine (100) .

167,171) . Pack dry or in 2-percent brine (54,160) .

Cauliflower Preparation:

Break or cut into pieces about

1 inch across. Wash well.

Chemical treatment: Chemical treatment:

Soak in solution of 4 teaspoons Dip in 4-percent sulfur dioxide solution

salt to 1 gallon water 30 minutes for 2 minutes with no heat treatment, or

(158). add 0.125 to 0.150 percent sodium sulfite

and 5 percent salt in the blanching watei*.

Use 4 to 1 proportion of water to vegetable

and boil 2 l/2 minutes (80) .

Heat treatment: Heat treatment:

Preheat in steam: Preheat in steam:

4 minutes (130,148,171). Sectioned heads—3 to 4 minutes (171).

Medium pieces—,5 minutes (130,148,167) .

Pieces 1/2 to 1 inch by 3/4 inch by 1

1/2 inches—5 minutes (121).

Preheat in boiling water (preferred) : Preheat in boiling water:

3 minutes (130,148,158) . Small pieces-^2 l/2 minutes (100) .

1-inch pieces—3 to 4 minutes (54,142,160) .

Medium pieces—

3 1/2 minutes (100).

4 minutes (130,148,165,167) .

Pieces 1/2 to 1 inch by 3/4 inch to

1 1/2 inches—4 minutes (121) .

Preheat in steam under 10 pounds pressure:

2 minutes (171) .

10
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cauliflower - con.— Cooling: Cooling:

Cool quickly in cold water. Cool in cold running water:

3 minutes (121).

4 to 5 minutes (148).

5 minutes (130).

Pack: Pack:

Pack dry, without brine (100,158,

160,167).

Pack dry or in brine (100) .

Pack dry or in 2-percent brine (160) .

Pack in 2-percent brine (54) .

Celery Celery is not generally recommended

for freezing. May be cooked and

frozen for use in hot dishes (166) .

Heat treatment:

Cook until tender, in steam or small

amount of water (130,148).

Cooling:

Ploat pan containing vegetable in cold

water, stirring frequently until cooled

(148).

Cool 8 minutes (130).

Pacic:

Pack dry (148).

Chard, swiss Preparation:

Wash thoroughly in cold running

water.

Cut off large tough main stems.

Heat treatment: Heat treatment:

Preheat in steeun:

3 minutes (130,147,148).

Preheat in boiling water (preferred): Preheat in boiling water:

2 minutes (42,54,118,130,146,147,

148) .

1 1/2 minutes (100,161) .

2 to 3 minutes (160).

Preferred to steam treatment (148) .

Cooling: Cooling:

Cool in cold running water or in a

large volume of cold water.

Cool in cold running water 5 minutes

(130,147,148).

Pack:

Pack dry, without brine (54,160) .

Collards Preparation:

Trim and wash thoroughly in cold

running water.

Heat treatment: Heat treatment:

Preheat in steam:

3 minutes (130,148) .

Preheat in boiling water (preferred): Preheat in boiling water:

2 minutes (130,137,148,160). 1 1/2 minutes (38).

2 to 3 minutes (160).

11
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable

CoUards - con. —

Corn, sweet:

Whole-kernel.

Procedures considered most applicable to home freezing

Cooling:

Cool in cold running water.

Pack:

Pack dry, without brine (38,160).

Preparation:

Husk, remove silk, wash, and sort

ears according to size. Cut kernels from cob after preheating.

Heat treatment:

Preheat in boiling water:

On the cob—4 l/2 minutes (166)

Other procedures noted from the literature

review

Cooling:

Cool in cold running water about 5

minutes (130,148).

Heat treatment:

Preheat in steam:

On the cob:

Small ears—6 l/2 minutes (130,148).

Medium ears—8 l/2 minutes (130,148).

Large ears—10 l/2 minutes (130,148).

No size given—

5 1/2 minutes (166) .

7 1/2 minutes (87) .

Cut from the cob—

1 to 2 minutes (171) .

2 1/2 minutes (148) .

5 minutes (167,180) .

Preheat in boiling water:

On the cob:

Small ears—6 minutes (117,130,148).

Medium ears—8 minutes (130,148) .

Large ears—

8 minutes (117).

10 minutes (130,148).

No size given—

2 minutes (38,117).

2 to 3 minutes (12) .

3 minutes (100).

5 to 7 minutes (158) .

Cut from cob:

4 minutes (167) .

,5 minutes (183).

Preheat in water at 160*'F.:

Cut from cob—60 seconds (18) .

Preheat in steam under 10pounds pressure:

Cut from cob—4 minutes (171) .

Prefer scalding on cob, then cutting

corn (18,148,166,180,185) .

Preferable to freeze cut com rather

than corn on cob (165) .

No significant difference between steam

and water scald; time required is

different (165) .

Live-steam scald is more desirable

than water scald (180).

12
PROCEDURES FOR HOME FREEZING OF VEGETABLES—continued

Vegetable

Corn, sweet - con.

Whole-kernel-con.

On cobEggplantProcedures considered most applicable to home freezing

Cooling:

Cool ears in cold water.

Pack:

Pack dry, without brine (38,167)

Preparation:

Husk, remove silk. Wash and sort

ears according to size.

Heat treatment:

Preheat in steam:

Small ears—7 minutes (100,167) .

Medium ears—9 minutes (100,167) -

Large ears—11 minutes (100) .

Preheat in boiling water (preferred);

Small ears—7 minutes (38,100,158)-

Medium ears—9 minutes (38,100,158).

Large ears—11 minutes (38,100,158)

Other procedures noted from the literature

review

Cooling:

Cool in cold water.

Pack:

Pack dry, without brine (167) «

Preparation:

Wash, peel, cut into l/3- to

l/2-inch slices or cubes.

Cooling:

Cool cut corn in cold running water

5 minutes, com on cob 10 to

15 minutes (148)•

Cool 7 1/2 minutes in cold water (87) •

Cool 15 minutes (130).

Pack:

No appreciable difference between dry and

brine packs (35,165) .

Brine pack superior in appearance

and flavor (16) .

Heat treatment:

Preheat in steam:

Small ears—

6 1/2 minutes (130,148) .

9 minutes (166) .

Medium ears~8 1/2 minutes (130,148) .

Medium to large ears—12 minutes (166).

Large ears—10 1/2 minutes (130,148).

Preheat in boiling water:

Small ears—6 minutes (130,148)

6 1/2 minutes (167) , 8 minutes (166) .

Medium ears—8 minutes (130,167) .

8 1/2 minutes (148).

Medium to large ears—12 minutes (166).

Large ears—10 minutes (130,148).

Preheat 6 to 8 minutes (12,171).

Preheat in live steam:

10 minutes in live steam best for

flavor but corn slightly sticky (180).

Preheat in steam under 10 pounds pressure:

4 minutes (171) •

At 190** P. the time required to inactivate

the enzymes in center of cob overcooked

the com; 1/2-inch hole drilled through cob

decreased blanching time by at least 2

minutes (15) .

Cooling:

Cool 10 to 15 minutes (148).

Cool 15 minutes (130).

Pack:

Wrap each ear individually (100,148).

863235 O - 50 - 2 13
PROCEDURES FOR HOME FREEZING OF VEGETABLES -continued

Vegetable

Eggplant - con.

Kale

Procedures considered most applicable to home freezing

Chemical treatment:

Lemon Juice:

Dip in 3 teaspoons lemon juice per

quart water. Dip again in lemon

juice and water after heating and

cooling (168) .

Heat treatment:

Preheat in steam:

5 minutes (100,130,148).

Preheat in boiling water (preferred) :

4 minutes (79,99,100,130,146,148,

160,163).

Ckîoling:

Cool in cold running water.

Pack:

Pack dry, without brine (100,160) .

Preparation:

Wash young succulent leaves in cold

runîiing water. Remove large tough

main stems.

Heat treatment:

Preheat in steam:

2 minutes (148,171).

Preheat in boiling water (preferred):

2 minutes (45,118,137,160,163,170)

Cooling:

Cool in cold running water.

Pack:

Pack dry, without brine (38,100,

160).

Other procedures noted from the literature

review

Heat treatment:

Preheat in live steam:

2 to 3 minutes (171) .

Preheat in boiling water:

3 to 4 minutes (160) .

4 1/2 minutes, using 6 quarts water to 1

pound vegetable (168) .

Boiling water preferred to steam blanch

(130,148).

Cooling:

Cool in 2-percent citric acid solution, then

in cold water (99,146,148,163) .

Rinse in solution of 4 l/2 teaspoons citric

and ascorbic acid mixture to 1 quart water,

then in cold water (163).

Cool 2 minutes in 2-percent citric acid

solution, then 4 minutes in water (130).

P^ck:

Pack dry or in 2-percent brine (160) .

Heat treatment:

Preheat in live steam:

2 or 3 minutes (171).

Preheat in boiling water:

1 to 2 minutes (45,158) .

70 seconds (42,99,146,148).

1 1/2 minutes (38,100).

2 to 2 1/2 minutes (163) .

2 to 3 minutes (160,170).

Boiling-water blanch preferred to steam

blanch (42,148).

Preheat in steam under 10 pounds pressure:

1 minute (171) .

Cooling:

Cool in cold running water 5 minutes (148)

14
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable

Kohlrabi -

Mushrooms -

Procedures considered most applicable to home freezing

Preparation:

Cut oil* tops and roots; wash,

and dice in l/2-inch cubes«

Heat treatment:

peel.

Other procedures noted from the literature

review

Preheat in "boiling water:

1 minute (42,99,130,148).

Cooling:

Cool in cold water.

Pack:

Pack dry, without brine (54) .

Preparation:

Sort according to size. Wash

thoroughly in cold water. Trim

ends of stems and cut larger

mushrooms into 4 or more pieces.

Chemical treatment:

Citric acid:

Before scalding dip 5 minutes in

1-percent by weight citric acid

solution (26,167) .

Heat treatment:

Preheat in steam (preferred) :

Small, whole—.3 l/2 minutes (146,

148).

Large, whole—5 minutes (112,146).

Slices—3 minutes (148).

Preheat in boiling water:

Small, whole—2 minutes (20,36,38,

39,163).

Large, whole—4 minutes (20,36,38,

39,112,148,163) .

Slices—2 minutes (148).

Heat treatment:

Preheat in steairi:

1 2/3 minutes (99, M8) »

1 3/4 minutes (130).

2 to 3 minutes (54).

Steam-blanched samples were somewhat

lacking in ilavor (42) .

Preheat in boiling water:

70 seconds (146) .

2 minutes (118).

2 to 3 minutes (54) .

Cooling:

Cool in cold running water 5 minutes

(130,148).

Pack:

Pack dry or in 2-percent brine (54) .

Chemical treatment:

Lemon juice:

l^eiore scalding dip 5 minutes in solution

containing 1 teaspoon lemon juice per

pint water (167) .

Citric acid:

Before scalding dip 5 minutes in

1- or 2-percent citric acid solution (14)

Heat treatment:

Preheat in steam:

Cuts and buttons—2 l/4 minutes (14) .

Small to medium, whole—5 minutes (167) .

Medium and large—3 l/2 minutes (14).

Large—4 l/2 to 6 minutes (146,148) .

Preheat in boiling water:

Small sizes and buttons—3 minutes (148,

161).

Small—

2 to 3 minutes (112).

3 minutes (146) .

Medium size—5 minutes (161).

Large—4 to 5 l/2 minutes (146,148).

Larger sizes—

3 to 4 minutes (20,36,38,39,163).

4 minutes (112) •

Depending on size—2 to 4 minutes (13,164) .

15
PROCEDURES FOR HOME FREEZING OF VEGETABLES-continued

Vegetable

Mushrooms - con. —

Mustard greens

OkraProcedures considered most applicable to home freezing

Cooling:

Cool in ice water or cold running

water and drain.

Pack:

Pack dry, without brine (38,163,

167).

Preparation:

Wash young, tender leaves thoroughly

in cold running water. Remove

tough main stems.

Heat treatment:

Preheat in steam:

1 1/2 minutes (130,146,148).

Preheat in boiling water:

1 1/2 minutes (38,100).

Cooling:

Cool in cold running water.

Pack:

Pack dry, without brine (38,100,160)

Preparation:

Select young tender pods. Wash

thoroughly, cut off stems so as

not to rupture seed cells. Preeze

whole or slice crosswise after

scalding (79).

Heat treatment:

Preheat in steain:

Small pods—3 minutes (148,160).

Large pods—4 minutes (148,160) .

Other procedures noted from the literature

review

Cooling:

Cool in cold running water 2 minutes, then

cool in 2-percent citric acid solution

2 minutes, and again cool in cold water 2

minutes. Drain 15 to 20 minutes (146,148).

Pack:

Dry or in light brine (112) .

Dry or in 1 l/2-percent salt

solution (38,163) .

Use of 2-percent brine will improve the

color (164) .

Use of 2-percent brine makes texture more

tender than dry pack (36,39) .

Use of salt solution preferred (38).

Heat treatment:

Preheat in steam:

90 seconds (42) .

Preheat in live steam:

2 to 3 minutes (171) .

Preheat in boiling water:

3/4 minute (130).

50 seconds (42,146,148) .

1 minute (99) .

2 minutes (118).

2 to 3 minutes (160).

Preheat in steam under 10 pounds pressure:

1 minute (171) .

Cooling:

Cool in cold running water 5 minutes

(130,148).

Heat treatment:

Preheat in steam:

3 to 4 minutes (160)>

16
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Okra-con.

Onions.

Parsnips.

Ueat treatment-con«:

Preheat in boiling water (preferred):

Small pods—2 minutes (79,1^18) .

Large pods—3 minutes (79,148).

Cooling:

Cool rapidly in cold water.

Pack:

Pack dry, without brine (54,148,.

160) .

Preparation:

Peel, wash, slice.

Heat treatment:

Preheat in live steam:

3 minutes (180).

Cooling:

Cool in iced water.

Pack:

Pack dry, without salt (180) .

Preparation:

Top, wash, peel, cut in l/2-inch

cubes or lengthwise in slices

3/4 inch thick.

Heat treatment:

Preheat in steam:

Cubes—3 minutes (12) .

Slices—5 minutes (167)•

Preheat in boiling water:

Cubes—2 minutes (54) .

Slices—3 minutes (54) .

Heat treatment-con.:

Preheat in live steam:

2 or 3 minutes (171).

Small pods—3 minutes (280).

Large pods—6 minutes (180).

Live steam is slightly superior tc

hot-water scald (180).

Preheat in boiling water:

2 to 3 minutes (79) .

3 minutes (54) .

3 to 4 minutes (160)•

Small pods—3 minutes (180) .

• Large pods—6 minutes (180) .

Cooling:

Cool in ice water (180).

Cool in running water 5 minutes (148) .

Pack:

Pack dry or in 2-percent brine (160) .

Heat treatment:

Unscalded samples oxidized and turned

brown, odor and flavor were strong,

texture was tough (180).

Heat treatment:

Preheat in steam:

Cubes—

1 2/3 minutes (148).

1 3/4 minutes (130).

• SIices~3 minutes (130,148).

Steam preferred to boiling water (12,130) ,

Preheat in live steam:

Slices or cubes—2 to 3 minutes (171).

Preheat in boiling water:

Cubes—

1 minute (130,148).

2 to 3 minutes (54) .

5/8-inch cubes—3 minutes (118).

Slices—

2 minutes (130) ,148) .

2 to 3 minutes (54) .

4 minutes (167).

17
PROCEDURES FOR HOME FREEZING OF VEGETABLES—continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Parsnips-con.

Peas:

Field (blackeye) .

Green.

Cooling:

Cool rapidly in cold water.

Pack:

Pack dry, without brine (12,54,167).

Preparation:

Shell peas, discarding those tl:iat

are hard. Do not wash peas (148) .

Heat treatment:

Preheat in steam:

3 minutes (148) .

Preheat in boiling water (preferred)

2 minutes (148) .

Cooling:

Cool rapidly in cold water.

Pack:

Pack dry, without brine (148) .

Preparation:

Wash peas before or after shelling,

Discard immature and tough peas.

Heat treatment:

Preheat in steam:

1 1/2 minutes (100).

Preheat in boiling water (preferred) :

1 minute (4,5,38,45,52,117,158,

162).

Heat treatment-con.:

Preheat in steam under 10 pounds pressure:

1 minute (171) .

Cooling:

Cool in cold running water 5 minutes

(130,148) .

Pack:

Pack dry or in 2-percent brine (54) .

Heat treatment:

Preheat in live steam:

1 minute (171) .

3 minutes for 1 year's storage (180).

Preheat in boiling water:

1 minute (79) .

3 minutes (180).

Boiling water preferred to steam (148) .

Steam-pressure scalding gave a brownish

overcooked product (180).

Cooling:

Cool in cold running water 5 minutes (148).

Cool thoroughly in ice water (180) .

Heat treatment:

Preheat in steam:

Small—1 1/2 minutes (130,148).

Medium to ^arge—3 l/2 minutes (167) .

Large—2 minutes (130,148).

All sizes—

1 minute (171) .

2 minutes (52) .

Less splitting of skins and less loss of

solids at IQO^'F. than at 212° (68).

Preheat in boiling water:

Small—

45 seconds (130,148).

2 minutes (165) .

x\iedium to large~2 l/2 minutes (165,167).

Large—1 minute (130,148).

Depending on size—1 to 3 minutes (12) .

18
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature -

review

Peas-con.:

Green-con.

Cooling:

Cool rapidly in cold water.

Pack:

Pack dry, without brine (12,38,100,

158).

Peppers, sweet. Preparation:

Wash, cut out stem, halve, remove

seeds, slice if desired.

Heat treatment:

Blanching is not necessary but

makes packing easier (38,100).

Heat treatment-con.:

All sizes—1 1/2 minutes (100,107).

At 210° E. (99*^0.)--30 seconds (34).

At 71° C.—2 minutes (better thiamine

retention than at higher temperatures or

for longer periods) (55) •

At 190° F. ~2 minutes (98) .

At 80° or 85° C—2minutes (2).

Better to use temperatures slightly

below boiling for 2 minutes than

shorter periods in boiling water (77) •

No difference with boiling water or

at 188° to 200° F. (165) .

Moderately long period below boiling (78) .

No significant difference between water

and steam blanching (55) •

Overblanching produces texture and flavor

changes that may be as objectionable as

those resulting from underblanching (77) •

Preheat in boiling water or steam:

Steam or water at 99° C. for 1 minute

showed no difference in ascorbic

acid content (144) .

Steam or boiling water at 200° to 210°:F.

for 1 minute does not completely inactivate enzymes (37) .

Boiling water preferred to steam (130) .

Cooling:

Cool in cold running water 3 minutes

(130,148,162) .

Cool in running water 3 to 5 minutes (107).

Pack:

Pack dry or in brine (100) .

Pack dry or in 1 l/2-percent salt

solution (38) .

Pack dry or in 2-percent brine (12).

Brine and dry packs were indistinguishable

from each other in eolor, texture, and

flalvor, when cooked (103).

No appreciable difference in quality

between dry and brine packs (165) •

2 to 3 percent sugar added before freezing

(28).

19
PROCEDURES FOR HOME FREEZING OF VEGETABLES—continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Peppers, sweetcon .Heat treatment-con.

Preheat in steam:

Slices—3 minutes (148).

Halves—4 minutes (148).

Heat treatment:

Preheat in boiling water: Preheat in boiling water:

Slices—2 minutes (31,148,160).

Halves—3 minutes (31,148,160) .

2 minutes (38,45,99,100,158,163).

2 to 3 minutes (31,160).

Do not scald (167) .

Cooling:

Kot necessary to scald peppers if

cut fine (163) .

Chill promptly in cold water.

Pack: Pack:

Pack dry, without brine (100,167);

or in brine (31,45,100,158,160) .

Pack in 1 l/2-percent brine (38) .

Brine preferred to dry pack (160).

Pack in brine, using 1 teaspoon salt to

1 cup water (31,45,158,160).

Pimientos Preparation:

Wash, remove seeds, and slice or

cut as desired.

Heat treatment: Heat treatment:

Preheating is not necessary but

makes packing easier (38) .

Preheat in steam:

2 minutes (38) .

Preheat in live steam:

1 or 2 minutes (171).

Preheat in boiling water: Preheat in boiling water:

2 minutes (38,45,100,158,160) . 1 to 2 minutes (160) .

Preheat in steam under 10 pounds pressure:

1 minute (171) .

Cooling:

Cool promptly in cold water.

Pack: Pack:

Pack dry, without brine (100,160,

171); or in brine (38,45,100,158).

Pack in 1 l/2-percent brine (38) .

Pack in brine (1 teaspoon salt to

1 cup water) (45,158) .

Potatoes Preparation:

For new potatoes:

Select potatoes the size of walnuts.

Scrub them vigorously in cold water to

remove skins, or wash and scrape them.

For french fries:

Use mature potatoes suitable for french

frying. Wash, peel, and cut into sticks

1/3 inch square.

20
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable

Potatoes-con.

PumpkinRutaoagas:

Cubes

Procedures considered most applicable to home freezing

Preparation:

Wash, cut into quarters or smaller

pieces, arid remove seeds. After

preheating, remove pulp and mash

or put through sieve.

Heat treatment:

Steam until soft (31,38,79,99,130,

148,lej0).

Cooling:

Cool in air.

Pack:

Other procedures noted from the literature

review

Pack dry, without brine (31,38,99,

100,171) .

Preparation:

Cut off tops, wash, peel. Dice into

1/2-inch cubes.

Heat treatment:

Preheat in steam:

2 minutes (100) .

Preheat in boiling water (preferred):

2 to 3 minutes (100).

Cooling:

Cool in cold running water.

Heat treatment:

Preheat in steam:

New potatoes—5 minutes (148).

Sticks—3 minutes (148).

Preheat in boiling water:

Sticks—2 minutes (148).

Cooling:

Cool in cold running water

3 to 5 minutes (148).

Pack:

Pack dry, without brine (148) .

Heat treatment:

Steam until soft, 30 minutes (100) .

Steam quarters or smaller pieces

30 to 45 minutes, depending on thickness

of pieces (151) .

Steam under 10 pounds pressure

10 minutes (171) .

Cook until done in pressure cooker,

mash, and sweeten to taste (79) .

Cooling:

Float pan in cold running water (148)•

Float pan in running water to cool

8 minutes (130).

Heat treatment:

Preheat in steam:

70 seconds (148).

1 1/4 minutes (130).

2 to 3 minutes (100).

Steam preferable to boiling water (148)•

Preheat in boiling water:

1 minute (130,148) .

Cooling:

Cool in cold running water 3 minutes

(130,148).

21
PROCEDURES FOR HOME FREEZING OF VEGETABLES-continued

Vegetable

Rutabagas-con.

Ciibes-con.

Puree

Soybeans

Spinach

Spinach,

New Zealand

Procedures considered most applicable to home freezing

Pack:

Pack dry, without brine (100).

Preparation:

Cut off tops, wash, peel, cut in

pieces, cook until tender, and

press through a sieve.

Pack:

Pack dry, without brine (171) .

See Beajis, page 6.

Preparation:

Use only young tender leaves.

Remove large tough stems.

Wasii thoroughly in running water.

Heat treatment:

Preheat in steam:

3 1/2 minutes (130,148).

Preheat in boiling water (preferred):

1 1/2 minutes (38,100) .

Other procedures noted from the literature

review

Cooling:

Cool in cold running water.

Drain and gently press out excess water (162) .

Pack:

Pack dry, without brine (38,100,

160,167,171).

Preparation:

Wash thoroughly in cold running

water. Cut off large tough stems.

Chemical treatment:

Sulf\ir dioxide:

Hold in 4-percent SO solution for

2 minutes with no heat treatment (80).

Heat treatment:

Preheat in steam:

1 to 2 minutes (171) .

1 3/4 minutes (57) .

4 minutes (167) .

Preheat in boiling water:

1 minute (162).

1 to 2 minutes (171) .

2 minutes for very tender leaves (165) .

2 to 3 minutes (12,160).

2 1/2 minutes (87,130,148).

3 minutes (167).

3 minutes for more mature leaves (165) .

Samples blanched 2 minutes at temperatures over 85° C. were satisfactory in

color and flavor (2,77) .

Agitate basket well during blanching (130)

Preheat 1 l/2 minutes with 0.125 to

0.150 percent sodium sulfite and

5 percent salt in blanching water (80) .

Preheat in steajr. under 10 pounds pressure:

1 minute (171) .

Cooling:

Cool in cold running water:

3 minutes (148,162) .

5 minutes (130).

22
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable

Spinach,

New Zealand-con.

Squash:

SummerWinter.

Procedures considered most applicable to home freezing

Heat treatment:

Preheat in steam:

2 minutes (42,148).

Preheat in boiling water:

2 minutes (54,160) .

Cooling:

Cool in cold running water or a

large volume of cold water.

Pack:

Pack dry, without brine (54,160)

Preparation:

Wash, cut in l/2-inch slices.

Cut Zucchini into l/4-inch

slices (38).

Heat treatment:

Preheat in steam:

5 minutes (167) .

Other procedures noted from the literature

review

Heat treatment:

Preheat in boiling water:

70 seconds (42,148).

2 to 3 minutes (160).

Cooling:

Cool in cold running water 5

minutes (148) .

Pack:

Pack dry or in 2-percent brine (54)

Preheat in boiling water:

4 minutes (38,100,160,167).

For Zucchini, 2 to 3 minutes (38)

Cooling:

Cool rapidly in cold water.

Pack:

Pack dry, without brine (018,100,

160,171) .

Preparation:

Wash, peel, cut into pieces, and

remove seeds. After precooking,

remove pulp and mash or press

through a sieve.

Heat treatment:

Cook until soft (31,38,99,146,168).

Heat treatment:

Preheat in steam:

2 to 3 minutes (171) .

3 to 4 minutes (160) .

4 1/2 minutes (130,148) .

Preheat in live steam:

1 3/4-minute sceuLd in live steam

gave negative tests immediately

after processing and after 2

weeks' storage at 35° F. (180).

Preheat in boiling water:

3 to 4 minutes (38,100,160).

3 1/2 minutes (130,148).

Water preferred (130).

Preheat in steam under 10pounds pressure:

1 minute (171) .

Cooling:

Cool in cold running water about

5 minutes (130,148) .

Heat treatment:

Preheat in steam:

Until tender (130,148,162).

Until soft (30 minutes) (100) .

Steam preferred (130).

23
PROCEDURES FOR HOME FREEZING OF VEGETABLES-continued

Vegetable

Squash-con.:

Winter-con,

Succotash

SweetpotatoesProcedures considered most applicable to home freezing

Cooling:

Cool in air.

Pack:

Pack dry, without brine (31,38,100).

Preparation:

Prepare corn and beans separately

according to directions given for

each vegetable. After preheating

and cooling mix equal, proportions

of kernel corn and lima beans,

soybeans, or snap beans (12,50,

148).

Heat treatment:

See Corn, page 12, and Beans, pages

4 through 6—Lima, Soybeans, or Snap.

Cooling:

See Beans and Corn.

Pack:

Pack dry, without brine (99,148).

Preparation:

Grade according to size. Wash. Peel

after cooking and pack whole,

sliced, or mashed.

Other procedures noted from the literature

review

I Heat treatment-con.:

Preheat in boiling water:

Until tender (148,162).

Bake until tender (99,168).

Preheat in steam under 10 pounds pressure:

5 minutes or less (168).

Cooling:

XLoat pan in running water to cool (148).

JBloat pan in cold running water

8 minutes (130) .

Heat treatment:

Cook until tender (148,163).

Chemical treatment:

Citric acid or lemon juice:

Dip slices or whole potatoes for 5

seconds in solution containing 1

tablespoon citric acid or 1/2 cup

lemon juice to 1 quart water (148).

' 0.2to 0.4 percent (pH 5 or below)

citric acid blended with the sugar and

added to sweetpotatoes improved color

and flavor. Use of lemon juice better

than citric acid for flavor and texture

(174,175).

After peeling, dip in solution of 1 part

lemon juice to 8 parts water (79,168).

Heat treatment:

steam in a pressure cooker at 10 pounds

pressure 10 to 30 minutes according to

size (168,171).

Bake until soft (168).

24
PROCEDURES FOR HOME FREEZING OF VEGETABLES—continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Sweetpotatoes-con. _ Cooling:

Allow to stand at room temperature

until cool (148) .

Pack:

Pack dry, without brine (171) •

Tomatoes:

Whole, quarters,

or slices Not satisfactory as frozen product

(130).

Juice Preparation:

Wash, sort, trim; crush or grind.

Heat to boiling, express Juice.

Cool and pack.

Pack:

Mix mashed sweetpotato with a little

orange juice (163) .

Add 15 percent sugar to improve

product (174) •

Roll slices in sugar, pack, freeze

(79,168) .

Preparation:

Wash firm, ripe, perfect tomatoes.

Heat in steam or boiling water for

1 minute to aid in removal of skins (154)-

Leave whole, quarter, or slice (163) •

Slice and freeze tomatoes on trays (163) •

Heat treatment:

Preheat in steam or boiling water:

2 minutes, then peel (147,148).

Preheat in live steam:

1 to 2 minutes (171) •

Preheat in steair under 10 pounds pressure:

, 1 minute (171) .

Blanching and cooling do not appear to be

necessary (154).

Pack:

Pack dry, without brine (171) .

Wrap whole in cellophane or aluminum foil

before freezing (163)•

Pack froz^i slices in cartons (163) •

Freezing:

Preeze rapidly^ -20** or -3D*T. (108)

Preparation:

Alternate process: Wash, sort, trim, crush,

preheat to 150^ P. to 175^1^. ¿xpress juice,

heat to boiling or to above 200^ F. Cool (26).

Simmer quarters or eighths 5 to 10 minutes,

drain juice, add 1 teaspoon salt to 1

. quart juice (54) .

Heat to 185^ to 195^F., press out juice and

cool immediately. Add 2/3 to 1 percent

salt for flavor (154).

Juice is more satisfa-ctory than sectioned

tomatoes (154) . '

25
PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued

Vegetable Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Turnip greens Preparation:

Wash young tender leaves in cold

running water. Cut off large

tough stems.

Heat treatment: Heat ti*eatment:

Preheat in steam: Preheat in steam:

100 secamos (148) . 70 seconds (42)•

1 3/4 minutes (130) .

Preheat in boiling water: Preheat in boiling water:

1 1/2 minuti-o (100) . 40 seconds (42).

60 seconds (99,130,146,148) .

2 minutes (118,137) .

2 to 3 minutes (160).

Boiling water preferred to steam

blanch (148).

Cooling: Cooling:

Cool in cold running water. Cool in cold inmning water 5 minutes

(130,148).

Pack:

Pack dry, without brine (100,160).

Turnips Preparation:

Wash, peel, and cut into 1/4- to

1/2-inch cubes.

Heat treatment: Heat treatment:

Preheat in steam: Preheat in steam:

3 minutes (38,100). 70 seconds (42,146,148).

1 1/4 minutes (130).

2 to 3 minutes (38,100).

3 minutes (12) •

3 1/2 minutes (167) .

Steam recommeided,as water removes too

much of the sugar (12).

Preheat in boiling water (preferred) : Preheat in boiling water:

2 minutes (38,54,100). 60 seconds (42,130,148) .

2 minutes (118).

2 to 3 minutes (38,54,100) .

2 1/2 minutes (167) .

Water-blanched product somewhat superior

to steam-blanched (42).

Cooling: Cooling:

Cool in cold water. Cool in cold running water 5 minutes

(130,148) .

Pack: Pack:

Pack dry, without brine (38,54,

100) .

Pack dry or in 2-percent brine (54) •

26
PROCEDURES FOR HOME FREEZING OF FRUITS

Fruit

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Apples:

Slices Preparation:

Wash, peel, and core. Slice

medium-sized apples into twelfths,

large-sized into sixteenths.

Chemical treatment :

Ascorbic acid in sirup pack:

Add 1.5 gm. ascorbic acid per

quart sirup to prevent darkening (158).

Ascorbic acid in sugar pack:

Add 1.2 gm. giscorbic acid per

pound sugar. Dissolve in l/4

cup water before adding to

fruit (8) .

Sodium chloride:

Hold in 1-percent salt solution

(2 tablespoons salt in 1 gallon

water) until used (44, 100, 148).

Chemical treatment:

Ascorbic acid in sirup pack:

Add ascorbic acid to sirup:

0.6 gni. per quart sirup (46) .

1.5 to 2.3 gm. per quart sirup (158).

1.8 gm. per quart sirup (8).

0.114 percent of weight of apples in

37.5-percent sirup (94).

Ascorbic acid penetrated too slowly to be

entirely satisfactory (119).

Sodium chloride:

Hold in 0.1-percent salt solution until

used (119).

Hold in 0.1- to 1.0-percent salt solution

until used (149) .

Sodium sulfite or sulfur dioxide:

Hold slices 5 minutes in freshly mixed

sodium sulfite solution (1 l/2 teaspoons

sodium sulfite to 1 gallon cold water).

Drain. Pack in 1 pound sugar to 5 or 6

pounds fruit (168).

Hold slices 5 minutes in solution of 500

p.p.m. SO2 and 0.1 percent CaCK¿ with

pH adjusted to 2.7 to 2.9. Drain. Hold

6 hours before freezing (44).

Hold 2 minutes in solution of 2,800 to

3,000 p.p.m. SOg. Drain 1 hour, then

sweeten. Hold 3 to 4 hours before

freezing (93, 94) .

Calcium chloride:

Add calcium chloride:

0.1 percent to sirup (119).

0.03 to 1.5 percent to salt solution

(119).

0.1 to 1.0 percent to water used for

preheating (119).

0.5 percent to water in which apples are

blanched (81, 82) .

0.5 percent to salt solution, rinse before blanching (82).

27
PROCEDURES FOR HOME FREEZING OF FRUITS—continued

Procedures considered most appli- Other procedures noted from the literature

Fruit cable to home freezing review

Apples-con.: Chemical treatment-con.:

Slices-con. Hold fruit in calcium chloride solution:

0.2- to l.O-percent solution for 5

minutes (61) .

0.5- to 1.0-percent solution for 30

minutes; rinse (81, 82) .

0.5- to 1.0-percent solution for 2 to 20

minutes after blanching (149).

As apples ripen, more calcium is required

for firDiing (61) .

Heat treatment (for pie slices): Heat treatment:

Steam slices 1 l/2 to 2 minutes Preheat in steajn:

(148, 158). 1 minute (148) .

Cool in ice water (148). 1 1/2 minutes (61) .

1 1/2 to 2 minutes (149).

2 to 3 minutes (38).

3 to 4 minutes (100).

Preheat in boiling water:

1 1/2 minutes (148).

1 1/2 to 2 minutes (158).

1 1/2 to 3 minutes (38).

3 to 4 minutes (100).

Preheat in light sirup:

1 1/2 to 3 minutes (38) .

Pack: Pack:

Sugarless pack:

Pack dry. Add no sugar or sirup

(100, 148). (For steamed or

sulfited apples only.)

Sirup pack: Sirup pack:

Slice directly into 25- to 50- Concentration of sirup recommended:

percent sirup, depending on 25-percent.^

tartness of fruit. Press fruit 33 1/3-percent (119).

down and use enough sirup to 40- to 50-percent (158).

cover (158). 50-percent (100).

60-percent (8).

Sugar pack: Sugar pack:

Sprinkle 1 pound sugar evenly Proportion of sugar to fruit by weight

over 5 pounds fruit. Allow to recommended:

stand a few minutes, then stir 1 to 3, or 1 to 4 (158) .

carefully until each slice is 1 to 3 (100).

coated (8, 167).

. Preparation:

Wash fruit, crush, press out

juice (56, 166).

Chemical treatment: Chemical treatment:

Ascorbic acid: Addition of enzyme preparation clarifies

Add 1 1/2 teaspoons per 3 gal- juice (166).

lons of Juice (166) .

See footnotes, page 95.

28
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Apples-con.

JIlice-con.

ApplesauceApricots:

Halves and slices—

Core and slice apples. Add l/3 cup

water to each quart apples. Cook

until tender. Cool and strain.

Sweeten to taste. £/

Preparation:

Sort, wash, halve, and pit. Peel

and slice if desired.

Chemical treatment:

Ascorbic acid in sirup pack:

Add 1.5 gm. ascorbic acid per

quart sirup (equals 250 mg. per

pint finished pack) to prevent

darkening (158).

Ascorbic acid in sugar pack:

Use 1.2 gm. ascorbic acid per

pound sugar used (equals 185 mg.

per pint finished pack) . Dissolve ascorbic acid in 1/4 cup

water before adding to sugar

(62).

Sulfur dioxide (for apricots for

pie) :

Immerse halves in 0.4-percent

sulfur dioxide solution for 3

minutes. Drain. Pack in sirup

or sugar (76) .

See footnotes, page 95.

863235 O - 50 - 3

29

Heat treatment:

Heat juice promptly and rapidly to 170^ to

175° F. in the upper part of a double

boiler (166). Flash pasteurizing and

vacui uni zing preserved rich fresh flavor and

white color (30).

Use 1/2 to 3/4 cup sugar to 5 cups sauce

(148).

Mix 1 pound sugar with 10 or 12 pounds

fruit after cooking (168).

Chemical treatment:

Ascorbic acid in sirup pack:

Add ascorbic acid to sirup:

0.3 gm. (0.03 percent) per quart sirup

(29).

0.1 percent per quart sirup for equal

weights of apricot halves and sirup or

for 11 ounces sliced fruit and 5 ounces

40-percent sirup (66).

1.2 gm. per quart sirup (150 mg. per

4 ounces sirup and 12 ounces fruit)

(62, 164) .

1.5 to 2.3 gm. per quart sirup (l/4 teaspoon per 1 to 1 1/2 cups sirup) (158) .

Ascorbic acid in sugar pack:

Use 185 mg. ascorbic acid per pound

finished pack of 1 part sugar to 5 parts

fruit (62).

Sulfur dioxide:

Use 100 p.p.m. S0_ in 40-percent sirup

(29).

Citric acid:

Hold 1 to 2 minutes in solution of l/4

teaspoon citric acid in 1 quart water before packing in sugar or sirup (158).

Heat treatment:

Preheat in steam:

3 to 4 minutes (73, 100).

Until heated through (72, 100).

Preheat in boiling water:

1/2 minute (165).

3 to 4 minutes (100).
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Procedures considered most appli- Other procedures noted from the literature

Fruit cable to home freezing review

Apricots-con.: Heat treatment-con.:

Halves and

slices-con. Preheat for 3 minutes in 15- to 25-percent

sugar sirup at near boiling tem])erature

(72).

Preheating imparts cooked flavor (73).

Water cooling causes loss of soluble

solids (73) .

Pack: Pack:

Sirup pack: Sirup pack:

Cover with 40-percent sirup Concentration of sirup recoiiiinended:

(66, 158). 15- to 25-percent (72).

40- to 50-percent (158).

60- to 70-percent (l48).

1 part sugar dissolved in cold water

(15 cups sugar ¡)er gallon water)- to

4 parts fruit (165).

Sugar pack: Sugar pack:

Mix 1 pound sugar with 3 or 4 Proportion sugar to fruit by weight

pounds fruit. Stir gently until recommended:

sugar is partly dissolved, and 1 to 2,or 1 to 3 (72).

pack (100, 158). 1 to 3,\1 to 4, or 1 to 5 (100).

1 to 4 (165).

1 to 5 (62) .

Crushed Preparation:

Peel, pit, and coarsely crush

apricots.

Pack: Pack:

Sugar pack: Sugar pack:

Thoroughly mix 1 pound sugar with Use 1 pound sugar to 3 pounds fruit (38).

each 5 pounds fruit (76).

TX /-«^ -ruree——————— Preparation:

Pit, then press soft-ripe fruit

through a sieve (76).

Chemical treatment:

Ascorbic acid:

Use 0.02 to 0.03 percent by weight

(76).

Citric acid:

Use 0.5 percent (76).

Heat treatment:

Heat apricot quarters to boiling point

in just enough water to prevent scorching.

Cool, press through sieve (148).

Pack: Pack:

Sirup pack:

Sweeten with heavy sirup (76).

For dessert puree: Use equal volumes of

50-percent sirup and fruit puree (132)•

Sugar pack: Sugar pack:

Mix 1 pound sugar with each 4 Use 1 pound sugar to 3 pounds fruit puree (38) .

• pounds fruit puree (76) . Mix 2/3 cup sugar with each cup fruit

puree ^148).

See footnotes, page 95. 30
PR(X:EDURES FOR HOME FREEZING OF FRUITS—continued

Fruit

Avocados:

I\iree

Blackberries:

Whole

CrushedPureeProcedures considered most applicable to home freezing

Preparation:

Peel, halve5 and pit; mash pulp.

Chemical treatment:

Ascorbic acid:

Use 0.02 to 0.03 percent by

weight (76).

Citric acid:

Use 0.5 percent (76).

Lemon juice:

Use 4 teaspoons lemon juice with

pulp from two avocados (148).

Pack:

Sugar pack:

Mix 1 pound sugar with 4 pounds

fruit puree (76) .

Preparation:

Sort, wash, and drain carefully.

Pack:

Sugarless pack:

Pack without sugar or sirup (158)

Sirup pack:

Cover with 40- to 50-percent

sirup (38, 100, 112, 158).

Sugar pack (for pie or Jam) :

Add sugar in proportion of

1 pound sugar to 4 pounds fruit

(38, 158) .

Sugar pack:

Add 1 pound sugar to 3 pounds

berries; stir until sugar is

well dissolved (100).

Preparation:

Sieve washed berries.

Other procedures noted from the literature

review

Pack:

Sirup pack:

Sweeten with heavy sirup (76).

Sugar pack:

Use 3 tablespoons sugar with pulp from two

avocados (148).

For ice cream: Use 1 pound sugar to 5 or

6 pounds fruit (76) .

Pack:

Sirup pack:

Concentration of sirup recommended:

50- to 60-percent (148).

Sugar pack:

Proportion of sugar to fruit by weight

recommended:

1 to 4 (112).

1 to 4 (158).

1 to 4, or 1 to 5 (38).

Freezing temperature:

The rate of freezing needs to be only

great enough to prevent fermentation (60).

The lower limit of freezing velocity is

2.5 to 3 mm. per hour (60) .

31
PROCEDURES FOR HOME FREEZING OF FRUITS—continued

Fruit

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Blackberries-con. : Chemical treatment:

Pxiree-con, Ascorbic acid:

Use 0.02 to 0.03 percent by weight (76).

Citric acid:

Use 0.5 percent (76).

Pack: Pack:

Sirup pack:

Use heavy sirup (76).

For dessert puree: Use 1 part 67-percent

sirup to 3 parts by volume of blackberries (132).

Sugar pack: Sugar pack:

Mix 1 pound sugar with 4 pounds

puree (76).

Proportion of sugar to fruit by weight

recommended:

1 to 3 (38, 100) .

1 to 5, or 1 to 6 for ice cream (76).

Blueberries:

^Vhole Preparation:

Sort, wash, and drain.

Heat treatment: Heat treatment:

Preheat in steam 1 minute (173). Preheat in 75-percent sirup l/2 minute (173).

Pack: Pack:

Sugarless pack (for preheated

berries):

Sugarless pack:

Pack dry, without sugar or sirup

(100, 148, 158, 165, 167).

Sirup pack (preferred):

Dry pack develops off-flavor (83, 104),

Sugar pack superior in flavor (173).

Sirup pack:

Cover with 40-percent sirup

(158, 165, 167) .

Use 50-percent sirup (100,104).

Sugar pack:

Proportion of sugar to fruit by weight

recomn] ended:

1 to 4 (158).

1 to 5 (100,165, 167, 173).

1 to 5, or 1 to 6 (148) .

Crushed Sugar pack:

Mix 1 pound sugar with 3 pounds

fruit (38).

Piiree Preparation:

Press fully ripe berries through

fine sieve (83).

Heat treatment:

Add 1/2 cup water for each 2 pounds crushed

fruit. Heat to boil. Press through sieve

(115) .

Pack: Pack:

Sugar pack: Sugar pack:

Blend with sugar to sweeten (83). Add 2/3 cup sugar to 1 cup fruit puree (148) .

Mix 1 cup sugar with 6 to 8 cups fruit

puree (115).

32
PROCEDURES FOR HOME FREEZING OF FRUITS—continued

Fruit Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Boysenberries:

Whole Same as Blackberries, page 31. Pack:

Sirup pack:

Concentration of sirup recommended:

PQJ»Q0_____ _ ___

45- to 50-percent (112).

Same as Blackberries, page 31. Sirup pack:

For dessert puree: Use 1 part 67-percent

sirup to 2 parts by volume of boysenberries (132).

Cantaloups:

Slices, cubes, balls Preparation:

Cut in half, remove seeds, and peel.

Cut in slices, cubes, or balls.

Chemical treatment:

Ascorbic acid:

No advantage (76).

Sodium sulfite:

Sulfiting causes off-flavor (76) .

Heat treatment:

Preheating causes off-flavor (76).

Pack: Pack:

Sugarless pack: Sugarless pack:

Not recommended (148). Freeze without sugar or sirup, with

waxed paper between layers (38).

Sin^D pack: Sirup pack:

Cover with 30-percent sugar Concentration of sirup recommended:

sirup (76). 30- to 40-percent (76).

40-percent (161) .

Sugar pack: Sugar pack:

Mix with sugar, using 1 pound sugar Sugar pack develops off-flavors (76).

to each4 pounds fruit. Stir until Use 1 pound sugar to 5 pounds fruit

sugar is partially dissolved, and (148, 167).

pack (165) .

Crushed Preparation:

Crush in food chopper, using

coarse knife; mix thoroughly

L pound sugar with 3 or 4 pounds

fruit (38) .

Cherries, sour Preparation:

Stem, sort, wash thoroughly, dfair.

and pit.

Pack:

Sugar pack:

ogLck:

Sugar pack:

Add 1 pound sugar to each 4 Proportion of sugar to fruit by weight

pounds fruit (38, 76, 96, 100, recommended:

148, 158). 1 to 3 (165).

1 to 3, or 1 to 4 (158).

1 to 3, 1 to 4, or 1 to 5 (38, 100).

1 to 4, or 1 to 5 (76, 148).

33
PROCEDURES FOR HOME FREEZING OF FRUITS—continued

Fruit

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cherries, sour-con. : Pack-con.: Pack-con.:

For dessert Sirup pack: Sirup pack:

Cover fruit with 60- to 65-percent sirup (112).

Use 40- to 50-percent sirup containing

40 to 50 percent corn sirup (126).

Crushed Sugar pack: Sugar pack:

Crush coarsely and add 1 pound

sugar to 3 pounds fruit (38,100).

Add 1 pound sugar to 2 or 3 pounds fruit

(38, 100).

Preparation:

Crush, heat to boiling point.

Press through a sieve (115).

Pack:

Sugar pack:

Add 1 cup sugar to 6 cups fruit

puree (115).

Juice Preparation:

Crush, heat just to boiling, and

extract juice in jelly bag (148)

Pack: Pack:

Sugar pack: Sugar pack:

Cherries, sweet —

Freeze without added sugar or

sweeten to taste (148).

Preparation:

stem, sort, wash, and drain.

Add 1 part sugar to 2 or 3 parts juice

by weight (100).

Whole Chemical treatment:

Ascorbic acid:

Add 1.5 gm. to each quart of cold

sirup to prevent darkening of

cherries (158).

Pack: Pack:

Sirup pack: Sirup pack:

Cover with 40-percent sirup

(38, 100, 148, 158).

Cover with 40- to .50-percent sirup

(38, 100, 148).

Cover with 40-percent sirup containing

40 to 50 percent corn sirup solids (126).

Pitted Chemical treatment: Chemical treatment:

Ascorbic acid: Ascorbic acid:

Add 500 mg. ascorbic acid, dissolved in 2 tablespoons cold

water, to each 3 pints fruit.

Mix with fruit before adding

sugar (06).

Use 0.25 percent dissolved in the sirup

(76).

Ascorbic acid of no advantage for

Montmorency cherries (76) .

Pack: Pack:

sirup pack: Sirup pack:

Pack in 40 or 50 percent sucrose

sirup (38).

Use 40-percent sirup for Napoleon cherries

(76).

Sugar pack:

Crushed Sugar pack:

Add 1 pound sugar to each 3

pounds fruit (38) .

Add 1 pound sugar to each 4

pounds fruit (158).

34
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit

Cherries, sweetcon.:

Puree

JuiceCranberries:

Whole

PureeSauce

CurrantsWhole—

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Pack-con.:

Sugar pack:

For dessert puree: Mix 1 part 67-percent

sirup with 2 parts by volume of Montmorency cherry puree, or with 3 parts by

volume of Bing cherry puree (132).

Preparation:

Crush, heat just to boiling, and

extract juice in jelly bag (148) .

Pack:

Sugar pack:

Freeze without added SLigar, or

sweeten to taste (148).

Preparation:

Stem and sort, discard imperfect

and soft berries. Wash carefully

and drain.

Pack:

Sugarless pack:

Pack whole without sugar

or sirup (38, 96, 148, 158,

167).

Sirup pack:

Cover berries with 50-percent

sirup (100, 158).

Sugar pack:

Add 1 pound sugar to each 4

pounds fruit (158).

Preparation:

Cook berries, press through a

sieve (148).

Pack:

Sugar pack:

Add sugar to taste. Cool (148).

See Prepared and Cooked Foods,

page 92.

Preparation:

Wash in cold water.

Pack:

Sugar pack:

Add 1 pound sugar to each 3

pounds fruit. Stir gently until

partly dissolved (148).

Pack:

Sugar pack:

Add 1 part sugar to 3 parts juice (38)

Pack:

Sugar pack:

Use equal amounts of sugar and fruit

(38, 100).

35
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit

Currants-con.:

Crushed

Juice

Dewberries

Elderberries —

Figs:

Whole or slices

CrusnedProcedures considered most applicable to home freezing

Pack-con.:

Sugar pack:

Add 1 pound sugar to each 4

pounds crushed berries (167) .

Preparation:

Crush and heat berries slightly

to start flow of juice. Press

hot fruit in a jelly bag to

extract juice. Cool (148).

Same as Blackberries, page 31.

Same as Blueberries, page 32.

Preparation:

Wash, sort, and cut off stems.

Peel; leave whole or slice.

Pack:

Sirup pack:

Cover with 35-percent sirup

(38, 6i, 76).

Preparation:

Crush or coarsely grind figs (64).

Pack:

Sugar pack:

Add 1 pound sugar to 4 or 5

pounds fruit (64).

36

Other procedures noted from the literature

review

Pack:

Sugar pack:

Add 1 pound sugar to 3 pounds fruit

(99, 100).

Chemical treatment:

Ascorbic acid:

Use 0.15 percent in sirup (64).

Suli\ir dioxide:

Hold 2 to 3 minutes in 2,000 p.p.m. 80-2 ^^^

solution for sliced fruit (64^) . Too little

benefit to justify use for sirup pack (76).

Pack:

Sugarless pack:

Pack without sugar (100, 158).

Sugarless pack not recommended (38).

Sirup pack:

Concentration of sirup recommended:

35- to 40-percent (25).

40- to 50-percent (100).

40-percent (158).

50- to 60-percent (148).

35-percent best, 20-percent causes flavor

loss, 50-percent is too sweet and

shrivels fruit (38) .

Sugar pack:

Use 1 pound sugar to 4 pounds fruit

(100, 158).

Use 1 pound sugar to 5 or 6 pounds fruit

(64).

Sugar pack not recommended (38) .

More subject to oxidation than sirup

pack (6i) .

Chemical treatment:

Sulfur dioxide:

Recommend 50 p.p.m. in fruit (64).
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit

Fi^s-con.:

Puree

GooseberriesWhole

Grapefruit:

Sections -

Procedures considered most applicable to home freezing

Preparation:

Sort, remove stems and blossom

ends, and wash.

Pack:

Sugarless pack (for use in pie):

Add no sugar or sirup (38, 96).

Sirup pack (preferred):

Cover with öO-percent sirup

(5i).

Preparation:

Wash and peel. Section, removing

all membranes and seeds.

I^ack:

Sirup pack:

Cover with 30- to 40-percent

sirup made partly with excess

juice (161).

Preparation:

Squeeze juice from fruity trying

to avoid any oil from rind (134).

Handle rapidly and pack immediately (137).

Other procedures noted from the literature

review

Pack:

Sirup pack:

For dessert puree: Mix 1 part 67-percent

sirup with 3 parts by volume Calimyrna

fig puree (132).

Pack:

Sirup pack:

Cover with 60-percent sirup (161)•

Sugar pack:

Mix 1 pound sugar with 3 pounds fruit.

Stir gently until enough juice is

drawn from the berries to partly

dissolve the sugar (100, 146, 148).

Chemical treatment:

Ascorbic acid:

Soak 15 minutes in aqueous solution

containing 1 part ascorbic acid in 150

parts juice. Add 0.05 percent ascorbic

acid to 5 ounces sirup and 11 ounces

fruit (135).

Pack:

Sirup pack:

Concentration of sirup recommended:

20- to 30-percent (135).

25- to 30-percent (76).

30-percent for pink grapefruit (161) .

40-percent for white grapefruit (161).

60- to 70-percent (148).

Pack in own juice for fresh fruit

flavor (135).

Preparation:

Sweeten if desired (40, 148).

37
PROCEDURES FOR HOME FREEZING OF FRUITS—continued

Fruit

Grapes:

Whole -

PureeJuiceProcedures considered most applicable to home freezing

Preparation:

Wash and stem. Leave seedless

grapes whole, cut Tokays in

half ^nd remove seeds.

Pack:

Sugarless pack:

Not recommended (38).

Sirup pack:

Cover with 40-percent sirup

(38, 40, 161).

Preparation:

Wash, stem, and press through a

sieve.

Chemical treatment:

Ascorbic acid:

Use 0.02 to 0.03 percent by

weight with a 1 to 4 sugar

pack (76).

Citric acid:

Use 0.5 percent with a 1 to 4

sugar pack (76).

Pack:

Sugar pack:

Mix 1 pound sugar with 4 pounds

fruit puree (76).

Preparation:

Crush and heat grapes in top of

double boiler to 140° to 145° F.

Extract juice. Sweeten if

desired (148).

Remove tartrate crystals by

freezing, thawing, and straining

juice (76, 148) .

Other procedures noted from the literature

review

Pack:

Sugarless pack:

Sugarless pack not recommended except for

native types used for Juice pressing

(38).

Whole Muscadine grapes may be packed dry

without sugar (177)•

Sirup pack:

Concentration of sirup recommended:

35- to 40-percent (38).

40- to 50-percent (40).

50-percent (146, 177).

Sugar pack:

Use 1 pound sugar to 5 pounds Muscadine

grapes (177).

Heat treatment:

Boil crushed grapes 2 minutes before pressing through sieve (115).

Pack:

Sugarless pack:

Add no sugar or sirup (177).

Sirup pack:

Sweeten with heavy sirup (67-percent) (132).

Sugar pack:

Add 1 cup sugar to 8 cups puree (115) .

For ice cream: Add 1 pound sugar to 5 or

6 pounds fruit puree (76) .

Preparation:

Boil crushed grapes 2 minutes. Pour off

juice (115) .

38
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Huckleberries Same as Blueberries, page 32.

Loganberries:

lA/h/^l CL mio±e Saniç as Blackberries, page 31. Pack:

Sirup pack:

Concentration of sirup recomiwended:

55-percent (112).

Sugar pack:

Proportion of sugar to fruit by weight

recommended:

1 to 3 (112).

Puree Same as BlacldDerries, page 31. Sirup pack:

Melons:

For dessert puree: Use 1 part

67-percent sirup to 2 parts by volume

* of loganberries (132).

Persian, Honeydew,

Crenshaw Same as Cantaloups, page 33.

Nectarines:

Halves, quarters,

oxxt^t;t> si i PPQ - — Preparation:

Sort, wash, pit, and peel if

desired. Cut in halves, quarters,

or slices.

Chemical treatment: Chemical treatment:

Ascorbic acid: Ascorbic acid:

Put fruit directly into 40-

percent sirup containing 1.12 gm.

ascorbic acid per quart sirup

(76).

Add ascorbic acid to sirup:

1.5 to 2.3 gm. per quart sirup (158).

1.4 to 1.6 gm. per quart sirup (175

to 200 mg. for 12 ounces fruit plus 4

ounces sirup)(62).

Ascorbic acid plus citric acid:

Use 0.03 percent ascorbic acid plus

0.5 percent citric acid (76).

Citric acid:

Before packing, hold 1 or 2 minutes in

solution of 1/4 teaspoon citric acid in

1 quart water (96, 158) .

Pack: Pack:

Sirup pack: Sirup pack:

Puree

Cover imjnediately with 40-

percent sirup (25, 76, 158) .

Sajne as Peaches, page 40,

Concentration of sirup recoinmended:

30- to 40-percent (76).

40- to 50-percent (25).

60- to 70-percent (148).

39
PROCEDURES FOR HOME FREEZING OF FRUITS—continued

Fruit

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Olives, ripe Pack: Pack:

Wash pickling brine from olives

and replace with fresh 2-percent brine (38), or pack freshly

cured olives without brine (38,

76, 148).

Cover with the liquid brine used in

pickling (148).

Flavor and texture are better when brine

is used (38) .

Oranges:

Slices or sections Preparation:

Wash and peel; slice, or section

by removing membranes.

Chemical treatment:

Ascorbic acid:

Add 0.05 percent ascorbic acid to sirup

used in proportion of 5 ounces sirup

to 11 ounces fruit (76) .

Pack: Pack:

Sirup pack: Sirup pack:

Cover with own juice (76, 135). Concentration of sirup recommended:

20- to 30-percent (135).

40-percent (137).

60- to 70-percent (148).

juice Tii-i /^ck Preparation: Preparation:

Squeeze juice from fruit, trying

to avoid any oil from rind.

Handle rapidly and pack immediately (137) .

Sweeten if desired (40, 148).

Peaches:

Slices Preparation:

Wash, sort, pit, peel, and slice.

Chemical treatment: Chemical treatment:

Ascorbic acid in sirup pack: Ascorbic acid in sirup pack:

Add 1.5 gra. ascorbic acid to each

quart sirup (158).

Add ascorbic acid to sirup:

0.672 gm. per quart sirup (46).

1.12 gm. (0.1 percent) per quart,

50-percent sirup (184).

1.5 gm. per quart sirup (3 teaspoons

per gallon)(168).

1.5 gm. per quart 65-percent sirup (7) .

1.5 to 2.3 gm. per quart 40-percent

sirup (158).

2.0 gm. per quart 35-percent sirup (7).

2.8 gm. per quart 50-percent sirup (41).

Ascorbic acid in sugar pack: Ascorbic acid in sugar pack:

Add 0.8 gm. ascorbic acid,

dissolved in I/4 cup cold water,

to each 4 pounds fruit and

1 pound sugar (7).

Use 0.575 gm. for 3 pints fruit (96).

Use 0.8 to 0.9 gm. ascorbic acid per

pound sugar and 4 pounds fruit (7) .

40
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Peaches-con.: Chemical treatment-con.: Chemical treatment-con.:

Slices-con. Citric acid plus ascorbic acid:

0.1 percent citric acid plus 0.05 percent

ascorbic acid in 50-percent sirup as

effective as 0.1 percent ascorbic acid

(181, 184).

0 5 percent (1.25 gra.) citric acid and

0.6 percent (150 mg.) eiscorbic acid in

250 gm. 50-percent sirup not as good as

0.06 percent eiscorbic acid alone (46).

Citric acid:

Dip for 1 or 2 minutes in solution of

1/4 teaspoon citric acid in 1 quart

water 5^ (158).

Use 1 1/3 ounces citric acid in 1 gallon

of water (100) .

Use 1 teaspoon lemon juice per pint of

water (71) .

Only moderately effective in sirup pack

(168).

Sodium sulfite (for peaches for Sodium bisulfite:

pie or jam) : Use not more than I/2 teaspoon sodium

bisulfite per gallon water (168).

Immerse peeled halves in 0.4-percent sulfite solution for 3

minutes (76) .

Pack: Pack:

Sirup pack: Sirup pack:

Put peaches directly into 40-per- Concentration of sirup recommended:

cent sirup, using enough sirup 30- to 40-percent (71).

to cover (7, 71, 158). 50-percent (17) .

Use 50-percent for more acid varieties

(24).

45- to 65-percent sirup retards browning

better than 35- to 45-percent sirup (7).

Sirup pack superior to dry sugar pack (125)

Peaches deteriorated more rapidly than

berries (182).

Sugar pack: Sugar pack:

Add 1 pound sugar to each 4 Proportion of sugar to fruit recommended:

pounds fruit and mix well?/(158) . 1 to 3 (7) .

1 to 3, or 1 to 4 (158) .

Crushed Sugar pack: Sugar pack:

Add 1 pound sugar to 4 pounds Add 1 pound sugar to 3 pounds fruit

fruit (76). (38, 100).

See footnotes, page 95. 41
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Peaches-con.:

Puree Preparation:

Peel, halve, pit, and press

through a sieve.

Chemical treatment:

Ascorbic acid:

Use 0.02 to 0.03 percent by

weight (76) .

Citric acid:

Use 0.5 percent (76).

Heat treatment:

Steam 7 minutes, before putting through

sieve (115).

Heat peach quarters to boiling point in

just enough water to prevent scorching.

Put through a sieve (148).

Pack: Paôk:

Sirup pack:

Sweeten with heavy sirup (76).

Sugar pack: Sugar pack:

Mix 1 pound sugar with 4 pounds

fruit puree (76).

Use 1 pound sugar to 3 pounds puree (38).

Add 1 cup sugar to 8 cups puree (115).

Add 2/3 cup sugar to 1 cup puree (148).

Pears: Pears not recommended for freezing (25) .

Halves, quarters. Preparation:

slices. Wash in cold water, peel, core,

and cut in halves or quarters.

Slice or dice if desired.

Chemical treatment: Chemical treatment:

Ascorbic acid: Ascorbic acid:

Use 1.4gm. to each quart cold sirup

(62).

Use 1.4 to 1.6 gm. per quart sirup (equals 175

to 200 mg. per pound pack of 12 ounces

fruit and 4 ounces sirup) (62) .

Pack: Pack:

Sirup pack: Sirup pack:

Cover immediately with 40- 1:0

50-percent sirup (76).

Concentration of sirup recommended:

30- to 40-percent ^(62) .

60- to 70-percent (146).

T>. Preparation:

Press through sieve (76).

Chemical treatment:

Ascorbic acid:

Use 0.02 to 0.03 percent by

weight (76).

Citric acid:

Use 0.5 percent (76).

42
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit

Pears-con.!

Puree-con. -

Persimmons:

Puree

Pineapple

Procedures considered most applicable to home freezing

Pack:

Sugar pack:

Mix 1 pound sugar with 4 pounds

fruit puree (76) .

Not recommended except as puree

(148) .

Preparation:

Sort, wash, and cut into sections.

Press through a sieve (38, 76) .

Chemical treatment:

Ascorl)ic acid:

Use 0.02 to 0.03 percent by

weight (76) .

Citric acid:

Use 0.5 percent (76) .

Pack:

Sugar pack:

Thoroughly mix 1 pound sugar with

4 pounds fruit puree (38, 76) .

Preparation:

Pare, core, and remove other

woody parts. Slice, dice, crush,

or cut into wedges or sticks.

Pack:

Sugarless pack:

Pack without sweetening, adding

excess juice (76).

Siruf pack:

Cover with 30- to 40-percent

sirup (76, 118, 137, 161).

Sugar pack:

Mix 1 pound sugar with 4 pounds

fruit (76, 99).

43

Other procedures noted from the literature

review

Pack:

Sirup pack:

Sweeten with heavy sirup (76).

For dessert puree: Mix 1 part 67-percent

sirup with 3 parts by volume of Beurre

Hardy pear puree (132).

Sugar pack:

For ice cream: Add 1 pound sugar to

5 or 6 pounds fruit puree (76) .

Pack:

Sirup pack:

For dessert puree use: Mix 1 cup 67-percent sirup with 4 cups fruit puree (76) .

Sugar pack:

Use 1 pound sugar to 4 or 5 pounds fruit

puree (38) .

For ice cream: Add 1 pound sugar to

5 or 6 pounds fruit puree (76) .

Heat treatment:

Keat to boiling for about 3 minutes after

mixing 1 pound sugar with 5 pounds fruit.

Cool (29) .

Pack:

Sirup pack:

Concentration of sirup recommended:

40-percent (137).

50-percent (99).

60- to 70-percent (148).

Sugar pack:

1 pound sugar to 3 pounds fruit is too

sweet (118) .
PROCEDURES FOR HOME FREEZING OF FRUITS—continued

Fruit

Plums, prunes:

Halves or quarters

Puree•

Procedures considered most applicable to home freezing

Preparation:

Sort, wash, halve or quarter, and

pit fruit.

Chemical treatment:

Ascorbic acid in sirup pack:

Use 1.5 to 2.3 gm. ascorbic acid

to each quart sirup (I/4 teaspoon

to 1 to 1 1/2 cups sirup) (158) .

Pack:

Sirup pack:

Cover promptly witli 40- to 60-

percent sirup, depending on

tartness of fruit (158).

Preparation:

Use fully ripe, fruit. Wash,

halve, pit, and press raw fruit

through a sieve (38).

Chemical treatment:

Ascorbic acid:

Use 0.02 to 0.03 percent by

weight (76).

Citric acid:

Use 0.5 percent (76) .

Heat treatment:

Heat just to the boiling point,

adding only enough water to keep

the fruit from burning. Cool and

press through a sieve. Sweeten

and pack (148) .

Other procedures noted from the literature

review

Chemical treatment:

Ascorbic acid:

Use 0.1 percent (76).

Sulfur dioxide:

Recommend 100 p.p.m. in SO2 if stored

6 months or longer (76).

Pack:

Sirup pack:

Concentration of sirup recommended:

40- to 50-percent (38).

50-percent (19) .

50-to 60-percent (100, 163) .

60-percent (76).

60- to 70-percent (40, 148).

Sugar pack:

Use 1 part sugar to 3 parts plum halves or

quarters (76).

Use 1 pound sugar to 4 pounds fruit (165).

Add 1 pound sugar to each 3 to 5 pounds

fruit. Mix until enough juice is drawn

out to cover fruit (158).

Heat treatment:

Steam for 7 minutes, or add 1 cup water to

4 pounds fruit and boil 2 minutes (115).

Pack:

Sirup pack:

For dessert puree: Use 1 part 67-percent

sirup to 2 parts by volume of Santa Rosa

or Claret plum puree (132)•

44
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit

Plums, prunescon. :

Puree-con.

Juice -

Raspberries:

Whole

Crushed

Procedures considered most applicable to home freezing

Pack:

Sugar pack:

Add 1 part sugar to each 3 or 4

parts raw fruit puree (38, 100).

Mix thoroughly and promptly (38,

100) .

Other procedures noted from the literature

review

Preparation:

Sort, wash carefully in cold water,

drain thoroughly.

Pack:

Sugarless pack:

Add no sugar or sirup (96, 158),

Sirup pack:

Cover with 40-percent sirup

(91, 100, 161) .

Sugar pack:

Add 1 pound sugar to 4 pounds

berries (40, 54, 143, 158, 163) .

Sugar pack:

Add 1 pound sugar to 3 pounds

crushed berries (96).

Pack-con.:

Sugar pack:

Use 2 1/3 cups sugar for each cup puree (148) .

Use 1 cup Sweetose sirup for each cup

puree (148).

Use 1 cup sugar to 8 cups puree (115).

Preparation:

Cover red pluiris with water; heat to 180° to

190° F. until soft; strain. Cool juice

and treat with pectic enzyme 24 hours;

filter and sweeten to 30° to 35° Balling.

Dilute with half water (27) .

Preparation:

Omit washing if berries are not dusty (100) .

Pack:

Sugarless pack:

Freeze loose on trays before packing (38).

Sirup pack:

Concentration of sirup recommended:

30- to 40-i)ercent (161) .

40- to 60-percent for lilack raspberries

(100).

40- to 50-percent for red, purple, and

yellow raspberries (100).

40- to 68-percent, 1 part sirup to 3 parts

fruit (91) .

Sugar pack:

Proportion of sugar to fruit recommended:

1 part sugar to 3, 4, or 5 parts

fruit (38) .

1 part sugar to 2 to 5 parts fruit (76).

1 cup sugar to 5 cups fruit (161) .

1 part sugar to 3 or 4 parts by weight

for black raspberries (100) .

1 part sugar to 4 parts by weight for red,

purple, and yellow raspberries (100).

1 part sugar to 4 parts berries for red

raspberries (163).

Dry sugar not recommended for black raspberries (163) .

863235 O - 50 - 4 45
PRCX:EDURES FOR HOME FREEZING OF FRUITS--continued

Fruit Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Raspberries-con.

Puree

Juice

Rhubarb:

One-inch pieces

Puree

Preparation:

Press through a sieve.

Pack:

Sugar pack:

Mix 1 pound sugar with each 3

pounds fruit puree (38).

Preparation:

Crush and heat berries slightly to

start flow of juice. Press hot

fruit in a jelly bag to extract

juice. Cool (148) .

Preparation:

Wash, trim, and cut into 1-inch

pieces.

Heat treatment:

Preheat in steam:

1 1/2 to 2 minutes (76).

Preheat in boiling water:

1 1/2 minutes (40, 96, 100, 148,

163).

Cool in cold water, drain (100).

Pack:

Sugarless pack:

Pack raw without sirup or sugar

(40, 45, 137, 158, 163).

Pack preheated rhubarb without

sugar or sirup (38, 40, 76, 96,

100, 148).

Sirup pack:

Cover raw fruit with 40-percent

sirup (45, 158).

Sugar pack:

Mix 1 pound sugar with 4 or 5

pounds raw fruit (45, 158) .

Preparation:

Add 1 cup water to 2 pounds

rhubarb and boil 2 minutes. Press

through a sieve or grind. Mix

1 cup sugar with 6 cups puree

(115) .

Pack:

Sirup pack:

For dessert puree: Use 1 part 50-percent

sirup to 1 part by volume of Ranaree

rsLspberry puree (132) .

Sugar pack:

For black raspberries add l/2 cup water

for each 2 pounds fruit. Heat to boiling

point. Mix 1 cup sugar witli 6 to 8 cups

fruit puree (115) .

Preparation:

Sweeten if desired (40, 148).

Heat treatment:

Preheat in steam:

2 minutes (148).

Preheat in boiling water:

Boiling water preferred to steam (148).

Preheating not essential; sometimes used

for sugarless pack (100).

Pack:

Sirup pack:

Concentration of sirup recommended:

40- to 50-percent (100).

45-percent (169).

60-percent (163).

Sugar pack:

Use 1 pound sugar with 4 pounds preheated

fruit (96) .

46
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit

Rhubarb-con.

Sauce

JuiceStrawberriesVVlioleSlices"

Crushed

Puree

Procedures considered most applicable to home freezing

Preparation:

Cook in a 60-percent sirup, cool (163) .

Preparation:

Cut rhubarb in pieces 4 to 6 inches

long, add 2 quarts water for each

10 pounds rhubarb, and just bring

to a boil. Press hot fruit in

jelly bag to extract juice. Cool.

Sweeten to taste if elesired (148) .

Preparation:

Sort and wash berries in cold water.

Drain well and remove hulls. Berries may be cut in halves, sliced,

crushed, or left whole.

Pack:

Sirup pack:

Cover fruit with 50-percent sugar

sirup (38, 100, 148).

Sugar pack:

Mix well 1 pound sugar with 4

pounds fruit ?/ (53, 122, 158,

165) .

Sugar pack:

Mix gently with sugar in proportion of 1 pound sugar to 4 pounds

berries (53, 100, 146).

Sugar pack:

Add 1 pound sugar to 4 pounds

crushed fruit (100, 146).

Preparation:

Press berries through a sieve

(76).

Chemical treatment:

Ascorbic acid:

Use 0.02 to 0.03 percent by

weight (76).

Citric acid:

Use 0.5 percent (76) .

Other procedures noted from the literature

review

Preparation:

Prepare as a sauce (96)

Pack:

Siru[) pack:

Concentration of sirup reconuiiended:

40- to 50-percent (38) .

50- to œ-percent (92, 100, 148).

65-percent (146).

70-percent (17) .

1 part sugar dissolvecî in cold water to

4 parts fruit (165).

Sirup preferred (38, 92, 146, 148) .

Sugar pack:

1 pound sugar to 3 or 4 pounds fruit (158).

1 pound sugar to 4 or 5 pounds fruit (100)-

Sugar pack preferred ^^ (53).

Chemical treatment:

The addition of 4.89 percent methoxyl

pectin resulted in jellied products (3).

See footnotes, page 95.

47
PROCEDURES FOR HOME FREEZING OF FRUITS--continued

Fruit Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Strawberries-con. :

IHiree-con Pack: Pack:

Sirup pack:

Use heavy sirup (76) .

For dessert puree: Use 1 part 67-percent

sirup to 2 parts by volume of fruit puree

(132).

Sugar pack: Sugar pack:

Add 1 pound sugar to 4 pounds

fruit puree (76).

Add 1 cup sugar to 6 cups puree (115).

For ice cream: Add 1 pound sugar to 5 or 6

pounds fruit (76).

Watermelon Not recommended (76). Recommended only as puree (148).

Youngberries:

Whole Same as Blackberries, page 31. Pack:

Siriip pack:

Concentration of sirup recommended:

45- to 50-percent (112).

75-percent corn sirup solution (141).

Puree Same as Blackberries, page 31. Sirup pack:

For dessert puree: Use 1 part 67-percent

sirup to 2 parts by volume of youngberries (132).

48
PROCEDURES FOR HOME FREEZING OF BAKED GOODS

Food

Breads:

Biscuits:

Unbaked

freezing

Procedures considered most applicable to home freezing

formula:

Use standard recipes (50, 130, 139) •

Use double-acting baking powder

(50,69).

Preparation:

Roll and cut dough before freezing

(50, 109, 130, 139) .

freeze as quickly as possible (130).

Packaging:

Stack one on another in airtight

container (109)•

Place two sheets of waxed paper

between layers (1) .

Storage:

1 month (1, 109).

Thawing and baking:

Bake on greased baking sheet:

Thawed, 12 to 15 minutes at

425^ F. (50) .

Un thawed, 20 to 25 minutes at

425'* (50) .

Formula:

Use standard recipes (50,130)

Other procedures noted from the literature

review

Formula:

Sodium aluminum suli'ate baking powder best,

tartrate next, phosphate tnird (ö9) .

Preparation:

Thin biscuits are more successful than

thick ones (50)•

Packaging:

Place in containers in which to be baked;

overwrap with moistureproof paper (l) .

Pack cut biscuits in waxed tubs, stack one

on top of the other with two layers of cellophane between each two biscuits (50).

Pack in closely fitted moistureproof wrappers (178).

Place moisture-vapor-proof material on inside of carton; place pieces of the wrapping

material between biscuits and i'old lining

tightly around biscuits; seal with tape

(130).

Freeze on pan, package within 24 hours (130) .

storage:

2 to 3 weeks (50).

About 2 to 4 weeks (1) .

1 month with tartrate and phosphate baking

powder (69).

4 months with sodium aluminum sulfate

baking powder (69) .

Many months (178) •

Thawing and baJcing:

Partially thaw before baking (l) .

Thaw in package (178)•

Thaw completely (109).

Bake wnile frozen on greased baking sheet,

or partially thaw 30 minutes at room

temperature (50) .

Remove from package, defrost at room

temperature 1 hour, bake in hot oven (425° F.)

about 15 minutes; or bake without defrosting in300° oven 15 minutes, finish in hot

oven 10 to 15 minutes (130).

More certain of success when frozen after

baking (50) .

Formula:

Tartrate baking powder gave best product

(69).

49
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Breads-con.:

Biscuits-con.:

Baked before

freezing-con.

Mufiins:

Unbaked

Procedures considered most applicable to home freezing

Preparation:

Prepare and bake as usual. Cool,

freeze immediately (1) .

Packaging:

Place biscuits in cardboard boxes,

wrap in moisture-vapor-proof

material, heat-seal (1,69).

Storage:

3 months (1) .

Tnawing and heating:

Thaw in wrapper in slow oven

fesO^ F.) 20 minutes (69).

Formula:

Use standard recipes (50,130).

Preparation:

Prepare as usual; fill paper

baking cups two-thirds full.

Freeze (50,130) .

Packaging:

After freezing in paper cups,

package within 24: hours. Nest

cups aiid wrap in moisture-vaporproof material or place in cellophane-lined cartons (130).

Heat-seal or seal with tape

(50,130) .

Other procedures noted from the literature

review

Preparation:

Cool to room temperature (130).

Packaging:

Pack in frozen food containers and fill

spaces with waxed paper (l) .

Place moisture-vapor-proof material on inside of carton, place pieces of the material

between biscuits and i'old lining tightly

around biscuits, seal with tape (130).

Storage:

2 to 8 weeks (50) .

Store at 0° F. Baked frozen more satisfactory than raw frozen at nearly all storage

periods (0 to 12 months) (69).

Thawing and heating:

Thaw at room temperature, wrapped. Warm at

250** to 300° F. if desired (l) .

Thaw at room temperature, wrapped in package, reheat in hot oven (425° F.) 5

minutes (130).

Place hard-frozen biscuits on baking sheets

and reheat in moderate oven (375° F.)

15 minutes (130).

Bake 15 minutes at 300° F. (50).

Formula:

Use double-acting baking powder (50) .

Preparation:

Place batter in container in which it can

be baked; less leavening is lost (50).

Packaging:

Freeze batters in pans and overwrap with

moistureproof paper (l) .

Fit paper cups of batter into box lined

with moisture-vapor-proof material, fold

liner over cups, seal with tape, then

freeze (130).

Pour batter into any moistureproof container (148) .

Pour batter into waxed tubs (69).

storage:

About 2 to 4 weeks (1) .

2 weeks (148).

2 months (69) .

-Flavor, tenderness, texture less satisfactory when stored over 2 months (69).

50
PROCEDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Breads-con.: Thawing and baking: Thawing and baking:

Muffins-con. :

Unbaked-con. Thaw at room temperature 1 hour,

bake same as fresa muffins (130).

Thaw at room temperature (1).

Remove muffin cups from cartons, place in

muffin pans, bake in slow oven(300** F.)

15 minutes, finish in hot oven (425°)

15 to 20 minutes (130).

Thaw at room temperature 1 hour, bake at

400*^ F. for 35 minutes (69) .

Baked bei'ore

freezing JFormula:

Use standard recipes (50,130).

Preparation:

Prepare as usual, bake, cool (130)

JBreeze as quickly as possible

(1,130) .

Thaw in refrigerator or at room temperature

before baking, or bake unthawed (50) .

Packaging: Packaging:

Use moisture-vapor-proof material

or bags and heat-seal. Place in

cardboard boxes for added protection (1,69,148) .

Line box with moisture-vapor-proof material;

optional to leave in cups (130) .

Pack in moistureproof paper or frozen-food

containers. Fill spaces with waxed paper

(1).

Pack in folding wajced carton, overwrap with

moistureproof cellophane, heat-seal (148)•

Storage:

About 3 months (1) .

6 months (148) .

12 months (69) .

Thawing and heating: Thawing and heating:

Thaw in package at room temperature about 1 hour (1,130).After thawing at room temperature, reheat

in hot oven (400° F.) 5 to 8 minutes (130) .

Reheat in oven at 250° to 300° P. (l) Thaw in slow oven (P„50° F'.) 45 minutes (69).

Yeast bread:

Unbaked Texture is coarser and less uniform than

fresh bread (97) .

formula: formula:

Use standard recipes (1,50). Dry yeast made better bread than compressed

yeast (69).

Decrease amount of yeast 50 percent (97) .

Increase sugar 50 percent (97).

A 50-percent increase in fat made an unacceptable product (97) .

Doughs containing 75 to 100 percent wholewheat were not satisfactory (97).

Preparation: Preparation:

After first rising, shape into

loaves or flatten bulk dough to

1- or 1 l/2-inch thickness (l) .

Grease all surfaces, i^'reeze

immediately (1) .

Shape into loaves or freeze bulk dough (148) .

Roll dough to thickness of 1 inch (50, 159) .

Preeze bulk dough after one rising (32,130).

Doughs could be held longer with no risings

before freezing (97)-

51
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Breads-con.:

Yeast bread-con.

Unbaked-con.

Baked before freezing

Packaging:

Wrap flattened dough in moisturevapor-prooi* material with two

sheets of waxed paper between

layers of dough (1) .

Freeze loaves in pans wrapped in

moistureproof cellophane, heatseal (148) .

Storage:

Not over 2 months (50, 69, 97).

Tliawing and baking:

Thaw wrapped dough in warm,

moist place (1) .

Shape bulk dough into loaves (l).

Let rise in pans in a warm place

(1).

Bake at 400° F. 30 to 40 minutes

(130).

Formula:

Use standard recipes (50, 136).

Packaging:

Pack in moisture-vapor-proof material

sealed with tape (130).

Pack in cellophane bags with cardboard

cartons (69) .

Pack in moistureproof cellophane, heat-seal,

pack in waxed cartons (97) •

Package dough as a sheet, seal (50)•

Wrap loaf in moistureproof cellophane, in

waxed carton overwrapped with moistureproof

material, heat-seal (148).

Pack bulk'dough in moistureproof cellophanelined cartons, overwrap, heat-seal (148).

Freezing temperature:

Sharp freeze at once (92).

Preeze at -10^ i*^. (97) .

Storage :

2 weeks (159) .

2 to 4 weeks (1) .

1/2 to 2 months (50).

8 to 8 weeks at 0° F. for white bread (97).

Not over 4 or 5 weeks at 0^ F. for bread

containing more than one-half whole-wheat

flour (97).

Yeast may weaken on long storage (14^.

Longer storage required longer rising period

(97).

Thawing and baking:

Place sheet dough in 200° F. oven, with door

open and pan of steaming water in oven; as

edges thaw, turn into center (50).

Thaw dough completely, shape, let rise (159).

Completely thaw in unopened container, proceed

as with fresh dough (33) .

Thaw in wrapper 1 1/2 to 2 hours at room

temperature (97).

Let wrapped bread stand overnight in refrigerator; knead, shape, allow to rise (130).

Place in pan of water at 30° C until thawed

and doubled in bulk (4 l/2 hours) (69).

Bake 35 minutes in hot oven (400^ F.) (69).

Better to bake bread before freezing (43, 69,

159).

Easier and more sure to bake bread before

i'reezing (43) .

Formula:

Use recipe with more fat and sugar than for

fresh product (50).

Dry yeast made better bread than compressed

yeast (69).

52
PROCEDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Breads-con.:

Yeast bread-con.:

Baked before

freezing-con.

Preparation:

Prepare and bake bread as

usual (50, 136).

Cool quickly (32, 43, 50, 148) .

Preparation:

Cool thoroughly and quickly (32, 43, 148) .

Cool to room temperature (1).

Packaging: Packaging:

Wrap in moisture-vapor-proof

material (1, 32, 43, 69,

130,148).

Heat-seal (32, 148) or seal

Wrap well, seal, freeze quickly (136).

Tie in stack (69).

Pack in metal foil or other moisture-vaporproof paper, in outer cardboard container (43) .

with tape (130) . Pack in moistureproof paper or frozen-food

containers; fill spaces with waxed paper (1)

Wrap in heavy waxe(d paper (99) .

Pack in moisture-vapor-proof bags or paper

(32, 148).

Use cellophane laminated with wax (21).

Freezing temperature:

Sharp freeze at once (32).

The quicker the freezing the better the

quality (21) .

Storage:

2 weeks (130).

About 3 months (1) .

6 or more months (43).

11 months (69) .

12 or more months (50).

Thawing and heating: Thawing and heating:

Thaw in wrappings at room

temperature (1, 50, 136, 159) -

Use immediately (130).

An electric fan decreases thawing time (99).

Heating in package improves product (159).

Heat in wrappings for about 30 minutes in a

2500 F. oven (136).

Time for thawing at room temperature:

30 to 40 minutes (33).

1 hour (130) .

2 hours (99).

5 hours (69).

Yeast rolls:

TTn>kfl IroH — More pleasing, fresher aroma from rolls

frozen as dou^ (114) .

UIlücLKtíU. —

Product from frozen dough often poor; better

to i'reeze baked rolls (58) .

Formula: Formula:

Use plain or sweet, rich dough

recipe (1, 49).

Any successi\il recipe may be used; those

rich in fat and with more sugar may be most

desirable (50).

Increase fat and sugar (136).

Better flavor and moisture content with milk

than with water (49) .

Increased sugar gave a better flavor (49) .

Increased yeast (2 cakes per cup liquid)

did not improve product (49).

53
PROCEDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food

Breads-con.:

Ye6Lst rolls-con.

Unbaked-con.

Procedures considered most applicable to home freezing

Preparation:

Shape rolls after one rising

(130, 148).

Grease all surfaces (1, 136).

Packaging:

Place shaped rolls in shallow

container or in paper baking

cups (148), wrap with cellophane

or metal foil, heat-seal (114).

Freeze immediately (49, 114, 130).

Storage:

Not over 6 weeks (109, 139, 140) .

Other procedures noted from the literature

review

Formula-con.:

Doubling the standard proportion of yeast

caused yeasty flavor (10).

Ingredients iniluenced quality of doughs

while frozen, during reconditioning, and

while baking (10).

Preparation:

Rolls frozen before rising are excellent

(49).

Frozen shaped rolls had better flavor than

rolls made from frozen dough (1).

Dough frozen in ball or in l/4-inch thick

sheet not recommended (49).

Shape roll or form into sheet 1 to 1 l/2 inches

thick, grease all surfaces, freeze immediately (1).

Roll to 1-inch thickness (159).

Freeze bulk dough after one rising (32, 109,

140).

Packaging:

Wrap close together in shallow packages,

lay cellophane or waxed paper on top, and

thin, stii'f paper between layers (50) .

Airtight cartons, sealed (109, 139).

Moistureproof wrappings or containers, two

- sheets of waxed paper between layers, air

spaces filled with waxed paper (1).

Place shaped rolls in shallow pans, cover

with cellopliane, seal, freeze immediately

(136).

Place moisture-vapor-proof material on inside

of container. Place pieces of the material

between rolls, fold lining material tightly

around rolls, seal with tape (130).

Wrap pans of shaped rolls in moistureproof

cellophane, heat-seal; or put cloverleaf

rolls in paper baking cups, pack in folding

waxed cartons overwrapped with moistureproof

cellophane, heat-seal (148).

Place biscuits on metal pan, freeze, package

within 24 hours (130).

Freezing temperature:

Freeze at -10^ F. (139, 140).

Sharp freeze at once (32).

Storage:

2 weeks (159) .

2 to 4 weeks (1).

1/2 to 2 months (50).

1 month (114, 148).

Few weeks only (136).

Short time (58).

When stored over 6 weeks, off-flavors and

odors develop (140).

54
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Breads-con.:

Yeast rolls-con.

Unbaked-con.

Procedures considered most applicable to home freezing

Baked before

freezing

Thawing and baking:

Tliaw in warm, moist place (1, 130,

136)9 let rise until light, and

bake at usual temperature (33, 49,

136).

Other procedures noted from the literature

review

Formula:

Use standard plain or sweet-dough

recipes (1, 49, 58, 114, 130,

136).

Preparation:

Prepare and bake as usual

(1, 49, 58, 114, 130, 136).

Cool quickly (1, 32, 43, 50, 130,

136, 148) .

Wrap and freeze Immediately (114).

Packaging:

Wrap in moisture-vapor-proof

material and heat-seal (1, 32,

43, 114, 130, 148).

Tliawing and baking:

Thaw, let rise, shape, prool', and bake (140).

Thaw and let rise 2 to 2 1/2 hours, bake at

400O to 4250 F. for 15 to 20 minutes (114).

Tliaw in package at room temperature, let

rise, bake (148),

Thaw at room temperature, shape, allow to

double in bulk, bake at 4000 F. (139) .

i^'ully risen rolls are better when baked

without thawing than when thawed and then

baked (49) .

Thaw in warm, moist place. Shape bulk dough

and let rise, place rolls in pans to rise

(1).

Place in warm, greased muffin tins to rise

for 1 to 2 hours (50) .

Thaw in warm, moist place (80o to 850 F.)

until light (2 hours), bake at usual temperature (136) .

Thaw and let rise to double in bulk, shape

(109).

Thaw completely, shape, allow to rise (159).

Thaw completely in unopened container;

proceed as with fresh dough (33).

Remove from package, set in warm place or

arrange on pan over slightly steaming water

for 1 to 1 l/2 hours (130).

Better to bake before freezing (43, 49, 58,

159) .

Fewest chances i'or failure ^en baked before

freezing (49).

Baking rolls before freezing is easier and

surer than freezing dough (43) .

Formula:

Better flavor and moisture content with

milk than with water (49).

Increased sugar gave a better flavor (49).

Use recipe with more fat and sugar than for

fresh rolls (50).

Increased yeast (2 calces per cup liquid) did

not improve product (49).

Preparation:

Cool thoroughly and quickly (43, 148) .

Packaging:

Metal foil or other moisture-vapor-proof

paper (43) .

Cellophane or metal foil (114).

55
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Breads-con.: Packaging-con.: Packaging-con.:

Yeast rolls-con.:

Baked bei'ore

freezing-con.

Place in cardboard container

(43,130) .

Heavy waxed paper (99).

Place moisture-vapor-proof material on inside of container, place pieces of the material between rolls, and fold lining material

tightly around rolls; seal with tape (130) .

Fill spaces with waxed paper (1) .

Freezing temperature:

Sharp freeze at once (99) .

Storage:

Short time (58) .

1 month (114) .

About 3 months (1) .

6 or more months (43).

12 months (49, 50, 148).

Thawing and heating: Thawing and heating:

Reheat in sealed wrappings

about 15 minutes in 2500 to

3000 F. oven (1, 50) ..

Use immediately (49, 58) .

Reheat in wrappings in a 250^ F. oven for

15 to 20 minutes (136).

Thaw In 250o to 350O F. oven, in wrappings

(49).

Cakes:

Plain:

Unbaked Formula :

Use standard recipes (32, 130, 136)

Place unopened package in 350o F. oven for

20 minutes (33).

Reheat in wrappings at 400O F. for 25

minutes (114).

Ttiaw 1 hour in wrappings, remove from package, heat in hot oven (400O F.) 5 minutes

(130).

Remove wrappings and place in bun warmer or

paper bag in oven (50).

Thaw at room temperature and heat in package

(159) .

Thaw unopened package at room temperature 30

to 40 minutes (33).

Thaw at room température 2 hours; use of an

electric fan shortens thawing time (99).

Rolls stale rapidly after thawing and

reheating (58).

If held after taking from freezer, rolls

acquire stale flavor (49).

Formula:

Use double-acting baking powder it oatter

packaged in carton or jar (50, 114).

Cakes made with synthetic vanilla unpalatable ai'ter 6 months (59) .

56
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Cakes-con.:

Plain-con.:

Unbaked-con.

Baked before

freezing

Procedures considered most applicable to home freezing

Preparation:

Prepare as usual. Pour batter

into greased baking pan (130, 148),

package, and freeze immediately

(114) .

Packaging:

Wrap in moisture-vapor-proof

material, seal by heat or with

tape (1, 32, 50, 130, 148).

Storage :

2 months (32, 50, 59, 69) .

Thawing and baking:

Loaf cakes:

Thaw completely at room

temperature (1, 50, 136, 148)

Bake as for freshly prepared

batter (130).

Layer cakes:

Bake without thawing (1, 50).

Allow longer baking time (1).

Other procedures noted from the literature

review

Prebaked preferred to unbaked; has

better volume (58, 59, 69) .

Formula :

Use standard recipes (32, 50, 114,

148).

Preparation:

Freeze and then wrap (32).

Packaging:

Moisture-vapor-proof cartons, tubs, or cellophane (1, 32, 50, 130, 140, 148).

Cylinder type of carton with slip-on lid

(114).

Waxed tubs (69) .

Line metal baking pans, except stainless

steel, with waxed x)aper (1, 50) .

Line pan with parclrmient, wrap in waxed paper

and laminated cellophane, lock-fold, seal

with Scotch tape (59).

Storage :

2 weeks (148).

2 to 3 weeks (1).

6 to 8 weeks (32).

2 to 3-months (50).

4 months (140) .

Several months (114).

After 2 months cakes were compact with heav>-

layer at bottom (59).

Thawing and baking:

Tliaw 1 hour at room temperature (69) .

Thaw 1 to 2 hours in container (130).

Thaw in refrigerator overnight or several

hours at room temperature (114).

Completely thaw batters in baking pans; if

in cartons, thaw until soft, then transfer

to pan and complete thawing (50).

Cakes stored at -10°F. required 56 minutes

to reach soft consistency, 81 minutes for

pour-soft consistency; when stored at 0°F.,

5 minutes less was required (59).

Loaf cakes partially thawed at room temperature tend to hump during baking (50)•

After thawing, transfer to greased pans

lined with waxed paper, leave at room temperature 10 to 20 minutes, then bake (114).

After thawing, bake as for freshly prepared

batter (130).

Formula :

Use ingredients of highest quality (114)

Vanilla gives disagreeable flavor (58) .

57
PR(X:EDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Cakes-con.:

Plain-con.:

Baked before

freezing-con.

ChocolateProcedures considered most applicable to home freezing

Preparation:

Mix and bake as usual (32, 50,

114) .

Remove cake from pan (50, 136).

Cool thoroughly before wrapping

(1, 32, 43, 50, 136).

Freeze immediately (114).

Packaging :

Wrap in moisture-vapor-proof

material (1, 32, 50, 58, 69, 114,

148, 178), heat-seal, and store in

cartons (1, 50, 69) .

Storage:

4 months (1, 43, 50, 59) .

Other procedures noted from the literature

review

Thawing and heating:

Loaf:

Thaw in wrapper at room temperature 2 1/2 hours, or with an

electric fan 90 minutes, or in

a 300^ F. oven 30 minutes (50) .

Layer:

Thaw in wrapper at room temperature 1 hour, or with an

electric fan 40 minutes, or in a

300O F. oven 10 minutes (50) .

Unbaked product better than prebaked

(69).

Formula-con.:

Phosphate baking powder best, tartrate next,

sodium aluminum sulfate unacceptable (69).

Cakes made with lard change flavor after 4

months (59).

Preparation:

Cool in pan; remove to cake rack and cool

45 minutes longer (114) .

Freeze without frosting or filling (l, 32,

43).

Packaging:

Package in amounts to be used at one time

(50).

Freeze in pan in which baked, with collar

fitted around sides (148).

Overwrap with moistureproof cellophane,

heat-seal (32, 114, 148).

Place in metal container or heavy carton (1,

69) .

Freeze in cake pan or carton covered with

foil (43).

Storage :

Stored at 0^ F. (1, 43, 50, 58, 59, 69,

148):

Not more than 2 months (58).

3 to 4 months (1).

4 or more months (43) .

4 to 8 months (50) .

6 months (148) .

11 months (satisfactory) (69) .

Flavor changes after 4 months, especially

in lard cakes (59).

Cakes with synthetic vanilla were unpalatable after 6 months (59).

Thawing and heating:

Thaw large cake in original wrapping:

2 hours at room temperature (1, 114).

80 minutes with an electric fan (1).

20 to 30 minutes in a 300<^ F. oven (114) .

A very short while in a 250O to 300O F.

oven (1) .

58
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cakes-con.: Formula: Formula:

Chocolate-con. Use standard recipe (50) . Use one and one half times as much sugar as

in plain cakes (139).

Storage :

8 months for prebaked and unbaked (69) .

4 months (greatest decrease in volume

Formula :

occurred in first 2 months) (139).

Fruit

Use standard recipe (50).

Storage :

Baked, 12 months (50).

Unbaked, 8 to 9 months (50).

Spice Better to freeze unbaked rather

than baked product (69).

Formula:

Use standard recipe (50).

Layer cake:

Unbaked better than prebaked cakes through

6 months' storage (69).

Loaf cake:

Unbaked better than prebaked at 4 months'

storage (69).

storage :

Loaf, 4 months; unacceptable after 6 months

(69).

Gingerbread Gingerbread kept better than plain,

spice, or chocolate cake (95) .

Cupcakes :

1- T 1 1 "1 Unbaked Formula :

Use standard recipes (50, 130, 148\

Preparation: Preparation:

Fill paper cups one-tialf to twothirds full (50) .

Pour into paper baking cups in muffin pans,

freeze (148) .

Packaging : Packaging:

Pack cups in a top-opening box,

overwrap with moisture-vaporproof material, heat-seal (50) .

When frozen, pack cups in folding waxed

cartons, overwrap witli mois tureproof

cellophane (148).

Thawing and baking: Thawing and baking:

Remove cups from package ajid

thaw before baking (50, 130).

To hasten thawing, remove paper from frozen

cupcakes and place the cakes in greased

muffin pans (50).

Bake without defrosting in slow oven (300^ F.)

until fully risen and rounded (15 minutes).

Finish at 350^ (20 minutes) (130).

Baked before

freezing Formula :

Use standard recipes (50, 130, 148).

Preparation:

Fill paper cups one-half to twoUiirds full (50) .

After baking cool the cupcakes (50).

59
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cakes-con.:

Cupcakes-con.:

Baked before

i'reezing-con.

Packaging:

Place cupcakes in a top-opening

box overwrapped with moisturevapor-proof cellophane, heat-seal

(50).

Thawing and heating:

Thaw at room tem])erature 40 to 60

minutes, or with an electric fan

30 minutes, or in a 300^ F. oven

10 minutes (50).

Sponge and angel

food :

Not as fine grained as baked

frozen cakes (114).

Freezing egg widtes more practical than

freezing cake (114).

unbaked

Formula : Formula :

Use standard recipes (50^ 114,

136, 148).

Use fresh or frozen whites (114).

Preparation:

Prepare batter as usual, pour

immediately into baking pan (1,

50, 136).

Packaging: Packaging:

Wrap pan in moisture-vaporproof material, seal, freeze at

once (114, 136).

Waxed tubs (69) .

Storage:

Sponge : 1 month (69) .

Thawing and baking:

Sponge and angel:

2 weeks (50),

6 months (148) .

Bake without thawing (1, 50, 136). Thawing and baking:

Baked before

freezing Formula :

Use standard recipes (50, 114, 130,

136) .

Preparation:

Partially thaw (50, 136).

Bake as usual. Cool thoroughly Preparation:

(130, 136).

Remove from pan (114).

Packaging:

Bake and cool 1 hour inverted; remove from

pan (114).

Wrap in moisture-vapor-proof

material, heat-seal (50, 69,

114, 130, 136).

. Place in box (50, 69, 114, 136)

for ^ireater protection.

Packaging:

Cellophane or metal foil (114) .

Cellophane bags (69).

Cellophane or locker paper (136).

60
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cakes-con.:

Sponge and

angel food-con.:

Baked before

freezing-con. Tliawing and heating:

Storage:

Sponge : 1 month (69).

Do not keep for long periods (136).

Thawing and heating:

Thaw in wrappings (50, 114, 133): Thaw in wrappings at room temperature

2 hours at room temperature (50).

75 minutes with an electric fan

(50).

(136) :

1 hour (130).

2 to 3 hours (114).

15 minutes in a 300^ i^. oven (50) . Thaw in slow oven (300^ F.) 20 to 30

minutes (114) .

Cake frostings

and fillings Formula:

Recommended:

Confectioner's sugar and fat

(50, 69, 136) .

Cooked-candy type with honey or

corn sirup (50, 136) .

Fudge (50) .

Penuche (50, 136).

Fruit (136) .

Apricot (50) .

Raisin (50) .

Nut (50, 136) .

Not recommended:

Soft frostings (50, 136).

Boiled icings (50, 69, 136) .

Cream fillings (50, 136).

Thawing: Thawing :

Thaw in their original sealed

packages in the refrigerator (50).

Thaw at room temperature (136).

Some frostings thawed at room temperature

tend to become grainy (50).

If paper sticks to the frosting^loosen it

before thawing (50).

Keep iced cakes in the refrigerator until

serving time (50) .

Cookies:

Little difference between freshly

baked cookies, those baked before

freezing, and tliose freshly baked

from frozen dough (50).

Bar

Formula:

Most recipes are successful (1, 43,

50, 136, 148).

863235 O - 50 - 5 6t
PRCX:EDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cookies-con.: Preparation:

Bar-con.:

Unbaked-con.

Use standard procedures (50).

Packaging : Packaging:

Bulk dough: Tub or cartons (50).

Place in frozen-food containers

of suitable size and shape (1,

50, 136, 148).

Shaped in pans:

Round containers (136).

Cellophane-lined cartons, overwrapped with

moistureproof sheeting, heat-sealed (148).

Place in baking pans (1, 50, 136),

wrap in moistureproof cellophane,

heat-seal (148).

Storage : Storage :

6 months (50). About 3 months (1, 148).

6 to 9 months (50).

Thawing and baking:

Thaw in unopened package (33)

or, if frozen in pan, bake immediately (1, 50, 136, 148).

Baked before

freezing formula:

Most recipes are successful (1,

43, 50, 136, 148).

Preparation:

Cool thoroughly (136).

Packaging :

Pack in top-opening box or tubular

carton with waxed paper between

layers and in air spaces (50,

136).

storage : storage :

6 months (148) . About 3 months (1).

12 or more months (50) .

Thawing:

Thaw in wrappings (33, 50, 136, 148

at room temperature (33, 136).

Drop:

Unbaked Formula :

Most recipes are successful (1, 43,

50, 130, 136, 148).

Preparation:

Use standard procedures (50)•

Packaging : Packaging :

Pack dough in round (43, 50, 136)

or square frozen-food containers

(1, 43) .

12-ounce waxed tubs (69).

Pack dough in moistureproof cellophane in

waxed carton overwrapped with moistureproof

sheeting^ and heat-seal (148).

Pack bulk dough in airtight containers (139)

Freezing temperature:

00 F. or lower (43, 139)

62
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cookies-con.:

Drop-con.:

Unbaked-con.

Storage :

6 months (43, 50) .

storage :

About 3 months (1, 148).

5 to 9 months (50).

6 to 12 months at 0° F. or lower (43).

After 7 months at oo F., compared favorably

with fresh cookies (69).

After 1 year at 0° F., flavor and texture

unchanged (139).

Thawing and baking: Thawing and baking:

Thaw at room temperature until

soft enough to be dropped by

spoonfuls on greased baking sheet

(1, 50, 136, 139, 148).

Bake at 400^ F. 10 minutes (139) .

Without defrosting place on baking sheet,

bake in 350^ F. oven 10 to 12 minutes (130).

Completely thaw in unopened package (33).

Thaw at room temperature in waxed tubs 1

hour (69).

Baked before

freezing Formula :

Most recipes are successful (1, 43,

50, 130, 136, 148).

Preparation:

Mix and bake in usual way (50) .

Cool (1, 43, 130, 136) .

Packaging : Packaging:

Pack in frozen-food containers with

WÊLxed paper crumpled around and

between cookies (1, 43, 130, 136).

Tube cartons (43).

Frozen-food containers, cooky jars, or

canisters with tight-fitting covers (1).

Box with top opening (136).

Line carton with moisture-vapor-proof

material, separate cookies with the

material, fold lining tightly around

cookies, seal with tape (130).

Freezing temperature:

0^ F. or lower (43) .

Storage : Storage :

12 months (43, 50) . About 3 months (1).

Several months (130).

6 months (148).

6 to 12 months at 0^ F. or lower (43).

12 or more months (50).

Thawing : Thawing:

Thaw at room temperature in

container (1, 33, 136, 148).

Let stand 1/2 hour (130).

Unwrap and place on serving plates or thaw

in containers (50) .

Refrigerator:

Unbaked Formula:

Use standard recipes (1, 43, 50, 69,

130, 136, 148).

Preparation:

Shape into roll (1) or chill and

slice (1, 43).

63
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cookies-con.: Packaging: Packaging:

Refrigerator-con.:

Unljaked-con.

Roll :

Wrap shaped roll in moisturevapor-proof material, seal with

heat or tape (130).

Pack bulk dough in tube or square containers; wrap chilled roll or separate

slices with paper (43).

Wrap shaped roll in locker paper (1).

Slices:

Place in layers in frozen-food

containers with two layers waxed

paper between layers (1).

Pack in tubular or square containers or

form into roll, wrap in cellophane; cover

with stockinette; or slice chilled dough,

pack with cellophane between each two (50).

Pack in round or square containers or roll,

wrap in moisture-vapor-proof cellophane,

cover with stockinette (136).

Wrap shaped roll in moistureproof cellophane,

pack in waxed carton, overwrap with

moistureproof cellophane, heat-seal (148).

Wrap in cellophane, drug-store fold, tie in

stockinette (69).

Freezing temperature:

0° F. or lower (43) .

Storage : storage:

6 months (43, 50, 69). About 3 months (1, 148).

6 to 9 months (50) .

6 to 12 months at 0^ F. or lower (43).

Thawing and baking: Thawing and baking:

Frozen in roll: Frozen in roll:

Slice and bake as usual on

greased cooky sheet (1, 130, 136) .

Thaw 1 hour in refrigerator before slicing

(69, 136) .

Frozen slices:

Bake without thawing (1, 50).

Open wrap at one end, slice amount needed,

bake in 350° to 375*^ F. oven 10 minutes

(130).

Frozen slices:

Thaw 1 hour in refrigerator (50).

Baked before

1

PT»I fcítí^JLllg""— £^£^TÍ Y^ rr_ ~———"— _____ Formula :

Use standard recipes (1, 43, 50,

130, 136, 148).

Preparation:

Cool thoroughly before packing (1,

43, 50, 130).

Packaging: Packaging:

Pack in frozen-food container with

waxed pajDer between layers and in

spaces (1, 50, 136).

Tube cartons, paper between cookies and

crumpled paper on top, outer carton for

protection (43).

Frozen-food containers, cooky jars, or canisters with tight-fitting covers (1).

Top-opening box or tubular carton, according

to size (50, 136) .

Folding waxed carton, overwrapped with moistureproof cellophane, heat-sealed (148).

6^1
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Cookies-con.:

Refrigerator-con.:

Baked before

freezing-con.

Packaging-con.:

Line carton with moisture-vapor-proof

material, separate cookies with same

material, fold lining tightly around

cookies, seal with tape (130).

Freezing temperature:

0° F. or lower (43) .

storage : Storage :

S months (43, 148) . About 3 months (1) .

6 to 12 months at 0° F. or lower (43).

12 or more months (50).

Several months (130).

Thawing : Thawing :

Thaw at room temperature in

wrappings (33, 136) .

Thaw in original containers for a short

period (1) .

Unwrap and place on plates immediately or

thaw in container if cookies lose crispness in air (50).

Let stand 1/2 hour (130).

Rolled:

Unbaked Formula :

Rolled butterscotch cookies (139).

Packaging :

Pack bulk dough in airtight cartons

(139) . Freezing temperature:

0° F. or lower (139).

Storage : storage :

1 year (139). 1 year at 0^ F.; flavor and texture unchanged (139) .

Thawing and baking:

Thaw at room temperature until

soft enough to roll, bake at

350° F. (139) .

Pies:

Fruit, general:

Unbaked Better to freeze unbaked pies than

baked pies 2/ (49, 50, 58, 95,

136, 159) .

Pies frozen unbaked have flakier, more tender

crust and fresher flavor than those baked

before freezing (50, 136).

Baked frozen pies rate higher than unbaked

(127).

Crusts of pies frozen unbaked crumble

easily (148).

Formula: Formula:

Use standard recipes (32, 50, Filling:

106, 114, 127, 130, 136, 139,

148).

Fresh or frozen fruits (especially cherries)

are better than canned fruits (49, 50).

Loose-pack frozen fruits maybe used frozen,

others are thawed slightly (50).

See footnotes, page 95. 65
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Pies-con.:

l^Yuit, .general-con.

Unbaked-con.

Preparation :

Prepare as usual but do not slit

top crust before freezing (32, ñO,

109, 114, 139).

Packaging :

Pack in glass, metal, or special

paper pie plates (23, 3^, 49, 50,

106, 114, 130, 148, 159) .

Cover with paper plate (50, 114,

136, 166).

Wrap in moisture-vapor-proof

material (23, 32, 50, 58, 114,

127, 130, 136) .

Heat-seal (50, 58, 114, 130, 139,

148) .

If desired, cover with stockinette

or paper box (32, -50, 136) .

Formula-con. :

Filling-con.:

Sugar pack helps retard browning of fruit

(138) .

Use 200 mg. ascorbic acid per quart sirup

(95) .

Do not use all of the juice from sirup

pack (50) .

lutter in filling helps retain fresh flavor

(10, 49) .

Minute tapioca prevented boiling over of

juices, cornstarch next best, starch least

effective (49) .

Spices discolored product and caused offflavors (10) .

Crust:

Lard, hydrogenated lard, and hydrogenated

vegetable fats are satisfactory (49., 50) .

Decrease fat (49).

20 percent soybean flour substituted for

equal amount of wheat flour increased

tenderness and browning (113).

Preparation:

Thicken fruit fillings before filling pie

shell (148) .

Prei)are fresh fruit and place directly in

unbaked pie crust; cover with sugar (22).

Seal edges well and be sure top crust does

not dip into filling (50, 136) .

Make top crust 1/4 inch smaller in diameter

than pie to avoid floating crust (10).

lattice upper crust or pastry with hole in

center helped prevent boiling over (49).

Piepan lined with dough and frozen, then

sugar-flour coated fruit quickly added to

dough, lattice applied and frozen (106,

123).

Freezing pastry before filling was added

made no difference in crispness of undercrust (49) .

Packaging:

Wrappings :

Cellophane (23, 32, 50, 114).

Cellophane-lined parcliment (32) .

Pliofilm bags (32) .

Metal foil (114).

Acetate film and foil laminated glassine

structure, polyethylene sheet (127).

Waxed paper (139).

Waxed cartons (148).

66
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Pies-con.:

Fruit, general-con.

Unbaked-con.

Packaging-con.:

Overwraps :

Ordinary wrapping paper (114).

Stockinette (32, 50, 136).

Paper box (50, 136) .

Pans (50).

Cellophane (148).

Protect with ring of cardboard cut taller

than the pie (136).

Wrap before or after freezing (23, 130) .

Thin paper plates and tin or aluminum pie

plates are better than enamel or thick

paper plates (49).

Freezing temperature:

0° F. or lower (58) .

0° F. (32) .

Frozen in single layers at -7° to 3°F. (106) .

-10° F. (22).

No difference between those frozen at

-10° anu 0° F. (139).

Storage : Storage:

2 months (32, 148, 166) . 6 to 8 weeks (32, 148, 166).

12 months (113).

Several months (130).

Low temperature (10).

-40° F. (95) .

Thawing and baking: Thawing and baking:

Remove wrappings, cut vent holes

in top crust, and bake without

thawing (23, 49, 50, 58, 130,

136, 148, 159, 166) for 15 or

20 minutes in a hot oven (450° to

475° F.), then at 375° until done

Bake in a 370° F. oven for 60 minutes (10).

Bake in a 400° F. oven for whole baking time

(50, 159).

Bake in a 400° F. oven for 40 to 60

minutes (130).

(50, 159). Bake in a 425° to 450° F. oven for 15 to 20

minutes, complete baking at 350° (166) .

Bake in a 450° F. oven for 35 "minutes, then

15 minutes at 350° (58) .

Bake at correct temperature for kind of pie,

allowing 15 to 20 minutes extra (136).

Thaw 1 hour at room temperature^ bake as

fresh pie (159).

Baked before

freezing Fruit pies freeze successfully Prebaked pies recommended (127, 148).

(1, 58, 166) . Prebaked pies are unsatisfactory (10).

Quality better if pies are baked after

freezing (49).

Crust of frozen baked pie not as flaky as

fresh pie; lower crust on unbaked pie is

apt to be soggy (1).

67
PROCEDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Pies-con.:

Fruit, general-con.:

fiaked before

i'reezini^-cori.

Formula:

Use standard recipes (32, 43, 106,

114, 127, 130, 136, 148) .

Either fresh or frozen fruit is

recommended (1, 43, 50) .

Preparation:

Prepare and bake as usual, cool

(1, 32, 43, 130, 163) .

Packaging:

Use glass, tin, or special paper

pie plate, cover with paper plate,

wrap in moisture-vapor-proof material, heat-seal (l, 32, 43, 114,

136, 148, 166) .

Cover with stockinette (32, 136 )

or paper box (43, 136) .

Formula:

Filling:

Fresh or frozen fruit (especially cherries)

is better than canned fruit (49, 50) .

May use frozen fruit ai ter draining oíf

excess juice (1) .

Butter in filling helped retain fresh

ílávor (49) .

Minute tapioca prevented boiling over of

juices; cornstarch next best, starch

least satisfactory (49) .

Crust:

Lard and hydrogenated iats are both satisfactory (49) .

Less fat is necessary in frozen pies than

in i'resh (49) .

Use blajid lard of high shortening value ^J

20-percent soybean flour substituted for

equal quantity of wheat flour increased

tenderness and browning (113)*

Preparation:

Latticed upper crust or pastry with hole in

center helped prevent boiling over (49).

Sugar-flour coated fruit put into crust,

lattice top applied moment before baking

(106) .

Cool and slip pie onto a paper pie plate

(32).

Packaging:

Heat-seal in cellophane or metal foil, wrap

in ordinary wrapping paper (114) .

Protect with ring of cardboard cut taller

than the pie (136) .

Tnin paper plates and tin or aluminum pie

plates better than enamel or thick paper

plates (49) . Moisture-vapor-proof material: Cellophane

(32, 114, 136, 148), pliofilm bags (32),

cellophane-lined parchment (32) .

Wrap tightly and seal (130).

Remove pie from plate after freezing; wrap

in heavy waxed paper cartons (113).

Freezing temperature:

0^ F. (32) .

0^ F. or lower (43) .

Storage:

2 or more months (43) .

6 to 8 months (148).

12 months (113).

Many montiis (178) .

i^ruit pies freeze and store reasonably

well (58).

Store at low temperature (lO) .

See footnotes, page 95.

68
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Procedures considered most appli- Other procedures noted from the literature

Food cable to home freezing review

Pies-con.: Thawing and heating: Thawing and heating:

Fruit, general-con.: Remove wrapper and heat at once Thaw an hour or two at room temperature.

Baked before in a 400° F, oven (130), or thaw place in 350° -F. oven 10 to 15 minutes

t'reezing-con. at room temperature in the package (1, 123, 130, 148, 166, 178) .

(1, 166).

Thaw in oven until warm (148) .

Thaw at room temperature:

6 hours (123) .

8 hours (130).

Pies are better if thawed in the oven than

at room temperature (49, 50, 123) .

On thawing, pastry is likely to absorb

moisture and lose crispness (178).

Apple:

Unbaked Better to freeze pies unbaked than

to prebake them (67, 69, 114).

formula: i^'ormula:

Use firmer varieties of apples, Greener apples had more flavor but were dry

since apples soften on freezing.

Use standard recipe for pastry ^

(105) .

Apples that have not been pretreated to prevent oxidation become discolored. ^

Use a bland lard of high shortening value. ^

Lard used (105) .

Hydrogeiated or plain lard preferred (69) .

Hydrogenated cottonseed oil shortening was

used (67).

Preparation: Preparation:

Steam apple slices (50, 58, 105, Crust:

130, 136) . 1 1/2 minutes (50, 105), To prevent sogginess in lower crust, roll

cool, and drain (114) ; or dip slightly thinner than usual, and sprinkle

slices in ascorbic acid solution with flour or cornstarch or brush with

(1 teaspoon ascorbic acid to 1 egg white or melted fat just before adding the filling (130). pint water) (130) .

Do not slit top crust y (67, 69) . Prick holes or cut slashes in top crust

(130).

No difference in pastry made by hot water

and conventional methods after 4 months'

storage. Product of. conventional method

was more flaky on short storage (105) .

Filling:

Apples left unpeeled (69).

Sugar and flour mixed and sprinkled over

the fruit (67).

Steajn sliced apples:

1 or 2 minutes (136) .

3 minutes (58).

Sprinkle lemon juice or ascorbic acid solution on the filling (50, 136).

Dip slices in lemon juice (67, 130) .

Dip slices for 1 minute in solution of 1

teaspoon sodium bisulfite to 1 quart

water, drain, let stand 1 hour before

freezing (58).

See footnotes, page 95. 69
PROCEDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food

Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Pies-con.: Preparation-con.:

Apple-con.: Filling-con.:

Unbaked-con. Immerse apple slices in hot sirup (2 cups

extra-sweet corn,sirup and 2 quarts

water) for 1 1/2 minutes, cool rapidly

in colander.

Thicken sirup with cornstarch and add

spices (cinnamon and nutmeg) (145).

Dip slices in cold thick sugar sirup (75

percent sugar) with 800 mg. ascorbic acid

per gallon added (67) •

Better to add sugar than to use sirup or to

omit sugar from pies (105) •

Packaging: Packaging:

Use glass, metal, or special paper Wrappings:

pie plate (114). Cellophane bags ^ (105) .

Cover with paper plate ^ (114 ,

145) .

Cellophane (69, 105, 114, 145) .

Wrap in moisture-vapor-proof maMetal foil (114).

terial (69, 105, 114, 145) . Waxed paper (67).

Heat-seal £/ (114). Overwrap:

Ck)ver with stockinette ?/ (69) , Ordinary wrapping paper (114).

if desired. Storage:

Store at 0^ F. 2/

1 month, or longer (145) .

6 months or more (69, 114) .

Crusts were crisp and tender (not stale or

rancid) after 6 months (67) .

Sirup held color of apples for 2 or 3

months (67) •

Lemon juice preserved color 1 month (67) -

Undercrust wa^ less soggy when stored 4

months than after 1 month's storage (105).

Thawing and baking: Thawing and baking:

Place unwrapped pie in 425^ F. Bake in 425** F. oven 45 minutes (105) .

oven 5 minutes. Remove and cut Bake in hot oven (450*^) 20 minutes; after

vents in top crust. Return to

oven and betke 55 minutes longer. 2/ 10 minutes prick top crust with a fork.

Reduce temperature to 350®, bake 50

minutes (114) .

Pastry thawed at room temperature was

soggy; oven thawing was better (105).

Baked before Methods of thawing had no effect on flavor

freezing and texture of apples (105) .

BeJced apple pie may be frozen satis- Better to bake apple pies before freezing

factorily. £/ (136).

Prebaked pies are not as desirable as pies

frozen unbaked (67).

Prebaked pies are better than frozen unbaked

and partially baked pies (105).

See footnotes, page 95. 70
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Pies-con.:

Apple-con.:

Baked before

freezing-con.

Procedures considered most applicable to home freezing

J^'ormula:

Use standard recipe (114)

Preparation:

Mix sugar and flour and sprinlde

over fruit (67) .

Proceed as for fresh apple pie

(114).

Cool thoroughly (136, 148) .

Other procedures noted irom the literature

review

Packaging:

Use glass, tin, or paper pie plate,

cover with second plate, heatseal in cellophane or in metal

foil, wrap in ordinary wrapping

paper (114) .

formula:

Hydrogenated or plain lard is preferable

to vegetable shortening (69) .

Hydrogenated cottonseed oil was shortening

used (67) .

Lard used 2/ (^Qö) .

Tne greener apples had more flavor but

were drier (105) .

Better to add sugar than to use sirup or omit

sugar (105) .

Preparation:

Prepare as usual, bake in hot oven (450°-F«)

15 minutes, reduce temperature to 350° and

bake 35 minutes, cool thoroughly (114).

Pilling:

Dip in cold thick sirup (75 percent

sugar) with 800 mg. ascorbic acid per

gallon added (67) .

Dip apples in lemon juice (67).

Apples were not peeled (69).

Steam apple slices 1 l/2 minutes (105).

Crust:

No difference in pastry made by hot

water and conventional methods after 4

months* storage. Conventional method

preferred on short storage (105) .

Vents were cut in top crust (67, 69) .

Packaging:

Wrap in cellophane, using drug-store fold;

cover with stockinette (69).

Seal in waxed paper (67) .

Wrap in cellophane after removing from

tins (105) .

Wrap in cellophane, heat-seal, freeze; next

day remove from freezer, cover with paper

pie plate, secure with tape, cover with

stockinette. ^

Storage:

Not more tiian 6 weeks. ^

After 1 month, some browning of fruit

dipped in lemon juice occurred (67) .

After 3 months, some browning of fruit

dipped in sirup occurred (67) .

5 months at 0° F. (69) .

6 months or more (114) .

Undercrust was less sogg>^ al'ter 4 months*

than after 1 month's storage (105).

Crust satisfactory for 6 months (67).

See footnotes, page iifS.

71
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Procedures considered most applicable to home freezingOther procedures noted from the literature

review

Pies-con.: Thawing and heating: Thawing and heating:

Apple-con.:

Baked before

i'reezing-con.

Unwrap, heat at 375° i^.

minutes. ^

30 Unwrap, heat in moderate Oven (325° to

350° F.) 30 to 40 minutes (136) .

Bake in moderate oven (350°P.) 30 minutes

(69).

Unwrap, leaving plate over top; heat at

425° P. 20 to 30 minutes (114) .

Thaw in 425° F. oven (105).

Reheat (67) .

Berry:

Better to freeze unbaked than baked pies

(136) .

ijnuaKeQ ——.

This method was consistently satisfactory

(110).

Preparation: Preparation:

Do not cut openings in

(136) .

top crust Berries coated with sugar-flour mixture

(110).

Raw pie shell irozen before filling (110).

Packaging:

Wrapped in cellophane within 24 hours

after freezing (110).

Freezing temperature:

3° to 7^ F. (110).

Thawing and baking:

Baking time same for raw frozen as i*or

fresh baked pies (50 minutes at 400^ F.

(110).

Baked before

freezing Baking before freezing recommended (148).

Preparation: Preparation:

Cool, freeze immediately (110). Coat berries with sugar-flour mixture (110,

123) .

Blueberry and red raspberry pies baked 50

minutes (123) .

Packaging:

Wrap pies in cellophane within 24 hours

after freezing (110, 123).

Freezing temperature:

Baked pies freeze faster than raw pies (110,

123).

3° to 7° F. (110).

Thawing and heating: Thawing and heating:

Thaw in a 400° F^ oven

(110) .

20 minutes Blueberry pies were best thawed in the oven

or at room temperature 6 hours (110, 1?,3) .

Raispberry pies were best thawed in the oven

(110, 123).

Thawing 12 hours at room temperature was

least satisfactory method (110, 123).-

See footnotes, page 95.

72
PRCX:EDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Pies-con.:

Cherry:

Unbaked Pies had a crisp lower crust when frozen

unbaked (110) .

Preparation: Preparation:

Prepare pie as usual; seal edges

well but do not slit top crust

(50).

Coat cherries with sugar-flour mixture.

Freeze shell before filling (110).

Packaging: Packaging:

Leave pie in container in which it

is to be baked; cover with paper

plate, then wrap in moisturevapor-proof material; heat-seal

(50).

Wrap in cellophane within 24 hours after

freezing (110).

Use paper pie plates with metal rims (50).

Thick paper plates are not satisfactory,

leave undercrust raw and doughy (50, .

Freezing temperature:

3** to 7° F. (110) .

Storage:

2 to 6 months (50).

Thawing and baking: Thawing and baMng:

Remove wrappings, cut vent holes

in upper crust, and beike without

thawing at 400° 1^. 1 hour (50,

110).

Bake 15 to 20 minutes at 4r50° F., then

about 30 minutes at 375° (50) .

Baked before

Preparation: Preparation:

Prepare and bake as usual, cool,

then freeze immediately (110).

Coat cherries with sugar-flour mixture

(110, 123).

Bake in a 400** F. oven 60 minutes (110,

123) .

Packaging:

Wrap in cellophane within 24 hours

after freezing (110, 123) .

Freezing temperature:

Baked pies freeze faster than unbaked pies

(110, 123).

3° to 7*^ F. (110) .

Thawing and heating: Thawing and heating:

Heat in oven (110, 123). Heating in the oven produced a more crisp

lower crust than thawing at room temperature (110, 123) .

Thawing at room temperature for 6 hours was

better than for 12 hours (110, 123).

Mince:

TTnl-ioImj-l ^-^>- —— ——— Mince pies are better if baked before

freezing (136).

UnbaJced mince pies are better than

prebaked. ^

Storage:

2 months (109) .

6 to 10 months (50).

See footnotes, page 96.

73
PROCEDURES FOR HOME FREEZING OF BAKED GOOD52 --continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Pies-con.: Thawing and baking:

Mince-con :

Unbaked-con.

Pies baked without thawing were more tender

and flaky and had better flavor than thawed

pies.2/

Baked before

freezing — - Mince pies freeze well (148).

frozen unbaked mince pies are

better than frozen prebaked. ?/

JFormula: i«^ormula:

Use standard recipe.^ Pat to flour ratio: 1 to 4.^

Preparation: Preparation:

Cool rapidly and thoroughly

(43, 136, 148) .

Bake at 425** or 450** reduced to 375° JF.?/

Storage:

2 or more months at 0° F. or lower (43).

6 to 10 months (50).

Thawing and heating: Thawing and heating:

Unwrap and heat at 375*" F.

30 to 40 minutes.2/

Unwrap and heat in moderate Oven (325** to

350** F.) 30 to 40 minutes (136) .

Peach:

UnbaJced Unbaked pies are superior to those

baked before freezing (67) .

Ji'ormula:

Hydrogenated cottonseed oil shortening was

used (67).

Lard was better than vegetable shortening

after 4 months' storage.^

Preparation: Preparation:

Steam sliced fruit (50, 136) .

1 or 2 minutes (136) .

Do not cut steam vents in

crust (67) .

Dip slices for 1 minute in solution containing 1 teaspoon sodium bisulfite to 1

quart water, drain, let stand 1 hour before freezing (58).

Dip in sirup containing ascorbic acid or in

lemon juice, as for apples (67).

Sprinkle lemon juice or ascorbic acid solu-

• tion on the filling (50, 136) .

Mix sugar and flour and sprinkle over the

fruit (67).

Packaging:

Seal in waxed paper (67).

Storage:

1 month (109).

2 to 6 montliS (50) .

-

Crust was satisfactory after 6 months at0**li

Some browning occurred after 3 months in

fruit coated in sirup; after 1 month in

fruit dipped in lemon juice (67) .

Thawing and baking: Thawing and baking:

Cut vents in top crust and bfiike

unthawed at 400° F, about 1 hour

(50).

Bake at 450** F. 15 to 20 minutes, then at

375** about 30 minutes (50).

See footnotes, page 95. 74
PROCEDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Pies-con.:

Peach-con.:

Baked before

freezing

Pies baiced before freezing not as desirable

as pies frozen unbaked (67) .

Pormtila: Pormula:

Use standard recipe.^ Lard and hydrogenated fat were used.2/

Hydrogenated cottonseed oil shortening

used (67) .

3 to 1 ratio flour to fat.?/

Preparation:

Prepare as visual.^

Preparation:

Mix sugar and flour and sprinkle over fruit

(67).

Dip slices in cold, thick sirup (75 percent

sugar) with 800 mg. ascorbic acid per

gallon added (67).

Dip slices in lemon juice (67) .

Sprinkle lemon juice over peaches.2/

Packaging: Packaging:

Wrap in moisture-vapor-proof

cellophane, heat-seal, freeze,

then wrap in stockinette.^

Seal in waxed paper (67).

Storage:

Some browning of fruit dipped in siruÇ)

occurred after 3 months (67).

Lemon juice preser'ved color and flavor for

1 month (67) .

Crust was satisfactory after 6 months (67) .

Thawing and heating:

Reheat (67) .

Reheat at 375** F. 50 minutes.^

Rhubarb:

TT-~VVQ1^/:í/-I UnuaKea ->~ Storage:

4 months (109) .

JFruit, deep-dish:

Deep-dish pies prevent the most

common cause of failure, soggy

lower crust (50, 159).

JForraula:

Use standard recipe for apple,

peach, cherry, or other fruit

pie (50).

Preparation:

Cover fruit with pastry rolled l/8 inch

thick; piiLl pastry around edge of dish

and keep it up from the fruit (50).

Packaging:

Pans deeper than standard piepans (50) .

See footnotes, page 95. 75
PROCEDURES FOR HOME FREEZING OF BAKED GOODS—continued

Food

Pies-con.:

Fruit,. deep-dishcon. :

Unbaked-con.

Baked bef,ore

ireezing

Cream:

Unbaked

Baked before

freezing

Procedures considered most applicable to home freezing

Thawing and baking:

Unwrap, prick top, bake without

thawing^individual pies about 20

minutes at 450** F., large pies 15

to 20 minutes at 450**, then about

30 minutes at 375** (50) .

Deep-dish pies prevent soggy undercrust, a common fault (43) .

Formula:

Use standard recipe (43) .

Packaging:

Wrap pie in baking tin in moisturevapor-proof paper, place in paper

carton (43) .

Other procedures noted from the literature

review

Formula:

Use standard recipes

(58, 127, 148, 166).

Preparation:

Use standard procedures

(58, 127, 148, 166) .

Packaging:

Place in special paper pie plates;

seal in cellophane before freezing or immediately after (23).

Thawing and baking:

Remove from package and bake without thawing (23, 148) .

Chocolate and lemon chiffon pies

freeze successfully (1, 166) .

Meringue toppings tend to toughen,

separate, and stick to the

wrapping (1, 166).

Formula:

Fresh or frozen fruit is best (43).

Freezing temperature:

0° F. or lower (43) .

Storage:

2 or more months at 0** F. or lower (43) .

Chocolate and other cream pies are not

satisfactory; they become curdled, lumpy,

watery when thawed (58).

Cream pies are unsatisfactory (136) .

Comstarch- and tapioca-thickened cream pies

freeze well (148).

Chocolate and lemon pies are satisfactory

(148).

Packaging:

Place in folding waxed cartons in paper

"bake-a-pie" plates, overwrap with moistureproof cellophane, heat-seal (148).

Storage:

6 to 8 weeks (148).

Thawing and baking:

Bake one-crust pies the same as fresh pies,

but for a slightly longer time (50) .

BaMng time varies with thickness of pie

(23).

Fillings shrink and change color (178).

76
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food

Pies-con.:

Cream-con.:

Baked bei'ore

t'reezing-con.

Custard:

Unbaked

Baked before

freezing

Pumpkin:

Unbaked

Pumpkin, squasn,

sweetpotato:

Baked before

freezing

Procedures considered most applicable to home freezing

Formula:

Use standard recipes (127^

166, 178)-

148,

Preparation:

Use standard procedure (127,

143, 166, 178) .

Cool to room temperature (1,

148, 166) .

Packaging:

Pack in metal, glasb, or special

fiber pie plates, cover with another pie plate, and wrap in

moistureproof material (1, 166) •

Other procedures noted from the literature

review

I^^ormula:

Cornstarch- and tapioca-thickened pies

freeze well (148).

Thawing and heating:

Cream and chiffon pies may be

eaten when partially thawed—

20 to 30 minutes—or completely

thawed—about 45 minutes (166) .

Frozen unbaked custard pie is not

satisfactory (58, 136, 148, 166) .

Not recommended (1, 166) .

Better to freeze pumpkin pie

unbaked than baked (127, 136) .

formula:

Use varieties of pumpkin without

coarse fibers (50).

Preparation:

Steam pumpkin until just soft

enough to put through a sieve (50) .

Packaging:

Use closely fitted moistureproof wrappers

(178).

Slip pie onto paper plate with a second

plate inverted over the top, wrap in

moistureproof cellophane, cover with

stockinette (148).

Storage:

Aiany months (178) .

4 to 6 months (148).

Thawing and heating:

Do not reheat (l, 166) •

Thaw in wrappings at room temperature or in

oven until just wann (148).

Custard pie became curdled, lumpy, and

watery when thawed (58) .

Custard pie may coagulate during freezing

and storage (148).

Custard may coagulate on freezing (148)•

Baked pies freeze well (1, 148).

Baked frozen pies not acceptable (43) .

Storage:

Several months, provided pies are protected against drying out (179).

863235 o - 50 - 6

77
PROCEDURES FOR HOME FREEZING OF BAKED GOODS--continued

Food Procedures considered most applicable to home freezing

Pies-con.:

Pumpkin, squash,

sweetpotato-con.:

Baked before

i*reezing-con.

Pastry:

Unbaked and bakedPie fillings

Baked and unbaked shells and graham

cracker shells can be frozen

satisfactorily (l) .

Preparation:

Roll out and fit dough into pie

tins (138).

Packaging:

Wrap tightly in mois ture-vaporproof material, seal with heat

or tape (130),

Pumpkin, mincemeat, and sweetpotato

pie mixes freeze well (148).

Packaging:

Pack in frozen-food containers

(1, 50,' 166) .

Thawing and baking:

Partially thaw, add any extra

ingredients, bake as usual, allowing extra baking time if not completely thawed (1, 166) .

Other procedures noted from the literature

review

Thawing and heating:

Partially thaw 1 to 2 hours at room temperature, heat 10 to 15 minutes in 350^ F.

oven (1) .

Completely thaw at room temperature without reheating (l) .

Preparation:

Form in any convenient shape (130).

Unrolled frozen dough takes a long time to

thaw (138).

Dough rolled flat and frozen is too

brittle (138).

Storage:

Several weeks (130) .

Thawing and beiking:

Bulk: Deirost overnight in refrigerator,

or more quickly at room temperature,

being caremi not to let pastry become

too warm (130).

Pormula:

Commercial mixes tested were not satisfactory (1) .

Cloves became stronger during storage

(1, 166).

Preparation:

Apple filling frozen raw preferred to prebaked filling (69) •

Packaging:

Pack in glass jars (50).

Thawing and baking:

Thaw in refrigerator or at room temperature or in cool water, if packaged

in watertight containers, until soft

enough to transfer to pie shell; slightly

longer baking time may be necessary (50) .

78
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS

Food

Meats, poultry,

fish:

Fried meats and

poultry

Meat loaf and

meat balls —

Roast meats and

poultry

Procedures considered most applicable to home freezing

Thawing and baking-con. :

Fried meats do not freeze well because they lose crispness and

develop warmed-over flavor (50,

148, 166, 176, 178).

Preparation:

Cover with gravy or sauce to retard rancidity (166, 176, 178).

Formula:

Use standard recipes for ham loaf,

beef loaf, liver loaf, and meat

balls (50, 114, 159).

Preparation:

Use s^tandard procedures; do not

ove^rcook (50, 114, 159) . Cool

quickly to room temperature,

freeze immediately (114).

Packaging:

Pack in cartons with moisturevapor-proof liners, heat-seal

(114) .

Storage;

6 months (114).

Thawing and heating:

Heat in top of double boiler or

in casserole in the oven (50,

114, 159) .

Other procedures noted from the literature

review

Formula:

Use standard recipes (19, 43, 148,

166).

Roast beef, pork, ham, chicken,

turkey freeze satisfactorily (166).

Preparation:

Leave in large compact pieces

whenever possible (19, 43, 159,

176) .

If frozen in small pieces, cover

with gravy or sauce to prevent

stale flavor (50, 148, 166).

Preparation:

Cover with oil (176, 178).

Formula:

Use ingredients of best quality (114).

Preparation:

Cook until barely tender and take from heat

at once (114) .

Loaves are best if covered with gravy (159).

Packaging:

Allow 1/4-inch head space for pints, 1/2-

inch for quarts (114).

Storage :

Fat tends to become rancid (114).

Gradual loss of flavor, aroma, and texture

(114) .

Thawing and heating:

Meat balls:

Heat in double boiler for 45 minutes and

stir occasionally (114).

Defrost overnight in refrigerator (114).

Thaw at room temperature until softened;

then heat in saucepan (114).

Loaves :

Heat in covered saucepan (50) .

Formula:

Freeze all roasts with exception of pork

products (148).

Freeze left-over meats (50, 148).

Preparation :

Remove bones and extra fat when possible

(43).

79
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS—continued

Food

Meats, poultry,

fish-con.:

Roast meats euid

poultry-con.

Procedures considered most applicable to home freezing

Shrimp, cooked

Packaging:

Frozen dry:

Pack in moisture-vapor-proof

material, seal, and cover with

stockinette (50).

Frozen in sauce:

Pack in tub-type cartons or glass

jars (50) .

Dressing:

Wrap separately in moisturevapor-prcof material (43, 50).

Thawing and heating:

Frozen dry:

Thaw quickly in sealed original

package in refrigerator, at

room temperature, or by setting

container in water. Serve cold

or reheat (50, 148).

Frozen in sauce:

Reheat meats packed in gravy in

double boiler, in covered

casserole, in steamer, or over

direct heat (50, 159).

Dressing:

Place stuffing before completely

thawed in greased casserole; add

small amount of water, cover,

and heat in 350^ F. oven (50).

Formula:

Pack dry, with cocktail sauce, or

as shrimp creóle (79).

Preparation:

Boil unpeeled shrimp 10 to 20

minutes in a solution of 10 percent of their wei^t of salt

(89, 166).

Other procedures noted from the literature

review

Pac Imaging:

Pack compactly (43, 50).

Storage:

2 to 4 months (43) .

6 to 9 months (50) .

3 to 8 months (50).

storage life of cooked pork and turkey is

less than that of beef (166).

Outer slices of roast may have stale flavor

(50).

Thawing and heating:

Almost as much time is required to reheat

frozen roasted poultry as to cook the raw

bird; also dries out and skin becomes

brown and tough (50).

Formula :

Salt increases development of rancidity but

flavor flat without salt (89).

Rancidity in storage increased with greater

concentration of salt (89) .

other seasonings had no effect on keeping

quality (89).

Preparation:

Remove head, cook with or without shell (79).

Boil in water containing salt and any

seasoning desired for 8 to 10 minutes (79) .

Boil peeled shrimp 8 minutes in 2 l/2- to

5-percent salt solution (89).

80
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food

Meats, poultry,

fish-con.:

Shrimp, cookedCombination

dishes:

Creajned:

General -

Procedures considered most applicable to home freezing

Preparation-con.:

Boil peeled shrimp 5 to 10 minutes

in solution of 5 percent of their

weight of salt (166).

Cool and freeze promptly (166).

Packaging:

Use high wet-strength moisturevapor-proof packaging materials

(89).

Storage :

Store at 0^ F.:

Unpeeled boiled shrimp, 6 months

(166) .

Peeled boiled shrimp, 3 months

(166) .

Shrimp cocktail, 6 weeks (89, 166)

Shrimp creóle, 6 weeks (89, 166).

Other procedures noted from the literature

review

Packaging:

Laminated wet-strength kraft-cellophane bag

in BSIM high-gloss carton with laminated

waxed paper overwrap (89) .

High wet-strength thermoplastic-coated bag

with carton and overwrap (89) .

Laminated and overwaxed one-piece telescope

carton with different overwraps (89) .

Laminated aluminum-foil bag gave slight

metallic flavor to cooked shrimp, none to

raw shrimp (89).

Storage :

Peeled and unpeeled, 3 months (89) .

Raw with shells on, 9 months (89) .

Formula:

Freeze almost any type of creamed

dish except those containing hardcooked egg white (130).

Preparation:

Avoid overcooking (43) .

Cool rapidly in pan of ice water

(43).

Packaging:

Use wide-mouth containers (43).

Formula:

Use standard recipe with small amount of fat (43).

Add 1/4 teaspoon gelatin per quart sauce

before cooking (43).

Add potatoes upon reheating (130).

Omit skim milk, eggs, and cheese (178).

Creamed dishes rich in fat become rancid (58).

All sauces tend to curdle and lump after

thawing and reheating (58, 172) .

Solid pack or puree of "runny" or semifluid

style most desirable (178).

Preparation:

Sauces containing eggs should not be heated

above 150^ F. or eggs will cause curdling

(178).

Packaging:

Place food in layers with double thickness

of cellophane (43).

Storage :

2 to 4 months (43) .

81
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS—continued

Food

Combination

dishes-con.:

Creanied-con.

Chicken

Chicken a la

king

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Formula:

Cooked chicken and white sauce (84)

Preparation:

Prepare as usual (84).

Avoid overcooking (43).

Cool rapidly by setting pan of hot

food in ice water (43 ^ 84) .

Packaging:

Pack in freezer cartons with

moisture-vaf)or-proof liners, heatseal (84) .

Wide-moutli containers are best (43).

Storage :

12 months (84).

Thawing and heating:

Put frozen block in double boileYover warm water, bring water to

boil, and heat 30 minutes (84).

Formula:

Cooked chicken, white sauce, green

pepper, mushrooms, pimiento,

seasoning (84) .

Preparation:

Simmer chicken until tender. Cook

mushrooms and green pepper in fat

5 minutes, add flour, liquid, and

seasonings. When thickened add

chicken (84) .

Cool quickly by placing pan of hot

food in ice water (84).

Package and freeze immediately (84

114).

Packaging:

Use cartons, with moisture-vaporproof cellophane liners; heatseal (84, 114) .

Formula:

Use standard recipes with small amount of

fat (43).

Add 1/4 teaspoon gelatin per quart to sauce

before cooking to prevent separation (43).

Packaging:

Use paperboard containers with heat-sealing

MSAT 300 cellophane liners (84).

Place food in containers in layers, using

double thickness of cellophane to help '

separate food for reheating (43).

Freezing temperature:

0^ F. or lower (43, 84).

-40^ F. for 2 hours (9) .

Storage:

Store at 0^ F. 2 to 4 months (43) .

Kept indefinitely at 0^ F. (9).

Formula:

Use ingredients of best quality (114).

Mushrooms may cause off-flavor (84) .

Green pepper and pimiento lose flavor on

long storage (166).

Preparation:

Prepare in usual way but shorten cooking

time; cook chicken until heated through

and barely tender (114).

Packaging:

Use pint paperboard containers with heatsealing MSAT 300 cellophane liners (84).

Leave 1/4-inch head space for pints,

1/2-inch for quarts (114).

82
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS—continued

Food

Combination

dishes-con.:

Chicken à la

king-con.

Fish dishes —

Procedures considered most applicable to home freezing

Freezing :

Freeze at 0^ F. in air circulated

with fan (84) .

Storage:

12 months (84).

Thawing and heating:

Put frozen hlock in double boiler

over warm water; bring water to

a boil and heat 30 minutes (84).

Formula:

Use standard recipes (111).

Fish a la king, fish in cheese

sauce, fish and rice, fish hash,

clam fritters, fish chowder, fish

in creóle sauce (111).

Newburg thermidor (176).

Preparation:

Prepare food as if it were to be

served immediately (111).

Other procedures noted from, the literature

review

Beef, veal, and

Brunswick stewsPackaging:

Use lightly waxed fiberboard containers with heat-sealing

moisture-vapor-proof cellophane

liners (ill).

Storage:

Store at 10° F. (ill):

Fish a la king, 8 months.

Fish chowder, 5 months.

Creamed fish, 5 months.

Fish and rice, 8 months.

Fish hash, 5 months.

Thawing and heating:

Heat and serve (111) .

Formula:

Use standard recipes for beef,

veal, and Brunswick stews (114,

159).

Use ingredients of highest

quality (114, 124).

Freezing:

12 hours are required for temperature of

food to reach 0° F. (84).

storage:

3 months (166) .

6 months (114).

Thawing and heating:

Heat for 45 minutes in double boiler, stir

only enough to prevent sticking (114).

Formula:

Hard-cooked eggs become progressively

tougher on storage (111).

Sliced olives or pickles may be used (111).

Potatoes best if added upon thawing (130).

Avoid sauces rich in fat, because fat

becomes rancid (58).

Preparation:

Clam fritters: Prepare fritter mix with

cooked clams, since raw ones do not freeze

well (111) .

Sauces containing egg should not be heated

above 160° F. to prevent curdling (176).

Eggs may be added when sauce is thawed and

heated (176) .

Thawing and heating:

Prethawing recommended, but many products

may be heated from the frozen state (111).

Formula:

Avoid rice (114).

Select vegetables that freeze well (carrots,

celery, soybeans) (159).

Avoid potatoes;, green peppers, and garlic

(58).

If milk is part of the recipe, omit until

reheated for serving. Do not add potatoes

and do not thicken gravy before freezing

(166).

83
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS—continued

Food

Combination

dishes-con.:

Beef, veal, and

Brunswick

stews-con.

Soups -

Procedures considered most applicable to home freezing

Preparation:

Prepare foods in usual way, but

shorten cooking time for most of

them (114).

Package when stew reaches room

temperature (114).

Packaging:

Use frozen-food containers

124, 128).

(114,

Storage :

6 months (114).

Thawing and heating:

Thaw in casserole in oven or in

top of double boiler (159).

Use reheated foods at current

meal; holding and reheating not

recommended (114).

Formula:

Use standard recipes of practically any kind (130, 166).

Recommended:

Split pea (50, 148).

Navy bean (50, 148).

Cream of corn (50).

French onion (50).

Cream of noodle (50) .

Asparagus puree (148).

Meat stock (159) .

Black bean (50) .

Preparation:

After soup is prepared by standard

methods, cool quickly (130, 148)

by placing pan in cold water (130).

Other procedures noted from the literature

review

Preparation:

Beef stew (124) :

Beef shank or shoulder meat may be used;

remove gristle and other inedible tissue,

and cut meat into 1-inch pieces. Do not

dredge meat in flour. Braise meat at low

heat without addition of liquid, until

enough broth is produced nearly to cover

meat. Then add liquid to increase gravy.

Cook vegetables separately in meat gravy.

Brunswick stew (128) t

Cook liver until tender, discard broth.

Boil other meat until it falls from bones,

remove bones and gristle, and chop or

grind meat. Strain broth and cook for

1 hour with finely chopped tomatoes and

onion. Add cooked mashed potatoes, corn,

catsup, seasoning, and meat. Cook for

1 hour, stirring well.

Packaging:

1-pound containers (124).

Tightly folded aluminum foil bags (128).

Cellophane-lined cartons, heat-sealed

(114, 128).

Storage:

Store at -10^ to 0^ F. (128).

Thawing and heating:

Heat 45 minutes in double boiler, or defrost

overnight in refrigerator or for several

hours at room temperature. Then heat in a

little butter or bacon fat. Stir only to

prevent sticking (114).

Thaw in package, or thaw quickly over boiling water (128) .

Formula:

Soups made from purees good (50, 159) .

Freeze concentrated base only (159).

Omit milk until reheated for serving (166).

Pieces of onion and carrot better than

potatoes (50).

Add potatoes and seasonings when reheating

(159, 166).

Preparation:

After preparing vegetables, reheat without

stirring in double boiler to drive out air

(50).

Add liquid to concentrated base at time of

thawing (159).

84
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS—continued

Food

Soups-con.

Vegetables:

General —

Beajis, baked

Procedures considered most applicable to home freezing

Packaging:

Use watertight, moisture-vaporproof containers (148).

Storage :

6 months (148).

Thawing and heating:

Thaw cream soups in double boiler,

clear soups in saucepan. Heat to

serving temperature (130).

Other procedures noted from the literature

review

As a rule cooked vegetables lose

color, aroma, and flavor, and taste

somewhat like warmed-over vegetables (19) .

Formula:

Avoid using root vegetables that

have been stored for some time

(50).

Preparation:

Boil in very small amounts of

water, or steam; keep covered and

cook short time (50).

Cool quickly to room temperature

before packaging. Set in pan of

ice water or place in front of

fan (50) .

Packaging:

Pack in tub containers, jars, or

heat-scaling cellopliane-lined

cartons (50).

Formula:

Use standflLTd recipes (50, 99, 114,

166).

Packaging:

Use stLirdy packages, friction-top, tub-tjije

cartons, and glass jars (50).

Fill pint containers to l/2 inch of top,

quarts to 3/4 inch of top (130).

Use vegetable parchment bags placed in

cartons (131) .

Storage :

Several months (130)•

6 months (131).

Thawing and heating:

Tl-iaw at room temperature or in refrigerator

(50).

Heat solidly frozen soup in double boiler,

stirring often (50).

Thaw directly over heat (148, 159).

Heat in parchmait bags in boiling water (131) .

Preparation:

It is not necessary to cook vegetables

completely before freezing; vegetables

heated longer than just enough to heat

them throu^i gradually lose their color,

aroma, end flavor (50) .

Formula :

Pectin added to prevent curdling when

thawed (133, 150) .

Cornstarch added as thickening agent (133,

150).

Variety of bean:

Small whites (133, 150) .

Some varieties become mushy on cooking and

freezing (50).

85
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS—continued

Food

Vegetables-con. :

Beans, baked-con.

Procedures considered most applicable to home freezing

Preparation:

Prepare beans in the usual way,

cook until barely tender (114).

Add pork, mustard, molasses, sugar,

saltj and water. Bake 6 to 8

hours at 250° F. Chill quickly

(50).

Packaging:

Pack in moisture-vapor-proof

cartons (99, 114, 133).

Storage :

6 months (114).

Other procedures noted from the literature

review

Formula-con.:

Proportions:

48 percent cooked beans by weight (133,

150, 152).

52 percent sauce by weight (133, 150, 152).

1/2 ounce pork (150, 152).

Meat :

Must be excellent quality to keep as long

as beans and sauce (50, 150) .

Preparation:

Parts of mixture should be cooked separately

(150).

Beans:

Blanch 4 minutes at 170° F., soak in cold

water for 16 hours, drain, and cook (150).

Cook 50 minutes in wire baskets at 15

pounds pressure (133, 150).

Do not overcook beans (114, 150) .

Sauce :

Tomato puree, sugar, salt, fresh ground

onions, cornstarch, citrus pectin, allspice, cinnamon, whole cloves, mace, fat,

water (150).

Meat:

Cut into 1/2 ounce pieces and cook in

covered tray (133).

Cook 30 minutes at 15 pounds pressure

(133, 150).

Cook the pork with the beans (50) .

Remove salt pork and onions before packaging (114).

Packaging:

Fill each container with 48 percent beans,

52 percent sauce, and I/2 ounce pork (150,

152).

Leave 1/4-inch head space for pints, 1/2-

inch for quarts (114).

Bake and cool in glass or pottery casseroles

or in sturdy paper baking dishes, cover,

wrap in cellophane, and heat-seal (50).

Pack in small earthenware crock covered

with waxed paper (166) .

Place layer of cellophane between layers

(48).

Storage:

Store at 9° F. or lower (150).

Some fats tend to become rancid; there is

gradual loss of flavor, aroma, and natural

texture (114).

86
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS-continued

Food

Vegetables-con.:

Beans5baked-con.

Potatoes,

scalloped

Potatoes,

french-fried

Procedures considered most applicable to home freezing

Potatoes, mashedSuccotash

Thawing and heating:

Partially thaw at room temperature

in package to prevent overcooking

(50, 133, 150, 152).

Heat to serving temperature in

casserole or double boiler (50,

150, 152).

Formula:

Use standard recipe (130).

Select potatoes suitable for

i*rench-frying, r

Preparation:

Fry in deep fat to light golden

brown. ?/

Drain thoroughly on absorbent

paper V (130).

Cool to room temperature ?/ (130).

Packaging:

Pack in moisture-vapor-proof

frozen-food containers. 3

Thawing and heating:

Remove from package, place on

baking sheet, reheat in hot oven

(400*^ FO 5 minutes.?/

Formula:

Use standard recipe (50).

Other procedures noted from the literature

review

Thawing and heating:

Heat in double boiler 45 minutes (114).

Use reheated food at current meal; further

holding and reheating not recommended (114)

Formula:

Add sligiitly more liquid to prevent drying

out (50) .

Formula:

Use eiüier lima beans or mature,

but not dry, shell beans (50).

Use equal proportions of beans and

corn (50).

Pref)aration:

Corn: Remove the husks and silk,

boil corn in salted water for

10 to 12 minutes in covered pan,

or steam it. Cut kernels from

cob (50).

Packaging:

Pack closely, fold moisture-vapor-proof

liner around food, heat-seal (130).

Thawing and heating:

Remove from package, place on baking sheet,

reheat in hot oven (400^ F.) 15 to 25

minutes (130).

Reheat in heavy frying pan over low heat,

turning frequently (130).

Preparation:

Do not beat air into the potatoes (50).

Thawing and heating:

Heat in double boiler, add hot milk and

seasonings (50).

See footnotes, page 96.

87
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS-continued

Food

Vegetables-con.

Sueco tash-con.

Sweetpotatoes,

candied

Sweetpotato puffsVegetable purees:

Genera]

Procedures considered most applicable to home freezing

Preparation-con.:

Beans: Sliell beans, cook in salted

water to cover in covered pan until just tender (50) .

Combine equal amounts of corn and

beans with cooking liquors, and

chill mixture rapidly (50).

Thawing and heating:

Heat with or withiout partial thawing in covered saucepan over low

heat (50).

Other procedures noted from the literature

review

Preparation:

Bake in oven or boil potatoes until

soft. Cool, peel, slice, and dip

in solution of 1 part lemon juice

diluted with 8 parts water. Drain,

roll in sugar (79, 168).

Packaging:

Pack in airtight containers; seal

(168).

Formula:

Use standard recipe (50).

Formula:

Recomme|ided:

Asparagus (63, 148, 159 176,

178) .

Beans, green (63, 159, 176, 178).

Beans, lima (176, 178).

i3eets (63, 159, 176, 178) .

Carrots (63, 65^ 146, 159, 176,

178).

Peas (50, 63, 148, 159, 176, 178).

Spinach (63, 148, 159, 176, 178).

Squash (50, 63, 65, 159, 176, 178) .

Sweetpotatoes (50, 159, 176, 178).

Formula:

Wl-iite sugar will give a brighter color (168)

Brown sugar may be preferred for flavor

(168).

Preparation:

steam under 10 pounds pressure for 10

minutes (168).

storage:

store at 0^ F. or lower (168).

Thawing and heating:

Remove from cartons without thawing, place

on cooky sheet, bake 25 to 35 minutes in

350^ to 400^ F. oven (50).

Formula:

Must be good quality to begin with (176,

178).

Treat with lemon juice or ascorbic acid to

prevent darkening (159).
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Vegetables-con.:

Vegetable pureescon. :

General-con.

Preparation:

Cooking time:

Asparagus, 8 to 10 minutes (63).

Asparagus tips, 4 minutes (65) .

Beans, green, 20 minutes (63).

Beets, 45 minutes (63) .

Carrots (quartered) 20 minutes

(63, 65).

Peas, 8 to 10 minutes (63, 65) .

Spinach, 8 to 10 minutes (63, 65) .

Squash, 20 minutes (63).

Squash, 30 to 40 minutes (153).

Cool, puree, and freeze (153).

Preparation:

Cook in water in preference to steam, but

keep vessel closed (176).

Long steaming periods tend to cause more

separation after thawing (153).

Cleaned, steam-blanched, and precooked

vegetables pureed by passing through a

small Ritz disintegrator fitted with a

a screen having perforations 0.04 inch

in diameter (63, 65).

Packaging:

Use rigid moisture-vapor-proof

containers (50, 63, 65, 176, 178).

Packaging:

Rigid leakprOof, moistureproof containers

(176, 17Ö).

Pack solid without bubbles or air

spaces (159, 176, 178).

4-ounce wide-mouth, crown-sealed, 2;lass

jars (63, 65).

Tub containers (50).

Heat-sealing cellophane-lined cartons (50) .

Place two pieces cellophane every inch or

so throughout package to permit separating

sectiŒis (50) .

Storage:

1 year (65, 176, 178).

Storage:

Store at 0^ F. (63, 65, 153).

6 to 9 months (50).

Thawing and heating:

Thaw at room temperature or in

the refrigerator. Heat for

serving (159) .

Thawing and heating:

Thaw puree as it is heated for serving (159) .

Thaw squash puree in double boiler (50).

Squash puree Formula:

Use only well-matured squash of

"dry" types that show little

tendency to flow when cooked and

pulped (168) .

Preparation, Packaging, and Storage:

Formula:

Pie filling may be made by aading all

ingredients except milk (168).

Treat with lemon juice or ascorbic acid to

prevent darkening (159).

Recommended varieties:

Buttercup, Greengold, Golden Delicious,

Golden Hubbard, and blend of Greengold and

Hubbard (168).

Same as for Vegetable Purees.

Thawing and heating:

Thaw at room temperature or in

the refrigerator or as heated

for serving (159).

Thawing and heating:

Thaw in double boiler (50).

Thaw, transfer to casserole, bake in 400*^ F.

oven (50) .

Seasoning added after thawing (50, 178).

89
PRCX:EDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food

Salads:

Fruit

Procedures considered most applicable to home freezing

Meat and poultry

Vegetable

Formula:

Recommended:

Combine citrus fruits with nonacid fruits to prevent darkening

(50).

Not recommended:

Raw grapes become flabby (50).

Raw apples become pithy (50).

Nuts discolor and become bitter

(50).

Crisp foods lose crispness (159).

Mayonnaise curdles (50, 159) .

Packaging:

Pack in waxed tubular containers

with friction top (50).

Thawing:

Thaw in sealed original containers

(50) .

Formula:

Cooked meats and poultry (50).

Preparation:

Cook, freeze, thaw; cut up and

mix with other salad ingredients

at serving time (50) .

Packaging:

Pack in moistureproof containers

(50).

Formula:

Few vegetable salads are suitable

for freezing (50) .

Other procedures noted from the literature

review

Preparation:

Omit salad dressing until time of serving

(50).

Thawing:

Allow to mellow in refrigerator (159).

Formula :

Whites of hard-cooked eggs not recommended

because they toughen (50).

Packaging:

Make a solid pack (50) .

Formula:

Raw vegetables lose crispness, flavor,

and color (50).

Sandwiches and

sandwich fillingsFormula:

Recommended:

Cheese (1, 50) .

Hard-cooked egg yolk (1, 50^

130, 159).

Sliced meats or poultry (50, 130)

Ground meat or poultry (50).

Tuna or salmon (1, 50).

Nut pastes (159).

Peanut butter (1) .

Olives, pickles (1) .

Formula:

Day-old bread better than fresh bread (130).

90
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

Sandwiches and Formula-con.:

sandwich fillings- Not reconimended:

con. Lettuce, celery, tomatoes,

cucumber, watercress lose crispness, color, flavor (1, 50, 136,

159).

Whites of hard-cooked eggs become

tough (1, 50, 130, 136, 159).

Fruit jellies soak into bread

(1, 50, 136).

Fruit jellies soak into bread unless spread with butter (130).

Mayonnaise separates on freezing

(1,130, 136) .

Preparation: Preparation:'

Freeze filling or complete Spread with butter (136).

sandwich (159) .

Packaging : Packaging:

Wrap in double thickness of heavy Moisture-vapor-proof cellophane (136).

waxed paper for 1 week's storage; Locker wrapping materials (1).

in moisture-vapor-proof material

for more than 1 week's storage. Aluminum foil, pliofilm, or cellophane (130)

Fold wrapping material tightly Pack in box to prevent crushing (136).

with drug-store fold (130).

Storage: storage:

2 weeks (1, 130, 136) . 2 to 3 weeks (1) .

Thawing: Thawing:

Thaw at room temperature about Thaw at room temperature (159);

3 hours (1, 50, 136). 2 to 4 hours (19).

3 to 3 1/2 hours (50).

3 to 4 hours (l).

If to be toasted, start while partially

frozen (159).

Fruit:

Baked apples Prebaked frozen Rome Beauty and Stayman

apples held at 0^ F. for 1 month rated

higher than or as high as freshly baked

apples that had been stored at 34^ for

1 month (129).

Formula: Formula:

Varieties recommended: CaCl2(0.05 or 0.10 percent concentration)

Cortland (86).

Rome Beauty ?/ (86).

added to Mclntosh apples helped to retain

shape and firmness (120).

Baldwin and Northern Spy apples retained

Baldwin (86, 120) . shape and texture without CaClg (120).

Red Twenty-ounce (86) . Added ingredients:

Northern Spy (86, 120) . Sugar, cinnamon, water sirup. £/

Twenty-ounce (86). Brown sugar, pure maple sirup, or white

Stayman Winesap.?/ sugar and mixture of nutmeg and lemon

Added ingredients: juice (86) .

Sugar, cinnamon ?/ (86, 120) .

Corn sirup (145).

See footnotes, page 95.

91
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Fruit-con.:

Baked apples-con.

Preparation:

Remove core and score around middle of apple5 fill core cavity

with desired ingredients, bake. ?/

Preparation:

Cored:

Core cut out from stem end, leaving blossom

end (86, 120).

Cool quickly (86, 145). Skin peeled off top of apple (86) .

Skin cut off around outside of apple (145) .

Bake 35 minutes, covered with cold 30-

percent sugar sirup (120).

Bake 40 to 60 minutes at 350*^ F., baste (145) .

Bake covered at 400^ F. for 25 minutes,

then uncovered for 20 minutes. ?/

Bake at 400^ F. until soft (86) .

Vacuumized:

Apples immersed in 30-percent sugar sirup,

vacuumized (24 to 28 inches vacuum) for

15 minutes, then baked (120).

Glazed:

Apples held in boiling 50-percent sugar

sirup 6 minutes, baked at 350^ F. for

25 minutes, sirup added (120).

Packed with and without sirup. ?/

Packaging: Packaging:

Use quart tub-shaped cups, bottoms

lined with cellophane, three

apples per container, each

covered with two layers of cellophane, covered with lid (86).

Lily-tulip cups, y

Vapo-seal waxed paperboard cartons. '^J

Fruit-enameled cans, sealed (120)*

Moistureproof cellophane (145).

Freezing temperature:

-6^ F. (86) .

-10^ F. (120) .

-40^ F. (129).

Storage :

1 month at 0^ F. (129) .

6 months at -6^ F. (86).

Thawing and heating: Thawing and heating:

Reheat in 300^ F. preheated oven

(145) .

Thaw at room temperature overnight, reheat

for 10 minutes in 350^ F. oven (120).

Cranberry sauce Preparation:

Cook whole cranberry sauce, and

package (130).

Pudding:

Steamed Formula: Formula:

Use standard recipes (136). Use fresh spices (136).

Preparation:

Cool quickly (136) .

Packaging:

Pack in moisture-vapor-proof paper

or containers (136).

See footnotes, page 1^5.

92
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food Procedures considered most appli- Other procedures noted from the literature

cable to home freezing review

FHidding-con.: Thawing and heating:

Steamed-con. Place while frozen, or after thawing at room temperature, in a

steajner; heat to serving temperature (136) .

Sauces Packaging:

Use round containers (136).

Thawing:

Thaw at room temperature until soft, stir

(136) .

Velva Fruit It is better to make and store fruit

puree for making into Velva Fruit

at a later time (157).

Formula: Formula:

Recommended fruits: Addition of lemon juice improves flavor of

Apricots (156, 157) .

less acid fruits, but omit for acid fruits

(157).

Fruit puree should be cool (70^ F.) when Cantaloups (157).

Cranberries (157). added to gelatin; if too cold the gelatin

Grapes (CcMicord) (157) . will congeal, if too warm the mixture will

Nectarines (156, 157) .

expand too much when whipped in freezer

(157).

Peaches (156, 157) .

Added stabilizer must produce overrun of

Plums (156). about 100 percent with small compact air

Prunes (156). cells to insure smooth-textured product;

Raspberries (91, 156, 157). 275 Bloom gelatin is satisfactory (91,

155, 156).

Rhubarb (157). Peach and apricot purees are dry and grainy

Strawberries (90, 157) . when too much overrun produced; 80- to 90-

Recipe (157): percerit overrun is satisfactory. For

6 cups fruit puree

highly flavored plum and berry puree, 100-

to 110-percent overrun is recommended

1 1/2 to 2 cups sugar (156) .

2 tablespoons lemon juice Fruit mix need not be aged but certain

(omit for acid fruits) amount of delay desirable to permit com1/4 teaspoon salt plete hydration of gelatin (156).

2 tablespoons granulated gelatin Satisfactory overrun (lOO-percent) attained

1/2 cup water. in 1 gallon freezer only 5 to 10 minutes

after addition of gelatin (156).

Sugars (155, 156) :

Corn sirup makes dessert stiff er, more

melt resistant, with more body than sugar

does.

Sirup used with berries, since they are

thinner and can use stiffening propertiei^

Dextrose does not give extra stiffening;

use with fruits high in pectin as apricots, peaches, prunes, and nectarines.

863235 O - 50 - 7 93
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Velva Fruit-con.— Preparation:

Make fruit puree; mix with sugar.

Freeze as puree or make into

Velva Fruit (157).

For Velva Fruit:

Add lemon juice ajid salt, add

cool puree (70^ F.) to soaked

gelatin, stirring continuously.

Packaging: Packaging:

Pack at once in moisture-vaporresistant cartons (157).

Waxed paper cups (90).

Fruit puree can be packaged in

glass jars or tin cans (Renamel cans for red or dark

purees) (157).

Storage :

Can be stored several months, but

flavor and texture best a few

days after freezing (157).

Thawing: Thawing:

Tlriawing puree to make Velva Fruit: From refrigerator:

Place sealed container in cold or

lukewarm (not hot) water, shake

occasionally to speed thawing.

A quart of puree will thaw in

about 2 hours (157).

Pour into a chilled bowl, and beat with a

wooden spoon or electric mixer until

mixture lightens in color, increases in

volume, and has a smooth texture (157).

Meals, precooked — Choose foods that can be successfully reheated after freezer

storage, will heat uniformly, and

have about the same storage life

(51).

Successful garnishes (51) :

Cold:

Cranberry sauce.

Red cinnamon pears.

Applesauce.

Prunes stuffed with cream cheese.

Cherries stuffed with cream cheese.

Hot:

Formula:

Spiced pears.

Peach halves stuffed with brown sugar

and butter.

Spiced sour cherries.

Typical menus £/ (lOl) .

(1) Steak, french-fried potatoes,

peas.

(2) Beef stew, hot bread.

asparagus,

(3) Meat loaf, candied sweetpotatoes, spinach.

(4) Corned-beef-hash patties,

home-fried potatoes, string

beans.

See footnotes, page 95.

94
PROCEDURES FOR HOME FREEZING OF PREPARED AND COOKED FOODS--continued

Food

Procedures considered most applicable to home freezing

Other procedures noted from the literature

review

Meals, precookedcon.

ForiQiila-con. :

(5) Ham steak, candied sweetpotatoes, turnips.

(6) Breaded veal cutlet, homefried potatoes, carrots.

Food proved to be attractive as

well as palatable. £/

Preparation:

All foods partially precooked (11,

101).

Packaging: Packaging:

Use special cardboard package enclosed in cellophane (102).

Pack solid to eliminate air (51) .

Throw-away-type plate: Ordinary pulp plate

treated with phenolic resin plastic coating

on side which holds food; paper disc placed

over filled plate and held in place with collar of transparent cellulose acetate^/(101).

Partitioned paper plate made nonabsorbent by

being treated with a harmless colorless

lacquer, or platter treated with specially

treated cellophane, and heat applied to rim

of plate to make cellophane adhere (11).

Storage : Storage :

Use before food with shortest

storage life loses quality (51) .

store at -30^ F. (11).

Thawing and heating: Thawing and heating:

Rate of heat penetration depends on

nature of food, amount, and shape

(51).

Preferably in specially developed oven that

cooks in 15 minutes. Regular range requires

45 minutes ?/ (101).

Protein foods heat slowly (51).

Mashed vegetables heat more slowly

than loose vegetables (51).

Meat and poultry tend to dry out

unless covered with gravy or

sauce (51) .

Gravies tend to separate during

thawing; to prevent separation,

add raw starch to chilled gravy

and mix (51) .

Raytheon, Inc., electronic range (Radarange)

heats food to serving temperature in less

than 1 minute.2/

Food uniformly cooked in Fro-Hot oven the

remainder of the time required to make it a

perfect meal (11) .

Heat for 25 minutes in a 400° F. oven (102) .

An aluminum sheet above the meal is adjusted

so that its ends project over the long

sides during cooking in the plate (102).

Cover with metal foil some foods

that tend ,to dry out during

reheating (51) .

1/ Numbers in parentheses refer to Literature Cited, page 96.

2/ Unpublished data. United States Bureau of Human Nutrition and Home Economics.

3/ UNITED STATES AIR FORCE, AIR MATERIEL COMMAND, ENGINEERING DIVISION, PRE-COOKED FOODS.(Memorandum.)

PB 93531, 13 pp. 1948. (Available from Library of Congress, Photoduplication Service, Publication Board

Project, Washington 25, D. C, photostatic copy, $2.50, microfilm, $1.75. Make check or money order

payable to Librarian of Congress.)

95
LITERATURE CITED

(1) ANDERSON, L. W., and WINTER, J. D.

1947. READY-TO-EAT COOKED AND BAKED FOODS. 8 pp. (Rev. ed.) Hort. Div., Minn. Univ. [Processed.]

(2) ARIGHI, A. L., JOSLYN, M. A., and NÍARSH, G. L.

1936. ENZYME ACTIVITY IN FROZEN VEGETABLES. Indus, and Engin. Chem.,Indus. Ed. 28: 595-598, illus.

(3) BAKER, G. L.

1941. PECTIN AS AID IN FREEZING FRUITS. Part 1—Its application in the freezing preservation of

strawberries. Pectin indicates worth as protective agent. Part 2—Its applications in the

freezing preservation of peaches. Experiments give contradictory results. Food Indus.

13 (1): 55-57, illus.; (2): 56, 97.

(4) BARNES, B., TRESSLER, D. K., and I^NTON, F.

1943. THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING. Food Res.

8: 420-427.

(5) BATCHELDER, E. Le, KiRKPATRICK, M. E., STEIN, K. E., and ÑÍARRON, I. M.

1947. EFFECT OF SCALDING METHOD ON QUALITY OF THREE HOME-FROZEN VEGETABLES. Jour. Home Econ.

39: 282-286.

(6) STEIN, K. E., and SATER, L. E.

1946. ASCORBIC ACID VALUES IN FROZEN SNAP BEANS AS AFFECTED BY HOME PROCESSING METHODS AND STORAGE TIMES. National Cooperative Project Conservation of Nutritive Value of Foods, Bureau

of Human Nutrition and Home Economics Prog. Notes 1, 7 pp. [Processed.]

(7) BAUERNFEIND, J. C, JAHNS, F. W.. SMITH, E. G., and SIEMERS, G. F.

1946. VITAMIN C STABILITY IN FROZEN FRUIT PROCESSED WITH CRYSTALLINE 1-ASCORBIC ACID. Fruit

Prod. Jour, and Amer. Food Mfr. 25: 324-330, 347, illus.

(8) and SlEMERS, G. F.

1946. METHODS OF FREEZING SLICED APPLES WITH 1-ASCORBIC ACID. Fruit Prod. Jour, and Amer. Food

Mfg. 26: 4-7, 27, illus.

(9) BOWES, C.

1943. QUICK FROZEN COOKED FOODS NOW IN DEMAND. Food Indus. 15 (2): 52-53, illus.

(10) BRIDE, E. L.

1946. TIPS ON FROZEN PASTRY. Food Indus. 18: 1856-1857, illus.

(11) [BROCK, L.]

1946. PRE-COOKED FROZEN FOODS REPLACE BOX LUNCHES. Frosted Food Field 2 (2): 25, illus.

(12) BROWN, H. D.

1944. PROPER BLANCHING ASSURES GOOD RESULTS. Quick Frozen Foods and the Locker Plant 6 (6):

50-51, 54, illus.

(13) and BEACH, F. H.

1941. FREEZING PRESERVATION OF VEGETABLES AND FRUITS. 7 pp. Ohio Agr. Col. Ext. Serv.[Processed.]

(14) BRUNELL, H. J., ESSELEN, W. B., JR., and GRIFFITHS, F. P.

1943. METHODS FOR QUICK FREEZING AND DEHYDRATING MUSHROOMS. Food Indus. 15 (11): 74-75,

140-142, illus.

(15) BULLíS, D. E., and WIEGAND, E. H.

1945. BLANCHING EXPERIMENTS ON FROZEN CORN-ON-THE-COB. Fruit Prod. Jour, and Amer. Food Mfr.

24: 361-367, 377, illus.

96
(16) CALDWELL, J. S., LUTZ, J. M., CULPEPPER, C. W., and MOON, H. H.

1936. CORN FOR FREEZING. A study of comparative suitability for freezing preservation in thirtyfive varieties and strains of sweet corn grown under eastern conditions. Canner 83 (6):

[ll]'13, 20; (7): 11-14, 16, 32; (8): 15-16; (9): 13-14, 28.

(17) LUTZ, J. M«5 and MOON, H. H.

1932. VARIETAL BEHAVIOR OF STRAWBERRIES AND PEACHES PRESERVED BY FROZEN PACK METHODS. Amer. Soc.

Hort. Sei. Proc. 29: 282-286.

(18) CAMPBELL, H.

1940. SCALDING OF CUT CORN FOR FREEZING. West. Canner and Packer 32 (9) : 51-53, 55.

(19) CARL, F. L., and PLORY, J.

1948. FROZEN FOODS FOR THE FAMILY. Mo. Agr. Col. Ext. Cir. 555, 24 pp., illus.

(20) CARLTON, H.

1939. HOME-PREPARATION OF FRUITS AND VEGETABLES FOR THE FREEZER-LOCKER. Tenn. Agr. Expt. Sta.

Bul. 168, 11 pp.

(21) CATHCART, W. H.

1945. THE FUTURE OUTLOOK FOR FROZEN BAKERY PRODUCTS. Bakers' Weekly 128 (1): 43-44, 49, illus.

(22) [CEASE COMMISSARY SERVICE.]

1945. COMMISSARY DEVELOPS FROZEN PIES AND MEATS. Quick Frozen Foods and the Locker Plant 8 (2):

57, 80, illus.

(23) CLARK, J. H.

1945. FROZEN FOODS. N. J. Agr. Expt. Sta. Cir. 500, 23 pp., illus.

(24)

1945. FRUIT VARIETIES SUITABLE FOR QUICK FREEZING. Food Packer 26 (10): 66-67-

(25) CRUESS, W. V.

1948. COMMERCIAL FRUIT AND VEGETABLE PRODUCTS. Ed. 3, 906 pp., illus. New York, Toronto,

and London.

V26)

1948. COMPARISON OF CANNED AND FROZEN TOMATO JUICE. Canner 107 (8): 16.

(27)

1948. FREEZING PRESERVATION OF FRUIT JUICES. Food Manufacture 23: 405-407, illus.

(28)

1948. IMPROVED METHOD OF PACKING FROZEN PEAS. Fruit Prod. Jour, and Amer. Food Mfr. 27: 344.

(29) AFIFI, A., and GLAZEWSKY, I. G. A.

1948. [EXPERIMENTS ON FROZEN FRUITS.] Frozen Food Indus, and Locker Plant Jour. 4 (1): [6]-ll,

Illus.

(30) and GLAZEWSKI, A. J.

1945. A NOTE ON FROZEN APPLE JUICE. Fruit Prod. Jour, and Amer. Food Mfr. 25: 5, 27.

(31) DAVIS, E., MUIR, J., and SPERRY, T. A.

1947. FREEZING FARM PRODUCTS. Wash. State Col., Ext. Serv. Bui. 230, 20 pp., illus. (Rev. ed.)

(32) DAWSON, R. M.

1947. HOV TO PREPARE FOODS FOR FREEZING. N. Dak. Agr. Col. Ext. Cir. A-116, 8 pp.

(33)

1947. PREPARATION OF FOODS FROM THE FREEZER. N. Dak. Agr. Col. Ext. Cir. A-117, 8 pp.

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(34) DIEHL, H. C, and BERRY, J. A.

1933. RELATION OF SCALDING PRACTICE AND STORAGE TEMPERATURE TO QUALITY RETENTION IN FROZEN PACK

PEAS. Amer. Soc. Hort. Sel. Proc. 30: 496-500, 11lus.

(35) and BERRY, J. A.

1935. FREEZING TESTS WITH GOLDEN BANTAM CORN ON THE COB. West. Canner and Packer 26 (12): 13-15,

lllus.; 27 (1): 28, 30, 32.

(36) and BiRDSEYE, M.

1938. STORAGE OF FRUITS AND VEGETABIES IN COMMUNITY FREEZER LOCKERS. U. S. Ext. Serv. Misc. Ext.

Pub. 47, 37 pp. [Processed.]

(37) CAMPBELL, H., and BERRY, J. A.

1936. SOME OBSERVATIONS ON THE FREEZING PRESERVATION OF ALDERMAN PEAS. Food Res. 1: 61-71.

(38) and WARNER, K. F.

1945. FREEZING TO PRESERVE HOME-GROWN FOODS. U. S. Dept. Agr. Cir. 709, 62 pp., lllus.

(39) WIEGAND, E. H., and BERRY, J. A.

1939. PRESERVATION OF FRUITS AND VEGETABLES BY FREEZING IN THE PACIFIC NORTHWEST. U. S. Dept.

Agr., Bur. Chem. and Soils MC-53, 58 pp. [Processed.]

(40) DOREMUS, M., and STANEK, M.

[l948.] FOOD PRESERVATION BY FREEZING. Nebr. Agr. Col. Ext. Cir. 9965, 20 pp., illus.

(41) DUBOIS, C. W., and COLVIN, D. L.

1945. IX)SS OF ADDED VITAMIN C IN THE STORAGE OF FROZEN PEACHES. Fruit Prod. Jour, and Amer.

Food Mfr. 25: 101-103.

(42) and TRESSLER, D. K.

1940. THE PREPARATION AND FREEZING OF CERTAIN VEGETABLES IN LOCKERS. (Beets, beet greens, swiss

chard, kale, curly mustard, kohlrabi, carrots, and green shell beans.) Refrig. Engin.

39: 107-108.

(43) ECKBLAD, 1.

1948. FROM FARM TO FREEZER. Wash, State Col., Ext. Serv. Bui. 375, 20 pp., lllus.

(44) ESSELEN, W. B., JR., HART, W. J., JR., and KELLERS, C. R.

1947. FURTHER STUDIES ON THE USE OF CALCIUM CHLORIDE TO MAINTAIN FIRMNESS IN CANNED AND FROZEN

APPLES. Fruit Prod. Jour, and Amer. Food Mfr. 27: 8-13, illus.

(45) lAWLER, K. M., and i^ïlLLERS, C. R.

1946. HOME FREEZING IN MASSACHUSETTS. Mass. Agr. Expt. Sta. Bui. 437, 27 pp., illus.

(46) EVANS, R. -F.

1947. THE QUALITY OF DEFROSTED PEACHES AND APPLES AS AFFECTED BY ADDED CITRIC AND ASCORBIC ACID.

56 pp., illus. Urbana. (Thesis, M. S., Univ. 111.)

(47) PARRELL, K. T.

1943. VITAMINS TESTED IN FREEZING, DEHYDRATING AND CANNING. Quick Frozen Foods and the Locker

Plant 5 (11): 14-15; (12): 21.

(48) JRENTON, F.

1946. PRECOOKED FROZEN FOODS ARE BOON TO HOUSEWIFE. Farm Îles. [N. Y. State Sta.] 12 (3) : 13.

(49)

1947. FROZEN COOKED FOODS. Refrig. Engin. 53: 107-111.

(50) and DARFLER, J.

1946. FOODS FROM THE FREEZER. Precooked or prepared. N. Y. Agr. Col. (Cornell) Ext. Bui. 692,

100 pp., illus.

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(51) and GlEIM, E.

1948. DINNERS FROZEN RIGHT ON THE PLATE. Farm Res. [N. Y. State Sta.] 14 (1): 5, lllus.

(52) and TRESSLER, D. K.

1938. LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS.

Food Res. Si: 409-416.

(53) FIEGER, E. A., DUBOIS, C. W., and KALOYEREAS, S.

1946. FREEZING EXPERIMENTS ON STRAWBERRIES. Fruit Prod. Jour, and Amer. Food Mfr. 25: 297-301,

lllus.

(54) PILINGER, 0. A., and MACKINTOSH, Ü. L. •

1943. PRESERVING FOODS IN FROZEN FOOD LOCKERS. Kans. Agr. Expt. Sta. Cir. 217, 38 pp., lllus.

(55) -FINCKE, M. L.

1939. VITAMIN VALlílS OF GARDEN-TYPE PEAS PRESERVED BY FROZEN-PACK METHOD. 3. THIAMIN (VITAMIN b^^).

Food Res. 4: 605-611.

(56) PORGACS, J., RUTH, W. A., and TANNER, F. W.

1945. FREEZING OF APPLE JUICE. Food Res. 10: 148-159, illus.

(57) GLEIM, E. G., TRESSLER, D. K., and FïlNTON, i^.

1944. ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE

FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING. FOOD RES. 9: 471-490.

(58) GRAHAM, J.

1947. FREEZING FRUITS AND VEGETABLES. Iowa State Col. Ext. Serv. Pam. 113, 20 pp., illus. (Rev. ed.)

(59) GRAUL, L. S., and LOWE, B.

1947. HOV STORAGE AFFECTS FROZEN CAKES AND BATTERS. Food Indus. 19: 300-332, illus.

(60) HEISS, R.

1944. IMPROVING THE QUALITY OF PRESERVED [FROZEN] VEGETABLE AND FRUIT PRODUCTS. Chem. Abs. 38:

4053-4054.

(61) HILLS, C. H., NEVIN, C. S., and HELLER, M. E.

1947. FIRMING APPLE SLICES. Fruit Prod. Jour, and Amer. Food Mfr. 26: 356-362, 379, illus.

(62) HOFFMAN LA ROCHE, INC., VITAMIN DIVISION.

1945 PROCESSING FROZEN PEACHES AND APRICOTS WITH ASCORBIC ACID. Food Packer 26 (12): 38-40.

(63) HOHL, L. A.

1944. EXPERIMENTS PROVE VALUE OF FREEZING BABY FOODS. Quick Frozen Foods and the Ix)cker Plant

6 (13): 30, 36, illus.

(64)

1946. FREEZING CALIFORNIA FRUITS—FIGS. Food Packer 27 (11): 66, 68, 70, illus.

(65) and SMITH, M.

1944. COMPARISON OF VITAMIN CONTENT AND PALATABILITY OF FROZEN, CANNED AND l^EHYDRATED VEGETABLE

PUREES. Fruit Prod. Jour, and Amer. Food Mfr. 24: 54-56, 62.

(66) and SWANBURG, J.

1946. FREEZING OF CALIFORNIA FRUITS. APRICOTS. Food Packer 27 (4) : 37-38, 68, 70, 72, illus.

(67) HOIJLINGER, M. E., and MCCARTNEY, G.

1947. HOW TO GIVE FROZEN PIES A «HOME MADE" TOUCH. West. Canner and Packer 39: 81.

(68) HOWARD, L. B.

1948. REPORT OF THE CHIEF OF THE BUREAU OF AGRICULTURAL AND INDUSTRIAL CHEMISTRY, AGRICULTURAL

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99
(69) HUDSON, E. D.

1948. ANALYSIS OF DATA OBTAINED IN A STUDY OF FACTORS INVOLVED IN THE FREEZING AND STORAGE OF

CERTAIN PRECOOKED FROZEN FOODS. 106 pp., lllus. East Lansing. (Thesis, M. S., Mich.

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(70) HUSTRULID, A., WINTER, J. D., and NOBLE, I.

1949. HOW DO FLUCTUATING STORAGE TEMPERATURES AFFECT FROZEN FOODS? [GROUND BEEF, GROUND PORK

STRAWBERRIES, SNAP BEANS.] Tests on foods in the 0 to -10 F range indicate temperature

changes do not seriously impair quality. Refrig. Engin. 57: 38-41, 88, 90, illus.

(71) JONES, T. H.

1944. QUICK-FROZEN PEACHES QUITE SATISFACTORY WHEN PROPER METHODS AND VARIETIES USED. Miss.

Farm Res. 7 (5) : [l], 7.

(72) JOSLYN, M. A.

1942. FROZEN APRICOTS. PRESERVATION FREEZING OF APRICOTS FOR SUBSEQUENT PROCESSING BY BAKERS,

BABY FOOD FIRMS AND OTHERS. West. Canner and Packer 34 (8): 45-47, 49-51.

(73)

1947. INVESTIGATIONS ON USE OF' LIQUID SUGAR IN FREEZING APRICOTS AND PEACHES. Quick Frozen

Foods and the Locker Plant 9 (9): I-II, illus.

(74) and BEDFORD, C. L.

1940. ENZYME ACTIVITY IN FROZEN VEGETABLES. ASPARAGUS. Indus, and Engin. Chem., Indus. Ed. 32'

702-706.

(75) BEDFORD, C. L., a:nd MARSH, G. L.

1938. ENZYME ACTIVITY IN FROZEN VEGETABLES. ARTICHOKE HEARTS. Indus, and Engin. Chem., Indus.

Ed. 30: 1068-1073.

(76) and HOHL, L. A.

1948. THE COMMERCIAL FREEZING OF FRUIT PRODUCTS. Calif. Agr. Expt. Sta. Bui. 703, 108 pp., illus.

(77) and MARSH, 0. L.

1938. BLANCHING VEGETABLES FOR FREEZING PRESERVATION. Part 1. Effect of blanching on quality

control. Part 2. Inactivation of the enzymes in vegetables. Food Indus. 10: 379-381;

435-436, 469, illus.

(78) and MARSH, G. L.

1938. MODERATELY K)NG BLANCH FOR PEAS BELOW BOILING SUGGESTED. West. Canner and Packer 30:

37-40.

(79) KALOYEREAS, S.

1946. FREEZING FOODS FOR HOME USE. La. Agr. Expt. Sta. Bui. 404, 16 pp., Illus.

(80)

1947. THE EFFECT OF VARIOUS METHODS OF BLANCHING ON ASCORBIC ACID AND SOLUBLE SOLIDS IN CAULIFLOWER AND SPINACH. Fruit Prod. Jour, and Amer. Food Mfr. 26: 134-135.

(81) KERTESZ, Z. I.

1947. THE CALCI«M FIRMING OF PROCESSED APPLES. Farm Res. [N. Y. State Sta.] 13 (1): 6, illus.

(82)

1947. CALCIUM TREATMENT IMPROVES PIE APPLES. Food Packer 28 (6): 30-31, illus.

(83) KIRKPATRICK, M. E.

1946. FROZEN BLUEBERRIES: HOME PROCESSING AND USE, Jour. Home Econ. 38: 291-292.

(84) and MOUNTJOY, B. M.

1948. KEEPING QUALITIES OF PRECOOKED CHICKEN DISHES STUDIED. Frozen Food Indus, and Locker

Plant Jour. 4 (5): 7, 32-33, illus.

100
(85) KRAMER, A. and MAHONEY, C. H.

1940. COMPARISON OF ORGANOLEPTIC AND PHYSICOCHEMICAL METHODS FOR DETERMINING QUALITY IN FRESH,

FROZEN, AND CANNED LIMA BEANS. Food Res. 5: 583-592.

(86) LEE, F. A.

1947. THE PRESERVATION OF BAKED APPLES BY FREEZING. VARIETIES OF APPLES GROWN IN NEW YORK STATE

ADAPTED TO STORING IN THE FROZEN CONDITION AFTER BAKING. Fruit Prod. Jour, and Amer. Food

Mfr. 26: 366-367, lllus. [Abstract in Food Manufacture 22: 462. 1947.]

(87) and GORTNER, W. A.

1949. EFFECT OF FREEZING RATE ON VEGETABLES. Refrig. Engin. 57: 148-151, 184-187, illus.

(88) and WHITCOMBE, J.

1945. EFFECT OF FREEZING PRESERVATION AND COOKING ON VITAMIN CONTENT OF GREEN SOYBEANS AND SOYBEAN SPROUTS. Amer. Dietet. Assoc. Jour. 21: 696-697.

(89) LEWIS, H*

1947. WHAT EFFECTS DO COOKING TIME AND PACKAGING HAVE ON FROZEN BOILED SHRIMP? Food Freezing

3: 48-49, illus.

(90) LOEFFLER, H. J.

1946. RETENTION OF ASCORBIC ACID IN STRAWBERRIES DURING PROCESSING, FROZEN STORAGE, AND MANUFACTURE OF VELVA FRUIT. Food Res. 11: 69-83.

(91)

1946. RETENTION OF ASCORBIC ACID IN RASPBERRIES DURING FREEZING, FROZEN STORAGE, PUREEíNG, AND

MANUFACTURE INTO VELVA FRUIT. Food Res. 11: 507-515.

(92) LUTZ, J. M., CALDWELL, J. S., MOON, H. H., and MYERS, A. T.

1933. THE QUALITY OF DIFFERENT VARIETIES OF EASTERN STRAWBERRIES WHEN FROZEN IN SMALL PACKAGES.

Fruit Prod. Jour, and Amer. Vinegar Indus. 13: 7-10.

(93) MACARTHUR, M.

1945. "APPLES." EXPERIMENTS IN FREEZING PRESERVATION. Canad. Food Packer 16 (4): 17-18.

(94)

1945. FREEZING APPLES FOR BAKERS. Canad. Food Packer 16 (8) : 13-14, illus.

(95) MCCARTNEY, G.

1947. EFFECTS OF FROZEN STORAGE ON CERTAIN UNCOOKED BAKERY PRODUCTS. Baton Rouge. (Thesis, M. S.,

La. State Univ.)

(96) MACLINN, W. A., and DOERMANN, M. C.

1948. FROZEN FOODS. N. J. Agr. Col. Ext. Bui. 249, 20 pp., illus.

(97) MCPHERSON, C. M. , and LAMB, M. W.

1948. IMPROVED BREAD MADE FROM FROZEN DOUGH. Food Indus. 20: 1289-1291, 1407-1408, illus.

(98) MAHONEY, C. H., WALLS, E. P., HUNTER, H. A., and SCOTT, L. E.

1946. VITAMIN CONTENT OF PEAS. EFFECT OF FREEZING, CANNING, AND DEHYDRATION. Indus, and Engin.

Chem., Indus. Ed. 38: 654-657.

(99) MASTERMAN, N. K., and LEE, F. A.

1946. THE HOME FREEZING OF FARM PRODUCTS. N. Y. Agr. Col. (Cornell) Ext. Bui. 611, 64 pp., illus.

(Rev. ed.)

(100) MATLACK, M. B.

1948. INSTRUCTIONS ON PROCESSING FOR COMMUNITY FROZEN-POOD LOCKER PLANTS. U. S. Dept. Agr, Misc.

Pub. 588, 23 pp., illus. (Rev. ed.)

101
(101) [MAXSON FOOD SYSTEMS, INC.]

1945. FROZEN, COOKED AND EATEN IN THE PACKAGE. Modern Packaging 18 (10): 102-103, lllus.

(102)

1947. MEAL-ON-A-PLATE. Food Indus. 19: 201.

(103) MOON, H. H,, CALDWELL, J. S., and LUTZ, J. M.

1936. PEAS FOR FREEZING. Canner 83 (4): [7]-b, 11-14; (5): 13-16.

(104) ^ART, H. F., and CALDWELL, J. S.

1936. VARIETAL SUITABILITY OF CULTIVATED HIGHBUSH BLUEBERRIES FOR FREEZING IN CONSUMER PACKAGES.

Fruit Prod. Jour, and Amer. Vinegar Indus. 15: 229-231, 248? 251.

(105) [NASON, E. H.]

1945. FROZEN PIES—BAKED AND UNBAKED. [SYRACUSE] UNIVERSITY CLASS MAKES TEST«. Bakers' Helper

84, (1044) : 56-[57].

(106) NICHOLAS, J. E., RUTH, D., and SWANSON, M. E.

1947. CRYSTALLIZATION BEHAVIOR IN THE FREEZING OF FRESH FRUIT PIES. Frozen Food Indus, and

Locker Plant Jour. 3 (7): 8-9, 31-34, illus.

(107) NIELSEN, J. P., CAMPBELL, H., BOHART, C. S., and MASURE, M. P.

1947. DEGREE OF MATURITY INFLUENCES THE QUALITY OF FROZEN PEAS. Food Indus. 19: 305-308, 432,

434, 436, 479-482, 580, illus.

(108) NOLL, C. J., and NICHOLAS, J. E.

1948. TOMATOES FROM FROZEN STORAGE. Pa. Agr. Expt. Sta. Prog. Rpt. 3, [3 pp.], illus.

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(109) OBERHELMAN^L.

1946. FREEZING FARM FOODS. Purdue Agr. Ext. Bui. 308, 23 pp., illus.

(110) OLSON, G., NICHOLAS, J. E., and RUTH, D.

1948. FACTORS IN CRISPNESS OF THE LOWER CRUST OF SOME FROZEN FRUIT PIES. Quick Frozen Foods and

the Locker Plant 11 (1): 67-69, illus.

(111) OSTERHAUG, K. L., and BUCHER, D. L.

1945. PRECOOKED FROZEN FISH PREPARATIONS. Food Packer 26 (9): 42-44, illus.

(112) OVERHOLSER, E. L., and others.

1941. LOCKER FREEZING OF FRUITS AND VEGETABLES. Wash. Agr. Expt. Sta. Pop. Bui. 161, 34 pp.

(113) OVERMAN, A.

1947. ANTIOXIDANT EFFECT OF SOYBEAN FLOUR IN FROZEN PASTRY. Food Res. 12: 365-371.

(114) OWEN, R. F., CHASE, J. T., and VAN DUYNE, F. O.

1947. FREEZING COOKED AND PREPARED FOODS. 111. 4gr. Col. Ext. Cir. 618, 16 pp., illus.

(115) PAUL, P.

1946. FRUIT PUREES. Mich. Agr. Expt. Sta. Cir. Bui. 200, 19 pp., illus.

.(116) PHILLIPS, M. G., and FENTON, F.

1945. EFFECTS OF HOME FREEZING AND COOKING ON SNAP BEANS: THIAMIN, RIBOFLAVIN, ASCORBIC ACID.

Jour. Home Econ. 37: 164-170.

(117) PLAGGE, H. H.

1941. FROZEN VEGETABLES. Farm Sei. Rptr. 2 (2): 9-11, illus.

(118) and LoWE, B.

1942. FROZEN FRUIT AND VEGETABLE RESEARCH INDICATES DESIRABLE NEW PRODUCTS FOR LOCKERS. Ice and

Refrig. 102: 357-361, illus.

102
(119) POWERS, J. J., and ESSELEN, W. B., JR.

1946. THE USE OF CALCIUM SALTS IN FREEZING MCINTOSH APPLES. Fruit Prod. Jour, and Amer. Food

Mfr. 25: 200-202, 217, illus.

(120) RASMUSSEN, C. L., ESSELEN, W. B.J JR., and FELLERS, C. R.

1948. CANNED AND FROZEN BAKED MCINTOSH APPLES. Fruit Prod. Jour, and Amer. Food Mfr. 27:

228-229, 265, illus.

(121) RETZER, J. L., VAN DUYNE, F. O.. CHASE, J. T., and SIMPSON, J. I.

1945. EFFECT OF STEAM AND HOT-WATER BLANCHING ON ASCORBIC ACID CONTENT OF SNAP BEANS AND CAULIFLOWER. Food Res. 10: 518-524.

(122) ROBINSON, W. B., LEE, F. A., SLATE, G. L., and PEDERSON, C. S.

1947. CHEMICAL COMPOSITION AND FREEZING ADAPTABILITY OF STRAWBERRIES. N. Y. State Agr. Expt.

Sta. Bui. 726, 14 pp., illus.

(123) RUTH, D. E.

1947. CRISPNESS OF THE LOWER CRUST OF SOME FROZEN FRUIT PIES. 105 pp. State College. (Thesis,

M. S., Pa. State Col.)

(124) SANDOR, I.

1945. FREEZING BEEF STEW THROUGH QUALITY CONTROL. Quick Frozen Foods and the Locker Plant

8 (2) : 56.

(125) SATER, L. E., and others.

1947. THE EFFECT OF VARIOUS PRETREATMENTS OF FROZEN PEACHES ON QUALITY. Food Freezing 2:128-131»

144, 162, illus.

(126) SATHER, L., and WiEGAND, E. H.

1948. THE APPLICATION OF CORN SYRUP IN THE FREEZING PRESERVATION OF FRUIT. Quick Frozen Foods

and the Locker Plant 10 (10): 81-83, 107-108.

(127) SCHEIDEGGER, E.

1946. THE FREEZING PRESERVATION OF PIES. Columbus. (Thesis, M. S., Ohio State Univ.)

(128) SHELOR, E., and WOODROOF, J. G.

1946. A PROMISING PRE-COOKED FROZEN FOOD. [BRUNSWICK STEW.] Quick Frozen Foods and the Locker

Plant 9 (1): 136-137, illus.

(129) SHORT, R. M.

1944. TESTING APPLE PIES, SAUCE AND BAKED APPLES. Quick Frozen Foods and the Locker Plant

6 (9): 21; (10): 36.

(130) SIMPSON, J. I., and TAYI/)R, D. M.

1948. THE FROZEN FOOD COOK BOOK. 493 pp. New York.

(131) [SINGER, K. M.]

1946. AN IMPROVED METHOD OF REHEATING COOKED FROZEN POODS. Quick Frozen Foods and the Locker

Plant 8 (9): 84-85, 128, illus.

(132) SORBER, D. G.

1942. FROZEN, SLICED, CRUSHED AND PÜREED FRUITS. Canner 94 (7): 16-17, 36; (8): 18, 20, 22, 32.

(133)

1943. FREEZING BAKED BEANS AND OTHER PREPARED FOODS. Quick Frozen Foods and the Locker Plant

5 (8): 18-19, 24, illus.

(134) STAHL, A. L.

1944. CONCENTRATION OF CITRUS JUICES BY BUEEZING. Citrus Indus. 25 (9): 5, 12.

"~1946. THE FREEZING PRESERVATION OF CITRUS HEARTS. Citrus Indus. 27 (1) : 20, 22; (2) : 11, 13.

103
(136) STILLMAN, G., and DENNETT, L.

1948. FREEZING PREPARED OR PRECOOKED FOODS. Wls. Agr. Col. Ext. Stencil Clr. 278, 6 pp., illus.

[processed.]

(137) STOUT, G. J.

1948. FREEZING FRUITS AND VEGETABLES ON FLORIDA FARMS. Fla. Agr. Expt. Sta. Bui. 441, 30 pp.,

Illus.

(138) SUNDERLIN, G.

1945. INTO THE FREEZER INSTEAD OF THE OVEN. Quick Frozen Foods and the Locker Plant 7 (8):

88-89, illus. [Abstract in Baker's Dig. 19 (4): 100, 111. 1945.]

(139) and COLLINS, 0. D.

1941. AND NOW—QUICK FROZEN PIES, COOKIES, CAKES AND BISCUITS. Quick Frozen Foods and the

Locker Plant 3 (7) : 13, 44.

(140) COLLINS, 0. D., and ACHESON, M.

1940. FROZEN BATTERS AND DOUGHS. Jour. Home Econ. 32: 381-382. [Abstract in Baker's Dig. 19 (4):

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(141) [TEXAS AGRICULTURAL AND MECHANICAL COLLEGE.]

1946. THE EFFECT OF CORN SYRUP UPON FREEZING OF BERRIES. Quick Frozen Foods and the Locker

Plant 9 (1): 132-133.

(142) THIESSEN, E. J., STARR, G. H., and SWINGLE, K.

1944. QUALITY OF FROZEN VEGETABLES FROM WYOMING GARDENS. National Cooperative Project Conservation of Nutritive Value of Foods, Western Cooperative Project, iVyo. Agr. Expt. Sta. Prog.

Rpt. 2, 9 pp. [processed.]

(143) TODHUNTER, E. N., and BOBBINS, R. C.

1941. ASCORBIC ACID (VITAMIN C) CONTENT OF RED RASPBERRIES PRESERVED BY THE FROZEN-PACK METHOD.

Food Res. 6: 435-444.

(144) and SPARLING, B. L.

1938. VITAMIN VALUES OF GARDEN-TYPE PEAS PRESERVED BY FROZEN-PACK METHOD. 1. ASCORBIC ACID

(VITAMIN C). Food Res. 3: 489-498.

(145) TRESSIER, D. K.

1948. FIVE DIFFERENT WAYS TO FREEZE APPLES. Farmers Fed. News 28 (12): 14, 31, 34, illus.

(146) and DUBOIS, C. W.

1940. FREEZING AND STORAGE OF PX)ODS IN FREEZING CABINETS AND LOCKER PLANTS. N. Y. State Agr.

Expt. Sta. Bui. 690, 60 pp., illus.

(147) and EVERS, C. F.

1947. THE FREEZING PRESERVATION OF POODS. 932 pp., illus. New York.

(148) EVERS, C. F., and LONG, L.

1946. INTO THE FREEZER—AND OUT. 223 pp., illus. New York.

(149) UNITED STATES BUREAU OF AGRICULTURAL AND INDUSTRIAL CHEMISTRY, EASTERN REGIONAL RESEARCH

LABORATORY.

1947. FIRMING APPLE SLICES. AIC-153, 2 pp. [Processed.]

(150) [UNITED STATES BUREAU OF AGRICULTURAL AND INDUSTRIAL CHEMISTRY, WESTERN REGIONAL RESEARCH

LABORATORY.]

1943. HOW TO COOK FOOD FOR QUICK FREEZING. FLAVOR AND VITAMIN RETENTION

IN PORK AND BEANS ARE IMPROVED BY THIS PROCESSING METHOD. FORMULA

MODIFICATIONS YIELD A PRODUCT WITH GOOD CONSISTENCY DURING THAWING

AND HEATING. FOOD INDUS. 15. (10): 69, 110.

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1943. INFORMATION SHEET ON FREEZING PRESERVATION OF PUMPKIN PIE STOCK. AIC-36, 2 pp.[Processed.]

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1943. INFORMATION SHEET ON FROZEN PORK AND BEANS OF THE TOMATO-SAUCE TYPE. AIC-10, 4 pp.

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1944. FREEZING PUMPKIN PIE PUREE. Quick Frozen Foods and the Locker Plant 6 (7): 30.

(154) _,

1944. FROZEN TOMATOES NOT TOO GOOD, JUICE HAS POSSIBILITIES. Food Indus. 16: 632-633, illus.

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1944. INFORMATION SHEET ON VELVA FRUIT—A NEW FROZEN FRUIT DESSERT. AIC-40, 8 pp., illus.

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1944. VELVA FRUIT. THE NEW FROZEN FRUIT DESSERT. Food Packer 25 (5) : 30-31; (6): 60, 62, 64, illus.

(157) UNITED STATES BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS AND BUREAU OF AGRICULTURAL AND

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1945. MAKING VELVA FRUIT AT HOME. U. S. Dept. Agr. AIS-22, 8 pp., illus.

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1946. HOME FREEZING OF FRUITS AND VEGETABLES. U. S. Dept. Agr. AIS-48, 24 pp., illus.

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106 U. S. GOVERNMENT PRINTING OFFICE : O—1950