Home Freezing
Foods selected for freezing should be of the highest quality and prepared properly for freezing. It is most convenient to freeze only enough food for one meal in each package.
Packaging materials should protect the food from exposure to air to guard against “freezer burn.” Label each package with content and date to help identify the food and remind you when it was frozen.
Freezing food as quickly as possible and storing at an even temperature below 0°F is essential for superior quality. Use packages with the oldest date first to assure consistent rotation.
Choose moisture-vapor proof containers for freezing or wrap in heavy-duty aluminum foil, transparent freezer wrap or coated freezer paper. Heavy plastic bags are also suitable for freezing.
Lightly season foods that are to be frozen. Many herbs and spices intensify in flavor when frozen; the flavor of garlic, green pepper and pimento also intensifies. Onions lose flavor when frozen.
Appliance manufacturers, utility companies and county extension offices are all good sources of information about freezing.
Foods not recommended for freezing:
| celery | mayonnaise |
| cucumbers | fried meats or poultry |
| hard-cooked egg whites | meringues |
| cream fillings | unbaked fruit pies |
| boiled, soft or 7-minute frostings | cream or custard pies |
| potatoes | tomatoes |
| jelly | watercress |
| lettuce |
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
