Large ice crystals form in the food, breaking the cell structure. Freeze foods at 0 degrees F or below immediately after packaging and maintain that temperature throughout storage. Do not freeze more than 2 to 3 pounds of food per cubic foot of freezer space at one time. Maroon-colored bones or pink meat in frozen poultry after it is cooked. The meat is safe to eat.
Green vegetables turn olive-brown.
Not blanching green vegetables. Blanch all vegetables as directed. This guide is also available in Portable Document Format. Click the PDF button to the left to get it. Copyright 1999 University of Missouri.